Peruvian Chicken and Rice with Green Sauce Recipe

If you’re searching for a vibrant and satisfying meal that bursts with flavors yet remains simple enough to master, look no further than this Peruvian Chicken and Rice with Green Sauce. It’s a perfect example of how humble ingredients come together to create something spectacular—juicy, marinated chicken paired with fragrant Peruvian yellow rice and a zingy, creamy cilantro green sauce that truly elevates every bite. Whether you’re cooking for family or hosting friends, this dish brings warmth, color, and that irresistible tang that will have everyone asking for seconds. Trust me, once you try this, it might just become your go-to weeknight favorite!

Ingredients You’ll Need

This dish relies on a handful of straightforward yet essential ingredients that perfectly balance flavor, texture, and color. Each component plays a key role—from the smoky marinade that tenderizes the chicken to the bright fresh herbs in the green sauce and the golden hue of the turmeric-infused rice.

• Chicken (1.5–2 pounds): Choose thighs, breasts, or your favorite cut for juicy, tender protein.
• Garlic (4–5 cloves total): Adds a fragrant and savory base to both the chicken marinade and green sauce.
• Lime juice or white vinegar (2 tablespoons): Provides the acidic kick to tenderize chicken and brighten the flavors.
• Oil of choice (2 tablespoons for marinade + 1 tablespoon for the sauce): Olive oil is great for richness and helps with marinating and blending.
• Ground cumin (1 tablespoon): Brings warmth and earthiness to the chicken marinade and the rice.
• Smoked paprika (1 teaspoon): Adds a subtle smoky depth to the chicken marinade.
• Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all ingredients.
• Fresh cilantro leaves (1 cup): The star of the green sauce, lending fresh herbal brightness.
• Mayonnaise (1/2 cup) and sour cream (1/4 cup): These create the creamy texture in the green sauce.
• Jalapeño chiles (2 whole): Add just the right amount of heat to the sauce without overpowering.
• Fresh lemon or lime juice (1 tablespoon): Balances the creaminess with a zesty lift in the green sauce.
• Jasmine rice (1 cup): Fluffy and fragrant, the perfect base for the Peruvian yellow rice.
• Butter or oil (1 tablespoon): Used to sauté the aromatics for the rice.
• Onion (¼ cup, diced): Adds subtle sweetness and complexity to the rice.
• Turmeric (1 teaspoon): Gives the Peruvian yellow rice its beautiful golden color and mild flavor.
• Onion powder (¼ teaspoon): Boosts the savory notes in the rice.
• Chicken stock (2 cups): Infuses the rice with savory depth.
• Frozen peas (1 cup): Adds a pop of color and gentle sweetness to the rice.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Start by combining minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper in a bowl. Reserve about a quarter of this marinade to brush over the chicken later. Toss your chicken pieces in the marinade until fully coated, then refrigerate for at least one hour or overnight if you can. This step is magical for building flavor and ensuring the chicken stays tender and juicy once cooked.

Step 2: Prepare the Peruvian Yellow Rice

While the chicken marinates, rinse your jasmine rice under cold water until it runs clear—this removes excess starch to keep the grains fluffy and separate. Soak the rice for 10-15 minutes and drain. In a saucepan, sauté diced onion and minced garlic in butter or oil until translucent and fragrant. Add the rice along with turmeric, cumin, onion powder, salt, and pepper; stir well to toast the rice gently. Pour in chicken stock, bring to a boil, then cover and simmer on low for 15 minutes. Finally, fold in frozen peas, cover, and let the rice rest off the heat for 5-10 minutes before fluffing it with a fork.

Step 3: Cook the Chicken (Grill or Bake)

Preheat your grill to medium-high or your oven to 450°F. If grilling, cook the chicken pieces for about 5-7 minutes per side, brushing occasionally with the reserved marinade, until the internal temperature reaches 165°F. For baking, place chicken on a foil-lined sheet pan, roast it for 30 minutes at 450°F, similarly brushing with marinade halfway through. Using a meat thermometer is key here to ensure safety without drying out the chicken.

Step 4: Whip Up the Green Sauce

In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, fresh lemon or lime juice, and a pinch of salt and pepper. Pulse until the sauce is smooth and creamy, adjusting seasoning to taste. This sauce is the bright, tangy highlight that ties the whole dish together, adding freshness and a lovely creamy texture.

Step 5: Assemble and Serve

Divide the yellow rice among plates, arrange grilled or baked chicken over the top, and finish with a generous drizzle of that vibrant green sauce. Serve immediately for the best taste and texture. This is where all your efforts come together for a plate that looks as amazing as it tastes!

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Sprinkle freshly chopped cilantro or thinly sliced green onions over the dish for an extra fresh touch. A wedge of lime on the side invites an extra squeeze of brightness just before eating, enhancing the lively flavors of the green sauce and marinated chicken.

Side Dishes

This dish stands well on its own, but pairing it with a crisp green salad or sweet fried plantains creates a lovely variety of textures and flavors. Avocado slices add creaminess and cooling contrast, while roasted vegetables or black beans boost the meal’s heartiness and nutrition.

Creative Ways to Present

Serve the Peruvian Chicken and Rice with Green Sauce in individual bowls layered with a scoop of yellow rice, chicken on top, and drizzled green sauce. You can also stuff the chicken and rice into warm tortillas for an inventive take or create a vibrant grain bowl by adding chopped fresh veggies and extra herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken, rice, and sauce separately in airtight containers in the refrigerator to maintain freshness. The chicken will stay moist and the vibrant flavors of the green sauce will hold up beautifully for up to 3 days.

Freezing

You can freeze cooked chicken and rice by cooling them completely before sealing in freezer-safe containers. The green sauce is best made fresh, but if you have leftovers, freeze it in small portions and thaw in the fridge before using. Frozen chicken and rice will keep for about 2-3 months.

Reheating

Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or stock to keep them moist. The green sauce is best served cold or at room temperature—avoid heating it to preserve its creamy texture and bright flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work wonderfully in this recipe. Thighs tend to stay juicier and more flavorful, but breasts are a leaner option. Just adjust cooking time accordingly to avoid drying out the meat.

Is the green sauce spicy?

The green sauce has a gentle heat from the jalapeño chiles, but it’s balanced by the creaminess of the mayonnaise and sour cream, and the freshness of cilantro. You can adjust the number of jalapeños to dial the spice level up or down based on your preference.

Why soak the rice before cooking?

Soaking jasmine rice removes excess surface starch and helps it cook more evenly, resulting in fluffy, separate grains instead of clumpy or sticky rice. It only takes 10-15 minutes and definitely makes a difference.

Can I make this recipe vegetarian or vegan?

You can swap out the chicken for grilled tofu or roasted vegetables, and substitute the mayo and sour cream in the green sauce for vegan alternatives like cashew cream or plant-based mayo. The rice and sauce flavors remain just as delightful!

How long can I marinate the chicken?

Marinating for at least one hour is essential for flavor infusion and tenderization, but overnight marinating up to 24 hours in the fridge is even better if you have the time. Just be sure not to exceed 24 hours to keep the texture ideal.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce is truly a joy to make and even more delightful to eat. Its blend of vibrant flavors, textures, and colors brings a touch of Peruvian magic into your kitchen effortlessly. Perfect for beginners and seasoned cooks alike, this recipe invites you to explore fresh spices, simple techniques, and comforting meals your whole family will love. Give it a try and watch it become a beloved staple in your home!

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