Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: PT-498088H51M6S
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Peruvian
Ingredients: 1.5-2 pounds chicken (thighs, breasts, or any cut); 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, to taste; 1 cup jasmine rice; 1 tablespoon butter or oil; 1/4 cup onion, diced; 2-3 garlic cloves, minced; 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe· 3.9 from 13 reviews

I’m so excited to share this Peruvian Chicken and Rice with Green Sauce Recipe because it’s one of those dishes that always brings joy to my table. The tender, marinated chicken infused with aromatic spices, paired with vibrant, turmeric-infused rice and that zesty, creamy green sauce, creates a meal bursting with flavor and color. Every bite feels like a little celebration, and I’ve found it’s perfect for impressing both family and friends without the fuss.

Why You’ll Love This Peruvian Chicken and Rice with Green Sauce Recipe

One of the reasons I keep coming back to this Peruvian Chicken and Rice with Green Sauce Recipe is the incredible balance of flavors. The cumin and smoked paprika give the chicken a smoky earthiness, while the tang of lime juice in the marinade lifts it all beautifully. Then there’s the bright, creamy green sauce—packed with fresh cilantro and jalapeño—that adds just the right amount of heat and herbaceous freshness. It’s like an exciting flavor journey with every forkful.

Beyond the taste, I love how straightforward this recipe is to prepare. The marinade can be made ahead and the rice cooks almost itself while the chicken grills or bakes, making it a practical weeknight winner but special enough for weekend dinners or celebrations. The colorful presentation with the green sauce drizzled over juicy chicken sitting on fragrant rice always makes me feel proud to serve it. It truly stands out thanks to its vibrant flavors and easy elegance.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with six pieces of raw chicken thighs. Each piece is coated in a thick, orange-brown spice marinade that clings with a textured, slightly chunky look from minced garlic and herbs. The chicken pieces are layered tightly, with some edges overlapping, showing the pale skin under the rich seasoning. The marinade is unevenly spread, giving a natural, homemade feel with some areas showing more concentrated spice clusters. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple, yet each plays a key role in building those vibrant flavors and rich textures. Fresh cilantro and jalapeños bring freshness and mild heat, while spices like cumin and turmeric impart warmth and color. The rice soaks up all the savory goodness, making every bite satisfying and complete.

Chicken (1.5-2 pounds): I prefer thighs for juiciness, but breasts or any cut will work well.
Garlic (2-3 cloves, minced): Essential for that signature aromatic punch in both marinade and rice.
Lime juice or white vinegar (2 tablespoons): Adds brightness and tenderizes the chicken beautifully.
Oil of choice (2 tablespoons): Helps blend spices and keeps the chicken moist when cooking.
Ground cumin (1 tablespoon): A warm, earthy spice that’s at the heart of this dish’s flavor.
Smoked paprika (1 teaspoon): Brings a subtle smokiness that complements the grilled chicken perfectly.
Kosher salt (1 teaspoon): Enhances all the other flavors without overpowering.
Freshly ground black pepper (½ teaspoon): Just enough spice to balance the dish.
Fresh cilantro leaves (1 cup): The star of the green sauce, delivering herbal brightness.
Mayonnaise (½ cup): Gives the green sauce creamy body and richness.
Sour cream (¼ cup): Adds tang and smooth texture to the sauce.
Jalapeño chiles (2, roughly chopped): Adds a gentle kick with fresh heat.
Garlic (2 cloves for the sauce): Amplifies the green sauce’s flavor complexity.
Olive oil (1 tablespoon): Blends the sauce ingredients smoothly and adds silkiness.
Fresh lemon or lime juice (1 tablespoon): Brightens the green sauce flavor even more.
Jasmine rice (1 cup): Fluffy and fragrant, the perfect base for the chicken.
Butter or oil (1 tablespoon): For sautéing and elevating the rice’s richness.
Onion (¼ cup, diced): Adds a subtle sweetness to the rice.
Garlic (2-3 cloves, minced for rice): Layers more flavor into the rice.
Turmeric (1 teaspoon): Gives the rice a warm golden color and earthy notes.
Cumin, onion powder, salt, pepper (¼ teaspoon each): Balances and seasons the rice perfectly.
Chicken stock (2 cups): Soaks into the rice, infusing it with savory depth.
Frozen peas (1 cup): Adds pops of sweetness and texture to the rice.

