Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 20 min
Cook time: 30 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 black pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe· 3.8 from 1 review

If you’re craving a vibrant, flavorful meal that feels like a warm hug on a plate, then you're in for a treat with this Peruvian Chicken and Rice with Green Sauce Recipe. This dish beautifully combines tender, marinated chicken cooked to juicy perfection with fragrant, perfectly seasoned yellow rice and a luscious, creamy cilantro-jalapeño green sauce that ties everything together in the most delightful way. Whether you grill or bake your chicken, this recipe guarantees a satisfying dinner that celebrates the bold, fresh flavors of Peru right in your own kitchen.

Ingredients You'll Need

A clear glass bowl filled with several large pieces of raw chicken covered in a thick, orange-brown spicy marinade with visible small bits of garlic and pepper. The chicken pieces are layered loosely on top of each other, showing the texture of the skin and marinade coating. The bowl sits on a white marbled surface with some splashes of marinade on the bowl's inner sides. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Peruvian Chicken and Rice with Green Sauce Recipe lies in its simplicity. Each ingredient plays an essential role, from the spices that give the chicken its signature flavor to the fresh herbs and peppers that brighten the green sauce. These staples come together to create a dish that’s as colorful as it is delicious, balancing aromatic warmth with a refreshing kick.

Chicken (1.5-2 pounds): Thighs, breasts, or any preferred cut work wonderfully for juicy, flavorful results.

Garlic (2-3 cloves, minced): Adds a savory depth to both the marinade and rice.
Lime juice or white vinegar (2 tablespoons): Brightens and tenderizes the chicken during marination.
Oil of choice (2 tablespoons): Helps the marinade stick and keeps the chicken moist.

Ground cumin (1 tablespoon): Offers an earthy warmth that defines the chicken’s Peruvian flair.
Smoked paprika (1 teaspoon): Brings subtle smokiness and beautiful color.
Kosher salt (1 teaspoon): Balances all the flavors perfectly.
Freshly ground black pepper (½ teaspoon): Adds a touch of mild heat and complexity.

Fresh cilantro leaves (1 cup): The star herb for the green sauce’s fresh, bright flavor.
Mayonnaise (½ cup): Provides creaminess to the green sauce without overpowering it.
Sour cream (¼ cup): Adds a tangy, silky texture to the sauce.

Jalapeño chiles (2 whole, roughly chopped): Give the green sauce its signature spicy kick.
Olive oil (1 tablespoon): Helps blend the sauce smoothly and adds richness.
Fresh lemon or lime juice (1 tablespoon): Infuses brightness and balances the sauce’s richness.

Jasmine rice (1 cup): A fragrant base that soaks up all the delicious flavors.
Butter or oil (1 tablespoon): For sautéing the onions and garlic in the rice.
Diced onion (¼ cup): Adds sweetness and body to the yellow rice.

Turmeric (1 teaspoon): Gives the rice that inviting golden color and subtle earthiness.
Additional seasonings for rice (¼ teaspoon each cumin, onion powder, salt, pepper): Ensure each bite is perfectly spiced.
Chicken stock (2 cups): Soaks into the rice, infusing it with savory flavor.

Frozen peas (1 cup): Add pops of color and a touch of sweetness to the rice.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

Start by mixing the garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper in a medium bowl. Set aside about a quarter of this marinade—it will be perfect for basting later. Toss your chicken in the remaining marinade so each piece is beautifully coated. Pop it into the fridge for at least an hour to soak up all those bold, Peruvian flavors. Overnight marinating takes the taste to another level, but even a quick rest does wonders.

Step 2: Prepare the Rice

While your chicken is marinating or cooking, it’s time to tackle the Peruvian Yellow Rice. Rinse the jasmine rice under cold water until it runs clear, then soak it for 10-15 minutes, which helps it cook evenly and fluff up wonderfully. Sauté the diced onions and minced garlic in butter or oil until soft and fragrant. Stir in the drained rice along with turmeric and the fragrant spices for about a minute to toast the grains. Pour in the chicken stock, bring to a boil, and then let it simmer covered on low heat for 15 minutes. Finally, stir in frozen peas, cover again, and let it rest, allowing the peas to gently warm and the rice to finish off perfectly.

