Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Peruvian
Ingredients: 1.5-2 pounds chicken (thighs, breasts, or any cut, see notes); 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; 1 cup jasmine rice; 1 tbsp butter/oil; ¼ cup onion (diced); 2-3 garlic cloves (minced); 1 tsp turmeric; 1/4 tsp EACH cumin, onion powder, salt, pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe

If you’re craving a meal bursting with bright flavors, vibrant colors, and that comforting, home-cooked richness, you have to try Peruvian Chicken and Rice with Green Sauce. This iconic dish boasts juicy, spice-marinated chicken nestled on aromatic golden rice, all topped with a punchy, herby green sauce you’ll want to drizzle on everything. Each bite is a small adventure, combining smoky, tangy, and fresh elements into a celebration of Peruvian cuisine—and it’s wonderfully adaptable, too!

Peruvian Chicken and Rice with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Peruvian Chicken and Rice with Green Sauce serves a special purpose, enhancing the flavors, aromas, and even the color of the final dish. You likely have most of these items in your kitchen, but together, they form something truly extraordinary!

Chicken (1.5-2 pounds, thighs or breasts): Choose your favorite cut—thighs for juiciness, breasts for leanness—both soak up the marinade beautifully.
Garlic (2-3 cloves, minced): Pungent and aromatic, garlic gives depth to both the marinade and the rice.
Lime juice or white vinegar (2 tablespoons): Adds a bright, tangy kick that tenderizes the chicken while boosting flavor.
Oil of choice (2 tablespoons): Helps the marinade cling while encouraging golden, crisped edges on your chicken.
Ground cumin (1 tablespoon): This earthy spice defines classic Peruvian flavors, anchoring the dish with warmth.
Smoked paprika (1 teaspoon): A dash of smokiness elevates the entire dish, adding subtle complexity and gorgeous color.
Kosher salt (1 teaspoon): Seasoning the chicken thoroughly is key to bringing out those lively flavors.
Freshly ground black pepper (1/2 teaspoon): Lends a gentle heat and rounds out the marinade.
Fresh cilantro leaves (1 cup): The star of the green sauce—herby, grassy, and undeniably fresh.
Mayonnaise (1/2 cup): Makes the green sauce luxuriously creamy; feel free to swap for Greek yogurt for a lighter twist.
Sour cream (1/4 cup): Adds tang and smoothness to the green sauce.
Jalapeño chiles (2 whole, chopped): For just the right amount of gentle heat and that distinctive peppery zip.
Garlic (2 cloves, for sauce): A double hit for the green sauce’s punchy base.
Olive oil (1 tablespoon): Helps unify the green sauce and adds silky body.
Fresh lemon or lime juice (1 tablespoon): Brightens up the green sauce, bringing everything into balance.
Kosher salt and freshly ground black pepper: Season to taste at the end for perfect harmony.
Jasmine rice (1 cup): Fluffy, fragrant rice is the perfect partner for the chicken and sauce.
Butter or oil (1 tablespoon): Sautéing with butter adds richness; oil keeps things lighter.
Onion (1/4 cup, diced): Sweet and mellow, onion forms the aromatic backbone of the rice.
Garlic (2-3 cloves, minced): Yes, more garlic! Essential for big flavor in the rice.
Turmeric (1 teaspoon): Brings a beautiful golden hue and subtle warmth to your rice.
Cumin, onion powder, salt, pepper (1/4 teaspoon each): Simple seasonings that make the rice truly pop.
Chicken stock (2 cups): Cooks the rice in savory depth for extra flavor instead of using plain water.
Frozen peas (1 cup): A pop of sweetness and color stirred in at the end for freshness.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate Your Chicken

The secret to Peruvian Chicken and Rice with Green Sauce is giving the chicken time to soak up all those wonderful flavors. In a bowl, mix together garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve a quarter of this mixture to use later, then make sure your chicken is fully coated. Cover and marinate in the fridge for at least an hour, but if you can, overnight will turn it into a flavor bomb!

Step 2: Grill or Bake the Chicken

When you’re ready, either fire up your grill to medium-high or preheat your oven to 450ºF. Arrange your marinated chicken and get ready to cook! On the grill, aim for about 5-7 minutes per side, or until an instant-read thermometer hits 165ºF. To bake, spread the chicken on a foil-lined baking sheet and roast for about 30 minutes. Either way, brush the chicken with your reserved marinade halfway through for an extra layer of flavor and beautiful color.

