Oh, I absolutely love sharing this Peruvian Chicken and Rice with Green Sauce Recipe—it’s like taking your taste buds on a flavorful journey straight to Peru! The vibrant spices and that creamy, zesty green sauce make this dish incredibly special. Whenever I serve this, it feels like a festive occasion, but honestly, it’s so easy that it’s perfect for any weeknight dinner or casual weekend cookout.
What makes this recipe stand out for me is how perfectly balanced it is—the smoky, tender chicken paired with bright, herby green sauce and the comforting yellow rice. I remember the first time I tried making it, and my family went crazy for the fresh flavors and how satisfying it was. You’ll find that this Peruvian Chicken and Rice with Green Sauce Recipe is both approachable and impressive, and it definitely earns a spot in your regular meal rotation.
Why You’ll Love This Recipe
- Flavor-Packed: Every bite bursts with smoky, tangy, and herby notes that dance beautifully together.
- Simple to Make: You don’t need fancy equipment or hard-to-find ingredients to pull this off.
- Versatile: Whether you grill, bake, or swap proteins, it always turns out delicious.
- Family Friendly: My crew always asks for seconds, and I bet yours will too.
Ingredients You’ll Need
This Peruvian Chicken and Rice with Green Sauce Recipe comes together with everyday ingredients that complement each other perfectly. I recommend picking fresh herbs and quality chicken to really elevate the dish.
- Chicken thighs or breasts: Boneless and skin-on works best for juicy, flavorful results.
- Garlic: Freshly minced adds that signature aromatic kick to the marinade and rice.
- Lime juice or white vinegar: The acidity brightens the marinade and balances the rich flavors.
- Oil of choice: I usually go with olive oil, but avocado oil is a great swap for high heat.
- Ground cumin: This spice gives that warm, earthy undertone essential in Peruvian cooking.
- Smoked paprika: Adds a subtle smokiness that pairs beautifully with the chicken.
- Kosher salt and black pepper: Basics that bring all the flavors to life.
- Fresh cilantro leaves: The hero of the green sauce—bright and herbaceous.
- Mayonnaise and sour cream: They make the green sauce luxuriously creamy.
- Jalapeño chiles: For a mild heat that wakes up the sauce nicely.
- Olive oil and fresh lemon or lime juice: Balance the richness and add freshness to the sauce.
- Jasmine rice: Aromatic and perfect for soaking up flavor from the yellow rice spices.
- Butter or oil: Used to gently sauté the rice aromatics.
- Onion and shallot: Essential for depth in the rice.
- Turmeric: The golden magic that turns the rice that beautiful Peruvian yellow.
- Cumin and onion powder: Compliment the rice’s flavor profile without overpowering.
- Chicken stock: Gives the rice a savory boost.
- Frozen peas: I add these at the end for a pop of color and sweetness.
Variations
I like to keep this Peruvian Chicken and Rice with Green Sauce Recipe flexible, making it my own depending on the season or what’s in my fridge. Feel free to play around and make it your signature version!
- Swap Proteins: I’ve made this with chicken drumsticks and even boneless pork chops—both turn out fantastic.
- Dairy-Free Green Sauce: Swap mayo and sour cream for avocado and coconut yogurt for a creamy but dairy-free alternative.
- Spice Level: Add more jalapeños or a few dashes of hot sauce if you like it spicy, or leave them out for milder flavors.
- Rice Alternatives: Try this with brown jasmine rice or even cauliflower rice for a low-carb twist.
How to Make Peruvian Chicken and Rice with Green Sauce Recipe
Step 1: Marinate the Chicken to Infuse Flavor
Start by mixing the minced garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper in a medium bowl. I always set aside about a quarter of this marinade—that’s going to be your secret weapon for basting later on! Toss the chicken pieces in the rest and make sure every piece is thoroughly coated. Pop it in the fridge for an hour at least, though overnight really amps up the flavor and makes the chicken so tender and juicy.
Step 2: Prepare the Peruvian Yellow Rice While Chicken Cooks
While the chicken marinates, wash the jasmine rice until the water runs clear to get rid of excess starch—it helps keep the rice fluffy and separate. Soak it for 10 to 15 minutes, then drain. In a pot, melt your butter or heat oil, then sauté diced onion and minced garlic until fragrant and soft. Add the drained rice and all the spices, stirring for about a minute to toast everything and release the aromas. Pour in the chicken stock, bring to a boil, then cover and simmer on low for 15 minutes. Just before serving, stir in frozen peas, cover again, and let it rest for 5 to 10 minutes—this step keeps the peas bright and tender.
Step 3: Cook the Chicken to Juicy Perfection
When you’re ready to cook, preheat your grill to medium-high or your oven to 450°F. If grilling, cook the chicken 5 to 7 minutes per side depending on thickness—remember to brush on that reserved marinade halfway through for an extra punch of flavor and gorgeous glaze. For baking, place the chicken on a foil-lined sheet pan and bake for about 30 minutes, brushing with marinade once halfway through. The key is to cook until the chicken internal temperature hits 165°F to keep it perfectly juicy without drying out.
Step 4: Blend the Green Sauce for a Lush Finish
While the chicken rests, toss fresh cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in your blender. Pulse for 30 seconds until the sauce is smooth and creamy. Taste test and add salt and pepper as needed. This sauce is where the magic happens—it’s creamy, fresh, and just the right amount of spicy to bring the whole dish together.
Step 5: Serve and Enjoy!
Scoop a generous portion of that vibrant yellow rice onto your plate, top it with the smoky, tender chicken, and generously drizzle over the luscious green sauce. I always love adding a little extra cilantro on top just for that final fresh pop. Grab a fork, dig in, and get ready for compliments!
