60-Minute Irresistible Peruvian Chicken And Rice Recipe

Oh my gosh, if you haven’t had real Peruvian food, you are missing out! The flavors are just electric—spices that wake up your whole mouth! I spent ages tweaking recipes until I landed on this one, which I now call the most flavorful and simple way to make the **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**. Seriously, it’s weeknight simple but tastes like a special occasion meal. The real secret, as you’ll see, isn’t just the perfectly seasoned, fall-off-the-bone chicken; it’s that incredible green sauce. Getting the balance of creamy, herbaceous, and just a little spicy in that sauce took a little practice, but trust me, you’ll nail it on the first try with my steps!

Why This Irresistible Peruvian Chicken And Rice With Green Sauce Recipe Stands Out

Look, I know you have tons of chicken and rice recipes already, but this one is different. It manages to deliver deep, complex Peruvian flavor—that warm cumin and oregano kiss—without needing hours over the stove. Everything cooks together in one skillet, which means cleanup is a breeze! That bright green sauce is totally refreshing and cuts through the richness of the chicken perfectly. It’s truly a weeknight showstopper, and once you master it, you’ll be making it every month, guaranteed.

• Unbeatable flavor: Richly seasoned chicken pairs with savory broth-cooked rice.
• Super simple: It’s mostly a one-skillet dish once the chicken is browned!
• That pop of green: The sauce adds unbelievable freshness and color to the plate.

We’ve managed to squeeze maximum flavor into just an hour of total time. If you’re looking for another fantastic one-pan chicken meal, you absolutely have to check out this flavorful Mexican chicken and rice recipe too!

Key Details for Your Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

Here are the quick facts so you can plan your kitchen time. I promise, 60 minutes is all it takes!

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: Just 60 minutes!
• Yield: 4 generous servings

Gathering Ingredients for the Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

Okay, gathering everything ahead of time is half the battle won, especially when you’re moving fast later! This recipe uses straightforward pantry staples paired with some fresh herbs. You’ll notice the chicken thighs are bone-in and skin-on; that fat is absolutely crucial for flavoring both the chicken and the rice as it cooks down in the same pan. If you want to dive deeper into utilizing this amazing cut of meat, check out my roundup of 10 irresistible chicken thighs recipes!

For the sauce, freshness makes all the difference. Don’t even think about using dried cilantro! I also want you to pay attention to the mayonnaise. Since it’s such a key component for the creaminess, please use whatever high-quality brand you love—it really shines through in the final flavor!

Ingredients for the Chicken and Rice Base

This is what goes into the main savory pot. Make sure your spices are fresh; old cumin just tastes dusty, and we want punch here!

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for browning)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth

Ingredients for the Bright Green Sauce

This sauce needs bright green herbs. A really vibrant bunch of cilantro is non-negotiable for that gorgeous color and clean taste!

• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup mayonnaise
• 1 jalapeño, seeded (optional—I always leave a few seeds in for a kick!)
• 1/4 cup vegetable oil

Step-by-Step Instructions for Your Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

Now we get to the fun part! This process flows really well, especially if you get your chicken seasoned right away. Remember, we aren’t just boiling chicken; we are building layers of flavor right in that one big skillet. If you’re looking for another deep-flavor chicken dish, I highly recommend bookmarking my irresistible BBQ chicken thighs in the oven for later!

Preparing and Browning the Chicken

First, take those gorgeous chicken thighs and give them a good massage with the cumin, oregano, salt, and pepper. I like to really rub it into the crevices of the skin! Get your olive oil hot in a large, heavy skillet over medium-high heat. We need a really good sear. Place the chicken skin-side down and let it brown for about 5 minutes until it’s golden and starting to crisp up—don’t mess with it too much! Flip and brown the other side for another 5 minutes. Once you’ve got that color, pull the chicken out and set it aside on a plate for just a minute.

