Easy Peruvian Chicken and Rice with Zesty Green Sauce
Easy Peruvian chicken and rice is a bold promise for a tasty, easy meal. This recipe solves the problem of wanting restaurant-quality food at home. After making this many times, I know the secret to perfect texture. Crispy chicken, tender rice, and a fresh green sauce. Try my Crispy Loaded Fiesta Potato Bowls next. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Loaded Fiesta Potato Bowls with Cheesy Toppings and Smoky Campfire Mule Cocktail with Maple and Ginger Beer.
Why This Easy Peruvian Chicken and Rice with Zesty Green Sauce Is Pure Comfort
- Crispy chicken skin
- Tasty green sauce
- Easy to make
- Great for weeknights
What You'll Need for Easy Peruvian Chicken and Rice with Zesty Green Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 boneless, skin-on chicken thighs
- 1 cup white rice
- 2 cups chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- Optional: Lime wedges
- Optional: Extra cilantro
- Optional: Sliced avocado
- Optional: Chili flakes
📝 Ingredient Notes
- Chicken thighs: Skin-on thighs give more flavor and crispiness.
- Chicken broth: Use low-sodium broth to control salt levels.
- Jalapeño: Remove seeds for less heat. Add them for more spice.
- Green sauce: This sauce balances the richness of the chicken and rice.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking → See on Amazon
- Measuring cups and spoons — Helps achieve precise measurements for better results → See on Amazon
How to Make Easy Peruvian Chicken and Rice with Zesty Green Sauce
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, about 5 minutes per side.
- Step 2: Add onion, garlic, and jalapeño. Cook for 2 minutes until fragrant.
- Step 3: Stir in rice, chicken broth, cumin, paprika, garlic powder, salt, pepper, oregano, and cayenne. Bring to a boil.
- Step 4: Reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit for 5 minutes.
- Step 5: Prepare zesty green sauce by mixing cilantro, green onions, lime juice, and a pinch of salt. Serve over chicken and rice.
Cook's Tips for Perfect Easy Peruvian Chicken and Rice with Zesty Green Sauce
- Cooking tip: Pat the chicken dry before cooking to ensure a crispy crust.
- Common mistake and fix: If the rice is undercooked, add a bit more broth and cover to finish cooking.
- Flavor tip: Use fresh lime juice for the best zesty flavor in the sauce.
- Time-saving tip: Make the green sauce ahead of time for a faster dinner.
Storing & Reheating Easy Peruvian Chicken and Rice with Zesty Green Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare the chicken and rice up to 2 days in advance.
Freezing Easy Peruvian Chicken and Rice with Zesty Green Sauce
Freeze in an airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 15–20 minutes. Microwave: Reheat in a microwave-safe dish for 2–3 minutes.
Recipe Notes
- Chef tip: Let the chicken rest for 5 minutes after cooking to keep it juicy.
- Best substitution: Use canned diced tomatoes instead of jalapeño for a milder version.
- Make-ahead: Prepare the rice and chicken separately and reheat when ready to serve.
- Scaling: Double the recipe for a larger batch. Adjust the seasoning as needed.
- Troubleshooting: If the sauce is too thick, add a splash of chicken broth to thin it out.
Want to level up this recipe?
Immersion blender — Makes blending the green sauce quick and easy → Check price on Amazon
Easy Peruvian Chicken and Rice with Zesty Green Sauce
Ingredients
Main Ingredients
- 4 boneless, skin-on chicken thighs
- 1 cup white rice
- 2 cups chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
Seasonings
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1/4 tsp cayenne pepper (optional)
Optional Toppings
- Lime wedges
- Extra cilantro
- Sliced avocado
- Chili flakes
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, about 5 minutes per side.
- Step 2: Add onion, garlic, and jalapeño. Cook for 2 minutes until fragrant.
- Step 3: Stir in rice, chicken broth, cumin, paprika, garlic powder, salt, pepper, oregano, and cayenne. Bring to a boil.
- Step 4: Reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit for 5 minutes.
- Step 5: Prepare zesty green sauce by mixing cilantro, green onions, lime juice, and a pinch of salt. Serve over chicken and rice.
Notes
- Chef tip: Let the chicken rest for 5 minutes after cooking to keep it juicy.
- Best substitution: Use canned diced tomatoes instead of jalapeño for a milder version.
- Make-ahead: Prepare the rice and chicken separately and reheat when ready to serve.
- Scaling: Double the recipe for a larger batch. Adjust the seasoning as needed.
- Troubleshooting: If the sauce is too thick, add a splash of chicken broth to thin it out.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for up to 2 months.
- Oven reheat: Reheat in a preheated oven at 350°F for 15–20 minutes.
- Microwave reheat: Reheat in a microwave-safe dish for 2–3 minutes.
- Make ahead: Prepare the chicken and rice up to 2 days in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 30g
- Fiber: 2g
- Sugar: 1g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Peruvian Chicken and Rice with Zesty Green Sauce FAQs
Yes, you can make the chicken and rice up to 2 days in advance. Store in an airtight container in the fridge.
Chicken can dry out if overcooked. Check the internal temperature to ensure it reaches 165°F. Let it rest before serving to retain juices.
Yes, you can freeze the chicken and rice in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Yes, this recipe is better than takeout because it uses fresh ingredients and can be customized to your taste.
Yes, you can cook the chicken in an air fryer at 375°F for 15–20 minutes until crispy. Follow the same steps for rice and sauce.
A Warm Final Note
I can’t wait for you to try Easy Peruvian Chicken and Rice with Zesty Green Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
