Name: Easy Peruvian Chicken and Rice with Green Cilantro Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 4 boneless, skinless chicken thighs; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; 2 tbsp olive oil; 1 cup long-grain white rice, rinsed; 2 cups chicken broth; 1 small onion, finely chopped; 2 garlic cloves, minced; ½ tsp ground cumin; Salt and pepper, to taste; 1 cup fresh cilantro leaves; 1 jalapeño pepper (seeded for less heat, if desired); 1 garlic clove; Juice of 1 lime; ¼ cup olive oil; Salt, to taste

Jump to Recipe

Introduction

This Easy Peruvian Chicken and Rice with Green Sauce is a flavorful one-pan meal that combines tender, seasoned chicken with fragrant rice and a vibrant cilantro-based sauce. Perfect for a weeknight dinner, it’s both simple to prepare and impressive on the plate.

A close-up view of several thick slices of grilled chicken breast with a light brown char on the edges, placed on a bed of white rice mixed with small bits of orange and red garnish. The chicken slices are topped generously with a creamy, chunky green sauce that has visible herb pieces mixed inside. The dish is served on a round white plate set on a white marbled surface, with a soft natural light highlighting the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil
1 cup long-grain white rice, rinsed
2 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
½ tsp ground cumin
Salt and pepper, to taste
1 cup fresh cilantro leaves
1 jalapeño pepper (seeded for less heat, if desired)
1 garlic clove
Juice of 1 lime
¼ cup olive oil
Salt, to taste

Instructions

Step 1: Season the chicken thighs evenly with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken and set aside.
Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is soft and fragrant, about 2 to 3 minutes.
Step 4: Stir in the rinsed rice and ½ teaspoon ground cumin, toasting the rice for about 1 minute to develop flavor.
Step 5: Pour in 2 cups chicken broth and bring the mixture to a simmer. Return the chicken thighs to the skillet, cover, and cook on low heat for about 20 minutes, or until the rice is tender and the chicken is cooked through.
Step 6: While the chicken and rice cook, prepare the green sauce by blending 1 cup fresh cilantro leaves, 1 seeded jalapeño pepper, 1 garlic clove, juice of 1 lime, ¼ cup olive oil, and salt to taste until smooth.
Step 7: Serve the chicken and rice plated with a generous drizzle of the fresh green sauce over the top. Enjoy!

Tips & Variations

For extra heat, leave the jalapeño seeds in the green sauce or add a dash of hot sauce.
Substitute chicken thighs with boneless chicken breasts if preferred, but reduce cooking time slightly to prevent drying out.
Rinse the rice well before cooking to remove excess starch and keep the grains fluffy.
The green sauce also works great as a marinade or a dipping sauce for grilled vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The green sauce can be stored separately in the refrigerator for up to 2 days to keep its fresh flavor.

How to Serve

The dish shows a base layer of white steamed rice with small bits of orange and red garnish scattered on top, creating tiny bright spots. On top of the rice, there is a layer of grilled chicken slices arranged close together, each slice showing a mix of light brown cooked edges and juicy white meat inside. Covering the chicken are thick dollops of light green sauce with visible green herb bits spread unevenly, adding a creamy texture and fresh look. The dish is presented on a white plate, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust the broth quantity and cooking time accordingly, usually about 40–45 minutes simmering.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to use gluten-free chicken broth if you are sensitive to gluten.