I first tried Peruvian Chicken and Rice with Green Sauce combination at a tiny Peruvian spot downtown, and I've been chasing that flavor ever since. The best part? It's surprisingly simple to pull together on a weeknight, and the creamy cilantro sauce makes everything taste restaurant-fancy.
If you love bold, zesty dinners, you'll want to bookmark this Easy Esquites Recipe and this Easy Kofta Curry , Easy Miso Scrambled Eggs Recipe too. They have that same vibrant, crowd-pleasing energy that makes dinner feel like a celebration.
Why You'll Love This Chicken and Rice with Green Sauce
Bold, restaurant-quality flavor without spending hours in the kitchen. The marinade does most of the work, infusing the Chicken and Rice with Green Sauce with garlic, lime, and warm spices while you go about your day.
Incredibly versatile because you can grill, bake, or even pan-sear the Chicken and Rice with Green Sauce depending on what works for you. Chicken thighs, breasts, drumsticks, they all work beautifully here.
That green sauce though. Creamy, tangy, with just enough heat to keep things interesting. It's the kind of sauce you'll want to drizzle on everything, and honestly, I won't judge you if you do. My neighbor Isabella stopped by last week while I was making this, took one taste of the sauce, and declared it "dangerously addictive."
Simple ingredients you probably already have. No hunting down specialty items or making three trips to different stores.
Jump to:
- Why You'll Love This Chicken and Rice with Green Sauce
- Chicken and Rice with Green Sauce Ingredients
- how to make Chicken and Rice with Green Sauce
- Substitutions and Variations
- Equipment for Chicken and Rice with Green Sauce
- Storage and Reheating Tips
- expert tips
- FAQ
- Related
- Pairing
- Peruvian Chicken and Rice with Green Sauce
Chicken and Rice with Green Sauce Ingredients
Here's everything you need to create this flavorful, vibrant meal at home.
See Recipe Card Below This Post For ingredients Quantites
For the Chicken
- Chicken (1.5-2 pounds): Use thighs, breasts, drumsticks, or any cut you prefer. Bone-in pieces stay juicier, but boneless works great too.
- Garlic (2-3 cloves, minced): Adds that deep, savory base flavor to the marinade.
- Lime juice or white vinegar (2 tablespoons): Brightens everything up and helps tenderize the meat.
- Oil (2 tablespoons): Helps the marinade coat the Chicken and Rice with Green Sauce and keeps it moist during cooking.
- Ground cumin (1 tablespoon): The warm, earthy backbone of Peruvian seasoning.
- Smoked paprika (1 teaspoon): Gives a subtle smoky depth without being overpowering.
- Kosher salt (1 teaspoon): Seasons and enhances all the other flavors.
- Black pepper (½ teaspoon): A little heat and spice to round things out.
For the Green Sauce
- Fresh cilantro leaves (1 cup): The star of the sauce, bringing that fresh, herbaceous flavor.
- Mayonnaise (½ cup): Creates the creamy base and helps everything blend smoothly.
- Sour cream (¼ cup): Adds tang and a little extra richness.
- Jalapeño chiles (2 whole, roughly chopped): Brings heat and flavor. Remove seeds if you want it milder.
- Garlic (2 cloves): Because you can never have too much garlic.
- Olive oil (1 tablespoon): Helps the sauce come together silky and smooth.
- Lemon or lime juice (1 tablespoon): Brightens the sauce and balances the richness.
- Salt and pepper: Season to taste once it's blended.
For the Peruvian Yellow Rice
- Jasmine rice (1 cup): Light and fluffy with a slightly floral aroma.
- Butter or oil (1 tablespoon): Adds richness and helps toast the rice.
- Onion (¼ cup, diced): Builds a flavorful base for the rice.
- Garlic (2-3 cloves, minced): Because garlic makes everything better.
- Turmeric (1 teaspoon): Gives the rice that gorgeous golden color and earthy flavor.
- Cumin, onion powder, salt, and pepper (¼ teaspoon each): Layers of warm, savory seasoning.
- Chicken stock (2 cups): Infuses the rice with deep, savory flavor as it cooks.
- Frozen peas (1 cup): Adds pops of color, sweetness, and a little extra nutrition.
how to make Chicken and Rice with Green Sauce
Marinate the chicken: In a medium bowl, combine the minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Mix everything together until well combined. Reserve about ¼ of the marinade in a small dish and set it aside for later. Add your Chicken and Rice with Green Sauce pieces to the bowl and toss until every piece is fully coated. Cover and refrigerate for at least 1 hour, though overnight works even better if you have the time.
Prepare for cooking: Preheat your grill to medium-high heat, or if you're baking, set your oven to 450°F. This is a good time to get the rice started if you want everything to finish around the same time.
Grill the chicken: Place the marinated Chicken and Rice with Green Sauce on the preheated grill and cook for 5-7 minutes per side, depending on how thick your pieces are. You're looking for an internal temperature of 165°F and nice grill marks. Brush the chicken with that reserved marinade about halfway through cooking for extra flavor.
Bake the chicken (alternative method): Line a sheet pan with foil and arrange the Chicken and Rice with Green Sauce pieces on it. Bake for about 30 minutes, or until the internal temperature hits 165°F. Brush with the reserved marinade halfway through for a flavor boost and a little extra moisture.
Make the Peruvian yellow rice: Rinse your rice under cold water until the water runs clear, then let it soak for 10-15 minutes before draining. In a medium pot, melt the butter over medium heat and sauté the diced onion and minced garlic until they're soft and fragrant, about 2-3 minutes. Add the drained rice along with the turmeric, cumin, onion powder, salt, and pepper, stirring everything together for about 1 minute until the rice is coated and smells amazing.
