Go Back
–+ servings
Chicken and Rice with Green Sauce Grilled Peruvian-style chicken thighs served over yellow rice with peas, drizzled with creamy green sauce and garnished with fresh cilantro.

Peruvian Chicken and Rice with Green Sauce

This vibrant Peruvian-style chicken and rice dinner is comforting, bold, and irresistibly fresh.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 655
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.75 pounds chicken thighs or breasts bone-in or boneless, trimmed if needed
  • 3 cloves garlic finely minced for even flavor
  • 2 tablespoons lime juice or white vinegar freshly squeezed or distilled
  • 2 tablespoons neutral oil such as avocado or vegetable oil
  • 1 tablespoon ground cumin fresh for stronger aroma
  • 1 teaspoon smoked paprika adds subtle smokiness
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon black pepper freshly ground preferred
  • 1 cup fresh cilantro leaves loosely packed, stems removed
  • 0.5 cup mayonnaise full-fat for creaminess
  • 0.25 cup sour cream adds tang and balance
  • 2 whole jalapeños roughly chopped, seeds included for heat
  • 2 cloves garlic peeled and smashed
  • 1 tablespoon olive oil extra virgin preferred
  • 1 tablespoon lemon or lime juice freshly squeezed
  • Salt and black pepper to season sauce
  • 1 cup jasmine rice rinsed well
  • 1 tablespoon butter or oil for sautéing aromatics
  • 0.25 cup diced onion yellow or white
  • 3 cloves garlic minced finely
  • 1 teaspoon turmeric for color and warmth
  • 0.25 teaspoon cumin ground
  • 0.25 teaspoon onion powder adds depth
  • 0.25 teaspoon salt season to taste
  • 0.25 teaspoon black pepper freshly ground
  • 2 cups chicken stock low sodium recommended
  • 1 cup frozen peas no need to thaw

Method
 

  1. 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
  2. Coat the chicken thoroughly in the remaining marinade, cover, and refrigerate for at least one hour to develop flavor. prep
  3. Heat a grill to medium-high or preheat the oven to 450°F while the chicken finishes marinating. prep
  4. Place the chicken on the grill and cook on both sides until charred and cooked through, brushing once with the reserved marinade midway. bake
  5. Alternatively, arrange the chicken on a foil-lined baking sheet and roast until the internal temperature reaches 165°F, brushing once during cooking. bake
  6. Rinse the rice under cold water until clear, then soak briefly and drain well. prep
  7. Melt butter in a saucepan and cook the diced onion and garlic until soft and fragrant. prep
  8. Stir the rice and seasonings into the pot and toast briefly until aromatic. mix
  9. Pour in the chicken stock, bring to a boil, cover, and simmer gently until the rice is tender. bake
  10. Fold in the frozen peas, cover, and let the rice rest before fluffing. finish
  11. Add all green sauce ingredients to a blender and blend until smooth and creamy, seasoning to taste. mix
  12. Spoon rice onto plates, top with chicken, and drizzle generously with green sauce before serving. assemble

Nutrition

Serving: 420gCalories: 655kcalCarbohydrates: 51gProtein: 46gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 126mgSodium: 1036mgPotassium: 1029mgFiber: 4gSugar: 5gVitamin A: 968IUVitamin C: 22mgCalcium: 81mgIron: 3mg

Notes

Juicy chicken, fragrant rice, and creamy green sauce come together for a dinner that feels both cozy and exciting. This is the kind of meal that makes weeknights feel special without extra effort.

Tried this recipe?

Let us know how it was!