Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: PT-491250H52M31S
Total time: 1 h 45 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 (or shallot); 2-3 garlic cloves, minced; 1 teaspoon turmeric; 1/4 teaspoon 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

Jump to Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that showcases tender marinated chicken paired with fragrant turmeric rice and a zesty cilantro-based sauce. It’s a perfect meal for weeknights or casual gatherings, bringing a taste of Peru right to your home kitchen.

A white plate holds a bed of bright yellow rice mixed with green peas, forming the first layer. On top, there are three grilled chicken pieces with a dark brown char, slightly crispy outside. The chicken is drizzled with a creamy light green sauce and sprinkled with fresh chopped green herbs. A small white bowl filled with the same light green sauce sits on the right side of the plate. A silver spoon rests on the left side, partially buried in the rice and peas. The background features a white marbled texture with scattered green herbs. Photo taken with an iphone --ar 4:5 --v 7

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 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 or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve about ¼ of this mixture, then add the chicken and toss to coat completely. Refrigerate and marinate for at least 1 hour or overnight for best flavor.
Step 2: When ready to cook, preheat your grill to medium-high or your oven to 450ºF. This is a good time to start the rice if serving together.
Step 3: To grill, cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165ºF, brushing with the reserved marinade halfway through. To bake, place chicken on a foil-lined sheet pan, bake for about 30 minutes or until cooked through, brushing with marinade halfway.
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 minced garlic in butter or oil until soft. Add the rice along with turmeric, cumin, onion powder, salt, and pepper; stir for 1 minute until fragrant.
Step 5: Pour in chicken stock and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes. Stir in frozen peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.
Step 6: For the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice until creamy. Adjust seasoning with salt and pepper to taste.
Step 7: Plate the rice, top with the grilled or baked chicken, and drizzle generously with the green sauce. Serve immediately and enjoy!

Tips & Variations

Use bone-in chicken thighs for more flavor and juicy results.
Adjust the heat of the green sauce by using fewer or more jalapeños, or substitute with milder peppers.
Swap sour cream for Greek yogurt in the green sauce for a lighter version.
Serve with a side of roasted vegetables or a fresh salad to round out the meal.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in the microwave or in a pan with a splash of water or broth to keep moisture. The green sauce is best served cold or at room temperature and can be stirred before using if it separates.

How to Serve

A white oval plate holds a dish with three main layers: at the bottom, bright yellow rice mixed with green peas; on top of the rice, there are three pieces of grilled chicken with charred grill marks and a reddish-brown color; the chicken is drizzled with a creamy light green sauce and scattered with fresh chopped cilantro leaves. A metal spoon rests on the right side of the plate, partly digging into the rice, while a small white bowl with more green sauce sits on the left edge of the plate. The dish is set on a white marbled surface with a few cilantro leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use any cut such as breasts, drumsticks, or thighs. Bone-in cuts offer more flavor, but boneless works well too. Just adjust cooking time accordingly.

Is the green sauce very spicy?

The heat level depends on how many jalapeños you use and whether you include the seeds. For less heat, remove the seeds or reduce the number of peppers. You can also substitute with a milder chili.