The Best Peruvian Chicken and Rice with Green Sauce Recipe

Tender chicken sings with zesty green sauce in this vibrant Peruvian chicken and rice with green sauce recipe that promises to transport you straight to the bustling streets of Lima.

Aromatic herbs and spices dance together, creating a symphony of flavors that will make your taste buds leap with joy.

The creamy, tangy green sauce brings an irresistible brightness to every single bite.

Marinated chicken pieces nestle perfectly alongside fluffy rice, promising a meal that’s both comforting and exciting.

Each forkful tells a story of traditional Peruvian culinary magic, blending simplicity with bold, unforgettable taste.

This dish isn’t just a meal – it’s a celebration of Peru’s incredible gastronomic heritage.

Prepare to fall in love with a recipe that turns an ordinary dinner into an extraordinary culinary adventure.

What You’ll Need for Peruvian Chicken and Sauce

Main Ingredients:

• Chicken: Tender meat that forms the core of this Peruvian-inspired dish.

• Jasmine Rice: Fragrant rice that serves as the delicious foundation of the meal.

• Garlic: Adds deep, aromatic flavor to the chicken.
• Lime Juice or Vinegar: Provides tangy acidity and helps tenderize the meat.
• Oil: Helps distribute flavors and prevent sticking during cooking.
• Ground Cumin, Smoked Paprika: Spices that bring warmth and smoky depth to the chicken.
• Kosher Salt, Black Pepper: Essential seasonings for enhancing overall taste.

• Cilantro Leaves: Fresh herb that brings bright, herbal notes to the sauce.
• Mayonnaise, Sour Cream: Creamy base that creates a smooth, rich sauce.
• Jalapenos: Adds spicy kick and vibrant heat to the green sauce.
• Garlic: Provides additional depth of flavor to the sauce.
• Olive Oil: Helps blend and smooth out the sauce ingredients.
• Lemon or Lime Juice: Adds brightness and helps balance the sauce.

• Butter: Used to saute onions and add richness to the rice.
• Turmeric, Onion Powder: Spices that enhance the rice's flavor profile.
• Frozen Peas: Adds color, texture, and a touch of sweetness to the rice.
• Chicken Stock: Provides moisture and additional flavor for cooking the rice.

Cooking Instructions for Chicken with Green Sauce

Step 1: Whip Up Chicken Marinade

Mix together garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a medium bowl.

Separate a quarter of the mixture for later.

Coat chicken pieces thoroughly in the marinade.

Refrigerate for at least an hour or overnight for deeper flavor.

Step 2: Prepare Cooking Equipment

Heat grill to medium-high or preheat oven to 450°F.

Get your cooking tools and ingredients ready for the next steps.

Step 3: Cook Chicken to Perfection

• Place chicken on grill
• Cook 5-7 minutes per side
• Brush with reserved marinade
• Ensure internal temperature reaches 165°F

• Line baking sheet with foil
• Arrange chicken pieces
• Bake for 30 minutes
• Brush with reserved marinade
• Verify chicken reaches 165°F internal temperature

Step 4: Create Flavorful Rice

• Jasmine rice
• Diced onion
• Minced garlic
• Butter
• Turmeric
• Cumin
• Onion powder
• Salt
• Pepper
• Chicken stock
• Frozen peas

Rinse rice until water runs clear.

Soak for 10-15 minutes.

Saute onion and garlic in butter.

Add rice and spices.

Pour chicken stock and bring to boil.

Reduce heat, simmer for 15 minutes.

Add peas, cover, rest for 5-10 minutes.

Fluff with fork.

Step 5: Blend Zesty Green Sauce

• Fresh cilantro leaves
• Mayonnaise
• Sour cream
• Chopped jalapenos
• Garlic
• Olive oil
• Lemon or lime juice
• Salt
• Pepper

Blend until smooth and creamy.

Adjust jalapeno quantity for desired heat level.

Step 6: Assemble and Serve

Layer rice on plate.

Top with cooked chicken.

Drizzle green sauce generously.

Serve hot and enjoy the vibrant Peruvian-inspired flavors.

Smart Tips for Peruvian Chicken Recipes

• Marinate chicken overnight to intensify the taste and tenderness, allowing spices to deeply penetrate the meat.
• Rinse jasmine rice thoroughly and soak before cooking to remove excess starch, ensuring fluffy and separated grains.
• Control spiciness by varying the number of jalapeños in the green sauce, making it mild or fiery based on personal preference.
• Use a meat thermometer to check chicken reaches 165°F, guaranteeing safe and juicy results without overcooking.
• Drizzle green sauce generously over chicken and rice, creating a vibrant and appetizing plate that looks as delicious as it tastes.

Saving and Rewarming Chicken and Rice

• Store chicken and rice separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for 3-4 days. Wrap green sauce in a sealed container and refrigerate for up to a week.
• Package cooled chicken and rice in freezer-safe containers or heavy-duty freezer bags. Label with date and contents. Freeze for up to 2-3 months. Store green sauce separately in a freezer-safe container.
• Warm chicken in the oven at 350°F for 15-20 minutes, covered with foil to prevent drying. Alternatively, use the microwave in 30-second intervals, checking temperature and moisture level. Add a splash of chicken broth to maintain juiciness.
• Sprinkle a few drops of water over rice before microwaving. Heat in 30-second increments, stirring between each interval to distribute heat evenly. For oven reheating, cover with foil and warm at 300°F for 10-15 minutes, adding a little water to prevent drying.

