Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor! Marinated chicken dishes recipes, Recipes, Poultry recipes. If that sentence makes your mouth water, you’re in the right place — this dish is all about bright, herb-forward green sauce, deeply seasoned marinated chicken, and steaming, savory rice that soaks up every bit of aroma. The main ingredients — chicken thighs or a whole chicken, cilantro-heavy aji verde, garlic, lime, and long-grain rice — create a contrast of tender meat, vibrant sauce, and fluffy rice that’s perfect for cool evenings, spring gatherings, or any season when you want comfort with a little kick. For another comforting, slow-cooked poultry meal that’s just as cozy on a weeknight, try this crockpot chicken and wild rice soup.

Ingredients & Equipment

Ingredients (serves 4–6)

• 3–4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended) or 1 whole chicken
• 2 cups long-grain white rice (or 1 1/2 cups jasmine)
• 1 large yellow onion, finely chopped (divided)
• 4–5 cloves garlic, minced (divided)
• 2 tablespoons vegetable oil (or canola)
• 1 cup frozen peas and diced carrots (optional)
• 3 cups chicken stock (hot)
• 1 lime (zest + juice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or aji panca paste if available)
• 1 tablespoon soy sauce (or 1 tablespoon red wine vinegar)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For the Peruvian green sauce (Aji Verde)

• 2 cups packed cilantro leaves and tender stems (stems are fine)
• 1–2 jalapeños or 1 aji amarillo pepper, seeded (adjust based on heat)
• 1/2 cup mayonnaise (or Greek yogurt for lighter)
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons olive oil
• 1–2 cloves garlic
• 1 tablespoon grated Parmesan (optional, for richness)
• Salt and pepper to taste
• A splash of water to thin if needed

Equipment

• Blender or food processor (essential for bright, creamy green sauce)
• Large ovenproof skillet or roasting pan
• Large heavy-bottomed pot with lid (for rice)
• Baking tray if roasting chicken separate from rice
• Tongs and spatula
• Kitchen thermometer (recommended for perfectly cooked chicken)
• Cutting board and sharp knife
• Measuring cups and spoons

Notes and helpful tools

• A high-speed blender makes the green sauce extra silky; a food processor works too.
• A thermometer helps you remove chicken exactly at 165°F (74°C) for safety and juiciness.
• If you like crispy skin, finish the chicken under a hot broiler for 2–4 minutes.

Also, if you love bold garlic flavors in your slow-cooked meals, you might enjoy this garlic parmesan crockpot chicken and potatoes as an alternative weeknight idea.

Step-by-Step Instructions (with tips)

Overview: Marinate the chicken, make the aji verde, roast or pan-sear the chicken, and cook the rice in savory stock. Serve with a generous drizzle of green sauce.

Step 1 — Make the marinade

1. In a bowl, combine 3 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (or 1 tablespoon aji panca paste), 1 tablespoon soy sauce or vinegar, 1 teaspoon dried oregano, 2 tablespoons oil, salt and pepper.
2. Rub the marinade all over the chicken, including under the skin where possible. Let marinate 30 minutes at room temperature or up to 8 hours in the fridge. For the best flavor, overnight is ideal.

Tip: If you’re short on time, even 20–30 minutes of marinating adds great flavor because the aromatics and acid penetrate the surface.

Step 2 — Prepare the green sauce (Aji Verde)

1. In your blender/food processor, add 2 cups cilantro, 1–2 jalapeños (seeded if you prefer milder), 1/2 cup mayonnaise, 2 tbsp lime juice, 1–2 garlic cloves, 2 tbsp olive oil, and a pinch of salt. Blend until smooth.
2. Taste and adjust: add more lime for brightness, more mayo or a tablespoon of Parmesan for creaminess, or a splash of water/olive oil to thin.

Tip: Make the sauce a day ahead — flavors mellow and often get even better after a few hours in the fridge.

Step 3 — Brown the chicken Option A — Oven roasting (crispy skin)

1. Preheat oven to 425°F (220°C).
2. Heat 1–2 tablespoons oil in an ovenproof skillet over medium-high. Sear chicken skin-side down until golden brown (3–5 minutes). Flip briefly.
3. Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C). Time varies: thighs ~25–35 minutes; whole chicken longer.
4. Rest 10 minutes before serving.

Option B — Stove-to-oven combo (alternative)

1. Brown chicken in skillet, then remove. In the same skillet, sauté half the chopped onion and garlic until softened.
2. Add rice and toast for 1–2 minutes, then stir in cumin and stock. Nestle the browned chicken on top and transfer to a covered 350°F (175°C) oven until rice is tender and chicken reaches 165°F.

