Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 1.5-2 pounds chicken, thighs, breasts, or any cut; 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; 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; 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 ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chicken stock; 1 cup frozen peas

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If you are craving a vibrant, flavorful dish that brings a burst of sunshine to your dinner table, the Peruvian Chicken and Rice with Green Sauce Recipe is exactly what you need. This all-in-one meal features marinated, juicy chicken grilled or baked to perfection and served over aromatic, turmeric-infused yellow rice. The star of the show is the creamy, zesty green sauce that adds a fresh kick, elevating every bite. With simple ingredients transforming into something extraordinary, this dish captures the essence of Peruvian cuisine and will quickly become a favorite in your home.

Ingredients You’ll Need

A clear glass bowl filled with several raw chicken pieces covered in a thick brownish-orange spice mix. The chicken pieces are layered closely, with the spice mixture evenly coating the skin, showing small black and white specks of seasoning. The bowl sits on a white marbled surface, and there is no additional decoration or items around. The photo taken with an iphone --ar 4:5 --v 7

Getting the balance of ingredients right is the secret to nailing this dish. Each element, from the spices to the fresh herbs, plays a crucial role in layering flavor, delivering the perfect texture, and adding a beautiful pop of color to your plate.

1.5-2 pounds chicken, thighs or breasts: Thighs offer juiciness while breasts provide lean protein; either works wonderfully.
2-3 cloves garlic, minced: Garlic infuses the chicken marinade and rice with its unmistakable savory aroma.
2 tablespoons lime juice or white vinegar: The acidity brightens the marinade, tenderizing the chicken.
2 tablespoons oil of choice: Helps coat the chicken and keeps it moist during cooking.
1 tablespoon ground cumin: A warm, earthy spice that’s essential to authentic Peruvian flavor.
1 teaspoon smoked paprika: Adds subtle smokiness and depth to the chicken.
1 teaspoon kosher salt: Enhances every flavor in the dish.
½ teaspoon freshly ground black pepper: Provides a mild peppery kick.
1 cup fresh cilantro leaves: The green sauce’s star herb, delivering a fresh and vibrant taste.
½ cup mayonnaise: Adds creaminess and smoothness to the green sauce.
¼ cup sour cream: Balances the sauce with a pleasant tanginess.
2 whole jalapeño chiles, roughly chopped: Bring a mini heat wave while staying fresh.
1 tablespoon olive oil: Blends the sauce ingredients into a luscious texture.
1 tablespoon fresh lemon or lime juice: Brightens the green sauce perfectly.
1 cup jasmine rice: The foundation for the yellow rice, with a subtle floral scent.
1 tbsp butter or oil: Used to sauté the onion and garlic, building the rice’s base flavor.
¼ cup onion, diced: Adds a gentle sweetness and body to the rice.
2-3 garlic cloves, minced (for rice): Enhances the aromatic profile.
1 tsp turmeric: Gives the rice its signature warm golden color and subtle earthiness.
¼ tsp each cumin, onion powder, salt, pepper: The perfect seasoning blend to awaken the rice.
2 cups chicken stock: Locks in flavor and cooks the rice tenderly.
1 cup frozen peas: Adds fresh color and a little sweetness for contrast.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

In a medium bowl, combine the garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create a zesty marinade. Reserve about one-quarter of this mixture to brush on the chicken during cooking. Toss the chicken pieces in the marinade until fully coated, then cover and refrigerate for at least one hour—overnight if you have time—to deeply infuse the flavors.

Step 2: Prepare the Rice

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear, removing excess starch. Soak it for 10-15 minutes, then drain. In a pot, melt butter or heat oil, then sauté the diced onion and garlic until fragrant and translucent. Stir in the drained rice with turmeric, cumin, onion powder, salt, and pepper, letting the spices toast slightly for a minute. Pour in the chicken stock, bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes, then mix in the frozen peas, cover again, and let the rice rest for 5 to 10 minutes. Fluff with a fork before serving.

Step 3: Cook the Chicken

You have two great options here: grilling or baking, depending on your mood and equipment.

