why make this recipe
This dish gives you warm, tasty food with bright green sauce. It is full of flavor and easy to cook. You can feed a family with one pot. The green sauce adds fresh, herby taste that lifts the chicken and rice.
introduction
Peruvian Chicken and Rice with Green Sauce mixes cooked rice, browned chicken, and a fresh cilantro sauce. The sauce has cilantro, green onions, garlic, jalapeño, oil, and lime. The meal is simple, colorful, and full of flavor. It works for weeknights and small gatherings.
how to make Peruvian Chicken and Rice with Green Sauce
Make the green sauce first in a blender. Marinate the chicken in half the sauce. Brown the chicken in a pot, then set it aside. Toast the rice a minute, add chicken broth, bring to a boil. Put the chicken back, cover, and simmer until rice and chicken are done. Serve with the rest of the green sauce on top.
Ingredients :
1 lb chicken (thighs or breasts), 2 cups rice, 4 cups chicken broth, 1 cup fresh cilantro, 1/2 cup green onions, 2 cloves garlic, 1 jalapeño pepper (optional), 1/4 cup olive oil, 1 lime (juiced), Salt and pepper to taste
Directions :
- In a blender, combine cilantro, green onions, garlic, jalapeño, olive oil, lime juice, salt, and pepper to make the green sauce. Blend until smooth., 2. Marinate the chicken in half of the green sauce for at least 30 minutes., 3. In a large pot, heat some oil and cook the chicken until golden brown. Remove and set aside., 4. Add rice to the pot and stir for a minute, then add chicken broth and bring to a boil., 5. Reduce heat, add the chicken back in, cover, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender., 6. Serve with the remaining green sauce drizzled on top.
how to serve Peruvian Chicken and Rice with Green Sauce
Serve hot. Spoon extra green sauce over the chicken and rice. Add lime wedges on the side. A simple salad, steamed vegetables, or fried plantains go well with it. Serve with a side of pickled onions for more tang.
how to store Peruvian Chicken and Rice with Green Sauce
Cool the food to room temperature. Put it in airtight containers. Store in the fridge for 3–4 days. To freeze, use freezer-safe containers and freeze up to 2 months. Reheat on the stove or in the microwave until hot. Keep the extra green sauce in a separate container for best flavor.
tips to make Peruvian Chicken and Rice with Green Sauce
- Use chicken thighs for more flavor and moisture.
- Rinse rice once to remove extra starch for fluffier rice.
- Don’t overfill the blender; blend sauce in batches if needed.
- Taste and adjust salt and lime in the sauce before marinating.
- If you use jalapeño, remove seeds for mild heat.
variation (if any)
- Add peas or diced bell pepper to the rice in the last 10 minutes for color and texture.
- Use coconut milk with half the broth for a creamier rice.
- Swap chicken for firm fish or tofu for a different protein.
- Make the sauce spicier with more jalapeño or milder by skipping it.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Breast works fine. Cook it a bit less if pieces are thin to avoid drying.
Q: Do I have to marinate the chicken?
A: Marinating helps flavor the meat. If short on time, you can cook without marinating, but flavor will be lighter.
Q: Can I use dried cilantro or frozen cilantro?
A: Fresh cilantro is best. You can use frozen if fresh is not available. Dried cilantro will not give the same bright flavor.
Q: Is this dish spicy?
A: It is mild if you skip the jalapeño. Add jalapeño for more heat.
Q: Can I make the green sauce ahead?
A: Yes. The sauce keeps in the fridge for 2–3 days in a sealed jar.
Conclusion
For a plated recipe with step-by-step photos, see Peruvian Chicken & Rice with Green Sauce | Gimme Delicious. For a one-pan version and tips on cooking the rice and chicken together, check One Pan Green Chicken and Rice (Arroz con Pollo Verde). If you want another home cook’s take and serving ideas, visit Peruvian Arroz con Pollo | Chicken and Rice • Beyond Mere. To learn a slightly different green rice method, see How To Make Peruvian Green Rice – Green Healthy Cooking. For a version with salsa criolla and extra serving notes, read Peruvian Green Arroz con Pollo with Salsa Criolla – A Cozy Kitchen.
Peruvian Chicken and Rice with Green Sauce
Ingredients
For the Green Sauce
- 1 cup fresh cilantro Freshly chopped
- ½ cup green onions Chopped
- 2 cloves garlic Minced
- 1 medium jalapeño pepper Optional; remove seeds for less heat
- ¼ cup olive oil
- 1 lime juiced For sauce flavor
- to taste Salt and pepper
Main Ingredients
- 1 lb chicken (thighs or breasts) Choose thighs for more flavor
- 2 cups rice Rinse for fluffiness
- 4 cups chicken broth
Instructions
Preparation
- In a blender, combine cilantro, green onions, garlic, jalapeño, olive oil, lime juice, salt, and pepper to make the green sauce. Blend until smooth.
- Marinate the chicken in half of the green sauce for at least 30 minutes.
Cooking
- In a large pot, heat some oil and cook the chicken until golden brown. Remove and set aside.
- Add rice to the pot and stir for a minute, then add chicken broth and bring to a boil.
- Reduce heat, add the chicken back in, cover, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
Serving
- Serve hot, spooning extra green sauce over the chicken and rice. Add lime wedges on the side.
- Pair with a simple salad, steamed vegetables, or fried plantains.