Cooking the Rice and Chicken Together

Turn the heat down slightly. In that same skillet, add your chopped onion and let it get soft, which should take about 5 minutes until it looks translucent. Toss in the minced garlic and cook for just 1 minute until you can really smell it—don’t let it burn! Now, sprinkle in the rice and stir it around for a minute to coat it in all that chicken fat and spice goodness. Pour in the chicken broth, bring it to a boil, and then immediately drop the heat way down low. Cover it tight and let it gently simmer for 15 minutes. After that time, nestle those browned chicken thighs right back on top of the rice. Put the lid back on and cook for another 20 minutes until the rice is tender and the chicken is cooked all the way through.

Pro Tip for Super Crispy Skin: If that skin still looks a little pale after the 20 minutes, don’t panic! Just switch your oven to the high broil setting, slide the open skillet under the broiler for just 3 to 5 minutes. Watch it like a hawk, though—it goes from roasted to burnt fast!

Making the Creamy Green Sauce

While the rice is finishing up, we can whip the sauce. This is the easiest, fastest part! Just toss the fresh cilantro, mayonnaise, the seeded jalapeño (if you like a little heat), and the vegetable oil into your blender. Blend it up until it’s perfectly smooth and vibrantly green. Taste it right here. If it’s too thick to drizzle, add a tiny splash of water or even a teaspoon of broth from the rice pot to thin it just a little bit.

Tips for Perfecting Your Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

I’ve made this so many times that I know exactly where things can go wrong, so let me save you some grief! Mastering this dish is all about respecting the flavor stages. If you’re looking for another moist and delicious option, you seriously need to try this recipe for irresistible honey butter chicken next week.

Achieving Tender Chicken Every Time

The #1 mistake people make when browning chicken is overcrowding the pan. If you cram all those thighs in there at once, the temperature drops, and instead of getting that beautiful brown sear, you end up steaming them! Trust me, do it in batches if you have to. That crispy, flavorful skin we built during the browning step is what flavors the rice below, so don’t skip that texture!

Green Sauce Consistency Adjustments

The sauce consistency depends so much on how packed your cilantro was, or even the brand of mayonnaise you’re using. If you blend it up and it looks like thick guacamole instead of a smooth drizzle, don’t stress! Just drizzle in a tiny splash of plain water or, even better, a spoonful of the warm chicken broth from the rice pot. That adds just a little more flavor as it thins out perfectly.

Serving Suggestions for This Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

We’ve got the main event covered: chicken, rice, and that amazing sauce! But a meal this bright deserves equally fresh company. Once you finish serving up everyone’s portion of the **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**, spoon a side of something light next to it. I usually go for something that offers a nice crunch, like a simple garden salad dressed with lime juice.

You absolutely have to try this refreshing cucumber and bell pepper salad I made last week—it’s fantastic alongside rich chicken and rice.

Another quick idea is serving it with some blistered carrots or perhaps some quick-sautéed green beans. It just balances out the richness of the dark meat and the creaminess of the sauce so well!

Storing Leftovers of Your Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

I always hope we finish every bit of this meal because it’s that good, but leftovers are always a nice bonus! You absolutely must store the green sauce separately from the chicken and rice. If you mix them now, the sauce will wilt the rice and make everything soggy overnight—not what we want for rounds two!

Keep the rice and chicken mixture covered tightly for up to 3 or 4 days in the fridge. When you reheat it, use a splash of extra chicken broth or water and warm everything slowly in a covered pot on the stove, maybe even steaming it slightly. That keeps the rice tender, which is key for enjoying this **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe** the next day!

Common Questions About the Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

It’s funny how people always have the same few questions once they get excited about a new dish! Since this recipe is so unique with its creamy green sauce and skillet rice technique, I get asked these things all the time. Don’t worry if you need to tweak it slightly to fit your pantry or taste buds; we want everyone to enjoy their version of the **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**!

Can I use chicken breasts instead of thighs in this Irresistible Peruvian Chicken And Rice With Green Sauce Recipe?

