Easy Peruvian Chicken And Rice with Green Sauce – Flavorful & Simple

Tired of juggling multiple pots and pans after a long day? Easy Peruvian Chicken And Rice with Green Sauce is about to become your weeknight hero a vibrant, flavor-packed meal that cooks in one skillet and delivers restaurant-quality results every single time.

Hey there! I’m Emeli, and I’ll never forget the first time I tasted arroz con pollo in a tiny Lima kitchen. The steam rising from that golden rice, the herbaceous green sauce drizzled over perfectly tender chicken it was love at first bite. That meal sparked something in me: the realization that the most memorable dishes often come from the simplest techniques. At FoodFansy, I’ve spent years perfecting this Easy Peruvian Chicken And Rice with Green Sauce, turning what might seem like an intimidating international dish into something any home cook can master on a Tuesday night.

In this guide, I’ll walk you through everything: choosing the right chicken cuts, building layers of cumin-kissed flavor, mastering the one-pan method, and whipping up that legendary green sauce. Whether you’re a kitchen newbie or a seasoned pro looking for a reliable weeknight recipe, you’re in the right hands.

Why This Easy Peruvian Chicken And Rice with Green Sauce Works

This isn’t just another chicken and rice recipe it’s a carefully balanced one-pan wonder that delivers on every front:

• Uses affordable, everyday ingredients: Chicken thighs, long-grain rice, and pantry spices you probably already have make this incredibly budget-friendly without sacrificing flavor.
• Marinate in 15 minutes for maximum tenderness: No overnight prep needed. A quick 15-minute marinade infuses the chicken with warmth from cumin, garlic, and smoked paprika.
• Perfect for weeknights or weekend feasts: This Easy Peruvian Chicken And Rice with Green Sauce scales beautifully whether you’re feeding two or ten, and it’s impressive enough for company yet simple enough for a busy Tuesday.
• One pan, minimal cleanup: Everything cooks together, allowing the rice to absorb all those gorgeous pan drippings while you focus on making that bright, zesty green sauce.

Choosing the Right Meat for Easy Peruvian Chicken And Rice with Green Sauce

Best Cuts for This Recipe

Chicken thighs are the undisputed champion for Easy Peruvian Chicken And Rice with Green Sauce. Here’s why: their higher fat content means they stay juicy even if you slightly overcook them (we’ve all been there), and they develop a gorgeous golden crust when seared. The connective tissue breaks down during the gentle simmer, creating fall-off-the-bone tenderness that chicken breasts simply can’t match.

Bone-in, skin-on thighs are ideal for maximum flavor, but boneless, skinless thighs work beautifully if you’re short on time or prefer easier eating.

Buying Tips

When shopping for chicken thighs, look for meat that’s pink with a slight sheen avoid any with a gray tinge or strong odor. Don’t be shy about asking your butcher to trim excess skin or debone them for you; most are happy to help. If you’re buying pre-packaged thighs, check the sell-by date and choose packages with the least amount of liquid pooled at the bottom.

Substitutions

While chicken thighs are my top recommendation, boneless chicken breasts can work in a pinch just reduce the cooking time by 5-7 minutes and watch them closely to prevent drying out. For a darker meat option, try turkey thighs following the same method, though they’ll need an extra 10 minutes of simmering time.

Ingredients & Prep for Easy Peruvian Chicken And Rice with Green Sauce

Meat Prep Essentials

Pat your chicken thighs completely dry with paper towels this is the secret to achieving that beautiful golden sear. Moisture is the enemy of crispy skin. Season generously with salt, pepper, cumin, and garlic powder on both sides. Don’t be timid here; the chicken needs bold seasoning to stand up to the aromatic rice and bright green sauce.

Marinade Beams

For maximum flavor in minimal time, combine:

• 1 lb chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 2 garlic cloves, minced
• 1/2 tsp turmeric (for that gorgeous golden hue)
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Mix everything in a bowl or zip-top bag and massage the marinade into the chicken. Let it sit for 15–20 minutes at room temperature. This brief marinating time allows the spices to penetrate the surface without requiring hours of advance planning.

