Peruvian Chicken and Rice with Green Sauce Recipe

If there’s one dish that truly captures the festive and soul-satisfying spirit of Peruvian home cooking, it’s Peruvian Chicken and Rice with Green Sauce. Picture juicy, spiced chicken nestled beside vibrant, fluffy rice, all brought to life with a creamy, zippy green sauce that makes your taste buds dance. Whether you’re throwing a casual dinner party or just jazzing up your weekly dinner routine, this dish never fails to impress and comfort at the same time. The best part? Every component sings on its own but creates pure magic when enjoyed together.

Ingredients You’ll Need

This ingredient list may look long, but each piece brings something crucial to the table—think bright herbs, bold spices, creamy tanginess, and pops of color. The harmony of these pantry staples is what gives Peruvian Chicken and Rice with Green Sauce its unforgettable flavor.

• Chicken (1.5-2 pounds, any cut): Thighs add juicy richness, but breasts work beautifully too; just adjust cook times as needed.
• Garlic (2-3 cloves, minced): Essential for deep, savory aroma in both the marinade and the rice.
• Lime juice or white vinegar (2 tablespoons): Brightens and tenderizes the chicken for that signature tangy flair.
• Oil of choice (2 tablespoons): Helps carry flavors and gives chicken a gorgeous golden crust.
• Ground cumin (1 tablespoon): The earthy backbone of the marinade and rice seasoning.
• Smoked paprika (1 teaspoon): Infuses the dish with gentle smokiness and vibrant color.
• Kosher salt (1 teaspoon): Essential for balancing and enhancing all the flavors.
• Freshly ground black pepper (1/2 teaspoon): Adds a subtle warmth to the marinade and rice.
• Fresh cilantro leaves (1 cup): Brings fresh, herbal notes and lively color, especially to the green sauce.
• Mayonnaise (1/2 cup): Forms the creamy foundation of the iconic green sauce.
• Sour cream (1/4 cup): Rounds out the sauce with tangy smoothness.
• Jalapeño chiles (2 whole, roughly chopped): Adds bright, gentle heat to the green sauce; deseed for less spice.
• Garlic (2 cloves for sauce): The secret to that bold, punchy green sauce.
• Olive oil (1 tablespoon): Adds richness and sheen to the green sauce.
• Fresh lemon or lime juice (1 tablespoon): Keeps the sauce lively and fresh.
• Kosher salt and freshly ground black pepper (to taste): Adjust the sauce seasoning right at the end.
• Jasmine rice (1 cup): Fragrant, fluffy, and ideal for absorbing all those spectacular flavors.
• Butter or oil (1 tbsp): Gives a rich, savory base to the rice.
• Onion (1/4 cup, diced): Adds sweet depth to the rice—shallots are a great alternative.
• Garlic (2-3 cloves, minced for rice): More garlic, more joy!
• Turmeric (1 tsp): Offers golden color and subtle earthy flavor to the rice.
• Cumin, onion powder, salt, pepper (1/4 tsp each): The classic quartet for well-seasoned, aromatic rice.
• Chicken stock (2 cups): Infuses the rice with a comforting, savory backbone.
• Frozen peas (1 cup): For a burst of sweetness and color right at the finish.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

This is where the magic begins! Combine all marinade ingredients—garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, salt, pepper—in a medium bowl and whisk together. Reserve about a quarter of this fragrant mixture for basting later. Toss in the chicken pieces and ensure each one is lovingly coated. Pop it in the fridge to marinate for at least an hour, but if you can lounge longer (even overnight), your patience will be rewarded with extra juicy, flavor-packed chicken.

Step 2: Prep the Grill or Oven & Get the Rice Started

When you’re ready to cook, set your grill to medium-high or preheat your oven to 450ºF. This is the perfect window to kickstart the rice. Wash your jasmine rice several times until the water runs clear, soak it briefly, then drain. This step ensures every grain will be fluffy and separate (not mushy!).

Step 3: Cook the Chicken (Grilling or Baking Method)

If grilling, lay the chicken on the hot grill, cooking each side for 5-7 minutes (more or less, depending on the cut) until the internal temp hits 165ºF. Brush the chicken halfway through with that reserved marinade for an extra layer of flavor and irresistible color. If you prefer baking, arrange the chicken on a foil-lined baking sheet and roast for about 30 minutes, also basting halfway. Either way, you’ll get beautifully spiced, caramelized, and moist results—the heart of any Peruvian Chicken and Rice with Green Sauce meal!