Option C — Poaching (softer skin, gentler flavor)

1. Brown chicken briefly, then simmer in seasoned stock (with onions, garlic, bay leaf) for 25–30 minutes until cooked through. Skin won’t crisp, but meat stays very moist.

Tip: For the fullest flavor, cook rice in chicken drippings or the braising liquid. If you want crisp skin, roast chicken separate on a tray and cook rice in the pan juices.

Step 4 — Cook the rice

1. If cooking separately: Sauté half a chopped onion and 1 minced garlic clove in 1–2 tbsp oil until translucent. Add rice and toast 1–2 minutes.
2. Add 3 cups hot chicken stock, 1 tsp cumin, salt to taste, and bring to a simmer. Cover and reduce heat to low; cook 15–18 minutes (or per rice instructions).
3. Remove from heat, fluff with fork, fold in peas/carrots and lime zest/juice, and cover for 5 minutes.

Tip: For extra color and flavor, fold in chopped cilantro and a pat of butter before serving.

Step 5 — Assemble and serve

1. Spoon rice onto a large platter. Arrange chicken on top or to the side.
2. Drizzle generous amounts of aji verde over the chicken and rice. Serve with lime wedges, sliced avocado, and pickled red onions if you like.

Variations and flavor suggestions

• Use boneless skinless breasts or thighs: reduce cooking times and watch temperature closely to avoid drying out.
• Add roasted corn or charred poblano for smokiness.
• Make it spicy by adding a slice of aji amarillo paste into the marinade.
• For a lighter sauce, swap half the mayo for Greek yogurt.

For another aromatic poultry option with bold flavors, consider this aromatic ginger garlic chicken noodle soup.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerate cooked chicken and rice separately in airtight containers. They’ll keep 3–4 days in the refrigerator.
• Store the green sauce in a separate jar; it will stay bright and fresh for up to 5–7 days chilled.

Freezing

• Freeze cooked chicken (no skin or sauce) in freezer-safe containers for up to 3 months. Freeze rice in portioned containers to avoid refreezing multiple times — rice freezes well but can dry out, so add a splash of stock when reheating.
• Freeze green sauce in small portions (ice cube tray then transfer to a bag) for up to 2 months. Defrost in the fridge and stir before serving.

Reheating tips

• Oven: Reheat chicken at 325°F (160°C) until warmed through (cover with foil to retain moisture).
• Stovetop: Reheat rice with a splash of stock in a skillet over medium heat, stirring until hot.
• Microwave: Reheat in short intervals to avoid drying; add a spoonful of water or stock to rice.
• Refresh: For crisp skin, reheat leftovers in a hot oven or under the broiler for a couple of minutes.

Make-ahead

• Marinate chicken up to 24 hours ahead for deeper flavor.
• Prepare the green sauce a day ahead to let flavors meld.
• Par-cook rice and refrigerate; finish cooking or reheat with a little stock before serving.

How to Use / Serve This Dish

Classic serving ideas

• Serve with a side of roasted sweet potatoes or crispy plantains for a Peruvian-inspired plate.
• Add sliced avocado, lime wedges, and pickled red onions for brightness and acidity.
• Scatter quick cilantro-lime slaw or a simple mixed green salad on the side to lighten the meal.

Creative variations

• Bowl-style: Make bowls with rice, shredded chicken, black beans, corn, pickled onions, and a generous drizzle of green sauce for meal prep lunches.
• Wraps/tacos: Shred the chicken and use tortillas with rice, avocado, and aji verde for flavorful tacos.
• Grain swap: Use quinoa or brown rice for a nuttier texture and extra fiber.
• Vegetarian swap: For a meatless twist, roast cauliflower steaks with the same marinade and serve over the rice with green sauce.

Pairings

• A crisp white wine like Sauvignon Blanc or a light beer complements the herbaceous sauce.
• For non-alcoholic options, try sparkling water with lime or a cold chicha morada-inspired drink.

FAQ

Q: Can I substitute cilantro in the green sauce? A: Yes — if you dislike cilantro, use a combination of parsley and basil for a herby, slightly different flavor profile. The sauce won’t be traditional aji verde but will still be bright and delicious.

Q: How long will leftovers keep, and is it safe to freeze? A: Cooked chicken and rice keep 3–4 days refrigerated. Freeze portions for up to 3 months. Always cool and store in airtight containers, and reheat to at least 165°F (74°C).

Q: Can I make this with boneless skinless chicken? A: Absolutely. Boneless pieces cook faster (about 20–25 minutes at 375°F if roasted), so use a thermometer to avoid overcooking. Marinade and green sauce work just as well.

