A luminous take on a beloved classic, Peruvian Chicken And Rice with Green Sauce balances vibrant flavors and refined technique. This dish pairs golden-roasted chicken with plush, fragrant rice and a silky cilantro-lime green sauce that adds lively acidity and verdant color. For a complimentary weeknight entrée that also feels gourmet, try our Boursin orzo bake with chicken and veggies, which shares the same elegant simplicity.
Why Make This Recipe
- Effortless Yet Elegant: A straightforward mise en place leads to a restaurant-worthy presentation.
- Minimal Ingredients: Pantry staples and fresh herbs produce a complex flavor without fuss.
- Impressive Flavor: Bright, herbal sauce cuts the richness of roast chicken and savory rice.
This version elevates the ordinary through contrast: crispy, bronzed skin against tender meat; aromatic saffron- or turmeric-tinged rice against a cool, creamy green sauce. The technique prioritizes texture and seasoning at each step for depth and clarity of flavor.
Ingredients
Base
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb), patted dry and trimmed of excess fat. (Room temperature for even cooking.)
- 1 1/2 cups long-grain white rice, rinsed until water runs clear.
- 3 cups low-sodium chicken stock, hot.
- 1 medium yellow onion, finely diced.
- 3 garlic cloves, minced.
- 1 tsp ground turmeric or 1 tbsp annatto oil (for color and warm undertone).
- 2 tbsp neutral oil (grapeseed or canola).
- Salt and freshly ground black pepper.
Green Sauce
- 1 large bunch cilantro (about 2 cups packed leaves and tender stems), roughly chopped.
- 1 jalapeño or aji amarillo paste, seeded for mild heat if preferred.
- 1/2 cup mayonnaise or Greek yogurt for creaminess.
- 2 tbsp fresh lime juice (about 1 lime).
- 2 tbsp olive oil.
- 1 small clove garlic.
- Salt to taste.
Topping & Garnish
- 2 scallions, thinly sliced on a bias.
- Lime wedges.
- Fresh cilantro leaves, finely chopped.
- Crisp fried shallots or toasted sesame seeds (optional).
Precision notes: chicken should be patted dry for crisp skin; rice rinsed to remove excess starch; cilantro finely chopped for a smooth sauce. Chill sauce briefly for brighter color if desired.
How to Make Peruvian Chicken And Rice with Green Sauce
- Season the chicken: Generously salt and pepper the thighs, rubbing under the skin where possible. Let rest 15 minutes. (Mini-tip: bring chicken to room temperature for even browning.)
- Sear the chicken: Heat oil in a large ovenproof skillet over medium-high heat. Add thighs skin-side down and sear until deeply golden and crisp, 6–8 minutes. Flip and brown the second side, 2 minutes. Remove and set aside. (Look for a deep mahogany color on the skin.)
- Build the rice base: Reduce heat to medium, add diced onion and a pinch of salt to the pan fat; sauté until translucent and fragrant, about 4 minutes. Stir in garlic and turmeric, cook 30 seconds until aromatic. (Sensory cue: the pan should smell warm and slightly peppery.)
- Toast and deglaze: Add the rinsed rice and stir to coat; let rice toast briefly until slightly glossy. Deglaze with a splash of hot stock, scraping browned bits with a wooden spoon to capture flavor. (Professional tip: deglaze the pan to capture all the flavor.)
- Simmer the rice: Pour in the remaining stock, bring to a simmer, then nestle the seared thighs skin-side up into the rice. Cover and transfer to a 375°F (190°C) oven for 20–25 minutes, until rice is tender and chicken reaches 165°F (74°C). (Texture cue: rice should be fluffy and separate, not mushy.)
- Rest: Remove from oven and let rest covered 5–10 minutes to finish steaming.
- Make the green sauce: While the dish rests, combine cilantro, jalapeño, mayonnaise (or yogurt), lime juice, olive oil, and garlic in a blender. Pulse until silky but still bright green; adjust salt and lime to taste. (Mini-tip: chill the sauce briefly to sharpen color and flavor.)
- Finish and garnish: Fluff the rice with a fork, spoon sauce alongside or lightly drizzled over the chicken, and scatter scallions and crisp shallots on top for texture contrast.
How to Serve Peruvian Chicken And Rice with Green Sauce
Plate with intention: spoon a nest of turmeric-tinted rice at the center, place a single thigh perched on top to showcase the crisp skin, and drizzle the green sauce across the meat and rice. Scatter scallions and cilantro for brightness, and serve lime wedges at the side. For a composed dinner, pair with a simple charred vegetable and a light salad; you might echo those charred notes from our chicken breast with zucchini and squash for complementary texture.
