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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/peruvian-chicken-and-rice-with-green-sauce-recipe/