7 Reasons to Love Peruvian Chicken and Rice with Green Sauce

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There are some recipes that instantly make you feel like you’ve struck gold—and Peruvian Chicken and Rice with Green Sauce is one of them. I’m beyond excited to share this one with you, not just because it’s bursting with flavor, but because it’s that kind of easy, impressive, crowd-pleasing meal that every home cook needs in their back pocket. Whether you’re grilling on a sunny evening or baking indoors on a cozy night, this dish delivers every single time!

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What Is Peruvian Chicken and Rice with Green Sauce?

Peruvian Chicken and Rice is a classic dish known for its bold spices, tender marinated chicken, and vibrant sides. The green sauce—known as ají verde—is the real star of the show, blending creamy, spicy, and herby flavors into one glorious drizzle that ties everything together.

You’ll find versions of this dish all over Peru, from street food stalls to family tables. This recipe brings that energy into your home kitchen, in a way that’s simple enough for weeknights but special enough for guests.

Why You’ll Fall in Love with This Recipe

• Big flavor with little effort – A short marinade time transforms humble chicken into something spectacular.

• Flexible cooking options – Grill it or bake it—both work beautifully!

• The green sauce. THE SAUCE. – Creamy, spicy, herbaceous… it’s good on everything.

• A complete meal – With protein, veggies, and carbs in one bowl, it’s balanced and satisfying.

• Leftovers? Even better the next day.

What Does It Taste Like?

Think smoky, zesty chicken with hints of cumin and lime… golden, fluffy rice kissed with garlic and turmeric… and a cool, creamy green sauce that kicks in the best way possible. It’s a total flavor party. If you’ve never had Peruvian flavors before, this is an unforgettable introduction!

What Are the Benefits?

• High in protein from the chicken.

• Packed with vitamins from fresh herbs and green peas.

• Customizable for gluten-free and low-carb diets.

• No fancy equipment required—just a blender and a grill or oven.

Ingredients

For the Chicken

• 1.5–2 lbs chicken (thighs, breasts, or mixed cuts)

• 2–3 cloves garlic, minced

• 2 tbsp lime juice or white vinegar

• 2 tbsp oil (any kind)

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

For the Green Sauce

• 1 cup fresh cilantro

• ½ cup mayonnaise

• ¼ cup sour cream

• 2 jalapeños, chopped (seeds in or out for spice control)

• 2 cloves garlic

• 1 tbsp olive oil

• 1 tbsp fresh lime or lemon juice

• Salt and pepper to taste

For the Peruvian Yellow Rice

• 1 cup jasmine rice

• 1 tbsp butter or oil

• ¼ cup diced onion

• 2–3 garlic cloves, minced

• 1 tsp turmeric

• ¼ tsp each: cumin, onion powder, salt, pepper

• 2 cups chicken stock

• 1 cup frozen peas

Tools You’ll Need

• A grill or oven

• Blender or food processor

• Medium saucepan with lid (for rice)

• Mixing bowls

• Measuring spoons and cups

Ingredient Swaps & Additions

• Chicken options: Bone-in or boneless, skin-on or skinless. Breasts are leaner; thighs stay juicy.

• No cilantro? Try parsley and mint for a different herb profile.

• Extra veggies: Add chopped bell peppers to the rice or grilled zucchini on the side.

• Spice level: Use one jalapeño or remove seeds if you prefer it mild.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

In a bowl, mix the garlic, lime juice, oil, cumin, paprika, salt, and pepper. Reserve ¼ of the marinade, then coat the chicken in the rest. Refrigerate for at least 1 hour or overnight for best flavor.

Step 2: Cook the Chicken

Grill method: Preheat grill to medium-high. Grill chicken 5–7 minutes per side, brushing with reserved marinade, until internal temp reaches 165ºF.
Oven method: Bake at 450ºF for 30 minutes on a foil-lined sheet, brushing with marinade halfway through.

Step 3: Make the Rice

Wash and soak the rice for 10–15 minutes, then drain. Sauté onion and garlic in butter until soft. Add rice and spices, cook for 1 minute. Pour in chicken stock, bring to boil, then cover and simmer on low for 15 minutes. Add peas, cover, and let sit 5–10 minutes. Fluff with a fork.

