Juicy Peruvian Chicken and Rice with Green Sauce Recipe

I have to tell you, making this Peruvian Chicken and Rice with Green Sauce Recipe was such a game-changer in my kitchen! I never thought a simple weeknight dinner could taste this vibrant and flavorful.

The chicken turns out juicy, the rice perfectly seasoned, and that green sauce—oh, it’s creamy, zesty, and addictive. Every time I make it, my family begs for seconds. I love how versatile this recipe is, and it’s really easier than it looks.

If you enjoy desserts after a meal, you might also like the Irresistible Blueberry Dream Cheesecake Recipe. Let me walk you through how I make this unforgettable dish.

Ingredients

Here’s everything you’ll need for the full meal. I like to explain why each ingredient works best so your dish comes out perfect every time. If you’re in the mood for a sweet treat, you can also enjoy the German Bee Sting Cake Recipe afterward—it pairs beautifully with a flavorful dinner like this.

For the chicken:

• 2 pounds chicken (thighs, drumsticks, or breasts) – I prefer boneless thighs for juiciness.
• 2 teaspoons smoked paprika – gives that signature warm, smoky flavor.
• 1 teaspoon ground cumin – adds earthy depth.
• Salt and freshly ground black pepper – essential for balance.
• 2 tablespoons oil – to help the chicken brown beautifully.
• 2 tablespoons lime juice – brightens the flavors.
• 4 cloves garlic, minced – fresh garlic is far superior to pre-minced.

For the green sauce (Ají Verde):

• 1 cup fresh cilantro – fresh herbs make all the difference; avoid dried.
• 1/2 cup mayonnaise – for creamy texture; you can substitute Greek yogurt.
• 1/4 cup sour cream – adds tanginess and richness.
• 1-2 jalapeños – remove seeds if you prefer milder spice.
• 2 cloves garlic – fresh garlic enhances flavor.
• 2 tablespoons oil – helps emulsify the sauce.
• 1 tablespoon lime or lemon juice – adds freshness.

For the Peruvian yellow rice:

• 1 cup jasmine rice – light, fluffy grains hold flavors well.
• 1 shallot or small onion, minced – sweet and aromatic.
• 2 cloves garlic, minced – enhances depth.
• 1 tablespoon butter or oil – for sautéing.
• 1/2 cup frozen peas – optional, adds color and texture.
• 1 teaspoon turmeric – gives the rice a beautiful golden color.
• 1 teaspoon cumin – warm, earthy notes.
• 1/2 teaspoon onion powder – amplifies savory flavor.
• Salt and pepper – to taste.
• 2 cups chicken stock – richer flavor than water.

Note: several servings

Variations

This recipe is very flexible, so you can tweak it to suit your preferences.

• Swap chicken thighs for skin-on pieces, drumsticks, or even chicken breasts.
• Make it dairy-free by using vegan mayo and coconut yogurt in the green sauce.
• For a lower-carb version, serve the chicken with roasted vegetables instead of rice.
• Add roasted potatoes to the plate instead of rice for a hearty twist.

Cooking Time

Here’s the timeline so you can plan ahead:

• Prep Time: 15 minutes
• Cooking Time: 30-40 minutes
• Total Time: 45-55 minutes

Equipment You Need

• Grill or oven – to cook the chicken evenly.
• Medium bowl – for marinating the chicken.
• Blender – for making the smooth green sauce.
• Saucepan – to cook the Peruvian rice.
• Knife and cutting board – for chopping herbs, garlic, and onions.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

I break it down into simple steps that anyone can follow.

Marinate the Chicken

In a medium bowl, mix paprika, cumin, garlic, lime juice, oil, salt, and pepper. Add the chicken and coat well. I usually reserve a little marinade to brush on during cooking for extra flavor. Chill for at least 1 hour, or overnight for best results.

Cook the Chicken

Grill the chicken over medium-high heat for 5-7 minutes per side until it reaches 165ºF. If baking, preheat oven to 450ºF and bake for 30 minutes. I like brushing the reserved marinade halfway through to keep the chicken moist and flavorful.

Make the Peruvian Yellow Rice

Rinse the jasmine rice until water runs clear. Sauté shallot and garlic in butter, then add rice, turmeric, cumin, onion powder, salt, and pepper. Stir in chicken stock, cover, and simmer on low for 15 minutes. Add peas, rest covered for 5-10 minutes, then fluff with a fork.

Prepare the Green Sauce

Combine cilantro, jalapeños, garlic, mayo, sour cream, oil, and lime juice in a blender. Pulse until creamy and smooth. Taste and season with salt and pepper. I like to make this ahead so the flavors meld together beautifully.

Assemble the Dish

Place a bed of yellow rice on each plate, top with the juicy chicken, and drizzle with green sauce. I often garnish with extra cilantro or a lime wedge for color. Serve warm and enjoy!

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make a big difference:

• I always marinate the chicken overnight for maximum flavor.
• Using fresh garlic and herbs in the sauce makes it pop.
• Don’t skip resting the rice after cooking; it helps the grains stay fluffy.
• Brush chicken with reserved marinade for a glossy, flavorful finish.
• I like cutting chicken into uniform pieces so it cooks evenly.

