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Peruvian Chicken and Rice with Green Sauce Recipe
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.
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Total Time 55 minutes
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.