Nothing beats the colorful, bold flavors of this Peruvian Chicken and Rice with Green Sauce for a busy weeknight dinner. This recipe is a true crowd-pleaser—savory, vibrant, and layered with a zippy green sauce that elevates every bite. All it takes is a quick marinade, a simple rice side, and a whiz in the blender for the sauce, making it incredibly easy to pull together, even when you’ve had one of those days. You’re in for a meal that’s both comforting and exciting, with juicy, spice-rubbed chicken, fluffy yellow rice, and that addictive, creamy Peruvian green sauce you’ll want to drizzle over everything!

Why You’ll Love This Recipe

  • Quick and Uncomplicated: The steps are straightforward, and there’s nothing fussy or complicated here. The chicken can marinate while you prep the rice and sauce, and the rest is easy cooking.
  • Unbeatable Flavor: Every element of this dish has its own personality—from the aromatic, citrusy chicken to the golden, turmeric-tinted rice, and that tangy, herby green sauce. Each bite is packed with real flavor!
  • Perfect for Busy Nights: In just under an hour, from prepping to plating, you’ve got a meal that tastes like something you’d get at a restaurant—without the wait or expense.
  • Family-Friendly but Adventurous: Even with the bold seasonings and bright sauce, this recipe is accessible enough for kids, yet interesting for any adult palate.
  • Adaptable: You can grill, bake, or even air-fry the chicken, and there’s flexibility with the rice and sauce. Swap ingredients to suit your tastes or what you have on hand.

Ingredients You’ll Need

All the pantry staples and fridge essentials you already use get a Peruvian twist here. Let’s break it down:

  • Chicken Thighs or Breasts: Chicken thighs offer juiciness, but breasts or even drumsticks work well. Choose your favorite; just aim for bone-in, skin-on for maximum flavor, if you can.
  • Garlic: Freshly minced for that deep, punchy aroma that infuses both the chicken and the rice.
  • Lime Juice or White Vinegar: Adds tang and helps tenderize the chicken. Either option is great—use what’s in your fridge.
  • Oil of Choice: Neutral oil for marinating and grilling/baking; helps with juiciness and browning.
  • Ground Cumin: Essential for that earthy, classic Peruvian flavor. If you love spice blends, don’t skip this.
  • Smoked Paprika: For a beautiful smoky undertone and color; regular paprika works in a pinch.
  • Kosher Salt and Fresh Black Pepper: For seasoning the chicken and adjusting every component to taste.
  • Fresh Cilantro: The green sauce hero. Stems and leaves both add fresh, herbal brightness.
  • Mayonnaise: The base for the creamy green sauce—don’t worry, it doesn’t taste like mayo!
  • Sour Cream: Balances the sauce with richness and a little tang.
  • Jalapeño Chiles: Brings just the right amount of heat to the green sauce. Remove seeds for less spiciness.
  • Olive Oil: Adds body and silkiness to the sauce.
  • Lemon or Lime Juice: Keeps the green sauce zippy and vibrant.
  • Jasmine Rice: Beautifully fragrant rice for the perfect base. Any long-grain white rice works.
  • Butter or Oil: Sautéing the aromatics for the rice, and delivering buttery flavor.
  • Onion: Diced small and sautéed to bring subtle sweetness and depth to the rice.
  • Turmeric: Gives the rice its signature yellow hue and earthy flavor. Don’t overdo it—just enough for color.
  • Cumin, Onion Powder, Salt, Pepper: For seasoning the rice, mirroring the chicken’s flavor profile.
  • Chicken Stock: Cook rice in this for more flavor than water alone.
  • Frozen Peas: Toss them in at the end for a sweet pop of color and texture.

Note: You’re absolutely encouraged to use other veggies or add-ins you love. This dish is all about practicality and enjoyment!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Spice Level: Not a fan of heat? Lessen or skip the jalapeño in the green sauce (or remove the seeds). Craving more? Add another chili, or toss in a pinch of red pepper flakes to the marinade.
  • Rice Switch: Basmati, long-grain white, or brown rice all make great alternatives—adjust cook time and liquid as needed.
  • Protein Swap: Try salmon fillets, shrimp, or even tofu for a modern twist. The marinade is incredibly versatile.
  • Lighter Sauce: Replace some (or all) mayo with Greek yogurt for a tangy, lighter option.
  • Bulk Up the Rice: Stir in diced carrots, bell peppers, or corn with the peas to add nutrition and color.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Mix the garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper together. Reserve a bit of this mixture for basting, then toss the rest with your chicken pieces. Let them soak up all that flavor in the fridge for at least an hour—or, if you have the time, overnight is even better.

Step 2: Prep the Rice

Start your rice while the chicken marinates. Rinse the jasmine rice until the water runs clear, then soak for 10-15 minutes to ensure extra fluffiness. Sauté diced onion and garlic in butter or oil until they’re soft and fragrant, then add the drained rice, turmeric, seasonings, and give it a good stir. Pour in the chicken stock, bring to a boil, cover, and cook on low for about 15 minutes. Toss in frozen peas, letting everything steam together off the heat for another few minutes, then fluff.

Step 3: Cook the Chicken

  • Grill: Preheat to medium-high and grill chicken 5-7 minutes per side, or until juices run clear and everything is charred and golden. Brush with reserved marinade halfway through.
  • Bake: For fuss-free cooking, arrange the chicken on a foil-lined sheet pan and bake at 450°F for about 30 minutes, brushing with more marinade as it cooks.