Serving Ideas for Peruvian Chicken Bowls

• Pair with Zesty Citrus Cocktail: Mix pisco or white rum with fresh lime juice, simple syrup, and a splash of passion fruit for a bright, tangy drink that complements the marinade's lime and garlic notes.
• Enhance with Fresh Andean Salad: Create a light salad using quinoa, diced tomatoes, red onions, and cilantro dressed with a lemony vinaigrette to balance the rich chicken and creamy green sauce.
• Match with Crisp White Wine: Select a Sauvignon Blanc or Albariño with high acidity and herbal undertones that will cut through the sauce's creaminess and echo the cilantro's freshness.
• Complement with Cold Peruvian Beer: Choose a light lager like Cusqueña or Cristal to provide a refreshing contrast to the spicy chicken and help cleanse the palate between bites.

Creative Takes on Chicken with Green Sauce

• Low-Carb Cauliflower Rice Option: Replace jasmine rice with riced cauliflower, sautéed with same spices for a keto-friendly alternative that maintains the original flavor profile.
• Vegetarian Protein Swap: Substitute chicken with grilled tofu or tempeh, marinating in the same spice blend to keep authentic Peruvian seasoning while creating a plant-based version.
• Dairy-Free Green Sauce Modification: Use coconut yogurt or cashew cream instead of sour cream and mayonnaise, blending with traditional green sauce ingredients for a lactose-free alternative.
• Gluten-Free Preparation: Ensure all spices and marinades are certified gluten-free, and use tamari instead of traditional soy sauce if any liquid seasonings are involved to make the entire recipe safe for gluten-sensitive individuals.

FAQs

• What makes Peruvian chicken different from other chicken dishes?

Peruvian chicken is known for its bold, tangy marinade using lime juice, cumin, and smoked paprika, which creates a unique, zesty flavor profile that sets it apart from other grilled or roasted chicken recipes.

• Is the green sauce spicy?

The green sauce can be adjusted to your spice preference by varying the number of jalapeños. You can make it mild or hot depending on how many peppers you add to the blender.

• Can I use a different type of rice?

While jasmine rice works best for this recipe, you can substitute with long-grain white rice or basmati rice. Just ensure you adjust cooking times and liquid ratios accordingly for the best results.

• What are some tips for getting the most flavor from the chicken marinade?

For maximum flavor, marinate the chicken for at least an hour, preferably overnight. Brushing the reserved marinade during cooking helps intensify the taste and keeps the chicken moist and flavorful.

Flavor Boosts in Peruvian Chicken and Rice

• Discover a mouthwatering Peruvian chicken dish that transforms ordinary ingredients into an extraordinary culinary adventure with bold, vibrant flavors.
• Create restaurant-quality meal using simple grilling or baking methods that require minimal cooking skills and deliver maximum taste impact.
• Personalize the green sauce by adjusting jalapeno levels, allowing everyone from mild-loving to spice-craving individuals to enjoy their perfect flavor profile.
• Perfect for family dinners, potlucks, or casual weekend meals that impress guests with its colorful presentation and delicious combination of chicken, rice, and zesty green sauce.

Peruvian Chicken And Rice With Green Sauce Recipe

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4.9 from 34 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Peruvian Chicken and Rice sparks culinary magic with its zesty green sauce and perfectly seasoned protein. Hearty comfort meets bold flavors, inviting you to savor a delicious journey through South American cuisine.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (907 grams) chicken thighs, breasts, or any cut

Green Sauce Ingredients:

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeno chiles, roughly chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt
• Freshly ground black pepper

Marinade and Rice Ingredients:

• 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 jasmine rice
• 1 tablespoon butter/oil
• 1/4 cup onion, diced
• 3 garlic cloves, minced
• 1 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken stock
• 1 cup frozen peas

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Instructions

1. Prepare the chicken marinade by combining garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a bowl. Separate a quarter of the mixture for later use.
2. Coat chicken pieces thoroughly in the marinade, ensuring even coverage. Refrigerate for a minimum of 1 hour, preferably overnight for deeper flavor infusion.
3. Preheat grill to medium-high (around 450°F) or prepare oven at the same temperature. Simultaneously, prepare to cook rice.
4. Grill chicken for 5-7 minutes per side, aiming for internal temperature of 165°F. Brush reserved marinade midway through cooking for enhanced flavor. Alternatively, bake on a foil-lined sheet pan for approximately 30 minutes until fully cooked.
5. Rinse jasmine rice until water runs clear, then soak for 10-15 minutes. Drain thoroughly.
6. Saute diced onions and garlic in butter until fragrant and translucent. Add rice, turmeric, cumin, onion powder, salt, and pepper, stirring to coat grains evenly.
7. Pour chicken stock into rice mixture, bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add frozen peas, rest for additional 5-10 minutes, then fluff with a fork.
8. Combine green sauce ingredients in a blender: cilantro, mayonnaise, sour cream, jalapenos, garlic, olive oil, and citrus juice. Blend until smooth and creamy.
9. Season green sauce with salt and pepper, adjusting jalapeno quantity to desired heat level.
10. Plate rice as a base, top with grilled chicken, and generously drizzle green sauce over the entire dish. Serve immediately and enjoy the vibrant Peruvian-inspired meal.

Notes

• Marinate chicken overnight for deeper, more intense flavor absorption and tenderness.
• Use bone-in chicken thighs for richer taste and juicier meat compared to chicken breasts.
• Adjust jalapeño quantity in green sauce to customize spice level for different heat tolerances.
• Toast rice briefly before adding liquid to enhance nutty undertones and prevent mushiness.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 150 mg