Directions

Step 1: In a medium bowl, whisk together the minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, salt, and black pepper to make the marinade. Reserve about a quarter of this mixture to brush on the chicken while cooking.

Step 2: Toss your chicken pieces in the remaining marinade until fully coated, then cover and refrigerate for at least 1 hour. For best flavor, I like to marinate it overnight if I have time.

Step 3: When you’re ready to cook, preheat your grill to medium-high or your oven to 450ºF. If you prefer, you can bake the chicken instead of grilling—both methods create juicy, flavorful results.

Step 4: To grill, place the chicken on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through cooking to keep it lovely and moist.

Step 5: To bake, arrange the chicken on a foil-lined sheet pan and bake for about 30 minutes until cooked through. Similarly, brush the chicken with the reserved marinade halfway through baking for maximum flavor.

Step 6: While the chicken cooks, start on the rice. Rinse the jasmine rice under cold water until it runs clear, then soak it for 10-15 minutes before draining.

Step 7: In a pot, sauté the diced onion and minced garlic in butter or oil over medium heat until soft and fragrant. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about a minute to toast the rice gently.

Step 8: Pour in the chicken stock and bring to a boil. Cover the pot, reduce heat to low, and cook undisturbed for 15 minutes.

Step 9: Remove from heat, stir in the frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff the rice with a fork before serving.

Step 10: For the green sauce, combine the cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper in a blender. Pulse for about 30 seconds until smooth and creamy, then taste and adjust seasoning if needed.

Step 11: To serve, plate a generous scoop of the turmeric rice, top with your grilled or baked chicken, and drizzle the bright green sauce over it all. This combination is simply irresistible!

Servings and Timing

This Peruvian Chicken and Rice with Green Sauce Recipe serves about 4 people comfortably, making it perfect for a family dinner or a small gathering. The prep time, mainly for marinating and soaking the rice, is about 10-15 minutes active, but I recommend at least 1 hour marination or overnight for maximum flavor. Cooking takes around 35 minutes, including grilling or baking the chicken and cooking the rice. Total time from start to finish is roughly 50 minutes, plus any extra marinating time you choose to take.

How to Serve This Peruvian Chicken and Rice with Green Sauce Recipe

A white oval plate holds a bed of yellow rice mixed with bright green peas and herbs. On top are three grilled chicken pieces with dark, charred grill marks. The chicken is drizzled with a pale green sauce and sprinkled with fresh cilantro leaves. A silver spoon rests in the rice on the right side of the plate. In the bottom left corner, part of a small white bowl filled with the same pale green sauce is visible. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this Peruvian Chicken and Rice with Green Sauce Recipe, I love to keep the rest of the meal simple so the main flavors shine. Some crisp, fresh side salads with cucumber, avocado, and cherry tomatoes add a refreshing contrast. Roasted vegetables or grilled corn on the cob also pair beautifully, especially if you’re serving this at a weekend barbecue.

For garnishing, a little extra chopped cilantro or a wedge of lime always brightens the plate and complements the tangy notes in the green sauce. I often put the sauce in a small ramekin on the side for guests to drizzle or dip as they like—it adds a nice interactive element to the meal. For plating, a hearty portion of rice topped with one or two chicken pieces feels just right.

