Dinner

Peruvian Chicken and Rice with Green Sauce Recipe

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 (seeds removed if sensitive to spice); 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 (or shallot), diced; 2-3 garlic cloves, minced; 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

Byluca Carter February 3, 2026February 3, 2026

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Introduction

Peruvian Chicken and Rice with Green Sauce is a flavorful, complete meal featuring marinated chicken grilled or baked to juicy perfection. Served over seasoned Peruvian yellow rice and topped with a creamy, zesty green sauce, this dish is sure to impress your family and friends.

A white round plate filled with a bed of bright yellow rice mixed with green peas as the first layer. On top, there are three pieces of grilled chicken thighs, showing dark brown grill marks and a slightly charred texture. The chicken is drizzled with a pale green creamy sauce, and sprinkled with fresh chopped cilantro leaves. To the side on the plate is a small white bowl with more of the same green sauce, speckled with black pepper. A silver spoon rests at the edge of the rice, and scattered cilantro leaves decorate the white marbled surface beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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:

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

Peruvian Yellow Rice:

1 cup jasmine rice
1 tablespoon butter or oil
1/4 cup onion or shallot, diced

2-3 cloves garlic, minced
1 teaspoon turmeric
1/4 teaspoon each cumin, onion powder, salt, and pepper

2 cups chicken stock
1 cup frozen peas

Instructions

Step 1: In a medium bowl, combine garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper to make the marinade. Reserve about 1/4 of this mixture and set aside.

Step 2: Add chicken to the remaining marinade and toss to coat well. Refrigerate for at least 1 hour or overnight for best flavor.
Step 3: Preheat your grill to medium-high or oven to 450ºF. If making rice, start it now.
Step 4: To grill: Cook chicken 5-7 minutes per side (times vary by cut) until internal temperature reaches 165ºF, brushing with reserved marinade halfway through.

Step 5: To bake: Place chicken on a foil-lined baking sheet and bake for 30 minutes or until fully cooked and 165ºF internally, brushing with reserved marinade midway.
Step 6: For rice: Rinse rice until water runs clear, soak 10-15 minutes, then drain.
Step 7: Sauté onion or shallot and garlic in butter or oil over medium heat until softened.

Step 8: Stir in rice and spices; cook for 1 minute until fragrant.
Step 9: Add chicken stock, bring to boil, then cover and reduce heat to low. Simmer 15 minutes.
Step 10: Stir in frozen peas, cover again, and let rest 5-10 minutes. Fluff with a fork before serving.

Step 11: For green sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice until creamy. Season with salt and pepper to taste.
Step 12: Serve the warm rice topped with grilled or baked chicken and a drizzle of green sauce. Enjoy!

Tips & Variations

Marinate chicken for at least 1 hour or overnight for maximum tenderness and flavor, but avoid marinating longer than overnight to prevent texture breakdown.

Use chicken pieces of similar size to ensure even cooking. Check smaller pieces first if sizes vary.
Adjust the heat of the green sauce by removing jalapeño seeds if you prefer less spice.
Try different chicken cuts such as drumsticks, leg quarters, or skin-on thighs for variation.

Serve with roasted potatoes instead of rice for a delicious alternative.
Substitute mayonnaise with Greek yogurt in the green sauce for a healthier option.

Storage

Store cooked chicken, rice, and green sauce separately in airtight containers once cooled. Refrigerate for up to 4 days for chicken and rice, and up to 5 days for the sauce. Reheat chicken and rice gently in the microwave or on the stovetop. The green sauce is best served cold or at room temperature.

How to Serve

A round white plate holds a base layer of yellow rice mixed with green peas scattered throughout, creating a colorful and textured bed. On top, three pieces of grilled chicken with dark brown char marks are arranged evenly, each coated with a drizzle of light green creamy sauce and sprinkled with small pieces of fresh cilantro. To the side on the plate is a small white bowl filled with the same green sauce, speckled with black pepper. A silver spoon rests on the rice next to the chicken. The dish is set on a white marbled surface with some fresh cilantro leaves scattered around, and a small wooden bowl with more cilantro sits above the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is Peruvian Chicken so good?

The combination of marinated, juicy chicken paired with well-seasoned jasmine rice and the tangy, creamy green sauce creates a unique and irresistible flavor profile that makes this dish a favorite.

What is Peruvian green sauce made of?

Peruvian green sauce, or ají verde, is traditionally made with cilantro, garlic, lime juice, jalapeños, and a creamy base of mayonnaise and sour cream, resulting in a fresh, zesty, and slightly spicy sauce.

Can you make this meal ahead of time?

Yes, it’s great for prepping ahead. Marinate the chicken in advance, and prepare the rice and green sauce while the chicken marinates or even the day before. Store ingredients separately and assemble before serving.