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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is a classic, vibrant dish featuring tender marinated chicken thighs served over aromatic rice cooked in a savory broth. Accompanied by a zesty and herb-packed green sauce made from cilantro, parsley, and chili peppers, this meal delivers authentic Peruvian flavors that are easy to prepare, family-friendly, and perfect for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Chicken and Marinade

  • 4–6 chicken thighs, bone-in or boneless, skin on or off
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice (freshly squeezed)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

For the Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 2 cloves garlic, minced
  • 1 small yellow chili pepper or jalapeño (seeds removed for less heat)
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • Salt, to taste
  • 2–3 tablespoons water or chicken broth (to adjust consistency)

For the Rice

  • 1 1/2 cups long-grain white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine minced garlic, lime juice, chopped cilantro, olive oil, salt, and pepper. Coat the chicken thighs thoroughly and let them marinate for at least 30 minutes to absorb the vibrant flavors.
  2. Prepare the Green Sauce: In a blender, add fresh cilantro, parsley, minced garlic, a small chili pepper, lime juice, olive oil, salt, and a splash of water or chicken broth. Blend until smooth and set aside to let the flavors meld.
  3. Cook the Chicken: Heat a skillet over medium-high heat and sear the marinated chicken thighs until golden brown on each side and fully cooked through, about 5-7 minutes per side. Remove and keep warm.
  4. Make the Rice: In a saucepan, sauté chopped onions and garlic in olive oil until translucent. Add the rice and toast for a minute before pouring in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid absorbed, about 15-20 minutes.
  5. Assemble and Serve: Plate the cooked rice topped with the juicy chicken thighs and generously drizzle the vibrant green sauce over or alongside. Garnish with extra fresh cilantro if desired for a pop of color.

Notes

  • Marinate the chicken longer, up to several hours or overnight, for deeper flavor.
  • Adjust the chili pepper quantity to control the heat level in the green sauce.
  • Using bone-in chicken thighs provides juicier and more flavorful results.
  • Toast the rice in oil before cooking to add a subtle nuttiness.
  • Always use fresh cilantro and parsley for the green sauce to maximize vibrant taste.
  • Author: Lina
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Searing and Simmering
  • Cuisine: Peruvian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 520 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 115 mg

Keywords: Peruvian chicken, green sauce, chicken and rice, authentic Peruvian recipe, gluten free dinner, herb sauce, cilantro parsley sauce