As for drinks, I’ve found that a crisp, citrusy white wine like Sauvignon Blanc is a fantastic match, cutting through the richness and enhancing the herbs. A refreshing beer, a mojito, or even a chilled sparkling water with lime also goes really well. I usually serve this dish hot and fresh right off the grill or out of the oven, but the green sauce can be served at room temperature or chilled depending on preference. It’s a wonderful dish for weeknight dinners, festive gatherings, or any time you want to impress with minimal stress!

Variations

One of my favorite things about this recipe is how easy it is to tweak depending on what you have on hand or your dietary needs. For example, if you’re avoiding dairy, you can swap the mayonnaise and sour cream in the green sauce for vegan mayo and a little coconut yogurt, which still keeps it creamy and tangy. If you’re gluten-free, rest assured this entire recipe is naturally free of gluten.

For a different flavor profile, try adding a bit of chipotle in adobo to the marinade or the green sauce for smokier heat. Alternatively, playing with different herbs like parsley or mint in the sauce can give a fresh twist that’s equally delicious. You can also switch out jasmine rice with brown rice or quinoa to add some extra texture and nutrition.

If you want to change up the cooking method, slow-cooking the marinated chicken in a covered dish yields ultra-tender and flavorful meat if you prefer a hands-off approach. Air frying works wonderfully too, creating a slightly crispy exterior while staying juicy inside. No matter how you prepare it, the base flavors of this Peruvian Chicken and Rice with Green Sauce Recipe really shine through.

Storage and Reheating

Storing Leftovers

When storing leftovers, I like to place the chicken and rice in airtight containers separately if possible. This helps maintain the best texture—rice won’t get too soggy and chicken stays tender. Stored properly in the fridge, the leftovers should keep well for up to 3-4 days. Make sure to cool everything to room temperature before refrigerating to keep the flavors fresh and safe.

Freezing

You can definitely freeze this dish if you want to save portions for later. I recommend freezing the rice and chicken separately in freezer-safe containers or heavy-duty freezer bags. This way, the sauce can be added fresh after reheating, maintaining its vibrant color and flavor. Frozen chicken and rice will keep well for 2-3 months. Just thaw in the fridge overnight before reheating.

Reheating

The best way I’ve found to reheat this Peruvian Chicken and Rice with Green Sauce Recipe is gently on the stovetop or in the oven. For the chicken, wrap it in foil and warm in a 350ºF oven for about 15 minutes to avoid drying out. Rice reheats well on the stove with a splash of water or chicken stock, covered, stirring occasionally. Avoid microwaving the sauce—add it fresh or gently warm it in a small bowl to keep the creaminess intact and avoid separation.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but I recommend adjusting cooking time slightly to avoid drying out since breasts cook faster. Marinating longer helps keep them juicy.

Is the green sauce spicy?

The green sauce has a mild heat from the jalapeños, but it’s quite balanced by the creamy mayo and sour cream. You can adjust the amount of jalapeño or remove seeds if you prefer it milder.

Can I prepare this recipe ahead of time?

Yes! The chicken marinates best if done the day before. You can also make the green sauce a day ahead—just keep it refrigerated. The rice is best fresh but can be reheated well as leftovers.

What if I don’t have fresh cilantro?

Fresh cilantro is key to the sauce’s bright flavor, but as a substitute, you could try fresh parsley or a combination of parsley and a hint of mint for a different but pleasant twist.

Can I make this recipe vegan or vegetarian?

To make it vegan, swap chicken for grilled portobello mushrooms or tofu marinated similarly, and replace mayo and sour cream in the sauce with vegan alternatives. The rice is already vegan-friendly.

Conclusion

I truly hope you give this Peruvian Chicken and Rice with Green Sauce Recipe a try—it’s one of those meals that never fails to impress me and my guests. The layers of bold, fresh flavors combined with simple ingredients and approachable techniques make it a real winner in my kitchen. Once you taste the juicy spiced chicken atop that fragrant, golden rice with a drizzle of creamy, tangy green sauce, I’m sure you’ll love it just as much as I do.