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PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE centered hero view, clean and uncluttered
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 655
Ingredients Method Notes

Ingredients
  

  • 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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.