Peruvian Chicken & Rice with Green Sauce

Name: Peruvian Chicken & Rice with Green Sauce
Ingredients: 1.5-2 pounds chicken thighs, breasts, or any cut, see notes; 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; 1 cup jasmine rice; 1 tbsp butter/oil; ¼ cup onion diced; 2-3 garlic cloves minced; 1 tsp turmeric; 1/4 tsp EACH cumin, onion powder, salt, pepper; 2 cups chicken stock; 1 cup frozen peas

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Get ready for a meal bursting with flavor,Peruvian Chicken and Rice with Green Sauce is a show-stopping dish that’s both satisfying and easy to make! Whether you prefer grilled or baked chicken, this recipe delivers juicy, well-seasoned poultry served over fragrant yellow rice and finished with a bold, creamy green sauce.

If you’re looking to switch things up from the usual chicken dinners, this recipe is a must-try! Tender, flavorful chicken is marinated in warm, smoky spices, cooked to perfection, and paired with vibrant, spiced rice. The whole dish is brought together with ají verde, a creamy, zesty cilantro-based sauce that takes every bite to the next level.

Versatile & Easy to Make

One of the best things about this recipe is how customizable it is! Use your favorite cut of chicken,boneless thighs, drumsticks, leg quarters, or even chicken breasts all work beautifully. The chicken is marinated in a blend of bold, earthy spices before being grilled or baked, ensuring a deliciously smoky, charred crust and ultra-juicy interior.

While your chicken cooks, get your Peruvian yellow rice going on the stove. The rice is infused with garlic, onion, turmeric, and cumin, making it irresistibly fragrant and flavorful. Once everything is ready, serve it all together with the bright, herbaceous green sauce,it’s the ultimate balance of rich, smoky, and tangy flavors that’s sure to impress!

Ingredients You’ll Need

For the Chicken

1.5–2 pounds chicken thighs, breasts, or preferred 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

For the Green Sauce (Ají Verde)

1 cup fresh cilantro leaves
½ cup mayonnaise (or sub with Greek yogurt for a healthier option)
¼ cup sour cream
2 jalapeño peppers, roughly chopped (remove seeds for less heat)
2 cloves garlic
1 tablespoon olive oil
1 tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper, to taste

For the Peruvian Yellow Rice

1 cup jasmine rice (or basmati/parboiled rice)
1 tablespoon butter or oil
¼ cup diced onion
2–3 garlic cloves, minced
1 teaspoon turmeric
¼ teaspoon each: cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas (optional, for added texture and color)

How to Make It

Step 1: Marinate the Chicken

In a bowl, whisk together the garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create the marinade.
Reserve about ¼ of the marinade and set it aside.
Add the chicken to the bowl and coat evenly in the marinade.
Cover and refrigerate for at least 1 hour (or up to overnight) for the best flavor.

Step 2: Cook the Chicken

Grilling Instructions:

Preheat your grill to medium-high heat.
Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165ºF.
Brush with the reserved marinade halfway through for extra flavor.

Oven-Baking Instructions:

Preheat oven to 450ºF and line a baking sheet with foil.
Arrange the chicken on the sheet and bake for 30 minutes, or until it reaches an internal temp of 165ºF.
Brush with the reserved marinade halfway through cooking.

Step 3: Cook the Rice

Rinse the rice until the water runs clear, then soak for 10–15 minutes and drain.
In a saucepan, melt butter and sauté the onion and garlic until soft and fragrant.
Stir in the rice, turmeric, cumin, onion powder, salt, and pepper; cook for 1 minute until aromatic.
Pour in the chicken stock, bring to a boil, then cover and reduce heat to low.
Simmer for 15 minutes, then stir in frozen peas, cover, and let rest for 5–10 minutes.
Fluff with a fork before serving.

Step 4: Make the Green Sauce

In a blender or food processor, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon/lime juice.
Pulse until smooth and creamy.
Taste and season with salt & pepper as needed.

Step 5: Serve & Enjoy!

Spoon a generous portion of yellow rice onto a plate, top it with grilled or baked chicken, and drizzle with green sauce. Enjoy this delicious Peruvian-inspired meal with family and friends!

Why You’ll Love This Recipe

✅ Incredibly flavorful – Every bite is packed with warm spices, smoky chicken, and creamy green sauce.
✅ Versatile – Customize with your favorite chicken cut and adjust the spice level to your taste.
✅ Complete meal – Protein, rice, and sauce all in one, making it a perfect weeknight dinner!

Try this recipe and watch it become a family favorite!