How to Store Peruvian Chicken And Rice with Green Sauce
- Refrigerate components separately in airtight containers for up to 3 days: store chicken and rice in one container and the green sauce in another to preserve texture and color.
- To reheat: gently warm rice with a splash of stock in a covered skillet over low heat, then add chicken to the pan to heat through and re-crisp the skin briefly under the broiler.
- The sauce keeps best cold; whisk briefly before serving. Avoid microwaving the sauce to preserve its bright color and texture.
Tips to Make Peruvian Chicken And Rice with Green Sauce
- Crisp the skin: dry the chicken thoroughly and sear over medium-high heat to develop an even, caramelized crust.
- Rinse rice: removing surface starch prevents clumping and yields distinct, fluffy grains.
- Sauce consistency: adjust with a touch more olive oil for silkiness or a teaspoon of water for a lighter drizzle.
- Resting matters: let the pan rest before serving so juices redistribute and the rice steams to perfect texture.
Variation (if any)
- Upgrade: substitute bone-in chicken breast for a leaner presentation or use quail for an elegant amuse-bouche.
- Flavor twist: fold finely chopped toasted almonds into the rice for nutty crunch, or add a spoonful of aji amarillo paste to the sauce for classic Peruvian heat.
- Presentation: serve in shallow bowls for a cozy, modern plating or compose on elongated platters for sharing.
FAQs
Can I use boneless, skinless chicken?
Yes. Reduce oven time by 5–8 minutes and monitor internal temperature closely; finishing under the broiler helps add surface color since you lose the skin’s crisping effect.
Is the green sauce dairy-free?
Yes—use a neutral oil and omit mayonnaise or substitute with a dairy-free yogurt or blended silken tofu to maintain creaminess while keeping it dairy-free.
Can I make this ahead for a dinner party?
You can prepare the rice and sauce ahead and refrigerate separately. Reheat rice gently with stock and finish the chicken just before serving to retain crisp skin and fresh sauce brightness.
How spicy is the dish?
Spiciness depends on your chili choice; seed the jalapeño for mild heat or use aji amarillo for authentic Peruvian warmth. Adjust quantity to taste.
Conclusion
Peruvian Chicken And Rice with Green Sauce marries refined technique with vivid flavors—crisped skin, aromatic saffron-tinted rice, and a bright, herbaceous sauce that lifts the entire plate. Its streamlined ingredients and clear steps make it a dependable showstopper for intimate dinners or polished weeknight meals. For another interpretation anchored in the same bright, tangy notes, explore Peruvian Chicken & Rice with Green Sauce – Gimme Delicious Food. Share your plating ideas and adjustments in the comments, and consider: How would you make this dish your own?
Print
Peruvian Chicken And Rice with Green Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
A luminous take on a beloved classic featuring golden-roasted chicken, fragrant rice, and a silky cilantro-lime green sauce for vibrant flavors and refined technique.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb), patted dry
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken stock, hot
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground turmeric or 1 tbsp annatto oil
- 2 tbsp neutral oil (grapeseed or canola)
- Salt and freshly ground black pepper
- 1 large bunch cilantro (about 2 cups packed leaves and tender stems), roughly chopped
- 1 jalapeño or aji amarillo paste, seeded
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 small clove garlic
- 2 scallions, thinly sliced on a bias
- Lime wedges (for serving)
- Fresh cilantro leaves, finely chopped
- Crisp fried shallots or toasted sesame seeds (optional)
Instructions
- Season the chicken with salt and pepper, rubbing under the skin where possible. Let rest for 15 minutes.
- Heat oil in a large ovenproof skillet over medium-high heat. Add thighs skin-side down and sear until deeply golden, about 6–8 minutes. Flip and brown the second side for 2 minutes, then remove and set aside.
- Reduce heat to medium, add diced onion and a pinch of salt, sauté until translucent, about 4 minutes. Stir in garlic and turmeric, cooking for 30 seconds until aromatic.
- Add rinsed rice, stir to coat and let toast briefly. Deglaze with a splash of hot stock, scraping browned bits.
- Pour in the remaining stock, bring to a simmer, and nestle seared thighs skin-side up into the rice. Cover and transfer to a 375°F (190°C) oven for 20–25 minutes.
- Remove from the oven, let rest covered for 5–10 minutes.
- Combine cilantro, jalapeño, mayonnaise (or yogurt), lime juice, olive oil, and garlic in a blender to make the green sauce; pulse until silky.
- Fluff the rice, spoon the sauce over the chicken and rice, and garnish with scallions and optional shallots before serving.
Notes
For best texture, dry the chicken thoroughly and chill the sauce briefly for better color. Rinse rice to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg