Peruvian Chicken and Rice with Green Sauce
This dish features juicy spiced chicken, aromatic cilantro-lime rice, and a creamy, zesty Peruvian green sauce made from fresh herbs, yogurt, and lime.It’s colorful, nourishing, and bursting with bold Latin flavors — yet light and wholesome enough for an everyday meal.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp oregano
Salt & black pepper, to taste
Juice of ½ lime
For the Green Rice:
1 cup long-grain rice
1 ½ cups low-sodium chicken broth
½ cup fresh cilantro leaves
½ cup baby spinach
1 small onion, chopped
2 garlic cloves
1 tbsp olive oil
½ lime, juiced
Salt, to taste
For the Green Sauce
½ cup Greek yogurt
½ cup fresh cilantro leaves
1 small jalapeno, seeds removed
1 small garlic clove
1 tbsp olive oil
Juice of 1 lime
Salt, to taste
Optional: 1 tbsp grated Parmesan or feta for richness
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lime juice, paprika, cumin, garlic powder, oregano, salt, and pepper.
Add chicken and toss to coat evenly.
Let marinate for at least 15–30 minutes (or overnight for deeper flavor).
2. Cook the Chicken
Heat a large skillet or grill pan over medium heat.
Cook chicken for 5–6 minutes per side, until golden brown and cooked through.
Transfer to a plate, cover loosely, and rest.
3. Make the Green Rice
In a blender, combine cilantro, spinach, onion, garlic, lime juice, and 2 tbsp of the chicken broth. Blend until smooth.
Heat olive oil in a pan, add the green puree, and sauté for 1–2 minutes to deepen the flavor.
Stir in rice, coating it in the green mixture.
Add remaining chicken broth, season with salt, bring to a boil, then reduce to low heat and cover.
Cook for 15 minutes, or until rice is tender and fluffy.
4. Make the Green Sauce
Blend Greek yogurt, cilantro, jalapeno, garlic, olive oil, lime juice, and salt until smooth.
Adjust consistency with a tablespoon of water if needed.
Chill until ready to serve.
5. Serve
Fluff green rice with a fork.
Serve grilled chicken over the rice.
Drizzle or serve with the Peruvian green sauce on the side.
Garnish with lime wedges and fresh cilantro.
Tips & Variations
Add peas or diced bell peppers to the rice for color and texture.
Use brown rice or quinoa for extra fiber.
For more richness, top with a spoonful of avocado or sprinkle with feta cheese.
Make it a bowl: layer rice, sliced chicken, and drizzle with sauce and a side salad.
Nutritional Information
Calories: ~420 kcal
Protein: 33g
Carbohydrates: 36g
Fat: 14g
Fiber: 3g