Peruvian Chicken and Rice with Green Sauce Recipe
Peruvian Chicken and Rice with Green Sauce is a flavorful, complete meal featuring marinated chicken thighs or breasts grilled or baked to perfection, served over aromatic Peruvian yellow rice and topped with a fresh, creamy cilantro jalapeño green sauce. This dish combines vibrant spices and a tangy sauce to deliver a taste of Peru right at your dinner table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main
- Method: Grilling and Baking
- Cuisine: Peruvian
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 black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of this mixture for basting later. Add the chicken pieces to the remaining marinade and toss until fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high or your oven to 450ºF. This is also a good time to start preparing the rice if serving alongside.
- Cook the Chicken – Grilling Option: Place marinated chicken on the preheated grill. Cook for 5-7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through cooking to keep it moist and flavorful.
- Cook the Chicken – Baking Option: Arrange the chicken on a foil-lined baking sheet. Bake in the oven for approximately 30 minutes or until the internal temperature reaches 165ºF. During baking, baste the chicken with the reserved marinade halfway through to enhance moisture and taste.
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a pot, heat butter and sauté the diced onion and minced garlic until soft and translucent. Add soaked rice and spices (turmeric, cumin, onion powder, salt, pepper), stirring for about 1 minute until fragrant. Pour in chicken stock and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Stir in frozen peas, cover again, and allow to rest for 5-10 minutes. Fluff the rice with a fork before serving.
- Make the Green Sauce: Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds until smooth and creamy. Taste and season with salt and black pepper as needed.
- Serve: Plate the yellow rice, top with grilled or baked chicken, and drizzle generously with the green sauce. Enjoy your vibrant and aromatic Peruvian meal!
Notes
- You can use whole chicken pieces cut into halves or quarters, skin-on thighs, drumsticks, leg quarters, boneless chicken thighs, or chicken breasts depending on preference.
- Marinate the chicken overnight for deeper flavor.
- Adjust the amount of jalapeños in the green sauce to control the heat level.
- Leftover green sauce can be refrigerated up to 3 days.
- Use chicken stock for best flavor; water can be substituted if needed but will result in less savory rice.
