Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 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 salt; 1/4 teaspoon black pepper; 2 cups chicken stock; 1 cup frozen peas

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Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that combines tender marinated chicken with aromatic yellow rice and a creamy, spicy cilantro sauce. It’s a perfect meal for anyone looking to explore bold Latin American flavors with simple ingredients.

The dish is served on a large white plate with a base layer of yellow rice mixed with bright green peas scattered throughout. On top of the rice, there are three pieces of grilled chicken thighs with dark char marks, each coated with a light drizzle of creamy green sauce. Small chopped green herbs are sprinkled over the dish, adding a fresh touch. To the side on the plate is a small white bowl filled with the same green sauce, garnished with a few specks of black pepper. A silver spoon rests on the plate over the yellow rice near the bottom left, and some scattered green herb leaves lie around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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
Peruvian Yellow 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 each: cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Step 1: In a medium bowl, combine the garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper for the chicken marinade. Reserve about one-quarter of this mixture for basting later. Add the chicken and coat thoroughly. Refrigerate for at least 1 hour or overnight.
Step 2: When ready to cook, preheat your grill to medium-high or your oven to 450ºF. If making rice, start preparing it now.
Step 3: To grill, place the chicken on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through grilling. To bake, arrange chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through, brushing with reserved marinade halfway.
Step 4: For the rice, rinse the jasmine rice until water runs clear, then soak for 10-15 minutes before draining. In a pot, sauté onion and garlic in butter or oil until soft. Add the rice and seasonings, stirring for 1 minute to toast. Pour in chicken stock and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
Step 5: Stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff with a fork before serving.
Step 6: To prepare the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice until creamy. Season with salt and pepper to taste.
Step 7: Serve the yellow rice topped with grilled or baked chicken and a drizzle of the green sauce. Enjoy your flavorful Peruvian meal!

Tips & Variations

For a milder green sauce, remove the seeds from the jalapeños before blending.
Use chicken thighs for juicier, more flavorful meat compared to breasts.
Add a squeeze of fresh lime over the finished dish for extra brightness.
If you prefer a vegetarian option, swap chicken for grilled tofu or mushrooms and use vegetable broth for the rice.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in the microwave or on the stovetop until warm. The green sauce is best served fresh but can be refrigerated for up to 2 days; stir well before using.

How to Serve

A white plate is filled with a base layer of bright yellow rice mixed with green peas, covering the entire plate. On top, three pieces of grilled chicken with dark char marks rest evenly spaced, each drizzled with a creamy light green sauce. Small green herb leaves are scattered over the chicken and rice, adding a fresh touch. To the right side of the plate, a small white bowl holds extra light green sauce sprinkled with black pepper. A silver spoon rests on the bottom left edge of the plate, partially touching the rice. The plate sits on a white marbled surface with scattered small green herb pieces around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of chicken for this recipe?

Yes, you can use thighs, breasts, or bone-in cuts. Thighs tend to stay juicier and more flavorful, while breasts cook faster and are leaner.

Is it necessary to soak the rice before cooking?

Soaking the jasmine rice helps it cook more evenly and creates a fluffier texture in the final dish, but if short on time, rinsing well is sufficient.