Q: I don’t have a blender — can I make the green sauce? A: You can finely chop cilantro, garlic, and peppers and whisk with mayo, lime, and oil for a chunkier version. A mortar and pestle also works for a rustic paste.

Conclusion

This cozy Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor, offering juicy marinated poultry, fluffy savory rice, and a bright aji verde that ties everything together. It’s a dish that fits every season — warming on cool nights and delightfully fresh in spring when herbs are abundant. If you’d like to learn more about classic preparations, check out Fifteen Spatulas’ Best Peruvian Chicken Recipe for inspiration. For another take on Peruvian green sauce alongside chicken, see the lovely Peruvian Chicken with Aji Verde guide. And if you’re interested in more sauce ideas to pair with poultry, explore 30+ Go-To Easy Sauces For Chicken. I hope this recipe becomes a go-to for your weeknights and special gatherings — try it, tweak it, and share your favorite tweaks with friends and family. Happy cooking!

Peruvian Chicken and Rice with Green Sauce

A complete meal loaded with flavor, featuring marinated chicken, vibrant green sauce, and savory rice.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dinner, Main Course

Cuisine Peruvian

Servings 6 servings

Calories 600 kcal

Ingredients

  

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For the Chicken and Rice

• 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended) or 1 whole chicken
• 2 cups long-grain white rice (or 1 1/2 cups jasmine)
• 1 large yellow onion, finely chopped (divided)
• 4-5 cloves garlic, minced (divided)
• 2 tablespoons vegetable oil (or canola)
• 1 cup frozen peas and diced carrots (optional)
• 3 cups chicken stock (hot)
• 1 count lime (zest + juice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or aji panca paste if available)
• 1 tablespoon soy sauce (or 1 tablespoon red wine vinegar)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For the Peruvian Green Sauce (Aji Verde)

• 2 cups packed cilantro leaves and tender stems (stems are fine)
• 1-2 count jalapeños or 1 aji amarillo pepper, seeded (adjust based on heat)
• ½ cup mayonnaise (or Greek yogurt for lighter)
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons olive oil
• 1-2 cloves garlic
• 1 tablespoon grated Parmesan (optional, for richness)
• Salt and pepper to taste
• A splash of water to thin if needed

Instructions

 

Preparation

• In a bowl, combine 3 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (or 1 tablespoon aji panca paste), 1 tablespoon soy sauce or vinegar, 1 teaspoon dried oregano, 2 tablespoons oil, salt, and pepper.
• Rub the marinade all over the chicken, including under the skin where possible. Let marinate for 30 minutes at room temperature or up to 8 hours in the fridge. For the best flavor, overnight is ideal.

Make the Green Sauce

• In your blender/food processor, add 2 cups cilantro, 1–2 jalapeños (seeded if you prefer milder), 1/2 cup mayonnaise, 2 tbsp lime juice, 1–2 garlic cloves, and 2 tbsp olive oil. Blend until smooth.
• Taste and adjust: add more lime for brightness, more mayo or a tablespoon of Parmesan for creaminess, or a splash of water/olive oil to thin.

Cook the Chicken

• Preheat oven to 425°F (220°C).
• Heat 1–2 tablespoons oil in an ovenproof skillet over medium-high. Sear the chicken skin-side down until golden brown (3–5 minutes). Flip briefly.
• Transfer the skillet to the oven and roast until internal temperature reaches 165°F (74°C). Time varies: thighs ~25–35 minutes; whole chicken longer. Rest for 10 minutes before serving.

Cook the Rice

• If cooking separately: Sauté half a chopped onion and 1 minced garlic clove in 1–2 tbsp oil until translucent. Add rice and toast for 1–2 minutes.
• Add 3 cups hot chicken stock, 1 tsp cumin, salt to taste, and bring to a simmer. Cover and reduce heat to low; cook for 15–18 minutes (or per rice instructions).
• Remove from heat, fluff with a fork, fold in peas/carrots, and lime zest/juice, and cover for 5 minutes.

Assemble and Serve

• Spoon rice onto a large platter. Arrange chicken on top or to the side.
• Drizzle generous amounts of aji verde over the chicken and rice. Serve with lime wedges, sliced avocado, and pickled red onions if desired.

Notes

A high-speed blender makes the green sauce extra silky; a food processor works too. If you like crispy skin, finish the chicken under a hot broiler for 2–4 minutes. Marinate chicken up to 24 hours ahead for deeper flavor. Prepare the green sauce a day ahead to let flavors meld.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 45gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g

Keyword Aji Verde, Chicken and Rice, Comfort Food, Marinated Chicken, Peruvian Chicken

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