Peruvian Chicken and Rice with Green Sauce Recipe

I absolutely love how this Peruvian Chicken and Rice with Green Sauce Recipe comes together with bold, vibrant flavors that instantly take me back to my travels in Peru. It’s the perfect blend of juicy, well-seasoned chicken paired with fragrant yellow rice and that addictive creamy green sauce that adds the perfect kick every time. Whether you’re cooking for a family dinner or a weekend get-together, this dish works beautifully because it’s both comforting and exciting.

What’s great about this recipe is how versatile and approachable it is—you don’t need fancy ingredients or complicated steps to get restaurant-quality results at home. Plus, the marinade helps infuse the chicken with terrific flavor, and the green sauce is super simple to whip up but absolutely elevates the dish. I often find myself making a double batch just to have leftovers, because the next-day flavors taste even better!

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Ingredients You’ll Need

The magic of this Peruvian Chicken and Rice with Green Sauce Recipe truly comes from fresh, balanced ingredients that complement each other perfectly. Make sure to pick high-quality chicken and fresh herbs for the green sauce—it really makes a difference.

• Chicken thighs, breasts, or any cut: I like boneless thighs for juicy meat, but you can use what you have; just adjust cooking time accordingly.
• Garlic: Fresh minced garlic infuses the marinade and rice with deep flavor.
• Lime juice or white vinegar: Adds brightness and tenderizes the chicken beautifully.
• Oil of choice: I usually use olive oil, but avocado or vegetable oil works just fine.
• Ground cumin and smoked paprika: These spices bring warmth and smokiness essential to Peruvian flavor.
• Kosher salt and freshly ground black pepper: Seasoning is key, so don’t skimp here.
• Fresh cilantro leaves: Use fresh cilantro for the green sauce for that herbaceous punch.
• Mayonnaise and sour cream: These make the green sauce luscious and creamy.
• Jalapeño chiles: Provides just enough heat in the sauce; you can control spiciness by seeding them.
• Olive oil and fresh lemon or lime juice: These lift the sauce with fruity, bright notes.
• Jasmine rice: I recommend jasmine for its fragrant aroma, perfect for Peruvian yellow rice.
• Butter or oil for sautéing: Adds richness to the rice base.
• Onion and garlic: Building layers of flavor for the rice.
• Turmeric, cumin, onion powder, salt, and pepper: These spices give the rice its vibrant color and signature taste.
• Chicken stock: Using stock instead of water enriches the rice deeply.
• Frozen peas: I add these for a pop of color and sweetness in the rice.

Variations

I love making this recipe my own depending on what I have handy or who I’m cooking for. Feel free to play around with the spice level or swap out sides to suit your mood. Trust me, it’s fun to experiment and still come away with a crowd-pleaser.

• Spice it up: Adding extra jalapeño or swapping in a serrano pepper amps the green sauce’s heat level—I’ve done this when friends came over who like spicy food.
• Rice alternatives: Use brown rice or quinoa if you want a healthier twist; just adjust cooking time accordingly.
• Protein swaps: Try chicken drumsticks or leg quarters for a meaty bite; just ensure to cook fully through.
• Lactose-free green sauce: Substitute sour cream with plain coconut yogurt for a dairy-free option that still tastes fresh and creamy.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate Your Chicken to Infuse Flavor

Start by combining garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a bowl. I like to reserve about a quarter of the marinade to baste the chicken while cooking—that little step really locks in extra juiciness. Toss your chicken in the rest of the marinade and make sure each piece is coated well. Cover and pop it in the fridge for at least an hour or overnight if you can plan ahead. I find that longer marinating makes the flavor deeper and the meat tenderest.

Step 2: Cook the Chicken by Grilling or Baking

When you’re ready, fire up your grill to medium-high heat or preheat your oven to 450ºF. For grilling, cook the chicken about 5-7 minutes per side—or until the internal temp reaches 165ºF. Remember to brush on the reserved marinade halfway through; this keeps the meat moist and flavorful. If baking, lay the chicken on a foil-lined sheet pan for about 30 minutes, brushing with marinade halfway, and check the internal temp for doneness. I personally love the smoky char from the grill, but baking is great when the weather doesn’t cooperate.

Step 3: Prepare the Perfect Peruvian Yellow Rice

While the chicken cooks, rinse your jasmine rice under cold water until it runs clear—that’s my trick for fluffier rice! Soak it for about 10-15 minutes, then drain. In a pot, sauté diced onion and minced garlic in butter or oil until translucent and fragrant. Stir in the drained rice with turmeric, cumin, onion powder, salt, and pepper; cook for about a minute to release the spices’ aroma. Pour in chicken stock and bring it to a boil, then cover and reduce heat to low—let it simmer for 15 minutes. Add frozen peas, cover again, and let rest 5-10 minutes off the heat before fluffing. This step always amazes me how such simple ingredients create such a fragrant, colorful rice every time.

Step 4: Blend the Bright and Creamy Green Sauce

Add cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon juice, salt, and pepper into your blender. Pulse a few times until smooth and creamy. Give it a quick taste and tweak seasoning to your liking. This sauce is such a game-changer—it turns the whole dish from good to unforgettable with just a drizzle.

Step 5: Plate it Up and Enjoy!

Spoon the yellow rice onto plates, lay down your beautifully cooked chicken on top, and drizzle generously with the green sauce. I always add an extra lime wedge on the side for anyone who wants a splash of fresh citrus. Serve it up and watch your family or guests go crazy for this combination.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

Garnishes

I usually top the plate with fresh cilantro leaves and scatter a few extra sliced jalapeños if we’re feeling spicy. A wedge of lime on the side is a must for me—it adds a fresh pop right before digging in. Sometimes I sprinkle a little smoked paprika over the rice for an extra aroma boost that never fails to impress guests.

Side Dishes

This dish shines on its own, but I often serve it with a light mixed greens salad with avocado and a simple vinaigrette. A side of roasted veggies like asparagus or sweet potatoes balances the meal nicely. If I’m hosting, I like to add some warm tortillas or crusty bread to soak up every last bit of that green sauce.

Creative Ways to Present

For a fun party or special occasion, I’ve layered the rice and chicken in mini cast iron skillets and topped each with a dollop of green sauce and a lime wedge. It’s an instant crowd-pleaser visually and lets everyone serve themselves easily. Another favorite is serving the chicken sliced over the rice bed with colorful extra veggies like roasted corn and cherry tomatoes for festive colors.

Make Ahead and Storage

Storing Leftovers

I pack my leftover Peruvian chicken and rice in airtight containers and store them in the fridge for up to 3 days. The green sauce keeps best stored separately so it stays fresh and creamy without turning bitter. I find this meal is even better the next day as the flavors meld.

Freezing

If I know I’ll have leftovers, I freeze the cooked chicken and rice separately in freezer-safe bags for up to 2 months. When defrosted, the texture stays good and flavors remain vibrant. The green sauce I prefer making fresh, but you can freeze it if needed, though it may separate slightly after thawing.

Reheating

To reheat, I gently warm the chicken in the oven or stovetop to keep it juicy, and microwave the rice with a splash of water to restore moisture. I recommend dolloping on the green sauce fresh rather than reheating it—this keeps the flavors bright and creamy.

FAQs

Final Thoughts

When I first tried making this Peruvian Chicken and Rice with Green Sauce Recipe at home, I was amazed at just how simple yet flavorful it was. It quickly became a staple in my kitchen and a guaranteed way to impress friends without stress. I hope you give this a try and find joy in creating an authentic taste of Peru right on your own dinner table. Trust me, once you start making it, you’ll come back to it again and again as I do!

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