Peruvian Chicken and Rice

Name: Peruvian Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 1.5–2 pounds chicken thighs or breasts; 2–3 cloves garlic, minced; 2 tablespoons lime juice or white vinegar; 2 tablespoons oil (vegetable or olive); 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup fresh cilantro leaves (for green sauce); 1/2 cup mayonnaise (for green sauce); 1/4 cup sour cream (for green sauce); 2 jalapeño chiles, chopped (for green sauce); 2 cloves garlic (for green sauce); 1 tablespoon olive oil (for green sauce); 1 tablespoon fresh lemon or lime juice (for green sauce); Salt and pepper to taste (for green sauce); 1 cup jasmine rice; 1 tablespoon butter or oil (for rice); 1/4 cup diced shallot or onion; 2–3 cloves garlic, minced (for rice); 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups chicken stock; 1 cup frozen peas

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Peruvian Chicken and Rice with Green Sauce is a flavorful, hearty meal that brings together smoky, marinated chicken, vibrant yellow rice, and a creamy, herb-packed green sauce. If you’re craving something bold, comforting, and a little exotic, this dish is the perfect escape from everyday chicken dinners. Whether grilled or baked, the chicken is juicy and aromatic, pairing beautifully with the seasoned rice and the zesty ají verde sauce that ties it all together. This recipe is also surprisingly flexible and meal-prep friendly, making it a winning dinner any night of the week.

What Makes This Peruvian Chicken and Rice So Special

This Peruvian Chicken and Rice with Green Sauce recipe is more than just a standard chicken and rice combo. It’s a full sensory experience, loaded with warm spices, fresh herbs, and rich, satisfying textures. What sets it apart?

Customizable Cooking Method: Choose between grilling or baking the chicken.
Bold Marinade: Infused with garlic, cumin, smoked paprika, and lime for depth.
Creamy Green Sauce: A vibrant cilantro and jalapeño blend that elevates everything.
Perfectly Spiced Yellow Rice: Turmeric, cumin, and garlic-infused rice create a flavorful base.
Balanced and Nutritious: With lean protein, whole grains, and a serving of vegetables.

From its smoky profile to the herbaceous brightness of the sauce, this Peruvian chicken recipe is sure to win hearts around the dinner table.

Ingredients Breakdown for Flavor-Packed Success

Chicken and Marinade

Chicken (thighs, breasts, drumsticks, or leg quarters): Provides juicy, protein-rich meat; thighs offer more flavor and tenderness.
Garlic: Adds pungent, savory depth.
Lime Juice or White Vinegar: Brightens the flavor and helps tenderize the meat.
Oil: Helps distribute the marinade and promotes browning.
Ground Cumin: Gives a warm, earthy base flavor.
Smoked Paprika: Introduces smoky, slightly sweet notes.
Kosher Salt & Black Pepper: Essential for seasoning and balance.

Green Sauce (Ají Verde)

Fresh Cilantro: The main herb that brings a fresh, slightly citrusy flavor.
Mayonnaise: Provides creamy body and richness.
Sour Cream: Adds tang and smoothness.
Jalapeños: Delivers a mild heat and green flavor (remove seeds for less spice).
Garlic: Boosts the savory punch.
Olive Oil: Adds body and helps emulsify the sauce.
Fresh Lemon or Lime Juice: For tang and acidity.
Salt & Pepper: For seasoning balance.

Peruvian Yellow Rice

Jasmine Rice: Light and fragrant; absorbs the spice mix well.
Butter or Oil: For sautéing and flavor.
Shallot or Onion: Sweetens and softens the base.
Garlic: Enhances aroma and savoriness.
Turmeric: Provides yellow color and subtle bitterness.
Cumin, Onion Powder, Salt, Pepper: Layers of flavor and seasoning.
Chicken Stock: Adds savory depth instead of using water.
Frozen Peas: Offers a pop of color and sweetness.

Ingredient Swaps and Substitutions

If you’re out of an ingredient or have dietary preferences, here are a few easy swaps:

Chicken Breasts instead of thighs: Leaner, cooks slightly faster—just don’t overcook.
Greek Yogurt instead of mayonnaise: Healthier, with a tangier flavor.
Dill or Parsley for cilantro: A different herb note for those who don’t like cilantro.
Basmati Rice instead of jasmine: Similar texture, slightly nuttier flavor.
Bell Peppers instead of peas: Adds crunch and sweetness.

These variations keep the essence of Peruvian Chicken and Rice with Green Sauce intact while allowing flexibility.