Step 3: Cook the Chicken

Decide whether to grill or bake based on your preference and weather. For grilling, heat your grill to medium-high and cook the chicken for about 5-7 minutes per side, basting occasionally with that reserved marinade to keep it juicy and flavorful. If baking, lay the chicken on a foil-lined pan and slide it into a 450ºF oven, cooking for about 30 minutes and basting halfway through. Both methods will give you tender, perfectly cooked chicken with that irresistible Peruvian seasoning.

Step 4: Make the Green Sauce

While the chicken finishes, blend fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender or food processor. Pulse it until creamy and smooth. Taste and season with salt and pepper to balance the fresh, spicy, and tangy elements. This sauce is the magic that elevates the whole dish, providing a creamy, zesty finish that you’ll find yourself spooning on everything.

Step 5: Assemble and Serve

Plate a generous helping of the fragrant yellow rice, crown it with your beautifully cooked chicken, and drizzle with that vibrant green sauce. The colors and aromas together will make it impossible to wait another second to dig in!

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

The image shows two scenes side by side. On the left, there is a black pan filled with yellow rice on a white marbled surface, and a woman's hand is pouring a light brown liquid into the pan. The rice looks soft with small bits of translucent cooked onions mixed in. On the right, there is a white speckled bowl filled with the finished yellow rice mixed with bright green peas and garnished with fresh chopped green herbs scattered on top and around the bowl. A silver spoon is resting inside the bowl, and a small brown bowl of herbs and a striped cloth are placed nearby on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness makes a huge difference here—sprinkle chopped cilantro or thinly sliced green onions on top for a burst of herbal brightness. A few lime wedges alongside add a zesty option for guests to squeeze over their chicken or rice, enhancing the dish’s lively flavors.

Side Dishes

This hearty Peruvian Chicken and Rice with Green Sauce Recipe pairs beautifully with simple sides like a crisp garden salad or roasted vegetables. If you want to embrace the Peruvian theme fully, consider adding a light corn salad or pickled red onions for their tangy crunch that contrasts nicely with the creamy sauce.

Creative Ways to Present

For a festive touch, serve this dish in colorful bowls or on rustic wooden platters to highlight the vibrant yellow and green hues. Layering the green sauce on the plate before adding rice and chicken creates a beautiful base that looks impressive yet effortless, perfect for entertaining or a casual family dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in airtight containers in the refrigerator. The chicken, rice, and green sauce store nicely for up to 3 days, making this recipe great for meal prep or next-day lunches that still taste fresh and flavorful.

Freezing

If you want to freeze, keep the chicken and rice separate from the green sauce to maintain the best texture. Freeze the chicken and rice portions in meal-sized containers for up to 2 months. The green sauce freezes as well, but may separate slightly—just give it a good stir after thawing.

Reheating

Reheat chicken and rice gently in the microwave or on the stove with a splash of water or stock to keep the rice moist. Serve with freshly dolloped green sauce or warmed gently on the side to preserve its creamy texture and vibrant flavor.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! While thighs stay juicier and more forgiving, chicken breasts work well too, especially if you watch them carefully to avoid drying out. Marinating longer helps keep breasts tender and flavorful.

How spicy is the green sauce?

The jalapeños give a gentle heat that’s balanced by the creamy mayo and sour cream. If you prefer milder flavors, you can remove the seeds from the peppers or use fewer jalapeños without losing the signature taste.

Can I make the green sauce ahead of time?

Yes, the green sauce actually tastes even better after sitting for an hour or two, allowing the flavors to meld. Just store it in an airtight container in the fridge and give it a quick stir before serving.

Is jasmine rice essential for the yellow rice?

Jasmine rice is preferred for its natural fragrance and fluffy texture, but you can substitute long-grain white rice if needed. Just keep an eye on cooking times as they may vary slightly.

Can I cook the chicken entirely on the stovetop?

Definitely! Use a hot skillet or grill pan and cook chicken over medium-high heat, turning occasionally until cooked through. This method gives you great caramelization and a delicious crust similar to grilling.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce Recipe is one of those dishes that instantly becomes a favorite because it’s packed with vibrant flavors and comforting textures. It feels like a little celebration of Peruvian cuisine that’s easy enough for weeknight dinners but special enough to impress guests. Give it a try—you might just find yourself making it over and over!

Peruvian Chicken and Rice with Green Sauce Recipe

Ingredients You'll Need