You absolutely can swap out the bone-in thighs for breasts, but you have to be super careful with timing! Chicken breasts are much leaner, so they dry out way faster. When you return them to the skillet on top of the rice, only let them steam/simmer for about 12 to 15 minutes, tops. Use an instant-read thermometer—you’re looking for 165°F (74°C) in the thickest part. If you skip checking, you’ll end up with beautiful rice but dry chicken, and that’s a tragedy!

What if I don’t want to use mayonnaise in the green sauce?

That creamy element from the mayo is what makes the sauce emulsify nicely and gives it that signature texture, but if you can’t use it or just prefer not to, I have a couple of great substitutes. Plain Greek yogurt works wonderfully; it adds the tanginess we want and keeps it super creamy. Sour cream is also a solid choice, though it might make the sauce slightly heavier. Just add your substitute slowly while blending until you get that perfect drizzle consistency.

How can I make this Irresistible Peruvian Chicken And Rice With Green Sauce Recipe spicier?

Oh, I love that you’re ready to bring the heat! The jalapeño is just a starter level of spice in this recipe. If you’re a true spice fiend, my number one tip is to leave all the seeds and the white pithy membrane inside that jalapeño when you toss it in the blender. That’s where most of the capsaicin hangs out! If you want an even sharper kick without changing the pepper much, just add a tiny pinch—seriously, start with just a pinch—of cayenne pepper right into the blender with the other sauce ingredients. It really amps up the warmth!

Variations on the Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

Once you’ve mastered the core of this recipe—seriously, the *best* **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**—it’s time to start playing around! I usually stick to the classic, but sometimes you need a little change-up.

If you’re out of white rice, don’t sweat it. You can absolutely swap in brown rice, but remember it needs more liquid and a longer simmer time—maybe add an extra 1/2 cup of broth and cook it covered for closer to 25 minutes before adding the chicken back on top. For extra color and nutrition, toss in some frozen peas and sliced carrots right before you put the lid back on for the final chicken cook.

Oh, and if you’re looking for a fun side dish pairing, you might want to look at this chicken thighs with rice guide for more inspiration!

Estimated Nutritional Snapshot for Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

I pulled up the data for this dish, and honestly, for a hearty, flavorful dinner like this, these numbers aren’t bad at all! Remember, this is based on dividing everything equally into four servings, and because we’re using bone-in chicken and a creamy sauce, it’s going to be a satisfying meal. Think of this as a general guide, because every brand of mayonnaise or the exact amount of oil absorbed by the rice can change things slightly, you know how cooking goes!

Here is a quick look at what you can expect from one serving of this **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**. I always try to make sure my recipes give you a good balance of protein and satisfaction!

Nutrient	Amount Per Serving
Calories	550
Protein	38g
Fat	30g
Saturated Fat	7g
Carbohydrates	35g
Fiber	2g
Sugar	3g
Sodium	650mg

Just a friendly disclaimer: these figures are estimates based on the exact ingredient amounts listed in the recipe above. If you add extra jalapeño seeds or use more oil when browning the chicken, those numbers might shift a touch. Enjoy knowing you’re eating a satisfying, delicious meal!

Final Thoughts on Making the Irresistible Peruvian Chicken And Rice With Green Sauce Recipe

Honestly, I hope you’re sold on trying this tonight! It truly delivers maximum flavor payoff for minimal effort. You get that wonderful, warm spice blend coating everything, and that vibrant green sauce just makes the whole plate sing. It proves that authentic, exciting Latin flavors don’t have to stay locked away in restaurants.

If you need another simple, comforting favorite this month, be sure to check out my guide for the irresistible honey butter chicken recipe. But for today, go make this **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe**—you won’t regret it!

Share Your Irresistible Peruvian Chicken And Rice With Green Sauce Recipe Experience

Okay, I’ve given you all my best tips for making this dinner shine! Now it’s your turn. I really, truly want to hear what you think, especially about that bright color and unbelievable flavor of the green sauce. Did it surprise you? Throw a comment down below with your rating, and tag me if you share photos on social media!

Making the **Irresistible Peruvian Chicken And Rice With Green Sauce Recipe** should be celebrated, so don’t be shy about spreading the word around the kitchen!

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