Make the green sauce: Add the cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice to a blender. Pulse for about 30 seconds until everything is smooth and creamy. Taste it and add salt and pepper as needed. If it's too thick, you can thin it with a tiny splash of water.
Serve: Divide the fluffy yellow rice onto four plates, top each portion with a piece of Chicken and Rice with Green Sauce, and drizzle generously with that bright, creamy green sauce. Serve immediately while everything is warm and delicious.
Substitutions and Variations
Chicken: If you don't have bone-in pieces, boneless Chicken and Rice with Green Sauce thighs or breasts work perfectly. Just adjust your cooking time since boneless cuts cook faster.
Vinegar instead of lime: White vinegar or even apple cider vinegar makes a fine substitute if you're out of lime juice.
Rice options: Can't find jasmine rice? Long-grain white rice or even basmati work well here.
Make it spicier: Add an extra jalapeño to the green sauce or leave the seeds in for more heat.
Dairy-free green sauce: Swap the mayo and sour cream for cashew cream or a dairy-free mayo alternative.
Skip the grill: The oven method works beautifully, or you can even pan-sear the Peruvian Chicken and Rice with Green Sauce in a hot skillet if that's easier.
Equipment for Chicken and Rice with Green Sauce
Mixing bowls: One for the marinade and chicken, plus a small one for the reserved marinade.
Measuring spoons and cups: To keep everything accurate and balanced.
Grill or oven: Either method works great depending on your preference and the weather.
Sheet pan: If you're baking the Chicken and Rice with Green Sauce, line it with foil for easy cleanup.
Medium pot with lid: For cooking the rice perfectly fluffy.
Blender or food processor: To create that smooth, creamy green sauce.
Meat thermometer: Takes the guesswork out of knowing when your Chicken and Rice with Green Sauce is perfectly done.
Storage and Reheating Tips
Store leftover chicken, rice, and green sauce separately in airtight containers in the fridge. Everything keeps well for 3-4 days.
The Peruvian Chicken and Rice with Green Sauce reheats beautifully in the oven at 350°F for about 10 minutes, or you can use the microwave in 30-second bursts. The rice can be reheated with a splash of chicken stock or water to bring back its fluffy texture. The green sauce is best served cold or at room temperature, so just give it a stir before using.
You can freeze the cooked Peruvian Chicken and Rice with Green Sauce for up to 3 months. The rice freezes okay too, though the texture changes slightly. I don't recommend freezing the green sauce since the dairy can separate.
expert tips
Marinate longer if you can. Even 30 minutes helps, but overnight gives you the deepest flavor. The acid in the lime juice tenderizes the meat while the spices work their magic.
Don't skip rinsing the rice. It removes excess starch and prevents your rice from turning gummy or sticky.
Taste your green sauce. Jalapeños vary wildly in heat, so start with one and add more if you want it spicier. You can always add heat, but you can't take it away.
Use a meat thermometer. It's the easiest way to ensure your Peruvian Chicken and Rice with Green Sauce is perfectly cooked without being dry. 165°F is your magic number.
Let the rice rest. Those final 5-10 minutes off the heat let the steam finish the job and make the rice incredibly fluffy.
Make extra green sauce. Trust me, you'll want it for everything. It's amazing on eggs, tacos, grilled fish, roasted vegetables, you name it.
FAQ
What is a good side dish for Peruvian Chicken and Rice?
Since the rice already comes with the dish, you don't need much else. A simple green salad, some fried plantains, or roasted vegetables are all wonderful choices. My family loves adding a side of black beans for extra protein.
How long does Peruvian Chicken and Rice last in the fridge?
Stored properly in airtight containers, the Peruvian Chicken and Rice with Green Saucee will stay fresh for 3-4 days. The green sauce keeps well for about a week in the fridge, so you can make it ahead if you want.
What is special about Peruvian Chicken and Rice?
The combination of warm, smoky spices on the chicken, vibrant turmeric rice, and that incredible creamy-tangy green sauce creates layers of flavor you don't usually get in a simple weeknight dinner. It's comfort food with a bold, exciting twist.
What is a Peruvian Chicken and Rice?
It's a complete meal featuring marinated Peruvian Chicken and Rice with Green Sauce seasoned with cumin and paprika, served over golden turmeric rice, and topped with a creamy cilantro-jalapeño green sauce. It's inspired by the flavors of Peru and brings restaurant-quality taste to your home kitchen.
Related
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Pairing
These are my favorite dishes to serve with Chicken and Rice with Green Sauce
Peruvian Chicken and Rice with Green Sauce
Ingredients
Method
- Combine garlic, citrus juice, oil, cumin, paprika, salt, and pepper in a bowl until fully blended, then set aside a small portion for basting later. mix
- Coat the chicken thoroughly in the remaining marinade, cover, and refrigerate for at least one hour to develop flavor. prep
- Heat a grill to medium-high or preheat the oven to 450°F while the chicken finishes marinating. prep
- Place the chicken on the grill and cook on both sides until charred and cooked through, brushing once with the reserved marinade midway. bake
- Alternatively, arrange the chicken on a foil-lined baking sheet and roast until the internal temperature reaches 165°F, brushing once during cooking. bake
- Rinse the rice under cold water until clear, then soak briefly and drain well. prep
- Melt butter in a saucepan and cook the diced onion and garlic until soft and fragrant. prep
- Stir the rice and seasonings into the pot and toast briefly until aromatic. mix
- Pour in the chicken stock, bring to a boil, cover, and simmer gently until the rice is tender. bake
- Fold in the frozen peas, cover, and let the rice rest before fluffing. finish
- Add all green sauce ingredients to a blender and blend until smooth and creamy, seasoning to taste. mix
- Spoon rice onto plates, top with chicken, and drizzle generously with green sauce before serving. assemble
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