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Easy Peruvian Chicken And Rice with Green Sauce

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This Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that blends tender, seasoned chicken with aromatic green rice and a creamy, zesty sauce. It’s simple, affordable, and perfect for any occasion—whether you’re serving it for a family dinner or preparing it ahead for the week. Every bite bursts with the fresh taste of cilantro, lime, and spices, making this meal both comforting and exciting.

Ingredients

Scale
  • 4 chicken thighs or chicken breasts
  • 1 ½ cups long-grain rice
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 cup fresh cilantro leaves
  • 1 jalapeño, seeded and chopped
  • 2 cups chicken broth
  • 1 cup peas (fresh or frozen)
  • 1 lime, juiced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For the Green Sauce:

  • 1 cup cilantro leaves
  • 1 jalapeño (seeded for mild or with seeds for extra heat)
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove
  • 2 tablespoons olive oil
  • Salt to taste

Instructions

  1. Blend cilantro, jalapeño, mayonnaise, lime juice, garlic, olive oil, and salt until smooth to create the green sauce. Refrigerate.
  2. Season chicken with salt, pepper, and a drizzle of oil. Set aside.
  3. Blend cilantro, green bell pepper, jalapeño, and ½ cup chicken broth to form a green puree.
  4. Heat oil in a large pot over medium-high heat and sear chicken on both sides until golden. Remove and set aside.
  5. In the same pot, cook chopped onion for 3–4 minutes until softened. Add minced garlic and cook 1 minute.
  6. Pour in the blended cilantro mixture, stir well, and cook for 3 minutes.
  7. Add rice to the pot and stir until evenly coated with the green base.
  8. Return chicken to the pot and pour in the remaining chicken broth. Bring to a gentle boil.
  9. Reduce heat to low, cover, and simmer for 20–25 minutes until rice is cooked and chicken is tender.
  10. Stir in peas, cover again, and cook for 5 minutes. Let rest for 10 minutes, then serve with the chilled green sauce and fresh lime juice.

Notes

You can replace chicken thighs with chicken breasts for a lighter version.

Adjust spice level by adding more or fewer jalapeño seeds.

For extra flavor, add a pinch of cumin or paprika when seasoning the chicken.

Find it online: https://quickrecipetricks.com/easy-peruvian-chicken-and-rice-with-green-sauce/