Description
Peruvian Chicken and Rice with Green Sauce is a bold, flavor-packed dinner that combines tender marinated chicken—grilled or baked to perfection—with vibrant yellow rice and a creamy, spicy green sauce that steals the show. This all-in-one meal is perfect for weeknights but impressive enough for guests!
Ingredients
For the Chicken Marinade
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1.5–2 pounds chicken (thighs, breasts, or any cut)
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2–3 cloves garlic, minced
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2 tablespoons lime juice or white vinegar
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2 tablespoons oil (any kind)
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1 tablespoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
For the Green Sauce
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1 cup fresh cilantro leaves
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½ cup mayonnaise
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¼ cup sour cream
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2 jalapeño chiles, roughly chopped (remove seeds for less heat)
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2 cloves garlic
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1 tablespoon olive oil
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1 tablespoon fresh lime or lemon juice
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Kosher salt and freshly ground black pepper, to taste
For the Peruvian Yellow Rice
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1 cup jasmine rice
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1 tablespoon butter or oil
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¼ cup diced onion
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2–3 garlic cloves, minced
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1 teaspoon turmeric
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¼ teaspoon ground cumin
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 cups chicken stock
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1 cup frozen peas
Instructions
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Marinate the Chicken:
In a medium bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper. Reserve ¼ of the marinade. Add chicken to the remaining marinade, coat well, and refrigerate for at least 1 hour (overnight is best). -
Cook the Chicken:
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Grill Option: Preheat grill to medium-high. Grill chicken 5–7 minutes per side, brushing with reserved marinade halfway through, until internal temperature reaches 165ºF.
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Oven Option: Preheat oven to 450ºF. Place chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with marinade halfway through, until internal temp is 165ºF.
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Make the Rice:
Rinse rice until water runs clear. Soak for 10–15 minutes, then drain. In a medium pot, sauté onion and garlic in butter until soft. Add rice and seasonings; stir for 1 minute. Pour in chicken stock, bring to boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas, cover, and let rest for 5–10 minutes. Fluff with a fork. -
Prepare the Green Sauce:
Add all sauce ingredients to a blender and blend for 30 seconds or until creamy. Adjust seasoning to taste. -
Serve:
Divide rice among plates, top with chicken, and drizzle with the green sauce. Enjoy every bite!
Notes
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Chicken Options: Use any cut—breasts, thighs, drumsticks, even bone-in or boneless. Skin-on thighs give you extra flavor and crispy edges!
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Spice Level: Use fewer jalapeños or remove the seeds for a milder green sauce.
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Make Ahead: You can marinate the chicken, cook the rice, and even make the sauce a day in advance.
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Leftovers: Keep rice, chicken, and sauce stored separately in the fridge for up to 4 days.
Equipment
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Grill or Oven
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Blender or Food Processor
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Saucepan with lid
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Mixing bowls
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Measuring spoons and cups
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grill or Bake
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 655 kcal
- Sugar: 5g
- Sodium: 1036 mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0.04g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 126mg
Keywords: Peruvian chicken, yellow rice, green sauce, aji verde, grilled chicken, Peruvian chicken and rice, chicken with cilantro sauce