Few dishes strike the perfect balance between vibrant, fresh, and comforting quite like Peruvian Chicken and Rice with Green Sauce. With juicy, marinated chicken, fragrant yellow rice, and a bold, creamy green sauce that’s impossible to stop dipping into, this dish is a dinner table triumph.
Rooted in traditional Peruvian flavors but adapted for the home cook, this recipe is flexible, family-friendly, and filled with character. Whether you grill or bake the chicken, the outcome is always juicy and deeply seasoned. Served over turmeric-tinted rice and finished with a drizzle of spicy green sauce, it’s a one-plate wonder you’ll crave again and again.
Why You’ll Love This Peruvian Chicken and Rice Recipe
- Bursting with flavor: Smoky, citrusy, spicy, and savory all in one bite.
- Meal-prep friendly: Marinate the chicken or make the sauce ahead.
- Customizable: Grill or bake the chicken, spice up the sauce, or swap in brown rice.
- Complete meal: Protein, starch, and veggies all on one plate.
- Perfect year-round: Fresh for summer, comforting for winter.
Ingredients
For the Chicken
- 1.5–2 pounds chicken thighs or breasts
- 2–3 garlic cloves, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil (olive or neutral)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeño chiles, chopped
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon fresh lime or lemon juice
- Kosher salt and black pepper, to taste
For the Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter or oil
- 1/4 cup onion or shallot, 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
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, mix the garlic, lime juice, oil, cumin, paprika, salt, and pepper. Set aside 1/4 of this marinade for basting. Add the chicken and coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Tip: Use thighs for extra juiciness or breasts for a leaner option.
2. Cook the Chicken
You can either grill or bake the chicken, depending on your preference and season.
To Grill:
Preheat the grill to medium-high. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Brush with reserved marinade halfway through.
To Bake:
Preheat oven to 450°F. Place chicken on a foil-lined sheet pan and bake for 25–30 minutes, brushing with marinade halfway through.
3. Make the Yellow Rice
Wash and soak the jasmine rice for 10–15 minutes, then drain.
In a pot, sauté diced onion and garlic in butter until fragrant. Add the rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for about a minute.
Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Stir in peas, cover again, and let rest off heat for 5–10 minutes. Fluff with a fork before serving.
4. Blend the Green Sauce
Combine all green sauce ingredients in a blender: cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Want it spicier? Leave in the jalapeño seeds or add an extra pepper.
5. Serve It Up
Scoop rice onto plates, top with sliced chicken, and drizzle generously with green sauce. Serve extra sauce on the side—it’s addictively good.
Serving Suggestions
While this dish is a complete meal, you can round it out with:
- A simple cucumber and avocado salad
- Fried plantains for a sweet touch
- A glass of sparkling limeade or chilled white wine
Tips for Success
- Marinate longer for deeper flavor: Overnight marinating enhances the spices.
- Blending sauce too thick? Add a splash of water or lime juice to thin.
- Make ahead: The green sauce keeps for 3 days and gets better over time.
- No jasmine rice? Use basmati or long grain white rice as a substitute.
Variations
- Low-carb option: Swap rice for cauliflower rice.
- Extra herbs: Add fresh parsley or basil to the green sauce.
- Dairy-free: Use a plant-based mayo and sour cream alternative for the sauce.
Storing & Reheating
- Store: Chicken, rice, and sauce can each be stored in separate airtight containers in the fridge for up to 3 days.
- Reheat: Warm the chicken and rice gently on the stove or in the microwave. Stir green sauce before using.
What Makes It Peruvian?
Peruvian cuisine is known for its fusion of global influences and bold, herbaceous flavors. The use of aji peppers (like jalapeños), vibrant green sauces, and spice-forward marinades are all hallmarks. This dish pays tribute to those traditions while staying accessible for home cooks everywhere.
Peruvian Chicken and Rice with Green Sauce
Ingredients
For the Chicken
- 1.5 –2 pounds chicken thighs or breasts
- 2 –3 garlic cloves minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil olive or neutral
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeño chiles chopped
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon fresh lime or lemon juice
- Kosher salt and black pepper to taste
For the Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter or oil
- 1/4 cup onion or shallot 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
Instructions
Marinate the Chicken
- In a medium bowl, mix the garlic, lime juice, oil, cumin, paprika, salt, and pepper. Set aside 1/4 of this marinade for basting. Add the chicken and coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Tip: Use thighs for extra juiciness or breasts for a leaner option.
Cook the Chicken
- You can either grill or bake the chicken, depending on your preference and season.
To Grill:
- Preheat the grill to medium-high. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Brush with reserved marinade halfway through.
To Bake:
- Preheat oven to 450°F. Place chicken on a foil-lined sheet pan and bake for 25–30 minutes, brushing with marinade halfway through.
Make the Yellow Rice
- Wash and soak the jasmine rice for 10–15 minutes, then drain.
- In a pot, sauté diced onion and garlic in butter until fragrant. Add the rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for about a minute.
- Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Stir in peas, cover again, and let rest off heat for 5–10 minutes. Fluff with a fork before serving.
Blend the Green Sauce
- Combine all green sauce ingredients in a blender: cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.
- Want it spicier? Leave in the jalapeño seeds or add an extra pepper.
Serve It Up
- Scoop rice onto plates, top with sliced chicken, and drizzle generously with green sauce. Serve extra sauce on the side—it’s addictively good.
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