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 (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; 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 cumin; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe· 3.9 from 12 reviews

If you’re craving a vibrant, flavor-packed meal that comes together with mouthwatering ease, you need to try this Peruvian Chicken and Rice with Green Sauce Recipe. This dish is a harmonious celebration of tender, marinated chicken paired with perfectly seasoned yellow rice and topped off with a fresh, creamy green sauce that brings a zesty, herby lift to every bite. Whether you grill or bake the chicken, it’s a guaranteed crowd-pleaser that feels like a festive escape to Peru from your very own kitchen.

Ingredients You’ll Need

A clear glass bowl filled with several pieces of raw chicken coated in a thick, orange-brown spice mixture, the chicken pieces layered closely together showing their skin texture and the spice mix unevenly spread over them, the bowl placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The magic of this Peruvian Chicken and Rice with Green Sauce Recipe starts with simple but carefully chosen ingredients. Each element brings something special: the chicken provides juicy protein, the spices add depth and warmth, the rice is beautifully aromatic with turmeric and cumin, and the green sauce offers an irresistible creamy, tangy finish.

Chicken (1.5-2 pounds): Choose thighs, breasts, or your preferred cut for juicy, flavorful meat.
Garlic (2-3 cloves minced): Adds a punch of aromatic flavor to the marinade and rice.
Lime juice or white vinegar (2 tablespoons): Brightens and tenderizes the chicken.
Oil of choice (2 tablespoons): Helps the marinade coat the chicken and aids cooking.
Ground cumin (1 tablespoon): Brings earthy warmth to the chicken.
Smoked paprika (1 teaspoon): Adds a subtle smokiness that balances beautifully.
Kosher salt (1 teaspoon): Enhances all the flavors perfectly.
Black pepper (1/2 teaspoon, freshly ground): Adds a gentle heat kick.
Cilantro leaves (1 cup, fresh): The star herb for that authentic green sauce.
Mayonnaise (1/2 cup): Creates the creamy base of the green sauce.
Sour cream (1/4 cup): Adds tang and smooth richness to the sauce.
Jalapeño chiles (2 whole, roughly chopped): For a mild but lively heat in the sauce.
Olive oil (1 tablespoon): Helps emulsify and enrich the green sauce.
Fresh lemon or lime juice (1 tablespoon): Brightens the green sauce with citrus punch.
Jasmine rice (1 cup): Soft, fragrant, and the perfect canvas for yellow rice spices.
Butter or oil (1 tablespoon): For sautéing the onion and garlic base.
Onion (1/4 cup diced): Adds sweetness and depth to the rice.
Turmeric (1 teaspoon): Gives the rice its beautiful yellow color and subtle earthy flavor.
Cumin, onion powder, salt, pepper (1/4 teaspoon each): Layers of subtle seasoning to make the rice sing.
Chicken stock (2 cups): Imparts richness and moisture to the rice.
Frozen peas (1 cup): Adds a pop of color and gentle sweetness for balance.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

Start by combining garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a bowl. Reserve about a quarter of this marinade for brushing later. Toss your chicken pieces into the rest and coat them thoroughly. Letting the chicken marinate for at least one hour or overnight is key to infusing those deep Peruvian flavors that will make your dish shine.

Step 2: Prepare the Rice

While the chicken marinates, wash your jasmine rice until the water runs clear to remove excess starch, then soak it for 10 to 15 minutes. Sauté diced onion and minced garlic in butter until soft and fragrant, then add the drained rice along with turmeric and spices. Stir until everything smells amazing, then add chicken stock, bring to a boil, and simmer covered for 15 minutes. Stir in frozen peas at the end and let the rice rest covered off the heat, so it finishes perfectly fluffy.

Step 3: Cook the Chicken

You can either grill or bake your chicken depending on the equipment and preference. On the grill, cook each side for 5 to 7 minutes until it reaches 165ºF, brushing with reserved marinade halfway through for extra flavor and moisture. If baking, arrange the chicken on a foil-lined sheet pan and bake at 450°F for about 30 minutes, also brushing with the marinade halfway through. Either method delivers tender, juicy chicken with a lovely, slightly charred exterior.

Step 4: Make the Green Sauce

Simply combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice in a blender. Pulse until smooth and creamy, then taste and season with salt and pepper. This vibrant sauce is what pulls the whole plate together, offering a cooling yet zesty contrast to the warm, spiced chicken and rice.

Step 5: Assemble and Serve

Plate a bed of the fragrant yellow rice, nestle your perfectly cooked Peruvian chicken on top, and drizzle generously with the green sauce. Each bite delivers a perfect balance of smoky, tangy, creamy, and fresh flavors that are simply irresistible.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

The dish shows two grilled chicken pieces with dark char lines placed on a bed of bright yellow rice mixed with green peas. Light green creamy sauce is drizzled over the grilled chicken pieces and some sauce is also spread over the rice. Fresh chopped green herbs are scattered on top of the chicken and rice. The food sits in a large white shallow bowl, with a silver spoon partially resting on the rice near the top right. On the left side of the bowl, there is some extra light green sauce in a small white bowl. The whole setup is on a white marbled surface with a few green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate the experience — think extra cilantro leaves, thin lime wedges for squeezing, or a light sprinkle of smoked paprika on top for color. These subtle additions are simple yet elegant touches that will impress guests and make every plate feel carefully crafted.

Side Dishes

This dish is substantial, but you can add a few sides to round out the meal beautifully. Try a crunchy green salad with a citrus vinaigrette to contrast the richness, or some roasted sweet potatoes for a touch of natural sweetness. Pickled red onions also bring a lovely tang and color contrast.

Creative Ways to Present

For a fun twist, try serving this recipe family-style with big platters of chicken, rice, and bowls of green sauce on the side, allowing everyone to customize their plate. You can also turn it into a vibrant bowl by adding sliced avocado, radishes, or a fried egg on top for an extra indulgent treat.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Sauce Recipe can be stored in airtight containers in the refrigerator for up to four days. Keep the green sauce separate if you want to preserve its fresh flavor and creaminess.

Freezing

You can freeze cooked chicken and rice together in freezer-safe containers for up to three months. Freeze the green sauce separately in a small container to avoid texture changes upon thawing.

Reheating

Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. Add the green sauce only after reheating to keep its bright flavor and creamy texture intact.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Chicken breasts work well, though thighs will usually stay juicier. Just be careful not to overcook breasts to keep them tender and moist.

Is the green sauce very spicy?

The jalapeños provide a mild kick, but the creamy mayonnaise and sour cream balance out the heat. You can adjust the number of peppers to suit your spice preference.

Can I make the yellow rice without turmeric?

Turmeric is key for the rice’s beautiful yellow color and subtle earthiness. If you don’t have it, you could try a pinch of saffron or just cook plain jasmine rice, though the dish won’t be quite the same visually or flavor-wise.

What other proteins can I use besides chicken?

While this recipe shines with chicken, you could experiment with pork chops or even firm fish fillets, adjusting cooking times accordingly. The green sauce is versatile and pairs well with many proteins.

How long can I marinate the chicken for best results?

For maximum flavor, marinate anywhere from 1 hour to overnight. Longer marinating lets the spices and acids fully penetrate the meat, yielding a tastier, juicier result.

Final Thoughts

If you want to bring a little bit of Peruvian sunshine to your dinner table, the Peruvian Chicken and Rice with Green Sauce Recipe is your go-to dish. It balances ease and vibrant flavor in a way that feels both homey and exotic. I encourage you to make this recipe your own and enjoy every bite—it’s one that will happily become a favorite in your recipe rotation!