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.

Peruvian Chicken and Rice – Best Recipe

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

Description

Peruvian Chicken and Rice with Green Sauce is a bold and flavorful meal featuring marinated grilled or baked chicken served over turmeric-infused yellow rice, topped with a creamy, spicy green sauce made from cilantro and jalapeños. It’s a comforting, vibrant dish that’s perfect for both weeknight dinners and entertaining guests.

Ingredients

Scale

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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Instructions

In a medium bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper. Reserve 1/4 of the marinade. Add chicken and coat well. Refrigerate for at least 1 hour or overnight.
Preheat grill to medium-high or oven to 450ºF.
Grill chicken for 5–7 minutes per side until cooked through (165ºF internal temperature), brushing with reserved marinade halfway through. OR bake chicken for 30 minutes, brushing halfway through.
Rinse rice until water runs clear and soak for 10–15 minutes. Drain.
Sauté shallot and garlic in butter or oil until soft. Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute until fragrant.
Add chicken stock. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
Stir in frozen peas. Cover and let sit for 5–10 minutes. Fluff with a fork.
To make the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, oil, lemon/lime juice, salt, and pepper until smooth and creamy.
Serve chicken over yellow rice, drizzled with green sauce. Enjoy!

Notes

Marinate chicken overnight for the most flavor.
Use a meat thermometer to avoid overcooking chicken.
The green sauce can be made ahead and stored for 3–5 days.
Jalapeños can be deseeded to reduce spiciness.
Swap jasmine rice for basmati or brown rice if preferred.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Grilling or Baking
Cuisine: Peruvian

Nutrition

Serving Size: 1 serving
Calories: 655
Sugar: 5g
Sodium: 1036mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0.04g
Carbohydrates: 51g
Fiber: 4g
Protein: 46g
Cholesterol: 126mg