Pantry Staples

You’ll need these kitchen workhorses for Easy Peruvian Chicken And Rice with Green Sauce:

• Long-grain rice (jasmine or basmati work beautifully)
• Fresh cilantro (the star of your green sauce)
• 1 jalapeño (adjust to your heat preference)
• Fresh lime juice (bottled just won’t give you that brightness)
• 1 medium onion, diced
• Chicken broth (homemade or quality store-bought)
• Olive oil (for searing and the green sauce)

Step-by-Step Cooking Instructions for Easy Peruvian Chicken And Rice with Green Sauce

Pre-Cooking Prep for Easy Peruvian Chicken And Rice with Green Sauce

Before you heat that skillet, take these crucial steps:

1. Marinate your chicken for 15 minutes while you prep everything else this is your multitasking moment.
2. Rinse your rice under cold water until the water runs clear. This removes excess starch and prevents your Easy Peruvian Chicken And Rice with Green Sauce from becoming gummy. I rinse at least three times.
3. Gather and measure all your ingredients. Once you start cooking, things move quickly.

Cooking Method for Easy Peruvian Chicken And Rice with Green Sauce

Here’s where the magic happens:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. You want it shimmering but not smoking.
2. Sear the chicken until deeply golden brown on both sides about 4–5 minutes per side. Resist the urge to move it around; let that crust develop. Remove and set aside on a plate.
3. In the same pan (don’t you dare wash it that fond is liquid gold), sauté your diced onions for 3 minutes until softened, then add minced garlic for another 30 seconds until fragrant.
4. Add the rinsed rice, tossing to coat every grain in the aromatic oil. Toast for 1-2 minutes this step adds a subtle nutty flavor.
5. Pour in 2 cups of chicken broth, scraping up any browned bits from the bottom. Place the chicken pieces back on top, nestling them into the rice.
6. Bring to a simmer, then reduce heat to low, cover tightly, and let it work its magic for about 20 minutes. No peeking! Lifting the lid releases precious steam.

Doneness Check for Easy Peruvian Chicken And Rice with Green Sauce

Your Easy Peruvian Chicken And Rice with Green Sauce is ready when:

• The chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part
• Juices run clear when pierced with a knife
• The rice is tender with no crunch and has absorbed all the liquid

If your rice is done but the chicken needs more time (or vice versa), you can remove one element and continue cooking the other.

Resting for Easy Peruvian Chicken And Rice with Green Sauce

Let the entire skillet rest off the heat, covered, for 5 minutes before serving. This allows the chicken juices to redistribute throughout the meat rather than spilling onto your cutting board, and gives the rice a chance to firm up slightly, making it easier to serve.

Pro Tips for Perfect Easy Peruvian Chicken And Rice with Green Sauce

Avoiding Tough/Dry Meat for Easy Peruvian Chicken And Rice with Green Sauce

Don’t overcrowd your pan when searing if your skillet isn’t large enough, work in batches. Crowding causes the chicken to steam rather than sear, and you’ll miss out on that gorgeous crust. If your chicken is drying out, you’re likely cooking at too high a heat or skipping the resting period. Remember: low and slow wins the race once you’ve achieved that initial sear.

Baste occasionally with the cooking liquid during the simmer if you’re feeling attentive. A quick spoon of those aromatic juices over the chicken adds extra moisture and flavor.

Tool Recommendations for Easy Peruvian Chicken And Rice with Green Sauce

• Instant-read meat thermometer: Takes the guesswork out of doneness. I can’t stress enough how this one tool will transform your cooking.
• Large, deep skillet with a tight-fitting lid: A 12-inch skillet gives everything room to breathe. Cast iron works beautifully for heat retention.
• Blender or food processor: Essential for creating that silky-smooth green sauce.

Storage & Reheating for Easy Peruvian Chicken And Rice with Green Sauce

Store leftover Easy Peruvian Chicken And Rice with Green Sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight. To reheat, add a splash of chicken broth to prevent drying, cover, and warm gently over medium-low heat or in the microwave in 1-minute intervals.

For longer storage, freeze cooked chicken and rice separately in freezer-safe containers for up to 3 months. The green sauce is best made fresh, though it will keep refrigerated for up to 5 days.

