Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 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; 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; 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 ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe· 4.3 from 66 reviews

If you are craving a vibrant dish that brings together bold flavors and comforting textures, the Peruvian Chicken and Rice with Green Sauce Recipe is your next kitchen adventure. This dish brilliantly balances tender, marinated chicken with fragrant, turmeric-spiced rice, all elevated by a zesty, creamy cilantro and jalapeño green sauce that makes every bite exciting and fresh. Whether you’re cooking for family or friends, this recipe brings an authentic taste of Peru that’s surprisingly easy to create and impossible to forget.

Ingredients You’ll Need

A clear round glass bowl filled with several raw chicken pieces coated evenly in a thick orange-brown marinade speckled with visible spices and small chunks, the pieces overlapping and pressed closely together inside the bowl. The bright, textured sauce clings to the skin and flesh, creating a rich, slightly wet look with some pooling at the bottom. The bowl sits on a white marbled surface, adding a clean, bright background to the vivid colors of the marinated chicken. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for the Peruvian Chicken and Rice with Green Sauce Recipe is simpler than you might think, yet each one plays a crucial role in layering flavors, creating irresistible textures, and delivering that beautiful, colorful plate you’ll be proud to serve.

Chicken (1.5-2 pounds): Choose thighs, breasts, or any favorite cut for juicy, flavorful meat that soaks up the marinade wonderfully.
Garlic (2-3 cloves, minced): Adds a pungent depth that’s essential in both the marinade and rice base.
Lime juice or white vinegar (2 tablespoons): Brings a bright acidity to tenderize the chicken and brighten the overall flavor.
Oil of choice (2 tablespoons): Helps with cooking and ensures the chicken stays moist and perfectly caramelized.
Ground cumin (1 tablespoon): Earthy warmth that’s one of the signature spices in Peruvian cuisine.
Smoked paprika (1 teaspoon): Offers subtle smokiness that complements grilled or baked chicken beautifully.
Kosher salt (1 teaspoon): Balances flavors and enhances the natural taste of ingredients.
Freshly ground black pepper (½ teaspoon): Adds a gentle heat and depth.
Cilantro leaves (1 cup): The green sauce’s star ingredient, lending fresh herbaceous notes.
Mayonnaise (½ cup): Creates a creamy base that helps mellow out the spiciness of the jalapeños.
Sour cream (¼ cup): Adds tanginess and luxurious texture to the green sauce.
Jalapeño chiles (2 whole, roughly chopped): These pack a mild kick and vibrant flavor to the sauce.
Garlic (2 cloves for sauce): Extra garlic for the green sauce to keep it punchy and fresh.
Olive oil (1 tablespoon): Blends everything in the green sauce while adding richness.
Fresh lemon or lime juice (1 tablespoon): Brings brightness and balances the creaminess in the sauce.
Jasmine rice (1 cup): Fragrant and fluffy, perfect for soaking up all the delicious chicken juices and spices.
Butter or oil (1 tablespoon): Sautéing the rice ingredients in butter or oil gives a subtle richness.
Onion (¼ cup, diced): Adds sweetness and texture to the rice.
Garlic (2-3 cloves, minced) for rice: Continues the theme of savory depth throughout the dish.
Turmeric (1 teaspoon): Gives the rice a lovely golden hue and subtle earthiness.
Cumin, onion powder, salt, pepper (¼ teaspoon each): Careful seasoning blends that enhance the aromatic rice perfectly.
Chicken stock (2 cups): The cooking liquid that infuses the rice with rich flavor.
Frozen peas (1 cup): Add a pop of color and a hint of sweetness to the rice.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

The magic begins with a flavorful marinade. Combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, pepper, and half of your herbs or seasonings in a bowl. Reserve about one-quarter of this mixture to baste the chicken later. Coat your chicken pieces thoroughly in the marinade and refrigerate for at least one hour, or better yet, overnight if you can plan ahead. This ensures the meat soaks in all those beautiful, aromatic flavors.

Step 2: Prepare the Rice

While the chicken marinates, you can start on the rice. Rinse the jasmine rice under cold water until it runs clear. Soak it for 10-15 minutes, then drain. In a pot, sauté diced onion and garlic in butter (or oil) until soft and fragrant. Add the soaked rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about a minute to let those spices bloom. Pour in the chicken stock and bring it to a boil. Cover, reduce heat to low, and simmer gently for 15 minutes. Stir in frozen peas, cover again, and let it rest off the heat for another 5-10 minutes before fluffing with a fork.

