Peruvian Chicken with Green Sauce and Rice Recipe

Jump to Recipe Print Recipe

The Comfort of Peruvian Chicken with Green Sauce and Rice Recipe

There’s something undeniably warm and satisfying about a plate of Peruvian chicken served with fluffy yellow rice and that vibrant green sauce. I love how this dish manages to be both comforting and exciting — the kind of meal that feels like a weekend treat but comes together without fuss. It’s a celebration of flavor that’s grounded in simplicity, coaxing you to slow down and savor each bite.

When I first tried this Peruvian Chicken with Green Sauce and Rice Recipe, I was charmed by the crispy skin paired with the velvety spiced rice and the fresh, herbal kick of the sauce. You’ll notice how the smoky marinade brings out the chicken’s natural juiciness, making the whole meal deeply satisfying without weighing you down. It’s perfect for lunch but hearty enough for dinner, and once you make it, you’ll find yourself wanting to share it with friends and family.

One great thing about this recipe is how adaptable it is. Whether you’re grilling on a sunny afternoon or roasting in your oven on a cozy night, the flavors stay vibrant and the texture just right. Let’s dive into what makes this dish so memorable, then walk through how to bring those golden, aromatic layers right into your kitchen.

Ingredient Guide

• Chicken (1.5-2 pounds): I prefer thighs for juiciness, but breasts or drumsticks work beautifully too.
• Garlic: Offers aromatic depth, go fresh and minced finely for even flavor distribution.
• Lime Juice: Brightens and tenderizes; white vinegar is a handy substitute if you don’t have lime on hand.
• Oil: Olive oil adds richness, but vegetable oil helps keep flavors neutral.
• Ground Cumin & Smoked Paprika: These spices bring earthiness and a subtle smokiness—key to authentic flavor.
• Salt & Black Pepper: Essential for seasoning; kosher salt works best for even saltiness.
• Fresh Cilantro: The star of the green sauce. If you don’t love cilantro, parsley makes a good stand-in.
• Mayonnaise & Sour Cream: Create a creamy, luscious texture in the sauce; Greek yogurt is a lighter swap that still delivers creaminess.
• Jalapeño Chiles: Adds gentle heat and punch to the sauce—feel free to adjust based on your heat tolerance.
• Olive Oil & Lemon/Lime Juice: Enhance brightness and smooth mouthfeel in the sauce.
• Jasmine Rice: Fragrant and fluffy; soaking first improves texture by washing away excess starch.
• Butter or Oil: For sautéing onion and garlic—this builds a flavorful base for the rice.
• Onion & Garlic: Help infuse the rice with savory warmth.
• Turmeric: Gives the rice its beautiful golden hue and subtle earthiness.
• Chicken Stock: Enriches flavor; vegetable stock is great for a vegetarian twist.
• Frozen Peas: Burst of color and sweet freshness; corn is a pleasant alternative.

Prep Before You Begin

Before you start cooking this Peruvian Chicken with Green Sauce and Rice Recipe, it’s worth setting yourself up with a little mise en place. Taking 10 minutes to get your ingredients prepped means you’ll move fluidly through the steps without scrambling. I always adjust my oven or grill temperature to medium-high or 450°F before marinating the chicken—that way, once it’s marinated, you’re ready to cook without delay. Remember to soak your rice in cold water to achieve that perfect fluffy texture free of stickiness.

How to Make Peruvian Chicken with Green Sauce and Rice Recipe

Follow these steps for a golden, aromatic meal that’ll have you coming back for seconds:

1. Combine marinade ingredients: In a large bowl, mix the minced garlic, lime juice, oil, cumin, smoked paprika, kosher salt, and freshly ground black pepper. Set aside about ¼ of this mixture for basting later.
2. Coat the chicken: Toss your chosen chicken pieces in the marinade until thoroughly covered. Cover with plastic wrap and refrigerate for at least 1 hour. For best results, marinate overnight to let those spices deeply penetrate.
3. Preheat your cooking method: Get your grill heating to medium-high or preheat your oven to 450°F. This ensures a nicely seared skin and juicy interior.
4. Cook the chicken: Grill each side for 5-7 minutes, basting with the reserved marinade halfway to keep things moist and flavorful. If using the oven, place the chicken on a foil-lined baking sheet and roast for around 30 minutes, brushing once midway through for that glistening finish.
5. Prepare the rice: Rinse and soak the jasmine rice in cold water to remove excess starch, which gives you that perfect fluffy texture. Meanwhile, sauté diced onions and minced garlic in butter or oil over medium heat until soft and aromatic.
6. Season and cook rice: Add drained rice and turmeric to the pan, stirring for about a minute to coat. Pour in the chicken stock, bring to a boil, then cover and reduce heat to low to simmer gently for 15 minutes. This slow cooking locks in moisture and flavor.

7. Add the peas: Stir frozen peas into the rice after the 15 minutes simmer. Cover the pot again and let it rest off the heat for 5-10 minutes to let the peas steam tender and keep their bright pop.
8. Make the green sauce: In a blender, combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, olive oil, and lemon or lime juice. Blend until the mixture turns creamy, smooth, and bright green — the perfect cool foil to the spiced chicken.
9. Plate beautifully: Fluff the yellow rice with a fork and layer it on your serving dish. Slice the grilled chicken and lay it on top. Then, drizzle generously with your homemade green sauce. You’ll love how the colors and textures sing together — golden rice, crisp-tender chicken, and creamy, fresh sauce.

Creative Variations for Peruvian Chicken with Green Sauce and Rice Recipe

• Swap chicken for grilled tofu or portobello mushrooms to make a vegetarian version without losing bold flavor.
• Try roasting the chicken with sliced sweet potatoes alongside to add natural sweetness and a soft contrast.
• Add a pinch of smoked chili powder or chipotle in the marinade for a deeper smoky-spicy layer.
• Garnish the green sauce with toasted pumpkin seeds or sliced radishes for extra texture and crunch.
• Use brown jasmine rice and extend the cooking time for a nuttier, heartier rice base.
• Mix fresh mango cubes into the rice right before serving for a tropical burst that complements the savory notes.

Storage, Freezing & Reheating

• Refrigerate leftovers: Keep chicken and rice separately in airtight containers for up to 3 days. This maintains texture and flavor better.
• Freeze portions: Freeze cooked chicken and rice individually in freezer-safe bags or containers for up to 2 months.
• Reheat tips: Warm gently in the oven or on the stovetop with a splash of water or stock to prevent dryness. Avoid microwaving the green sauce; instead, stir and serve it fresh or at room temperature.
• Green sauce lasts: You can refrigerate the sauce in a sealed container for about 4 days—give it a quick stir before serving.

Peruvian Chicken with Green Sauce and Rice Recipe FAQs

• Can I use boneless chicken for this recipe? Absolutely! Boneless thighs or breasts work well and cook a bit faster. Just keep an eye on them to avoid drying out.
• Is it necessary to soak the rice? Soaking rinses away extra starch, helping you get that fluffy, separate grain texture every time.
• How spicy is the green sauce? The jalapeños give a mild to moderate heat, but you can adjust by removing seeds or adding fewer peppers.
• Can I make the green sauce ahead? Yes, it tastes great chilled and actually deepens in flavor if made a few hours before serving.
• What’s a good side dish to serve with this? A crisp salad or roasted veggies balance the meal well, adding crunch and freshness to the plate.

Print