Peruvian Chicken and Rice with Green Sauce Recipe

If you’re craving a dish that bursts with vibrant colors and deep, comforting flavors, the Peruvian Chicken and Rice with Green Sauce is absolutely the recipe to try. This meal combines tender, juicy chicken marinated in aromatic spices with fluffy, golden yellow rice, all elevated by a luscious, zesty green sauce made with fresh cilantro and jalapeños. Whether you’re a novice cook or a seasoned foodie, this recipe promises an exciting culinary journey that’s as approachable as it is delicious, bringing a delightful taste of Peru right to your kitchen table.

Ingredients You’ll Need

Getting the ingredients right is key to nailing the authentic flavor profile of this Peruvian classic. Each ingredient, while simple, plays a crucial role in building layers of flavor and texture—from the juicy chicken to the fragrant rice and the creamy, tangy green sauce.

• 1.5–2 lbs chicken (thighs, breasts, or any cut): Choose your favorite cut; thighs stay juicy, breasts offer lean protein, and drumsticks add fun variety.
• 2–3 cloves garlic, minced: Fresh garlic delivers pungent, aromatic punch essential for both the chicken marinade and rice base.
• 2 tbsp lime juice or white vinegar: The acidity tenderizes the chicken and brightens up the overall dish.
• 2 tbsp oil: Use olive, avocado, or vegetable oil for the marinade to create a perfect coating for the chicken.
• 1 tbsp cumin: This warm, earthy spice is fundamental in imparting Peruvian flavor depth.
• 1 tsp smoked paprika: Adds a subtle smoky note that’s perfect with grilled or baked chicken.
• 1 tsp salt: Ensures every bite is seasoned perfectly.
• ½ tsp pepper: Adds a gentle spicy heat to complement the marinade.
• 1 cup cilantro leaves: The star green herb for the vibrant, fresh green sauce.
• ½ cup mayonnaise: Provides creaminess and richness to the sauce.
• ¼ cup sour cream: Balances the sauce with tanginess and smooth texture.
• 2 jalapeños, chopped: Bring the bright, spicy kick in the green sauce; seeds can be removed for milder heat.
• 2 cloves garlic: Extra garlic in the sauce ensures bold flavor.
• 1 tbsp olive oil: Adds silky smoothness to the sauce’s texture.
• 1 tbsp lemon or lime juice: Elevates the sauce with fresh citrus zing.
• 1 cup jasmine rice: Fluffy, fragrant rice that forms the perfect base for the dish.
• 1 tbsp butter or oil: Used for sautéing aromatics, enriching the rice’s flavor.
• ¼ cup onion, diced: Adds natural sweetness and depth to the rice.
• 2–3 garlic cloves, minced: Sautéed garlic infuses the rice with savory character.
• 1 tsp turmeric: Gives the rice its iconic golden hue and subtle earthiness.
• ¼ tsp cumin: Enhances the rice’s seasoning in harmony with the chicken.
• ¼ tsp onion powder: Provides an extra layer of savory flavor.
• ¼ tsp salt: Seasoning for perfectly balanced rice.
• ¼ tsp pepper: Adds a subtle kick to the rice seasoning.
• 2 cups chicken stock: Brings richness and depth when cooking the rice.
• 1 cup frozen peas: A sweet, colorful addition that cooks gently in the rice’s residual heat.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper in a bowl to build the marinade. Save about a quarter of this marinade for basting later—this little trick adds an extra punch of flavor and moisture during cooking. Coat the chicken thoroughly with the rest of the marinade, then refrigerate it for at least one hour or ideally overnight. This patience pays off with tender, deeply flavored chicken that is the heart of Peruvian Chicken and Rice with Green Sauce.

Step 2: Cook the Chicken to Juicy Perfection

You’ve got two delicious routes here. For a smoky finish, grill the chicken over medium-high heat, brushing with the reserved marinade midway to lock in moisture and taste. Alternatively, bake it at 450°F on a foil-lined pan, also brushing with the reserved marinade halfway through. Use a meat thermometer to ensure your chicken reaches that perfect safe temperature of 165°F. Either way, you’re guaranteed flavorful, juicy chicken that complements the rice beautifully.

