Peruvian Chicken and Rice with Green Sauce Recipe

If you’re looking for a burst of bold flavors, vibrant colors, and a recipe that looks as impressive as it tastes, Peruvian Chicken and Rice with Green Sauce is about to become your new favorite. This dish brings together golden, fragrant rice, juicy marinated chicken, and a creamy cilantro-jalapeño green sauce that’s honestly irresistible. It’s a celebration of Peruvian flavors in your own kitchen!

Ingredients You’ll Need

What makes Peruvian Chicken and Rice with Green Sauce truly irresistible is how simple yet thoughtfully chosen every ingredient is. Each one plays a starring role—whether it’s infusing the chicken with smoky depth, making the rice golden and aromatic, or blending creamy and tangy notes in that iconic green sauce.

• Chicken thighs or breasts: Go with your favorite cut—they all soak up the marinade and stay juicy, whether you’re grilling or oven-roasting.
• Fresh garlic: Grated or minced, it packs a punch and infuses every layer of the dish with rich flavor.
• Lime juice or white vinegar: This subtle acidity wakes everything up and tenderizes the chicken to perfection.
• Oil of choice: Olive oil is classic, but canola or neutral oils also work great for marinating and cooking.
• Ground cumin: Warm, earthy notes that instantly transport you to Peruvian comfort food.
• Smoked paprika: Adds exquisite smokiness and that beautiful reddish tint to the chicken skin.
• Kosher salt & black pepper: Essential for balancing flavor and creating savory depth in both chicken and rice.
• Fresh cilantro: The soul of the green sauce—herby, bright, and unmistakably fresh.
• Mayonnaise & sour cream: Blended together, they create a creamy base for the signature sauce (you can use Greek yogurt if you prefer).
• Jalapeño peppers: Adjust the heat by keeping or removing the seeds; they provide a bit of kick without overpowering the sauce.
• Olive oil (for the sauce): Adds roundness and shine to your green sauce.
• Lemon or lime juice (for the sauce): Balances flavors and makes the sauce absolutely pop.
• Jasmine rice: Light and fluffy, it’s a natural match for the vibrant flavors and soaks up that luscious sauce.
• Butter or oil (for rice): Adds richness and prevents sticking.
• Onion & garlic (for rice): Create the aromatic foundation for the yellow rice.
• Turmeric: The secret to that iconic, golden Peruvian rice—plus it tastes earthy and calming.
• Stock: Chicken stock enriches the rice, making it extra fluffy and flavorful.
• Frozen peas: Stirred in at the end, they bring sweetness and the pop of green color that makes this dish so eye-catching.

Variations

The beauty of Peruvian Chicken and Rice with Green Sauce is that it’s wonderfully adaptable—whether you’re switching up your proteins, adjusting the spice, or making it vegetarian, there are plenty of ways to make this recipe truly your own.

• Swap the protein: Try shrimp or tofu for a pescatarian or vegetarian twist—the marinade and green sauce are fantastic on both.
• Make it dairy-free: Use vegan mayonnaise and a plant-based yogurt or cashew cream for the green sauce—it stays creamy and bold!
• More veggies, please: Stir sautéed bell peppers, carrots, or baby spinach into the rice for an extra veggie boost.
• Turn down or crank up the heat: Adjust the number of jalapeños and remove (or keep) seeds to suit your family’s preference for spice in the green sauce.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

In a medium bowl, mix together garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and black pepper. Scoop out about a quarter of this mixture and set it aside to use for basting later. Add your chicken pieces to the bowl, making sure each one gets coated in those aromatic spices. Cover and refrigerate for at least an hour—overnight is even better for maximum flavor.

Step 2: Make the Green Sauce

While the chicken marinates, blend up the signature Peruvian green sauce. Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Pulse until totally creamy and vibrantly green—give it a taste and add salt and pepper to your liking. This sauce is the soul of the dish!

Step 3: Prepare the Yellow Rice

Rinse your jasmine rice thoroughly until the water runs clear, then soak it for 10–15 minutes to guarantee fluffiness. In a pot, sauté onion and garlic in butter until fragrant. Add the rice, turmeric, cumin, onion powder, salt, and pepper, and stir for a minute. Pour in the chicken stock, bring everything to a boil, cover, reduce heat, and simmer for 15 minutes. Finish by stirring in the peas and letting the rice steam off heat (covered) before fluffing with a fork.

Step 4: Cook the Chicken

When you’re ready to cook, fire up your grill to medium-high or preheat your oven to 450ºF. Grill chicken for 5–7 minutes per side (depending on thickness and type), or bake for about 30 minutes—either way, brush with some of that reserved marinade when you flip. Make sure the chicken is cooked through and juicy—look for an internal temperature of 165ºF.

Step 5: Assemble and Serve

Spoon that beautiful golden rice onto plates, top with your sizzling chicken, and then—generously—drizzle the vibrant green sauce over everything. Serve extra sauce on the side for dunking and double-dipping (trust me, you’ll want it!).

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A final scatter of chopped fresh cilantro over your chicken and rice not only brightens the dish but adds a pop of fresh aroma. Thinly sliced jalapeños or extra wedges of lime on the side offer sparkle for those who love a zesty finish, and a swirl of extra green sauce is never a bad idea.

Side Dishes

This feast feels complete with a crisp salad of sliced tomatoes, sweet onions, and creamy avocado. For even more color, serve with a side of fried plantains or roasted sweet potatoes—the gentle sweetness pairs beautifully with the savory main event.

Creative Ways to Present

For parties or family-style dinners, pile the rice on a big platter, top with sliced chicken, and let everyone drizzle their own green sauce. Or serve “build your own” bowls with rice, chicken, green sauce, and a rainbow of veggies for a Peruvian-inspired spread that encourages creativity at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Sauce will keep beautifully in the fridge for up to 3 days. I recommend storing the components separately, so the rice stays fluffy and the chicken and sauce maintain their best textures.

Freezing

The cooked chicken and rice freeze very well—let them cool completely before transferring to airtight containers. The green sauce is best fresh but can be made up to a day or two ahead and stored in the fridge (it’s so good, it rarely lasts that long anyway!).

Reheating

To keep rice fluffy and chicken juicy, reheat both gently on the stovetop or in the microwave with a sprinkle of water for moisture. The green sauce is best served cold or at room temperature, right from the fridge.

FAQs

Final Thoughts

If you’re ready to take dinner from ordinary to extraordinary, Peruvian Chicken and Rice with Green Sauce is the dish that always delights. It’s colorful, comforting, and bursting with fresh flavor—plus, there’s enough magic in that green sauce to bring everyone back for seconds. I can’t wait for you to try it and make it yours!

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