To Grill: Preheat your grill to medium-high heat. Grill the chicken for about 5 to 7 minutes per side, depending on thickness. Use the reserved marinade to baste the chicken halfway through cooking to keep it juicy and flavorful. Cook until the internal temperature reaches 165ºF.

To Bake: Heat your oven to 450ºF. Place the chicken on a foil-lined baking sheet, and bake for 30 minutes or until the internal temperature hits 165ºF. Remember to brush with the reserved marinade halfway through for extra yum.

Step 4: Whip Up the Green Sauce

Throw the cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice into a blender. Pulse for about 30 seconds or until you get a creamy, vibrant green sauce. Taste, then season with salt and pepper as needed. This sauce brings the dish to life, melding creaminess with an invigorating, herbaceous kick.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

A large white speckled bowl filled with yellow rice mixed with bright green peas and fresh chopped green herbs, mostly cilantro. The rice looks soft and fluffy with small spices visible throughout. A silver spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface with some scattered small green herb leaves. A striped cloth napkin is partially visible at the top left corner and a small brown bowl filled with green cilantro leaves is at the top right corner of the image, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate this dish from delicious to dazzling. Sprinkle chopped fresh cilantro and a few lime wedges around the plate for a bright finish. For a touch of crunch, thinly sliced radishes or crispy fried onions add texture contrast and a beautiful pop of color.

Side Dishes

While the chicken and rice make a hearty meal on their own, you can complement them with simple sides. A crisp salad of mixed greens with a light vinaigrette balances the richness of the green sauce. Roasted vegetables, like asparagus or sweet potatoes, add warmth and an earthy counterpoint that pairs splendidly with the spices.

Creative Ways to Present

For a festive family style, serve the yellow rice in a large, colorful bowl with chicken arranged on top and generous dollops of green sauce. Alternatively, create individual plates and drizzle the sauce artistically around the chicken for a restaurant-worthy presentation. Using small avocado slices alongside enhances the creamy profile and visual appeal.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator. The chicken stays juicy and safe for up to 3 days, while the rice remains fluffy. Keep the sauce sealed tightly to maintain its vibrant color and fresh flavor.

Freezing

You can freeze the cooked chicken and rice, but for optimal texture, freeze them separately. Pack the chicken in a freezer-safe container or bag for up to 2 months. The rice freezes well if wrapped tightly. The green sauce does not freeze well due to its creamy base, so it’s best enjoyed fresh.

Reheating

Reheat the chicken gently in a covered skillet over medium-low heat or in the oven wrapped in foil to prevent drying out. Warm the rice in the microwave or on the stovetop with a splash of water to revive moisture. Add the green sauce cold after reheating, as it’s meant to be a refreshing counterbalance.

FAQs

Can I use other cuts of chicken for this recipe?

Absolutely! While thighs are preferred for juiciness, breasts or a mix of cuts can be used. Just watch the cooking time carefully to avoid drying out leaner cuts.

Is the green sauce spicy?

The green sauce has a mild to medium heat level thanks to the jalapeños. You can reduce or omit the peppers if you want it milder or add extra for more kick.

Can I make this recipe vegetarian or vegan?

For a vegetarian twist, you can substitute the chicken with grilled tofu or hearty mushrooms and swap chicken stock with vegetable broth. For a vegan version, replace mayo and sour cream with plant-based alternatives.

What type of rice is best for the yellow rice?

Jasmine rice is ideal for its fragrant aroma and fluffy texture, but basmati works well too. Just adjust cooking times and liquid ratios accordingly.

How long can I marinate the chicken?

While at least one hour is great, marinating overnight enhances flavor penetration and tenderness even more, making the chicken irresistible.

Final Thoughts

There is something truly special about the Peruvian Chicken and Rice with Green Sauce Recipe that makes it a standout dish for any occasion. Its bright, comforting flavors wrapped in simple preparation make it approachable yet exciting. I encourage you to try this recipe soon and watch as it becomes a beloved staple in your kitchen too, delivering joy with every bite.