Step 3: Cook the Chicken

Preheat your grill to medium-high for that classic smoky char, or opt for the oven at 450ºF if grilling isn’t practical. Place the marinated chicken on the grill or a foil-lined baking sheet. Cook for about 5-7 minutes per side if grilling, or bake for 30 minutes in the oven, basting halfway through with the reserved marinade to keep things juicy and flavorful. The goal is a perfectly cooked 165ºF internal temperature that guarantees tenderness and safety without drying out the chicken.

Step 4: Make the Green Sauce

Bright, creamy, and a little spicy, this green sauce is what lifts the whole dish. Toss cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper into a blender. Pulse until smooth and creamy, tasting to adjust seasoning. This sauce adds a fresh, herbal zing that ties together the smoky chicken and golden rice beautifully.

Step 5: Assemble and Serve

Plate a generous scoop of turmeric-infused jasmine rice with sweet peas, arrange the grilled chicken on top, and drizzle or dollop the vibrant green sauce over everything. This dish is a fiesta of colors and flavors ready to impress.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

The dish is presented on a large white bowl filled with a base layer of bright yellow rice mixed with green peas, giving it a colorful and textured look. On top of the rice are two pieces of grilled chicken with a golden brown color and charred grill marks, arranged next to each other. The chicken is drizzled with a smooth, pale green sauce that looks fresh and creamy, garnished with small chopped green herbs scattered over the sauce and rice. A silver spoon rests on the edge of the bowl, partially inside the rice. Next to the bowl, there is a small white bowl with more of the green sauce. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro leaves or finely sliced green onions adds an extra pop of freshness and a burst of color. If you love heat, a few thin slices of fresh jalapeño on top can add a nice kick. A wedge of lime on the side invites your guests to add a bright squeeze to personalize their flavor experience.

Side Dishes

This recipe pairs wonderfully with simple sides that don’t compete but complement the boldness. Consider a crisp green salad with avocado or a refreshing cucumber and tomato salad dressed lightly with lime and olive oil. For something heartier, roasted vegetables like asparagus or sweet potatoes work beautifully alongside.

Creative Ways to Present

For a casual gathering, serve the chicken sliced over the rice in large family-style platters, offering the green sauce in a bowl for guests to spoon on as they like. For a more elegant presentation, plate individual portions with a neat scoop of rice, a whole chicken piece, and artful swirls of green sauce drizzled around the edges. Adding edible flowers or microgreens can bring a gourmet touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your Peruvian Chicken and Rice with Green Sauce Recipe, you can refrigerate leftovers in airtight containers for up to 3-4 days. Keep the chicken and rice together or separated to maintain the best texture, especially if you plan to reheat with care.

Freezing

Both the cooked chicken and rice freeze well. Cool them completely before packing into freezer-safe containers or bags for up to 2 months. Freeze the green sauce separately in a small container or jar to preserve its fresh, bright flavor without change in texture.

Reheating

Reheat the frozen or refrigerated chicken and rice gently in an oven or skillet over low heat to avoid drying out the chicken. You can add a splash of water or chicken stock to the rice to keep it moist. Warm the green sauce at room temperature before serving, or give it a quick stir to bring back that creamy consistency.

FAQs

Can I use other types of rice for this recipe?

While jasmine rice is traditional and gives a wonderful fragrant aroma, you can use basmati or long-grain white rice as substitutes. Just adjust the cooking liquid and time accordingly to ensure the rice is fluffy and tender.

Is the green sauce very spicy?

The green sauce has a pleasant mild heat from the jalapeños, balanced by creamy mayonnaise and sour cream. If you prefer it milder, just reduce the jalapeños or remove their seeds before blending.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with grilled portobello mushrooms or roasted cauliflower and use vegetable stock for the rice. The green sauce remains a perfect accompaniment to keep that fresh flavor profile.

How long does the marinade improve the chicken?

Marinating for at least one hour allows flavors to penetrate nicely, but marinating overnight intensifies the taste and tenderness, making the chicken even juicier.

Can I prepare the green sauce in advance?

Yes, the green sauce can be made a day ahead and stored covered in the refrigerator. Just give it a good stir before serving; if it thickens too much, a splash of water or lime juice can help loosen it.

Final Thoughts

There is something truly irresistible about the combination of juicy, well-spiced chicken paired with vibrant turmeric rice and that luscious green sauce. The Peruvian Chicken and Rice with Green Sauce Recipe is a joyful celebration of fresh, layered flavors that’s perfect for both weeknight dinners and special occasions. Don’t hesitate to try this recipe soon—it’s a guaranteed crowd-pleaser that will have everyone asking for seconds!