Why I Love This Recipe

I love how this recipe offers a complete meal that’s both hearty and full of flavor. The marinated chicken, infused with warm spices, pairs perfectly with the aromatic yellow rice. The green sauce adds a fresh and tangy element that elevates the entire dish. It’s versatile, allowing me to choose between grilling or baking the chicken, and it’s a crowd-pleaser every time I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • 1.5-2 pounds chicken (thighs, breasts, or any cut)

  • 2-3 cloves garlic, minced

  • 2 tablespoons lime juice or white vinegar

  • 2 tablespoons oil of choice

  • 1 tablespoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

For the Green Sauce:

  • 1 cup fresh cilantro leaves

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 2 whole jalapeño chiles, roughly chopped

  • 2 cloves garlic

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon or lime juice

  • Kosher salt and freshly ground black pepper to taste

For the Peruvian Yellow Rice:

  • 1 cup jasmine rice

  • 1 tablespoon butter or oil

  • 1/4 cup onion, diced

  • 2-3 garlic cloves, minced

  • 1 teaspoon turmeric

  • 1/4 teaspoon each of cumin, onion powder, salt, and pepper

  • 2 cups chicken stock

  • 1 cup frozen peas

Directions

Marinate the Chicken:

  1. In a medium bowl, combine garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper.

  2. Reserve about 1/4 of the marinade and set aside.

  3. Add the chicken to the bowl and mix until fully coated.

  4. Cover and refrigerate for at least 1 hour or overnight.

Cook the Chicken:

Grilling Method:

  1. Preheat the grill to medium-high heat.

  2. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  3. Brush with the reserved marinade halfway through cooking.

Baking Method:

  1. Preheat the oven to 450°F (232°C).

  2. Place the chicken on a foil-lined baking sheet.

  3. Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C).

  4. Brush with the reserved marinade halfway through baking.

Prepare the Green Sauce:

  1. In a blender or food processor, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice.

  2. Blend until smooth.

  3. Season with salt and pepper to taste.

  4. Refrigerate until ready to serve.

Cook the Peruvian Yellow Rice:

  1. In a medium saucepan, heat butter or oil over medium heat.

  2. Add diced onion and sauté until translucent.

  3. Add minced garlic and cook for another minute.

  4. Stir in turmeric, cumin, onion powder, salt, and pepper.

  5. Add jasmine rice and stir to coat with the spices.

  6. Pour in chicken stock and bring to a boil.

  7. Reduce heat to low, cover, and simmer for 15 minutes.

  8. Add frozen peas, cover, and cook for an additional 5 minutes.

  9. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Assemble the Dish:

  1. Serve the cooked chicken over a bed of yellow rice.

  2. Drizzle with the green sauce.

  3. Garnish with additional cilantro if desired.

Servings and Timing

  • Servings: 4 people

  • Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Total Time: 50 minutes

Variations

  • Chicken Cuts: I sometimes use skin-on chicken thighs, drumsticks, or leg quarters for added flavor.

  • Alternative Proteins: Chicken breasts also work well if I prefer a leaner option.

  • Serving with Potatoes: Occasionally, I serve the chicken and green sauce with roasted baby potatoes instead of rice for a different twist.

Storage/Reheating

  • Storage: I store the chicken, rice, and green sauce separately in airtight containers. The chicken and rice can be refrigerated for up to 4 days, while the green sauce stays fresh for up to 5 days.

  • Reheating: To reheat, I warm the chicken and rice in the microwave or on the stovetop until heated through. I stir the green sauce before serving and add a splash of water or lime juice if it has thickened.

FAQs

How spicy is the green sauce?

The green sauce has a mild to moderate spiciness, depending on the jalapeños used. If I prefer less heat, I remove the seeds from the jalapeños before blending.

Can I make the green sauce ahead of time?

Yes, I often prepare the green sauce a day in advance and store it in the refrigerator. This allows the flavors to meld together beautifully.

What can I use instead of jasmine rice?

If I don’t have jasmine rice, I substitute it with basmati or long-grain white rice. The cooking time may vary slightly, so I adjust accordingly.

Is it necessary to marinate the chicken overnight?

While marinating overnight enhances the flavor, I find that marinating for at least 1 hour still yields delicious results.

Can I freeze the leftovers?

Yes, I freeze the cooked chicken and rice in separate containers for up to 3 months. I thaw them in the refrigerator overnight before reheating. However, I prefer to make the green sauce fresh, as it may separate when frozen.

Conclusion

Peruvian Chicken and Rice with Green Sauce is a delightful dish that brings the vibrant flavors of Peru to my table. The combination of marinated chicken, seasoned rice, and zesty green sauce creates a meal that’s both comforting and exciting. Whether I’m cooking for family or entertaining guests, this recipe never fails to impress.

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Peruvian Chicken and Rice with Green Sauce

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  • Author: Mia
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Bold, juicy Peruvian-style chicken served with spiced yellow rice and a zesty green sauce. A vibrant, flavorful meal that’s perfect for any night of the week.

Ingredients

For the Chicken:

1.5–2 pounds chicken (thighs, breasts, or any cut)

2–3 cloves garlic, minced

2 tablespoons lime juice or white vinegar

2 tablespoons oil (your choice)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

For the Green Sauce:

1 cup fresh cilantro leaves

½ cup mayonnaise

¼ cup sour cream

2 jalapeño chiles, roughly chopped

2 cloves garlic

1 tablespoon olive oil

1 tablespoon lemon or lime juice

Salt and pepper, to taste

For the Yellow Rice:

1 cup jasmine rice

1 tablespoon butter or oil

¼ cup diced onion

2–3 cloves garlic, minced

1 teaspoon turmeric

¼ teaspoon cumin

¼ teaspoon onion powder

Salt and pepper, to taste

2 cups chicken stock

1 cup frozen peas

Instructions

Marinate the Chicken:

In a bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper.

Reserve ¼ of the marinade; set aside.

Add chicken to the remaining marinade, mix to coat, and refrigerate for at least 1 hour (or overnight).

Cook the Chicken:
Grilling: Preheat grill to medium-high. Grill chicken 5–7 minutes per side, brushing with reserved marinade halfway through.
Baking: Preheat oven to 450°F (232°C). Place chicken on a foil-lined sheet and bake for 30 minutes, brushing with reserved marinade halfway through. Internal temperature should reach 165°F (74°C).

Prepare the Green Sauce:

In a blender or food processor, combine all green sauce ingredients.

Blend until smooth. Season to taste. Refrigerate until ready to serve.

Cook the Yellow Rice:

Heat butter/oil in a saucepan. Add onion and sauté until soft.

Add garlic and cook 1 minute. Stir in turmeric, cumin, onion powder, salt, and pepper.

Add rice, stirring to coat with spices.

Pour in chicken stock. Bring to a boil.

Reduce heat, cover, and simmer 15 minutes.

Stir in peas, cover, and cook 5 more minutes. Let sit 5 minutes, then fluff.

Assemble the Dish:

Serve chicken over a bed of yellow rice.

Drizzle with green sauce and garnish with cilantro if desired.

 

Notes

Use chicken thighs, breasts, or drumsticks—bone-in cuts add more flavor.

For a twist, substitute rice with roasted potatoes.

Green sauce can be made 1 day ahead to intensify flavor.

For a milder sauce, deseed the jalapeños.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilled or Baked
  • Cuisine: Peruvian

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