Pro Tips for Making Peruvian Chicken and Rice with Green Sauce Recipe
- Don’t Skip the Marinade Rest: Letting the chicken marinate overnight makes a huge difference in flavor and tenderness.
- Reserve Marinade for Basting: Brushing reserved marinade while cooking builds a beautiful, caramelized coating on the chicken.
- Rinse and Soak Rice: This step keeps your yellow rice fluffy and prevents clumping.
- Use a Meat Thermometer: Avoid dryness by cooking chicken to exactly 165°F internal temperature.
How to Serve Peruvian Chicken and Rice with Green Sauce Recipe
Garnishes
I usually sprinkle fresh cilantro leaves right on top and sometimes add thin lime wedges on the side for an extra citrusy zing. A few sliced avocado pieces on the plate also add richness and creaminess that pairs beautifully with the green sauce.
Side Dishes
My favorite sides include a crisp mixed green salad with a simple vinaigrette, or some roasted vegetables like asparagus or sweet potatoes to round out the meal. If I’m feeling extra indulgent, a side of black beans complements the dish perfectly.
Creative Ways to Present
For special occasions, I like to serve this in individual cast-iron skillets right from the oven. It keeps everything warm and gives a rustic, cozy vibe. You could also set up a fiesta-style platter with the chicken, rice, and green sauce in separate bowls so everyone can customize their plates.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. It’s best to keep the green sauce separate to preserve its fresh flavor and texture.
Freezing
This recipe freezes well, especially the cooked chicken and rice without the green sauce. I divide portions into freezer-safe containers or zip-top bags and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
I reheat the chicken gently in the oven or covered in a skillet with a splash of water to keep it moist. The rice warms up beautifully in the microwave or on the stovetop with a little broth or water added to fluff it back up. Add the green sauce fresh after reheating for the best taste.
FAQs
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Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work well. Just keep in mind they can dry out faster than thighs, so watch your cooking time closely and consider marinating overnight to keep them juicy.
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How spicy is the green sauce, and can I adjust it?
The green sauce has a mild to medium heat depending on the jalapeños you use. You can remove the seeds to reduce spice or add more peppers for extra kick. It’s very adaptable to your heat preference.
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Is it okay to make the green sauce ahead of time?
Yes! The sauce actually benefits from sitting a bit in the fridge as flavors marry. Just keep it tightly covered and give it a quick stir before serving.
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Can this recipe be made gluten-free?
Definitely! All the ingredients here are naturally gluten-free, just be sure to check your chicken stock and spices for any hidden gluten if you’re very sensitive.
Final Thoughts
This Peruvian Chicken and Rice with Green Sauce Recipe has truly become one of my go-to meals whenever I want something comforting yet exciting. It’s packed with flavor, easy to prepare, and endlessly versatile. I love how the green sauce brightens each bite and how the fragrant rice soaks up all those spices. I hope you give this recipe a try—I promise it will become a family favorite that you’ll be excited to make again and again.
Print
Peruvian Chicken and Rice with Green Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Peruvian
Description
This Peruvian Chicken and Rice with Green Sauce recipe features tender marinated chicken grilled or baked to perfection, served alongside flavorful Peruvian yellow rice infused with turmeric and spices. The dish is completed with a creamy, zesty cilantro jalapeño green sauce, offering a vibrant and satisfying meal that highlights the bold flavors of Peruvian cuisine.
Ingredients
Chicken Marinade
- 1.5-2 pounds chicken thighs, breasts, or any cut (skin-on or boneless)
- 2-3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about one quarter of this marinade mixture and set aside. Add the chicken pieces to the remaining marinade and toss until fully coated. Cover and refrigerate for at least 1 hour or preferably overnight for maximum flavor penetration.
- Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or alternatively preheat your oven to 450ºF (230ºC). You can begin preparing the rice at this stage if serving together.
- Grill Chicken: Place the marinated chicken on the preheated grill. Cook the chicken for about 5 to 7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF (75ºC) ensuring it is fully cooked. Brush the chicken with the reserved marinade halfway through grilling to enhance flavor and moisture.
- Bake Chicken (Alternative): If baking, lay the chicken pieces on a foil-lined baking sheet. Bake in the preheated oven for approximately 30 minutes, or until the chicken reaches an internal temperature of 165ºF. Brush with the reserved marinade halfway through baking for best results.
- Prepare Peruvian Yellow Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10 to 15 minutes and drain. In a pot, heat butter or oil and sauté the diced onion and minced garlic until soft and fragrant. Add the drained rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for about one minute until aromatic. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover the pot, and simmer gently for 15 minutes. After simmering, stir in the frozen peas, cover again, and let the rice rest off the heat for 5 to 10 minutes. Fluff with a fork just before serving.
- Make Green Sauce: Combine the cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, lemon or lime juice, salt, and pepper in a blender. Pulse for about 30 seconds or until the sauce is creamy and well blended. Taste and adjust seasoning if necessary.
- Serve: Divide the cooked yellow rice onto plates. Top each serving with sliced or whole pieces of grilled or baked chicken. Drizzle with the prepared green sauce and enjoy your flavorful Peruvian-inspired meal.
Notes
- You can use a whole chicken cut into halves or quarters instead of individual pieces.
- Skin-on chicken thighs, drumsticks, leg quarters, or boneless chicken thighs all work well for this recipe.
- Marinating the chicken overnight will enhance the depth of flavor.
- The green sauce adds a spicy, creamy contrast; adjust jalapeño quantity according to your heat preference.
- Jasmine rice is preferred for the authentic fragrant texture of the Peruvian yellow rice.
- Resting the rice with frozen peas off the heat allows the peas to soften without overcooking.
Nutrition
- Serving Size: 1 serving (chicken with rice and sauce)
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