Step 4: Make the Rice

In a pot, melt the butter and sauté the onion and garlic until softened and aromatic. Add the rinsed rice and sprinkle in turmeric, cumin, onion powder, salt, and pepper. Stir until the rice is glistening and aromatic, about a minute. Pour in the chicken stock, bring to a gentle boil, then cover and lower the heat. Simmer for 15 minutes. Just before serving, stir in the frozen peas, cover, and let it all rest off the heat for 5-10 minutes. Fluff with a fork and marvel at that golden hue!

Step 5: Blend the Green Sauce

Gather the cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and fresh citrus juice in a blender. Blend until the sauce turns creamy and vibrantly green (about 30 seconds). Give it a taste and add salt and pepper as needed. The luscious green sauce is an absolute must alongside the Peruvian Chicken and Rice with Green Sauce—it’s zingy, herby, and completely habit-forming!

Step 6: Assemble and Serve

Spoon the fragrant rice onto each plate, lay your golden, spiced chicken on top, and drizzle generously with the homemade green sauce. Dive in and enjoy—the only problem will be remembering to save some for seconds.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A big swoop of that vivid green sauce is non-negotiable, but a shower of chopped fresh cilantro or a scattering of finely diced red onion adds beautiful color and peppery brightness. You could even add a few lime wedges on the side for extra zing.

Side Dishes

This dish truly shines alongside simple sides. Think: crisp salads with fresh tomato and cucumber, grilled corn on the cob, or pan-roasted sweet potatoes. Even a platter of sliced avocado brightens and balances every bite of Peruvian Chicken and Rice with Green Sauce.

Creative Ways to Present

Try layering the rice in a shallow bowl, top with sliced grilled chicken, and swirl the green sauce dramatically across the top. For parties, serve everything family-style or offer mini lettuce wraps with shredded chicken, rice, and a drizzle of sauce for a fun, build-your-own experience.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Store the chicken, rice, and green sauce in separate airtight containers in the refrigerator for up to 3-4 days. Keeping them separate preserves texture and flavor, so every reheated meal is as good as the first.

Freezing

The chicken and rice both freeze well. Cool completely, then wrap tightly and freeze for up to three months. It’s best to make the green sauce fresh, but you can keep it in the fridge for up to two days if needed.

Reheating

Reheat chicken in a 350ºF oven, or a skillet over medium heat until warmed through. For rice, a few splashes of chicken stock in the microwave (covered) or on the stovetop brings back moisture. The green sauce is best enjoyed cold or at room temperature; just give it a quick stir before serving over the warmed chicken and rice.

FAQs

Can I use boneless chicken breasts instead of thighs?

Absolutely! Boneless chicken breasts are a delicious and lean alternative. Just keep an eye on cook time, as breasts tend to cook faster—pull them off the heat as soon as they reach 165ºF for juicy results.

How spicy is the green sauce?

The green sauce has a gentle kick from the jalapeños, but it’s easy to adjust. Simply remove the seeds for less heat, or add an extra pepper if you love things fiery. Taste and tweak to make it exactly right for your palate.

What can I substitute for mayonnaise or sour cream in the sauce?

If you’d like to lighten things up, Greek yogurt makes a creamy, tangy substitute for either ingredient. Vegan mayo or dairy-free yogurt options work beautifully if needed as well.

Is jasmine rice necessary, or can I use another kind?

Jasmine rice is prized for its floral aroma and fluffy texture, but you can swap in basmati, long-grain white rice, or even brown rice (just adjust cook times accordingly). No matter what you choose, the saffron-tinted, well-seasoned result is what matters most!

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

Definitely! Marinate the chicken a day ahead for max flavor, cook the rice and sauce a few hours in advance, then simply reheat and assemble when you’re ready to serve. It’s a fantastic make-ahead meal for busy weeks or special occasions.

Final Thoughts

If you’re looking to bring a touch of celebration and serious flavor to your dinner table, don’t hesitate—make Peruvian Chicken and Rice with Green Sauce this week. The combination of bold spices, golden rice, and that vibrant, addictive green sauce is sure to win over friends and family alike. Give it a try, and watch this dish become an instant favorite!

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