Step 3: Make the Vibrant Golden Rice

While the chicken is cooking, it’s rice time! Wash the jasmine rice until the water runs clear, then soak for 10-15 minutes (this keeps the rice fluffy). In a pot, sauté diced onion and garlic with a little butter or oil until softened. Toss in the drained rice and seasoning—turmeric, cumin, onion powder, salt, pepper—and toast it for a minute. Pour in chicken stock, bring to a boil, then cover tightly and simmer on low for 15 minutes. Stir in frozen peas, re-cover, let rest for 5-10 more minutes, then fluff with a fork for the perfect texture.

Step 4: Whip Up the Green Sauce

The green sauce is what sets Peruvian Chicken and Rice with Green Sauce apart! In a blender, combine cilantro, mayo, sour cream, jalapeño, garlic, olive oil, and lemon or lime juice. Blend until everything is smooth, creamy, and an astonishing shade of green. Taste, then add salt and pepper until it absolutely sings. Don’t be surprised if you start planning to put this sauce on everything!

Step 5: Assemble and Serve

Time to bring it all together: spoon the golden, aromatic rice onto plates, nestle your beautifully cooked chicken on top, and finish with a generous drizzle (or pool!) of that spectacular green sauce. This is Peruvian Chicken and Rice with Green Sauce at its brightest and best—ready to wow anyone at your table.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

For a burst of freshness and a pop of color, top each plate with extra chopped cilantro, a few thin slices of jalapeño, and wedges of lime. If you want some crunch, scatter on a handful of sliced radishes or red onions, too. These little extras bring each bite of Peruvian Chicken and Rice with Green Sauce even more vibrancy.

Side Dishes

This dish easily shines on its own, but for a true Peruvian feast, you can serve it alongside a crisp green salad with avocado and tomatoes, some fried plantains, or even lightly roasted sweet potatoes. The green sauce is irresistible on roasted veggies as well, so make extra for dunking!

Creative Ways to Present

Want to take Peruvian Chicken and Rice with Green Sauce to a party? Try turning it into a build-your-own bowl bar with all the toppings on the side. Or, pack it up for a colorful picnic lunch—just keep the sauce separate until serving. Mini skewers of the marinated chicken on a platter with cups of green sauce for dipping make a fantastic appetizer!

Make Ahead and Storage

Storing Leftovers

Let everything cool down before transferring leftovers to airtight containers. The chicken, rice, and green sauce can each be stored separately in the fridge for up to four days, keeping their flavors and textures in top form.

Freezing

Both the marinated but uncooked chicken and the cooked rice freeze beautifully. Place them in freezer-safe bags or containers, label, and store for up to two months. Hold off on making the green sauce until you’re ready to eat; fresh herbs don’t hold up as well after freezing.

Reheating

Reheat chicken and rice gently on the stovetop or in the microwave, adding a splash of water or chicken stock to prevent drying out. Always add the fresh green sauce just before serving for that signature creamy tang.

FAQs

Can I make Peruvian Chicken and Rice with Green Sauce spicier?

Definitely! Add extra jalapeños or even a dash of hot sauce to the green sauce for a spicier kick. Taste as you go so it’s just right for your preference.

What can I use instead of mayonnaise in the green sauce?

Swap it out for Greek yogurt for a lighter, tangier version—the sauce will still be lush and creamy, but with a different flavor profile that works beautifully.

Can I use brown rice or another grain?

Absolutely; just adjust the cooking time and liquid amount as needed. Brown rice will take a little longer to cook and may need a splash more stock.

Is Peruvian Chicken and Rice with Green Sauce gluten-free?

Yes, as written, the dish is naturally gluten-free. Just double-check your mayonnaise and stock for hidden gluten if you’re especially sensitive.

Can I grill the chicken ahead of time?

Yes! Grilled chicken holds up really well. Slice it and store in the fridge, then reheat before serving; just refresh with an extra drizzle of the green sauce to keep things vibrant and juicy.

Final Thoughts

If you’re looking to bring bold, sunny flavors to your table, Peruvian Chicken and Rice with Green Sauce is the meal to try next. It’s one of those dishes that wins over everyone—crispy, succulent chicken, golden rice, and a saucy, herby, creamy drizzle that ties everything together. Trust me, once you’ve tried it, you’ll want to make it again and again!