Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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; 2-3 garlic cloves, minced; 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe· 3.8 from 72 reviews

If you are craving a vibrant and flavorful meal that brings a taste of South America right into your kitchen, this Peruvian Chicken and Rice with Green Sauce Recipe is a culinary delight you need to try. Juicy, marinated chicken grilled or baked to perfection pairs beautifully with aromatic turmeric-infused rice, all brightened up with an irresistibly fresh and creamy green sauce that’s bursting with cilantro, jalapeños, and garlic. This dish offers a perfect balance of smoky, zesty, and herbaceous flavors, making it a go-to weeknight dinner or a crowd-pleaser for gatherings.

Ingredients You’ll Need

A clear glass bowl filled with several pieces of chicken covered in a thick, orange-brown spice mix with visible bits of crushed spices and herbs. The chicken pieces are layered closely, showing different shapes and sizes, with some skin textured and shiny from the marinade. The bowl sits on a white marbled surface, and the spice mixture clings unevenly to the chicken, giving a rich, slightly rough texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Peruvian Chicken and Rice with Green Sauce Recipe plays a crucial role, from the spices that create warmth and depth, to fresh herbs and aromatics that lift the dish to new heights. The combination is deceptively simple but endlessly satisfying, making it accessible for cooks of any skill level.

1.5-2 pounds chicken (thighs, breasts, or any cut, see notes): Choose your favorite cut for juicy, tender meat that soaks up the marinade beautifully.

2-3 cloves garlic (minced): Adds a punchy aroma and essential savory background to the marinade.
2 tablespoons lime juice or white vinegar: Provides the acidic zing that tenderizes the chicken and balances the spices.
2 tablespoons oil of choice: Helps coat the chicken and keeps it moist during cooking.

1 Tablespoon ground cumin: Gives the dish a warm, earthy flavor that’s signature to Peruvian cuisine.
1 teaspoon smoked paprika: Adds depth with subtle smoky notes that complement the grill or oven cooking.
1 teaspoon kosher salt: Essential for seasoning and enhancing all the other flavors.

1/2 teaspoon freshly ground black pepper: Adds just a bit of heat and complexity.
1 cup fresh cilantro leaves: The star herb of the green sauce, delivering freshness and vibrancy.
1/2 cup mayonnaise: Creates creaminess and mellows the heat in the green sauce.

1/4 cup sour cream: Adds a touch of tang and rich texture to the sauce.
2 whole jalapeño chiles (roughly chopped): Bring a lively kick to the green sauce with mild to medium heat.
2 cloves garlic: Double down on garlic for the green sauce’s bold flavor.

1 Tablespoon olive oil: Helps blend the green sauce to a silky smooth consistency.
1 Tablespoon fresh lemon or lime juice: Brightens up and balances the green sauce perfectly.
Kosher salt and freshly ground black pepper: To taste, seasoning the sauce just right.

1 cup jasmine rice: Fragrant and fluffy, it’s the perfect base for this vibrant dish.
1 tbsp butter or oil: Adds richness when sautéing the rice and aromatics.
¼ cup onion (diced): Brings sweetness and depth to the rice.

2-3 garlic cloves (minced): Infuses savory notes into the rice.
1 tsp turmeric: Gives the rice its golden hue and subtle earthiness.
¼ tsp each cumin, onion powder, salt, pepper: These spices season the rice to tie it together with the chicken.

2 cups chicken stock: Adds moisture and flavor, making the rice tender and tasty.
1 cup frozen peas: For bursts of sweetness and vibrant color at the end of cooking.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

The image shows two parts: on the left, a black pan contains yellow turmeric rice with small pieces of onions, and a clear liquid is being poured over the rice with a glass container. On the right, there is a white speckled plate filled with yellow turmeric rice mixed with bright green peas and fresh chopped cilantro sprinkled on top. A silver spoon rests inside the plate on the left side. The surface under everything is a white marbled texture with a small bowl of green herbs and a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Step 1: Marinate the Chicken

Start by mixing all the marinade ingredients together in a medium bowl. Save about a quarter of this mixture to brush on the chicken while cooking. Add the chicken pieces to the remaining marinade, making sure each piece is completely coated. Pop it in the fridge for at least an hour or overnight if you have time—the longer, the better for deep flavor infusion and tenderizing.

Step 2: Prepare to Cook

When you’re ready to cook, preheat your grill to medium-high or set your oven to 450ºF. This is also the perfect moment to begin making the rice so everything is ready around the same time. Remember, timing is key to serving a hot, tasty meal!