How to Make Peruvian Chicken and Rice with Green Sauce

Marinate the Chicken: In a bowl, combine garlic, lime juice, oil, cumin, paprika, salt, and pepper. Reserve ¼ of the marinade. Coat the chicken in the remaining mixture and marinate in the fridge for at least 1 hour (or overnight for deeper flavor).
Cook the Chicken:
- Grill Method: Preheat grill to medium-high. Grill chicken for 5–7 minutes per side, brushing with reserved marinade halfway through. Internal temp should reach 165ºF.
- Bake Method: Preheat oven to 450ºF. Place chicken on foil-lined pan, bake for 30 minutes, brushing with reserved marinade halfway through, until internal temp reaches 165ºF.
Make the Rice:
- Rinse rice until water runs clear and soak for 10–15 minutes. Drain.
- In a pot, sauté shallot and garlic in butter until soft.
- Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir until fragrant.
- Pour in chicken stock, bring to a boil, then reduce heat and cover. Simmer for 15 minutes.
- Stir in peas, cover again, and let rest for 5–10 minutes. Fluff with fork.
Prepare the Green Sauce:
- Blend cilantro, mayo, sour cream, jalapeños, garlic, oil, lemon or lime juice, salt, and pepper until smooth and creamy. Adjust salt to taste.
Assemble and Serve:
- Divide rice onto plates, top with grilled or baked chicken, and drizzle with green sauce. Serve extra sauce on the side.

Tips to Elevate Your Peruvian Chicken and Rice

Marinate Longer for More Flavor: Overnight marination makes a big difference in flavor and tenderness.
Uniform Chicken Pieces: Ensure even cooking by using similar-sized chicken cuts.
Use a Meat Thermometer: Prevent overcooking by checking for 165ºF internal temp.
Fluff Rice After Resting: Letting the rice rest before fluffing gives it a perfect texture.
Green Sauce Freshness: Make it just before serving or store in a sealed container in the fridge for up to 5 days.

These little tweaks can take your Peruvian Chicken and Rice with Green Sauce to restaurant-quality levels at home.

Pairing Suggestions and Recipe Variations

Perfect Pairings

Roasted Baby Potatoes: A classic Peruvian side if you’re skipping rice.
Simple Cucumber Salad: Balances the rich flavors.
Grilled Vegetables: Adds smokiness and nutrients.

Recipe Variations

Gluten-Free Version: Naturally gluten-free—just double-check broth and mayo labels.
Spicy Kick: Leave jalapeño seeds in for extra heat, or add a serrano pepper.
Low-Carb Option: Replace rice with cauliflower rice for a keto-friendly meal.

For meal prep, cook everything in advance and store components separately. The chicken and rice last up to 4 days in the fridge, and the green sauce stays fresh for 5 days.

A Taste of Peru in Every Bite

Peruvian Chicken and Rice with Green Sauce is more than just a meal — it’s a celebration of Peruvian flavor in an approachable, weeknight-friendly format. The bold marinade, fragrant rice, and vibrant sauce come together to create a dish that’s as satisfying as it is unique. Whether you’re serving family or impressing guests, this one-pan dinner will earn a regular spot on your menu.

Wrapping It Up: The Ultimate Chicken Dinner

Peruvian Chicken and Rice with Green Sauce is more than just a recipe—it’s a flavor experience that transforms simple ingredients into something extraordinary. The marinated chicken bursts with warmth and smokiness, the golden rice adds comfort and balance, and the green sauce delivers a spicy, creamy finish that ties it all together. This dish isn’t just weeknight-friendly; it’s also celebration-worthy. Once you try it, there’s a high chance it’ll become a regular in your meal rotation. Make it your own, pair it your way, and don’t forget to double the sauce—it’s that good.

Frequently Asked Questions

What makes Peruvian Chicken and Rice with Green Sauce so unique?

The magic lies in the layers of flavor. The chicken is marinated in smoky, citrusy spices like cumin, garlic, and paprika. It’s served over turmeric- and shallot-seasoned yellow rice, and topped with a bright ají verde green sauce made with cilantro, jalapeños, and creamy elements like mayonnaise or sour cream. It’s bold, comforting, and irresistibly balanced.

Can I make Peruvian Chicken and Rice ahead of time?

Yes! This dish is great for meal prep. You can marinate the chicken up to 24 hours in advance. The green sauce can be made 2–3 days ahead and kept refrigerated. The yellow rice also stores well for up to 4 days. Store all components separately in airtight containers and assemble just before serving.

Is there a substitute for cilantro in the green sauce?

If you’re not a fan of cilantro, try substituting it with fresh parsley or a mix of parsley and dill. While it will change the flavor profile, the sauce will still be delicious and vibrant. For a less herbal and more peppery version, you could also add a bit of arugula or basil for a twist on the traditional ají verde.

More Relevant Recipes

Creamy Chicken Enchilada Soup: This soup delivers bold Southwestern flavors with tender shredded chicken, a creamy spiced broth, and a touch of heat—similar to the comforting spice level and richness found in Peruvian Chicken and Rice with Green Sauce.
White Chicken Enchiladas: Packed with tender chicken and covered in a creamy, zesty sauce, this dish echoes the creaminess and savory flavor combinations of the original Peruvian recipe, offering a comforting Latin-inspired twist.
Healthy Sticky Chicken Bowls: These bowls feature marinated chicken with bold seasonings, paired with rice and vegetables. The flavor-forward marinade and customizable elements make it a great match for fans of Peruvian Chicken and Rice with Green Sauce.

Peruvian Chicken and Rice – Best Recipe

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