Flavor Variations for Easy Peruvian Chicken And Rice with Green Sauce

Spicy Twist

Amp up the heat by adding diced chipotle peppers in adobo to your marinade or doubling the jalapeño in your green sauce. A pinch of cayenne in the rice adds a subtle warmth throughout.

Keto/Paleo

Swap the rice for cauliflower rice (add it during the last 5 minutes of cooking to prevent mushiness) and ensure your chicken broth is free from added sugars. The chicken and green sauce are naturally low-carb, making this an easy adaptation.

Global Flavors

Serving Suggestions for Easy Peruvian Chicken And Rice with Green Sauce

This Easy Peruvian Chicken And Rice with Green Sauce is a complete meal on its own, but these pairings take it to the next level:

Side dishes: Serve with crispy fried plantains for textural contrast, a simple tomato and red onion salad dressed with lime, or roasted sweet potatoes seasoned with cinnamon and cayenne.

FAQs About Easy Peruvian Chicken And Rice with Green Sauce

Can I use frozen chicken for Easy Peruvian Chicken And Rice with Green Sauce?

Yes, but thaw it completely first in the refrigerator overnight. Frozen chicken won’t sear properly and releases too much moisture, leading to steamed rather than golden meat. Never cook frozen chicken in this recipe the rice timing will be thrown off completely.

How do I fix overcooked chicken in Easy Peruvian Chicken And Rice with Green Sauce?

If your chicken has dried out, all is not lost. Shred the meat and mix it back into the rice with extra green sauce and a splash of chicken broth. The moisture will rehydrate the chicken, and the flavors will help mask any toughness. Serve immediately rather than letting it sit.

Is Easy Peruvian Chicken And Rice with Green Sauce safe for pregnant women?

Yes, as long as the chicken reaches the safe internal temperature of 165°F. Ensure your chicken is cooked through with no pink remaining. The fresh herbs and citrus in the green sauce are perfectly safe. If you’re concerned about spice levels, reduce or omit the jalapeño.

Can I make the green sauce ahead?

Absolutely! The green sauce actually benefits from sitting for an hour or two as the flavors meld. Store it in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving, as it may separate slightly.

What if I don’t have chicken broth?

Use vegetable broth or even water in a pinch. To boost flavor when using water, add an extra bouillon cube, a bay leaf, or a parmesan rind to the cooking liquid.

Conclusion

Fire up that skillet and give this Easy Peruvian Chicken And Rice with Green Sauce a try tonight I promise you’ll be amazed at how something so simple can taste so extraordinary. There’s nothing quite like pulling a golden, aromatic pan from the stove and watching your family’s faces light up.

Join the 5,000+ home cooks who’ve made this their weeknight staple! Tag me at FoodFansy when you make it I love seeing your beautiful creations and hearing about the tweaks you make to fit your family’s taste.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Easy Peruvian Chicken And Rice with Green Sauce – Flavorful & Simple

---

• Author: Emili
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Easy Peruvian Chicken And Rice with Green Sauce combines juicy chicken, herby rice, and a fresh green sauce for a comforting, flavorful meal everyone will love.

---

Ingredients

Scale 1x2x3x

1 lb chicken thighs

1 tbsp olive oil

1 tsp ground cumin

2 garlic cloves, minced

1/2 tsp turmeric

1/2 tsp smoked paprika

1 cup long-grain rice

2 cups chicken broth

1 jalapeño

1 cup fresh cilantro

1 small onion

1 tbsp lime juice

Salt and pepper to taste

---

Instructions

1. Marinate chicken with olive oil, cumin, garlic, turmeric, paprika, salt, and pepper for 15 minutes.

2. Sear chicken until golden brown on both sides; remove and set aside.

3. Sauté onion and garlic in the same pan until fragrant.

4. Add rice and toast for 1–2 minutes.

5. Pour in chicken broth, return chicken, and cover.

6. Simmer on low for 20 minutes until rice is tender.

7. Blend cilantro, jalapeño, lime juice, and olive oil for the green sauce.

8. Serve chicken and rice with a drizzle of the green sauce.

Notes

You can adjust the spice level by adding more jalapeño.

Leftovers store well for up to 3 days in the fridge.

Perfect for meal prep or family dinners.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 2g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg

Keywords: Easy Peruvian Chicken And Rice with Green Sauce, Peruvian recipes, easy dinner