Peruvian Chicken Rice Green Sauce

Peruvian Chicken and Rice with Green Sauce is a striking dinner that brings vibrant flavor and color to your table with ease. Well-marinated chicken turns juicy and tender whether grilled or baked while the yellow rice is fragrant and comforting. The creamy, zippy green sauce ties it all together for a meal that always wins fans at my house.

My family devours this meal any time I serve it. I made it once for a potluck and everyone wanted the recipe. Now it is a regular request when guests visit.

Ingredients

• Chicken thighs or breasts: Delivers juicy protein and picks up flavor from the marinade. For the best results choose bone-in skin-on pieces but boneless works too
• Garlic: Essential for a deep savory flavor. Use fresh cloves and mince right before using for the boldest punch
• Lime juice or white vinegar: Adds brightness and tenderizes the chicken. A freshly squeezed lime makes a world of difference
• Oil of choice: Helps with even cooking and gives the marinade body. A light olive oil or neutral oil like avocado is perfect here
• Ground cumin: Warm earthy spice that defines Peruvian flavor. Look for a freshly opened jar for best fragrance
• Smoked paprika: Adds subtle smokiness. I love using a Spanish smoked paprika for the richest color and aroma
• Kosher salt: Absolutely essential for bringing out all the flavors. Go for a flaky kosher brand if possible
• Freshly ground black pepper: Gives a gentle bite and perfect balance to the marinade
• Jasmine rice: Fragrant and fluffy. Rinse well before cooking for the perfect texture
• Butter or oil: Adds richness to the rice base. I use unsalted butter for flavor
• Onion: Diced fine to gently sweeten and perfume the rice. Choose a fresh, firm white or yellow onion
• Turmeric: Gives the signature golden yellow color with earthy undertones. Make sure your spice is still vibrant in color
• Chicken stock: Infuses the rice with savory flavor. Use low sodium so the dish is not overly salty
• Frozen peas: Bring color and a pop of sweetness. Select bright green peas with no freezer burn
• Cilantro: For the green sauce choose vibrant leaves with no wilt or black spots
• Mayonnaise and sour cream: Combine for a creamy luscious sauce base
• Jalapeño chiles: Offer mild heat and fresh grassy flavor. Choose plump, smooth peppers and leave seeds for more spice
• Olive oil: Adds silkiness and punch to the sauce
• Fresh lemon or lime juice: Brightens and balances the green sauce
• Kosher salt and black pepper: For essential seasoning

Step-by-Step Instructions

Marinate the Chicken:

Combine the garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a medium bowl. Mix until smooth and reserve about a quarter of the marinade for basting. Add chicken pieces and toss so every surface is well coated. Cover and refrigerate for at least one hour or overnight. This soaking time helps the flavor penetrate and tenderize the meat

Cook the Chicken:

If grilling preheat the grill to medium-high. If baking preheat the oven to four hundred fifty degrees Fahrenheit. Grill chicken for five to seven minutes per side or until cooked through to an internal temp of one hundred sixty five degrees Fahrenheit. If baking place chicken on a foil-lined sheet pan and bake for about thirty minutes until done. Halfway through cooking baste chicken with reserved marinade to boost flavor and moisture

Prepare the Yellow Rice:

While the chicken cooks rinse the jasmine rice under running water until the water runs mostly clear. Soak the rice in water for about ten minutes then drain. Heat butter in a pot over medium and stir in the diced onion and minced garlic until soft and fragrant about three minutes. Add the drained rice turmeric cumin onion powder salt and pepper stirring until the mixture smells toasted about one minute. Pour in chicken stock bring to a boil then cover with a snug lid and reduce heat to low. Cook without peeking for fifteen minutes. Stir in frozen peas cover again and let rest off the heat for up to ten minutes then fluff with a fork

Blend the Green Sauce:

Add cilantro mayonnaise sour cream jalapeño garlic olive oil and lemon or lime juice to a blender. Pulse until smooth and creamy stopping to scrape down sides. Taste and add salt and pepper as needed. The sauce should be zesty and bright green

Serve:

Spoon fluffy yellow rice onto each plate. Top with juicy slices of chicken and drizzle generously with green sauce. Serve extra sauce on the side for dipping

Pin

My favorite part is always the cilantro-packed green sauce. It reminds me of sunny days in my grandmother’s kitchen with her laughing as she blended up bunches of herbs. Every time I smell it I feel right at home.

Storage Tips

Leftover chicken and rice keep well for up to three days in the fridge. Store the green sauce separately in a sealed jar so it stays fresh and bright. I find the flavors deepen overnight making a great next-day lunch

Ingredient Substitutions

You can swap breasts for thighs or use a mix of cuts based on your family’s preference. If you cannot find jasmine rice basmati also works well. For the green sauce if you prefer less heat use half a jalapeño and remove the seeds or swap in a milder pepper

Serving Suggestions

This meal is great with a crisp salad on the side or simple sautéed greens like spinach. Sometimes I add slices of ripe avocado or lime wedges for even more freshness at the table

Cultural Context

Peruvian chicken and rice embrace the country’s blend of indigenous and Spanish influences. Spices like cumin and vibrant sauces highlight this fusion heritage. I love how the green sauce brings together creamy and tangy flavors with traditional South American herbs

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work well. Watch the cooking time, as breasts may cook faster than thighs and stay juicy with proper marinating.

→ What makes the green sauce creamy?

The combo of mayonnaise and sour cream, blended with fresh cilantro and jalapeño, gives the green sauce its creamy texture and vibrant color.

→ Is it better to grill or bake the chicken?

Both grilling and baking result in flavorful, juicy chicken. Grilling adds smoky char, while baking is convenient and hands-off. Choose your preferred method!

→ How do you achieve yellow rice color and flavor?

Turmeric provides the sunny yellow hue, while sautéed aromatics like onion and garlic, plus chicken stock, infuse the rice with savory depth.

→ Can I make the sauce ahead of time?

Yes, the green sauce can be prepared up to two days in advance. Store it chilled and stir before serving for optimal freshness.