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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/peruvian-chicken-and-rice-with-green-sauce-recipe/