Peruvian Chicken and Rice with Green Sauce Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a flavorful and satisfying meal featuring marinated chicken grilled or baked to perfection. Paired with seasoned Peruvian yellow rice and a creamy, zesty green sauce, this dish offers a delightful blend of smoky, savory, and fresh flavors that will impress your family and guests.

Ingredients

• 1.5-2 pounds chicken (thighs, breasts, or any cut of choice)
• 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
• ½ teaspoon freshly ground black pepper

Green Sauce:

• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ 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

Peruvian Yellow Rice:

• 1 cup jasmine rice
• 1 tablespoon butter or oil
• ¼ cup onion, diced (shallot preferred)
• 2-3 garlic cloves, minced
• 1 teaspoon turmeric
• ¼ teaspoon each: cumin, onion powder, salt, and pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. Step 1: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve about ¼ of this marinade. Add the chicken and coat thoroughly. Refrigerate for at least 1 hour or overnight for best flavor.
2. Step 2: Preheat your grill to medium-high or the oven to 450ºF. Prepare the rice while the chicken cooks if desired.
3. Step 3: To grill: Cook chicken 5-7 minutes per side, brushing with reserved marinade halfway through, until internal temperature reaches 165ºF. To bake: Place chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with reserved marinade halfway through, until cooked through.
4. Step 4: For the rice, rinse jasmine rice until water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion and garlic in butter or oil until soft. Add rice and spices, stir for 1 minute. Pour in chicken stock and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in frozen peas, cover again, and let rest 5-10 minutes. Fluff with a fork.
5. Step 5: For the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice for about 30 seconds until creamy. Season with salt and pepper to taste.
6. Step 6: Serve the cooked chicken over the yellow rice with a generous drizzle of green sauce on top. Enjoy!

Tips & Variations

• Marinate the chicken for at least 1 hour and up to overnight for maximum flavor without over-tenderizing the meat.
• Use chicken pieces of similar size to ensure even cooking.
• Check the internal temperature of the chicken with a digital thermometer to ensure it reaches 165ºF.
• Swap mayonnaise in the green sauce with Greek yogurt for a healthier option.
• Serve this dish with roasted potatoes instead of rice for a delicious alternative.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator. The chicken and rice will keep up to 4 days, while the green sauce stays fresh for about 5 days. Reheat chicken and rice thoroughly before serving, and stir the green sauce well before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is Peruvian Chicken so good?

The combination of marinated, juicy chicken alongside flavorful jasmine rice and a fresh, tangy green sauce creates a delicious blend of smoky, savory, and bright flavors that make this dish irresistible.

What is Peruvian green sauce made of?

Peruvian green sauce, or Ají Verde, typically includes fresh cilantro, garlic, lime juice, jalapeños, and a creamy base of mayonnaise and sour cream, delivering a zesty, creamy complement to the chicken.

Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.6 from 129 reviews

Peruvian Chicken and Rice with Green Sauce is a flavorful and complete meal featuring marinated chicken thighs or breasts that can be grilled or baked to perfection. Served over fragrant Peruvian yellow rice and topped with a zesty, creamy cilantro-based green sauce (ají verde), this dish offers a perfect blend of smoky, savory, and fresh flavors that will impress any dinner guest.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Grilling
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5–2 pounds chicken (thighs, breasts, or any preferred 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

Green Sauce (Ají Verde)

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeño chiles, roughly chopped (seeds optional for less heat)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Peruvian Yellow Rice

• 1 cup jasmine rice
• 1 tablespoon butter or oil
• 1/4 cup onion, diced (shallot can be substituted)
• 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

Instructions

1. Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Mix well to create the marinade. Reserve about 1/4 of this marinade and set aside. Add the chicken pieces to the bowl with the remaining marinade and toss until fully coated. Cover and refrigerate for at least 1 hour or preferably overnight for best flavor.
2. Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or the oven to 450ºF (232ºC). If serving with rice, this is an ideal time to begin cooking the rice.
3. Grill Chicken: Place the marinated chicken on the preheated grill. Cook for 5-7 minutes per side, adjusting for the size of the pieces, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through grilling to enhance flavor and moisture.
4. Bake Chicken (Alternative Method): Line a sheet pan with foil and arrange the marinated chicken evenly. Bake in the preheated oven for about 30 minutes or until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through baking for extra flavor.
5. Prepare Peruvian Yellow Rice: Rinse the jasmine rice under cold water until the water runs clear. Soak the rice for 10-15 minutes, then drain. In a pot, heat butter or oil over medium heat. Sauté diced onion (or shallot) and minced garlic until soft and fragrant. Add the drained rice along with turmeric, ground cumin, onion powder, salt, and pepper. Stir for about 1 minute to coat and toast the rice lightly. Pour in the chicken stock and bring to a boil. Once boiling, cover the pot and reduce heat to low. Simmer for 15 minutes without lifting the lid. After cooking, stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff gently with a fork before serving.
6. Make Green Sauce (Ají Verde): In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, jalapeño chiles, garlic, olive oil, and fresh lemon or lime juice. Pulse for about 30 seconds until the sauce is creamy and smooth. Taste and season with kosher salt and black pepper as needed.
7. Serve: Plate the cooked seasoned rice, top with grilled or baked chicken, and add a drizzle or dollop of the creamy green sauce on top. Enjoy this vibrant and flavorful Peruvian classic!

Notes

• Chicken options are flexible: use boneless or skin-on thighs, drumsticks, leg quarters, breasts, or a whole chicken cut into portions.
• Marinate chicken for at least 1 hour; overnight is ideal but do not exceed overnight to prevent meat breakdown.
• To ensure even cooking, try to use pieces of chicken that are roughly the same size.
• Use a digital thermometer for checking chicken doneness. Insert into the thickest part without touching bone; 165ºF indicates safety.
• For less spicy green sauce, remove jalapeño seeds.
• This meal can be prepared ahead: marinade chicken, cook rice, and make green sauce in advance. Store separately in airtight containers.
• Storage: Refrigerate cooked chicken and rice separately for up to 4 days; green sauce stays fresh for up to 5 days.
• Serve with roasted baby potatoes as a variation instead of rice for a different twist.

Keywords: green sauce, Peruvian chicken, yellow rice, ají verde, grilled chicken, marinated chicken, cilantro sauce