How to Serve Peruvian Chicken and Rice with Green Sauce

I love serving this dish with presentation in mind:

• Plate the rice neatly, then lay the chicken on top.
• Drizzle the green sauce generously over the chicken.
• Garnish with fresh cilantro, sliced jalapeños, or a wedge of lime.
• Pair with a light side salad or roasted vegetables for a complete meal.

Nutritional Information

Here’s a general idea per serving:

• Calories: 550 kcal – hearty and satisfying.
• Protein: 38g – great source of lean protein.
• Carbohydrates: 45g – mostly from flavorful rice.
• Fat: 25g – comes from chicken and creamy sauce.

Make Ahead and Storage

Storing: Store chicken, rice, and green sauce separately in airtight containers. They keep well in the fridge for up to 4 days for chicken and rice, and 5 days for sauce.

Freezing: I usually freeze cooked chicken and rice separately in freezer-safe containers for up to 2 months. Green sauce doesn’t freeze well, so I make it fresh.

Reheating: Reheat chicken gently in the oven or microwave to avoid drying it out. Warm rice with a splash of stock and stir to fluff. Green sauce is best served cold or at room temperature.

Why You’ll Love This Recipe

Here’s why I make it again and again:

• Flavor-packed: The smoky chicken and zesty green sauce create unforgettable taste.
• Easy to prep: Minimal steps make it weeknight-friendly.
• Versatile: Works with different chicken cuts or sides like potatoes.
• Family favorite: Always a hit at the dinner table.
• Fresh and vibrant: The green sauce adds brightness and color to every bite.

Making Peruvian Chicken and Rice with Green Sauce is such a satisfying culinary experience. From the tender chicken to the buttery yellow rice and the tangy, creamy sauce, every bite feels like a special treat. I’ve found this recipe is not just dinner—it’s a little celebration on a plate.

Ash Tyrrell

Peruvian Chicken and Rice with Green Sauce Recipe

I have to tell you, making this Peruvian Chicken and Rice with Green Sauce was such a game-changer in my kitchen! I never thought a simple weeknight dinner could taste this vibrant and flavorful. The chicken turns out juicy, the rice perfectly seasoned, and that green sauce—oh, it’s creamy, zesty, and addictive. Every time I make it, my family begs for seconds.

Print Recipe Pin Recipe

Total Time 55 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 pounds chicken thighs, drumsticks, or breasts – I prefer boneless thighs for juiciness.
• 2 teaspoons smoked paprika – gives that signature warm smoky flavor.
• 1 teaspoon ground cumin – adds earthy depth.
• Salt and freshly ground black pepper – essential for balance.
• 2 tablespoons oil – to help the chicken brown beautifully.
• 2 tablespoons lime juice – brightens the flavors.
• 4 cloves garlic minced – fresh garlic is far superior to pre-minced.
• 1 cup fresh cilantro – fresh herbs make all the difference; avoid dried.
• 1/2 cup mayonnaise – for creamy texture; you can substitute Greek yogurt.
• 1/4 cup sour cream – adds tanginess and richness.
• 1-2 jalapeños – remove seeds if you prefer milder spice.
• 2 cloves garlic – fresh garlic enhances flavor.
• 2 tablespoons oil – helps emulsify the sauce.
• 1 tablespoon lime or lemon juice – adds freshness.
• 1 cup jasmine rice – light fluffy grains hold flavors well.
• 1 shallot or small onion minced – sweet and aromatic.
• 2 cloves garlic minced – enhances depth.
• 1 tablespoon butter or oil – for sautéing.
• 1/2 cup frozen peas – optional adds color and texture.
• 1 teaspoon turmeric – gives the rice a beautiful golden color.
• 1 teaspoon cumin – warm earthy notes.
• 1/2 teaspoon onion powder – amplifies savory flavor.
• Salt and pepper – to taste.
• 2 cups chicken stock – richer flavor than water.

Method

 

1. In a medium bowl, mix paprika, cumin, garlic, lime juice, oil, salt, and pepper. Add the chicken and coat well. I usually reserve a little marinade to brush on during cooking for extra flavor. Chill for at least 1 hour, or overnight for best results.
2. Grill the chicken over medium-high heat for 5-7 minutes per side until it reaches 165ºF. If baking, preheat oven to 450ºF and bake for 30 minutes. I like brushing the reserved marinade halfway through to keep the chicken moist and flavorful.
3. Rinse the jasmine rice until water runs clear. Sauté shallot and garlic in butter, then add rice, turmeric, cumin, onion powder, salt, and pepper. Stir in chicken stock, cover, and simmer on low for 15 minutes. Add peas, rest covered for 5-10 minutes, then fluff with a fork.
4. Combine cilantro, jalapeños, garlic, mayo, sour cream, oil, and lime juice in a blender. Pulse until creamy and smooth. Taste and season with salt and pepper. I like to make this ahead so the flavors meld together beautifully.
5. Place a bed of yellow rice on each plate, top with the juicy chicken, and drizzle with green sauce. I often garnish with extra cilantro or a lime wedge for color. Serve warm and enjoy!

Notes

• I always marinate the chicken overnight for maximum flavor.
• Using fresh garlic and herbs in the sauce makes it pop.
• Don’t skip resting the rice after cooking; it helps the grains stay fluffy.
• Brush chicken with reserved marinade for a glossy, flavorful finish.
• I like cutting chicken into uniform pieces so it cooks evenly.