Step 3: Grill or Bake the Chicken

If grilling, place the chicken on the grill and cook for 5 to 7 minutes on each side or until the inside reaches 165ºF. Don’t forget to brush the reserved marinade over the chicken halfway through for an extra layer of flavor and juiciness. For baking, lay the chicken on a foil-lined sheet pan and cook for about 30 minutes, also brushing with the leftover marinade halfway through. Either method yields juicy, flavorful chicken that pairs beautifully with the rest of the dish.

Step 4: Make the Turmeric Rice

Rinse the jasmine rice until the water runs clear, then soak it for 10 to 15 minutes and drain. Sauté diced onion (or shallots) and minced garlic in butter or oil until they soften and become fragrant. Stir in the rice and the blend of turmeric, cumin, onion powder, salt, and pepper, letting the spices toast slightly for about a minute. Pour in the chicken stock, bring to a boil, then cover and simmer on low for 15 minutes. Finally, stir in frozen peas, cover again, and let sit for another 5 to 10 minutes to finish steaming the peas and fluff the rice before serving.

Step 5: Blend the Green Sauce

Throw all the green sauce ingredients into a blender and pulse until creamy and smooth, about 30 seconds. Taste carefully and add salt or pepper as needed. This sauce is bright, creamy, and packed with herbaceous heat—a perfect contrast to the smoky chicken and savory rice.

Step 6: Plate and Enjoy!

Divide the turmeric rice among plates, place your beautifully cooked chicken on top, then drizzle generously with that luscious green sauce. This Peruvian Chicken and Rice with Green Sauce Recipe is ready to impress and satisfy in the most delicious way.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

Garnishes

A sprinkle of fresh chopped cilantro and a few lime wedges on the side elevate the presentation and add fresh bursts of flavor when squeezed over the dish. Thinly sliced jalapeños or radishes can also add a nice crunch and a little extra kick.

Side Dishes

Pair this vibrant main dish with simple sides like a fresh green salad or roasted vegetables. A light cucumber and tomato salad with a dash of olive oil and vinegar complements the rich flavors beautifully without overpowering them.

Creative Ways to Present

For a fun twist, serve the chicken and rice family-style in a large shallow bowl with plenty of green sauce on the side for dipping. Or turn it into a Peruvian-inspired rice bowl by adding sliced avocado, pickled onions, and a hard-boiled egg for a colorful and inviting meal your guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer any leftover chicken, rice, and green sauce to airtight containers and refrigerate. Properly stored, the components will keep well for 3 to 4 days, making for easy lunches or quick dinners later in the week.

Freezing

This recipe freezes well if you want to prep in advance. Keep the chicken and rice in separate airtight containers or freezer bags, and freeze for up to 2 months. For the green sauce, it’s best to freeze in small portions or refrigerate fresh to keep its bright flavor intact.

Reheating

Reheat the chicken gently in the oven or on the stovetop to retain moisture, and warm the rice covered in the microwave or a pot with a splash of water or stock. Stir the green sauce before serving; it can be served cold or at room temperature right from the fridge.

FAQs

Can I use other types of rice for this recipe?

Absolutely! While jasmine rice is recommended for its fragrant qualities, you can use basmati or even brown rice if you prefer. Just adjust the cooking time and liquid amount as needed.

Is the green sauce spicy?

The green sauce has a mild to moderate heat from the jalapeños, balanced by the creaminess of the mayonnaise and sour cream. You can reduce or increase the number of jalapeños based on your heat preference.

Can I make this recipe vegetarian or vegan?

For a vegetarian take, you could substitute the chicken with grilled tofu or tempeh and use vegetable stock for the rice. To make the green sauce vegan, swap out the mayonnaise and sour cream for vegan alternatives like cashew cream or plant-based mayo.

How long should I marinate the chicken?

For best results, marinate the chicken for at least one hour, but overnight is ideal to allow the flavors to fully penetrate and tenderize the meat.

Is it possible to cook the chicken and rice together?

Since the chicken and rice require different cooking times and methods, it’s better to prepare them separately for even cooking and the best taste. However, if you’re in a hurry, grilling or baking the chicken while the rice cooks on the stovetop saves time.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce Recipe has quickly become one of my absolute favorites to prepare when I want something flavorful, comforting, and just a little bit special. The vibrant colors, the fresh herbs, and the perfect harmony between smoky chicken and zesty rice come together in a way that feels both exotic and homey. I hope you enjoy bringing this delicious taste of Peru to your table as much as I do—give it a try and watch it become a new family classic!