Step 4: Blend the Green Sauce

Toss all sauce ingredients in a blender. Blend for 30 seconds until smooth and creamy. Season with salt and pepper to taste.

Step 5: Assemble & Serve

Spoon rice into bowls, top with chicken, and drizzle generously with that gorgeous green sauce. Add lime wedges and cilantro for garnish if you’re feeling fancy!

What to Serve with Peruvian Chicken and Rice

This dish is filling on its own, but here are a few tasty pairing ideas:

• Grilled corn on the cob with chili-lime butter

• Crispy plantains or sweet potato fries

• Simple green salad with lime vinaigrette

• Chicha Morada or passionfruit juice for a drink

Pro Tips for Success

• Let it rest: Allow chicken to rest for 5 minutes before slicing to keep juices in.

• Double the sauce: Trust me—you’ll want extra for dipping fries or spooning over eggs the next morning!

• No grill? No problem: A stovetop grill pan or cast-iron skillet works great too.

How to Store Leftovers

• Fridge: Store chicken, rice, and sauce in separate containers for up to 4 days.

• Freezer: Freeze chicken and rice (not sauce) for up to 2 months. Thaw overnight and reheat gently.

• Reheat: Use a skillet or microwave. Add a splash of broth to rice to prevent drying.

Frequently Asked Questions

Can I prepare this recipe in advance?

Absolutely! You can marinate the chicken and make the green sauce up to a day ahead. The rice also reheats well—just fluff it with a fork and add a splash of broth before warming.

Is this dish spicy?

It has a mild to medium heat level depending on how you handle the jalapeños. For a gentle kick, remove the seeds or use just one pepper. Want it spicier? Keep the seeds or add an extra jalapeño!

What kind of chicken should I use?

I’m team chicken thighs for their tenderness and flavor, but breasts or drumsticks also work beautifully. Just be mindful not to overcook leaner cuts like breast meat.

Can I make this dairy-free?

Yes! Swap the sour cream and mayo in the green sauce for dairy-free alternatives like vegan mayo and unsweetened coconut yogurt or cashew cream.

Can I use leftover rice for this recipe?

Definitely! If you’ve got cooked rice on hand, just sauté the aromatics (onion, garlic, spices), then stir in your rice with a bit of stock or water. Heat through and finish with the peas.

Can I bake instead of grill the chicken?

Totally. The oven method is just as tasty—just bake at 450ºF for about 30 minutes, brushing with reserved marinade halfway through. You’ll still get that deliciously roasted finish!

How long does the green sauce last?

Stored in an airtight container in the fridge, the sauce keeps well for 3–4 days. It’s also fantastic on tacos, roasted veggies, or even scrambled eggs!

What can I serve with this besides rice?

This chicken also pairs beautifully with quinoa, cauliflower rice, or even stuffed into warm tortillas with slaw and sauce for tacos!

Final Thoughts

There’s something so comforting and joyful about this dish—it brings a little sunshine to the table no matter the season. Between the juicy chicken, fluffy rice, and that unforgettable green sauce, this Peruvian Chicken and Rice with Green Sauce is anything but boring!!

I hope it becomes a regular at your dinner table like it has at mine.

Craving more bold and easy chicken dinners? Try these next:

• Skillet Chicken Thighs with Broccoli Cheddar Orzo – cozy, cheesy, and totally satisfying!

• Creamy Coconut Lime Chicken – a one-skillet wonder bursting with tropical flavor.

• Creamy Lemon Artichoke Chicken – tangy, luscious, and weeknight-friendly!

Join the Flavor Party!

Did you make this dish? Leave a review and tell me how it went! I’d love to see your creations—share your photos and tag me over on Pinterest!  Let’s keep the delicious ideas flowing!

Nutritional Information (Per Serving)

• Calories: 655

• Protein: 46g

• Carbohydrates: 51g

• Fat: 28g

• Fiber: 4g

• Sodium: 1036mg

Nutritional data is an estimate and may vary depending on ingredients used.

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