Peruvian Chicken and Rice with Green Sauce Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings the taste of Peru right to your kitchen. This recipe combines tender marinated chicken, fragrant turmeric rice, and a zesty cilantro-based green sauce, perfect for beginner cooks looking to explore exciting flavors.

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 (for the sauce)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper (for the sauce)
• 1 cup jasmine rice
• 1 tablespoon butter or oil
• 1/4 cup onion, diced
• 2-3 garlic cloves, minced (for the rice)
• 1 teaspoon turmeric
• 1/4 teaspoon each cumin, onion powder, salt, and pepper (for the rice)
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. Step 1: In a medium bowl, combine the minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper for the chicken marinade. Reserve about ¼ of this mixture for later. Add the chicken pieces and coat them thoroughly. Refrigerate for at least 1 hour or overnight to marinate.
2. Step 2: Preheat your grill to medium-high heat or your oven to 450ºF. This is a good time to start making the rice if serving alongside.
3. Step 3: To grill, place the chicken on the grill and cook for 5-7 minutes per side, brushing with the reserved marinade halfway through. Use a meat thermometer to ensure the chicken reaches 165ºF.
4. Step 4: To bake, place the chicken on a foil-lined sheet pan and bake for 30 minutes or until internal temperature is 165ºF, brushing with the reserved marinade halfway through.
5. Step 5: For the rice, rinse the jasmine rice under cold water until it runs clear. Soak for 10-15 minutes, then drain. In a pot, sauté diced onion and minced garlic in butter or oil until soft.
6. Step 6: Add the drained rice and the seasonings (turmeric, cumin, onion powder, salt, pepper) to the pot. Stir for 1 minute until fragrant. Pour in chicken stock and bring to a boil. Cover, lower heat to simmer, and cook for 15 minutes.
7. Step 7: Stir in frozen peas, cover, and let the rice rest for 5-10 minutes. Fluff with a fork before serving.
8. Step 8: To prepare the green sauce, blend fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice until creamy and smooth. Season with salt and pepper to taste.
9. Step 9: Plate the dish by dividing the rice onto plates, topping with grilled or baked chicken, and drizzling generously with the green sauce. Serve immediately for the best flavor.

Tips & Variations

• Use boneless, skinless chicken thighs for juicier results, or breasts if you prefer leaner meat.
• Adjust the number of jalapeños in the green sauce to control the heat level.
• For added depth, marinate the chicken overnight to allow flavors to fully develop.
• Substitute sour cream with Greek yogurt for a lighter green sauce.
• Make the rice in a rice cooker if you prefer a hands-off method.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or stock to keep them moist. Add fresh green sauce after reheating to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but cooking times and liquid amounts may vary slightly.

Is the green sauce spicy?

The green sauce has a moderate heat from the jalapeños, but you can adjust the amount or remove the seeds to reduce spiciness according to your taste.

Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.7 from 96 reviews

This Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant and flavorful meal that’s perfect for beginner cooks. Juicy, marinated chicken grilled or baked to perfection pairs beautifully with fragrant turmeric rice and a zesty, creamy green sauce made from cilantro, jalapeños, and garlic. The recipe provides easy-to-follow steps to create a balanced dish that brings a taste of Peru to your kitchen.

• Author: zara
• Prep Time: 15 minutes plus 1 hour marinating minimum
• Cook Time: 40 minutes (30 minutes baking + 15 minutes rice cooking with overlap)
• Total Time: 1 hour 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

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

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

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 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

Instructions

1. Marinate Chicken: In a medium bowl, combine all ingredients for the chicken marinade except the chicken and mix well. Reserve about 1/4 of the marinade mixture. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight to allow flavors to deeply penetrate and tenderize the meat.
2. Preheat Grill or Oven: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF (232ºC). This ensures even, consistent cooking. If serving with rice, now is a good time to start preparing it.
3. Grill Chicken: Place marinated chicken on the preheated grill. Cook for 5-7 minutes per side, depending on chicken cut thickness, brushing occasionally with the reserved marinade. Use a meat thermometer to verify an internal temperature of 165ºF (74ºC) before removing from heat.
4. Bake Chicken: Alternatively, lay the chicken on a foil-lined sheet pan and bake in the preheated oven for about 30 minutes or until the internal temperature reaches 165ºF (74ºC), brushing occasionally with reserved marinade for moisture and flavor.
5. Prepare Rice: Rinse jasmine rice under cold water until water runs clear, then soak for 10-15 minutes. In a pot, sauté diced onion and minced garlic in butter or oil until softened and fragrant. Add soaked rice along with turmeric, cumin, onion powder, salt, and pepper. Stir for about 1 minute to toast the rice lightly. Pour in chicken stock and bring to a boil. Cover and reduce heat to low; cook gently for 15 minutes. Stir in frozen peas, cover again, and let rest for 5-10 minutes. Fluff rice with a fork before serving.
6. Make Green Sauce: Add fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, lemon or lime juice, and salt and pepper to a blender. Pulse for about 30 seconds or blend until creamy and smooth. Taste and adjust seasoning as needed for a balanced, tangy sauce.
7. Serve: Plate the fluffy turmeric rice, top with grilled or baked chicken, and drizzle generously with the creamy green sauce. Serve immediately to enjoy optimal flavors and textures.

Notes

• Marinating the chicken overnight yields more tender and flavorful meat.
• Use a meat thermometer to avoid undercooking or overcooking the chicken.
• Soaking jasmine rice before cooking improves texture, making it less sticky.
• Adjust the heat of the green sauce by reducing or omitting jalapeños if preferred milder.
• Leftover green sauce can be stored in the refrigerator up to 3 days.
• This recipe is flexible with chicken cuts; thighs provide more juiciness, breasts cook faster.

Keywords: Peruvian chicken, grilled chicken, turmeric rice, green sauce, cilantro sauce, easy chicken recipe, beginner friendly, Latin American cuisine