Peruvian Chicken and Rice with Green Sauce Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that combines tender marinated chicken with fragrant turmeric rice and a refreshing cilantro-based sauce. It’s a comforting meal perfect for weeknight dinners or casual gatherings.

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
• ½ teaspoon freshly ground black pepper
• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ 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
• ¼ cup onion, diced
• 2-3 garlic cloves, minced
• 1 teaspoon turmeric
• ¼ teaspoon each cumin, onion powder, salt, and pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. Step 1: In a bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 1 hour to develop flavor.
2. Step 2: Preheat grill or oven to medium-high heat. Cook the marinated chicken until fully cooked through and nicely browned, about 6-8 minutes per side depending on thickness. Set aside.
3. Step 3: To prepare the rice, heat butter or oil in a saucepan over medium heat. Sauté diced onion and minced garlic until translucent. Add turmeric, cumin, onion powder, salt, and pepper, stirring to toast the spices.
4. Step 4: Stir in the jasmine rice to coat it with the spice mixture. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed. Stir in frozen peas at the end and let warm through.
5. Step 5: For the green sauce, blend fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lemon or lime juice, and salt and pepper until smooth and creamy.
6. Step 6: To serve, plate the turmeric rice, top with grilled chicken, and drizzle generously with the green sauce for a bright, tangy finish.

Tips & Variations

• For extra flavor, marinate the chicken overnight. You can also use boneless, skinless chicken thighs for juicier results.
• Adjust the number of jalapeños in the green sauce to control the heat level.
• Try adding chopped cilantro or parsley to the rice for an extra fresh touch.
• If you don’t have chicken stock, vegetable broth or water with bouillon will work.

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 in the microwave or on the stovetop, and stir the green sauce before serving as it may thicken when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time as needed based on the rice type.

Is the green sauce spicy?

The green sauce has a mild to moderate heat from the jalapeños, but you can reduce or omit them if you prefer a milder sauce.

Peruvian Chicken and Rice with Green Sauce Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This delicious Peruvian Chicken and Rice with Green Sauce recipe features tender marinated chicken cooked to perfection and served over flavorful turmeric-infused jasmine rice with peas. A vibrant, creamy cilantro and jalapeño green sauce adds a refreshing and zesty finish to this classic South American dish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 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

Turmeric Rice with Peas

• 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 bowl, combine minced garlic, lime juice or white vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken pieces thoroughly with this marinade. Cover and refrigerate for at least 1 hour to allow flavors to penetrate.
2. Cook Chicken: Preheat your grill or oven to medium-high (about 400°F/200°C). Grill the marinated chicken until fully cooked through (internal temperature of 165°F/74°C), about 6-8 minutes per side depending on thickness. Alternatively, bake in the oven on a lined baking sheet for 25-30 minutes until cooked through and golden.
3. Prepare Turmeric Rice: In a medium saucepan, heat butter or oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes. Stir in turmeric, cumin, onion powder, salt, and pepper. Add jasmine rice and stir to coat in spices. Pour in chicken stock and bring to a boil.
4. Cook Rice: Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Add frozen peas during the last 5 minutes of cooking to warm through. Remove from heat and let rice rest covered for 5 minutes before fluffing with fork.
5. Make Green Sauce: In a blender or food processor, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice. Blend until smooth and creamy. Season with salt and black pepper to taste.
6. Plate and Serve: Spoon the turmeric rice onto plates, top with grilled or baked chicken pieces, and generously drizzle with the vibrant green sauce. Serve immediately for a colorful and flavorful meal.

Notes

• Marinate the chicken for longer, up to overnight, for deeper flavor.
• Adjust the number of jalapeños in the green sauce to control the spice level.
• Use bone-in, skin-on chicken thighs for juicier results if preferred.
• Rice can be cooked in a rice cooker if preferred, adding spices beforehand.
• The green sauce keeps well refrigerated for up to 3 days.

Keywords: Peruvian chicken, turmeric rice, green sauce, cilantro sauce, grilled chicken, South American recipe