Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavour-packed meal that combines juicy, well-seasoned chicken with fluffy rice cooked in rich chicken broth and finished with a creamy, zesty green sauce. The combination of garlic, lime, fresh coriander and mild heat creates a dish that is both comforting and refreshing, making it ideal for everything from busy weeknight dinners to relaxed family gatherings.

The chicken develops a beautifully seasoned exterior while remaining tender inside, the rice absorbs every bit of flavour from the broth, and the famous Peruvian-style green sauce ties everything together with its bright, creamy finish.

Why You’ll Love This Recipe

• Ready in under an hour.
• Perfect balance of savoury, fresh and lightly spicy flavours.
• Easy enough for weeknight cooking yet impressive enough for guests.
• Simple ingredients with plenty of flexibility.
• A complete meal with protein, rice and vegetables.

Ingredients

For the Chicken and Rice

• 2 chicken breasts or thighs (bone-in or boneless)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup long-grain rice
• 2 cups chicken broth
• ½ cup frozen peas or mixed vegetables (optional)
• ¼ cup fresh coriander, chopped, for garnish

For the Peruvian Green Sauce

• ½ cup fresh coriander
• 1–2 jalapeños or green chillies, seeded for a milder sauce
• ¼ cup mayonnaise or Greek yogurt
• 1 tablespoon lime juice
• 1 garlic clove
• 1–2 tablespoons olive oil
• Salt, to taste

Equipment

• Oven or large frying pan
• Medium saucepan
• Blender or food processor
• Measuring cups and spoons
• Sharp knife and chopping board
• Serving platter or plates

Method

1. Preheat the oven to 200°C (400°F).
2. Rub the chicken evenly with the olive oil, paprika, garlic powder, cumin, salt and black pepper.
3. Roast the chicken for 20–25 minutes, until fully cooked. Alternatively, cook it in a frying pan until golden and cooked through.
4. Meanwhile, cook the rice in the chicken broth according to the package instructions. Stir in the frozen peas or mixed vegetables during cooking if using.
5. Prepare the green sauce by blending together the coriander, jalapeños, mayonnaise or Greek yogurt, lime juice, garlic, olive oil and salt until smooth and creamy.
6. Arrange the cooked rice on serving plates, top with the chicken and generously spoon the green sauce over the top.
7. Finish with freshly chopped coriander before serving.

Serving Suggestions

• Serve with a crisp green salad.
• Add sliced avocado for extra freshness.
• Offer lime wedges on the side for additional citrus flavour.
• Roasted vegetables make an excellent accompaniment.

Variations

• Use chicken drumsticks instead of breasts or thighs.
• Replace the rice with quinoa.
• Add roasted sweetcorn or bell peppers to the rice.
• Adjust the heat by increasing or reducing the amount of jalapeños in the sauce.
• For a lighter sauce, use Greek yogurt instead of mayonnaise.
• For a vegetarian version, replace the chicken with roasted tofu or tempeh and cook the rice in vegetable broth.

Tips for Success

• Season the chicken generously before cooking for the best flavour.
• Cooking the rice in chicken broth gives every grain extra depth of flavour.
• Blend the green sauce until completely smooth for a silky texture.
• For a deeper colour and flavour, sear the chicken before finishing it in the oven.
• Prepare the rice and sauce ahead of time if you want to assemble the meal quickly before serving.

Storage

Store the cooked chicken and rice in an airtight container in the refrigerator for up to 3 days.

The green sauce can be stored separately in a sealed jar in the refrigerator for up to 5 days.

Reheat the chicken gently in the oven or microwave to prevent it from drying out. The chicken and rice may be frozen separately, while the green sauce is best prepared fresh.

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Protein: 36 g
• Carbohydrates: 50 g
• Fat: 18 g

Frequently Asked Questions

Can I make this recipe spicier?

Yes. Leave the seeds in the jalapeños or add a pinch of cayenne pepper to the green sauce.

Can I use brown rice?

Yes. Brown rice can be substituted, although it requires a longer cooking time and additional broth.

Can I freeze this dish?

The cooked chicken and rice freeze well when stored separately. The green sauce is best made fresh.

Can I make it vegetarian?

Yes. Replace the chicken with roasted tofu or tempeh and use vegetable broth instead of chicken broth.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is a simple yet flavourful meal that combines tender chicken, perfectly cooked rice and a vibrant green sauce into one satisfying dish. With its fresh herbs, warming spices and creamy finish, it is an easy recipe that brings bold flavours to the table while remaining approachable enough for everyday cooking.