The smell of cumin and garlic hitting a hot pan always takes me back to street corners in Lima. Peruvian Chicken and Rice with Green Sauce brings that bright, bold flavor right to your kitchentender chicken, fluffy rice, and a vibrant aji verde that makes everything taste alive.
I’ve tested this dish more times than I can count since first making it back in 2019 after a trip that changed how I think about weeknight dinners. The key is marinating the chicken with just enough spice to let it caramelize without burning, then using that same pan for the rice so nothing goes to waste. My CIA instructor used to say the best meals come from layering flavor, and this one does exactly that.
Joe Rooney
Peruvian Chicken and Rice with Green Sauce Recipe Easy
This Peruvian Chicken and Rice with Green Sauce recipe offers a flavorful and complete meal featuring marinated chicken grilled or baked to perfection. Served over vibrant yellow rice with a creamy, fresh green sauce, it’s a delicious dinner that’s sure to delight your family and guests.
1.5-2 pounds chicken thighs breasts or any cut see notes
2-3 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 fresh cilantro leaves
1/2 cup mayonnaise
1/4 cup sour cream
2 whole jalapeño chiles roughly chopped
2 cloves garlic
1 Tablespoon olive oil
1 Tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper
1 cup jasmine rice
1 tbsp butter/oil
1/4 cup onion diced
2-3 garlic cloves minced
1 tsp turmeric
1/4 tsp EACH cumin onion powder salt pepper
2 cups chicken stock
1 cup frozen peas
Method
Combine the garlic lime juice or vinegar oil cumin smoked paprika salt and pepper in a bowl to create the marinade. Set aside a quarter of this mixture for basting. Add the chicken to the remaining marinade and toss until fully covered. Refrigerate for at least one hour or overnight to develop flavor.
Preheat your grill to medium-high heat or set your oven to 450°F when ready to cook. This is a good moment to start preparing the rice if you plan to serve it alongside.
If grilling, cook the chicken for about 5 to 7 minutes per side depending on the cut, ensuring the internal temperature reaches 165°F. Brush the chicken with the reserved marinade halfway through cooking.
For baking, place the chicken on a foil-lined pan and bake for approximately 30 minutes or until it reaches 165°F inside. Again, brush with reserved marinade halfway through.
To make the rice, rinse the jasmine rice until water runs clear, soak for 10 to 15 minutes, and then drain. In a pot, sauté the diced onion and minced garlic in butter or oil until soft. Stir in the rice along with turmeric cumin onion powder salt and pepper and cook for a minute until fragrant.
Add chicken stock to the pot and bring to a boil. Cover and reduce heat to low, cooking the rice gently for 15 minutes. Stir in frozen peas, cover again, and let rest off the heat for 5 to 10 minutes. Fluff with a fork before serving.
Prepare the green sauce by blending cilantro leaves mayonnaise sour cream jalapeños garlic olive oil lemon or lime juice and seasoning with salt and pepper until smooth and creamy. Adjust seasoning to taste.
Serve by placing the yellow rice on plates, topping with the cooked chicken, and drizzling generously with the green sauce. Enjoy your Peruvian-inspired meal!
Notes
Chicken options include whole chicken cut into halves or quarters, skin-on thighs, drumsticks, leg quarters, or boneless breasts or thighs. Adjust marinade times for best flavor penetration.
Why You’ll Love This Peruvian Chicken and Rice with Green Sauce
This is comfort food that doesn’t compromise on flavor or health. The marinade uses simple spicescumin, smoked paprika, garlicto create deep caramelization without extra calories. You’re getting lean protein, fiber-rich rice, and a sauce that’s creamy but portion-controlled.
Tested and reliable: I’ve made this dozens of times with different chicken cuts, and it works every timegrilled, baked, even on a stovetop grill pan.
Weeknight-friendly: Active prep is just 20 minutes. The marinade does the heavy lifting while you handle everything else.
Family-approved: The green sauce has a little heat, but you control it. Kids love the rice, adults love the bold chicken.
Flexible: Use what you havechicken thighs, breasts, drumsticks. Grill outside or bake inside. Both methods deliver.
Key Ingredients You’ll Need
Everything here is supermarket-standard. No hunting down specialty items or making substitutions workthese ingredients are chosen because they’re accessible and they deliver authentic flavor.
For the chicken: Cumin and smoked paprika create that signature char and warmth. Lime juice tenderizes and brightens. Oil helps the spices stick and prevents sticking on the grill or pan.
For the green sauce: Fresh cilantro, jalapeños, and lime juice bring the brightness. Mayonnaise and sour cream make it creamy without needing a food processor to emulsifyjust blend and go.
For the rice: Turmeric gives that golden hue. Chicken stock adds depth. Frozen peas bring color and a little sweetness that balances the spice.