Step 4: Make the Green Sauce

Add cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, and a sprinkle of salt and pepper to a blender. Blend until smooth and moussey, pausing to taste and adjust seasoning as you like. That’s it—no cooking!

Step 5: Plate and Enjoy

Spoon the golden rice onto plates, top with your smoky, juicy chicken, and finish with a generous dollop or drizzle of that bright green sauce.

Pro Tips for Making the Recipe

  • Don’t Rush the Marinade: Even an hour makes a world of difference, but overnight really gives you the deepest flavor.
  • Char = Flavor: If grilling, let the flames give you those tasty blackened bits—it’s essential for that Peruvian street food feel.
  • Rice Texture: Soaking the rice is worth those few extra minutes for the fluffiest result. Never skip rinsing!
  • Serve the Sauce Cold: The contrast of cool, zippy sauce on hot chicken is irresistible, so keep it refrigerated until ready to serve.
  • Taste as You Go: Lime, salt, and heat can be dialed up or down to perfectly match your preferences.

How to Serve

This dish works beautifully as the star of any meal. Serve the chicken sliced or whole over a generous mound of yellow rice, with a liberal spoonful of green sauce on the side. Pair with a fresh green salad, roasted vegetables, or even Peruvian corn for a full spread. Don’t forget warm flatbread or tortillas for scooping up every last bit of sauce!

Pairing Suggestions:

  • Crisp, cold lager or a light white wine for adults.
  • Roasted sweet potatoes or a tomato and cucumber salad for a fresh, veggie-forward side.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and rice keep well in airtight containers in the fridge for up to 3 days. The green sauce may thicken but stays bright and tangy stored separately—just give it a good stir before using.

Freezing

Chicken freezes beautifully. Let it cool, then wrap tightly and freeze for up to 2 months. The rice can be frozen, though it’s at its best fresh.

Reheating

To reheat, microwave the chicken and rice until warmed through, or briefly reheat in a skillet with a splash of chicken stock to revive moisture. Let the green sauce come to room temperature or serve cold.

FAQs

  1. Can I use boneless, skinless chicken?

    Absolutely! Boneless, skinless cuts work just as well, and they cook even faster. Just keep an eye on them so they don’t dry out—check for doneness around the 5-minute mark if grilling.

  2. Is the green sauce very spicy?

    It depends on your jalapeños. Removing seeds and ribs keeps it mild, but leave them in or use more jalapeños for a spicy kick. Adjust to your preference—taste before serving!

  3. Can I make this dish dairy-free?

    Yes! In the sauce, swap mayonnaise and sour cream for dairy-free versions or use all mayonnaise. For the rice, use oil instead of butter.

  4. My rice turned out a little mushy—what went wrong?

    Most likely, too much liquid or not enough time for the steam to dissipate after cooking. Always measure your liquid and let the rice rest (covered) after cooking before fluffing.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is a meal full of color, character, and pure satisfaction. It’s the type of recipe to put into weekly rotation—not just for the flavor, but also for the simplicity and flexibility it brings to everyday cooking. Give it a try the next time you need dinner in a hurry but aren’t willing to settle for bland or boring. Once you taste that sauce with the smoky chicken and fragrant rice, you’ll want to make it again and again. Happy cooking!

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Peruvian Chicken and Rice with Green Sauce Recipe

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Grilling
  • Cuisine: Peruvian
  • Diet: Gluten Free
Print Recipe

Description

This Peruvian Chicken and Rice with Green Sauce is a delicious and vibrant main-course dish featuring succulent marinated chicken, fragrant yellow rice, and a creamy, zesty green sauce. Perfectly balanced with spices and herbs, it brings authentic Peruvian flavors to your table for a memorable meal.

Ingredients

Units Scale

For the Chicken Marinade

  • 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

For the Peruvian 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

For the Peruvian Yellow Rice

  • 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 cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Marinate the Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and black pepper. Reserve about 1/4 of this mixture for basting later. Add the chicken pieces and toss until they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor infusion.
  2. Prepare the Yellow Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a large pot, melt butter or heat oil over medium heat and sauté diced onion and minced garlic until soft. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about a minute until aromatic. Pour in the chicken stock and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 15 minutes. Near the end of cooking, stir in the frozen peas, cover, and let rest for 5-10 minutes off the heat. Fluff with a fork before serving.
  3. Make the Green Sauce: In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice. Blend for about 30 seconds or until smooth and creamy. Taste and season with kosher salt and pepper as needed. Refrigerate until ready to serve.
  4. Cook the Chicken: To grill, preheat grill to medium-high heat. Place marinated chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165ºF. Brush halfway through with reserved marinade. To bake, preheat oven to 450ºF. Arrange the chicken on a foil-lined sheet pan and bake for 30 minutes, brushing halfway with reserved marinade, until juices run clear and the internal temperature is 165ºF.
  5. Assemble and Serve: Divide the yellow rice onto serving plates, top each portion with grilled or baked chicken, and drizzle generously with the creamy green sauce. Enjoy immediately!

Notes

  • Marinate the chicken overnight for maximum flavor.
  • You can use boneless or bone-in chicken; adjust cooking time as needed.
  • The green sauce can be made ahead and refrigerated up to 3 days.
  • For spicier sauce, add extra jalapeño or leave some seeds in.
  • Use homemade or store-bought chicken stock for the rice.
  • Substitute Greek yogurt for sour cream if preferred.
  • Jasmine rice works best, but you can use other long-grain rice.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 520
  • Sugar: 3g
  • Sodium: 890mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 110mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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