Step 3: Prepare the Flavorful Peruvian Yellow Rice

Rinse the jasmine rice until the water runs clear to remove excess starch; this is the secret to fluffy grains. Soak it briefly for even cooking, then drain. Sauté diced onion and garlic in butter or oil until soft and aromatic—the start of your rice’s rich flavor. Add the rice along with turmeric, cumin, onion powder, salt, and pepper; toasting the rice and spices brings out their full aromatic potential. Pour in the chicken stock, bring it to a boil, then reduce to low and let it simmer undisturbed. After 15 minutes, stir in the peas, cover again, and let it finish cooking gently. A quick fluff with a fork before serving finishes off this flavorful foundation perfectly.

Step 4: Whip Up the Zesty Green Sauce

In a blender, toss fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon or lime juice. Pulse first to combine coarsely, then blend until creamy and smooth. Taste and tweak with additional salt, pepper, or acidity to suit your palate. This sauce is the vibrant heart of Peruvian Chicken and Rice with Green Sauce, adding a fresh, zesty kick that ties the dish together beautifully.

Step 5: Assemble and Serve

Plate your fluffy yellow rice, top it generously with the cooked chicken, and finish by drizzling that gorgeous green sauce all over. Garnish with extra cilantro or a sprinkle of diced red onion for a pop of color and freshness. Now dig in and savor the exciting flavors that make Peruvian Chicken and Rice with Green Sauce such a stand-out meal!

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A handful of fresh cilantro sprigs and some finely chopped red onion not only lift the presentation but also add delightful fresh and crisp bites that contrast with the creamy sauce and tender chicken. A wedge of lime on the side invites your guests to add extra zest if they prefer a brighter tang.

Side Dishes

This dish stands beautifully on its own but pairs wonderfully with simple sides like a crisp green salad, roasted vegetables, or even a light cucumber and tomato salad that balances the warm spices with refreshing coolness.

Creative Ways to Present

For a fun twist, consider serving the Peruvian Chicken and Rice with Green Sauce in warm corn tortillas for a fusion-style taco, or pack it into meal prep bowls layered with avocado and pickled red onions for a colorful, nutritious lunch that shines all week long.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator. This keeps textures intact and flavors fresh for up to 3-4 days, making it ideal for quick weeknight meals or packed lunches.

Freezing

You can freeze cooked chicken and rice for up to 2 months. It’s best to freeze the green sauce separately as well to preserve its fresh flavor. Thaw everything overnight in the fridge before reheating for best results.

Reheating

Reheat chicken and rice gently in the microwave or on the stovetop with a splash of water or stock to keep the rice moist. Add the green sauce fresh after warming, as it tastes best when served cool or room temperature.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are a leaner option and work well, but be careful not to overcook them to avoid dryness. Marinating and basting helps keep them juicy and flavorful in this Peruvian Chicken and Rice with Green Sauce recipe.

How spicy is the green sauce?

The heat level depends on the jalapeños used. Removing seeds and membranes will mellow the spice, making it pleasantly mild, but you can leave them in or add extra peppers if you want a fiery kick.

Can I make this recipe gluten-free?

Yes! All the ingredients in this Peruvian Chicken and Rice with Green Sauce recipe are naturally gluten-free. Just double-check that your chicken stock and mayonnaise are gluten-free to be safe.

What can I substitute for mayonnaise in the green sauce?

If you prefer a lighter or dairy-free option, you can substitute mayonnaise with Greek yogurt or a vegan mayo alternative. This will change the texture slightly but still yield a creamy, delicious sauce.

Is it okay to cook the rice and chicken at the same time?

Definitely! While the chicken is marinating or cooking, you can prepare the rice simultaneously to save time and have everything ready together for a perfect plate of Peruvian Chicken and Rice with Green Sauce.

Final Thoughts

There’s something truly special about making Peruvian Chicken and Rice with Green Sauce at home. It’s an impressive dish that’s surprisingly simple to prepare, packed with bright, bold flavors, and wonderfully satisfying. Whether it’s for a cozy family dinner or a gathering with friends, this recipe promises to bring smiles and full bellies. So don’t hesitate—grab those ingredients and dive into a taste of Peru that’s bound to become one of your favorite go-to meals!

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