How to Make It Step-by-Step
The beauty of this dish is the layering. Marinate the chicken firsteven 1 hour makes a difference, but overnight is ideal. While it cooks, make the rice. Blend the sauce last so it stays fresh and vibrant.
Grill 5–7 min per side OR bake at 450°F for 30 min. Brush with reserved marinade halfway. Check 165°F internal temp.
15–30 min
3. Make Rice
Rinse and soak jasmine rice. Sauté onion and garlic in butter, add rice and spices, toast 1 min. Add stock, boil, cover, simmer 15 min. Stir in peas, rest 5 min.
25 min
4. Blend Sauce
Combine cilantro, mayo, sour cream, jalapeños, garlic, olive oil, lime juice in blender. Pulse 30 seconds. Season to taste.
2 min
5. Serve
Plate rice, top with chicken, drizzle green sauce generously.
2 min
Tips and Substitutions That Actually Work
Chicken cuts: Bone-in thighs stay juiciest, but boneless breasts work if you’re watching fat. Drumsticks are budget-friendly and kid-approved. Just adjust cook timethicker cuts need longer.
Heat level: Remove jalapeño seeds for mild sauce. Want more kick? Leave them in or add a serrano chile. Taste as you blendyou’re in control.
Rice swaps: Jasmine is traditional, but basmati or long-grain white rice work fine. Brown rice needs more liquid and timeuse 2½ cups stock and simmer 35 minutes.
Pro Tip: Don’t skip rinsing the rice. It removes excess starch and keeps grains fluffy, not gummy.
How to Serve and Store
Serve this family-style: big platter of rice, chicken on top, sauce in a bowl for everyone to drizzle. Add a simple salad or sliced tomatoes on the side if you want more vegetables.
Storage
Method
Duration
Refrigerate
Store chicken, rice, and sauce separately in airtight containers. Reheat chicken in oven at 350°F for 10 min to keep skin crispy.
3–4 days
Freeze
Freeze cooked chicken and rice separately (sauce doesn’t freeze well). Thaw overnight in fridge, reheat gently.
2–3 months
Meal Prep
Marinate chicken and prep rice ingredients Sunday. Cook fresh day-of for best texture. Sauce stays fresh 5 days refrigerated.
5 days
Note: The green sauce is best fresh, but it holds up well for 3–4 days. Stir before servingingredients may separate slightly.
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FAQs ( Peruvian Chicken and Rice with Green Sauce )
What type of rice works best for this recipe?
Long-grain white rice like jasmine or basmati gives the best texture and absorbs flavors beautifully. Medium-grain rice also works well but may be slightly stickier. Avoid short-grain rice as it becomes too mushy when cooked with the chicken broth.
Can I make the green sauce ahead of time?
Yes, the cilantro-spinach sauce can be prepared up to 2 days ahead and stored in the refrigerator. Keep it in an airtight container and give it a good stir before serving. The flavors actually develop and improve overnight.
What cut of chicken should I use?
Boneless chicken thighs work best as they stay juicy and flavorful during cooking. Chicken breasts can be used but cook them carefully to avoid drying out. Cut the meat into bite-sized pieces for even cooking and easy serving.
How do I prevent the rice from getting mushy?
Rinse the rice until water runs clear before cooking to remove excess starch. Use the correct liquid ratio and avoid lifting the lid during cooking. Let the rice rest off heat for 5 minutes before fluffing with a fork.
Can I substitute ingredients in the green sauce?
You can replace spinach with more cilantro for a stronger herb flavor, or use parsley if cilantro is too intense. Greek yogurt can substitute for mayo to make it lighter. Jalapeños work well instead of serrano peppers for milder heat.
You’ll love how this Peruvian Chicken and Rice with Green Sauce turns outgolden, juicy chicken with that perfect char, fluffy rice soaking up every bit of flavor, and a sauce so bright it wakes up your whole plate. The cook time is honest, the steps are tested, and the payoff is a dinner that feels like you traveled somewhere warm and vibrant without leaving your kitchen. It’s the kind of meal that makes everyone lean in a little closer.
If you want a little more heat, double the jalapeños or stir in a pinch of cayenne with the rice spices. Leftover chicken tastes incredible tucked into a wrap with extra green sauce and some crunchy cabbagea trick I learned from stretching weeknight meals into next-day lunches. Store everything separately so the rice stays fluffy and the sauce stays fresh, and reheat gently so nothing dries out or gets mushy.
I’d love to see how yours turns outtag me if you share a photo, or tell me in the comments if this reminds you of a dish someone special used to make. Did you grow up with flavors like this, or is it brand new to your table? Either way, save this recipe for a night when you want dinner to feel like an occasion, and share it with anyone who needs a little bright, bold comfort on their plate.
