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Peruvian Chicken and Rice with Green Sauce Recipe

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4.3 from 85 reviews

This Peruvian Chicken and Rice with Green Sauce recipe offers a flavorful and vibrant meal perfect for any occasion. Juicy marinated chicken grilled or baked to perfection is paired with fragrant turmeric-infused jasmine rice with peas and complemented by a creamy, zesty cilantro jalapeño green sauce.

Ingredients

Chicken Marinade

  • 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

Green Sauce

  • 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

Rice

  • 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

Instructions

  1. Marinate the Chicken: In a medium bowl, combine minced garlic, lime juice or white vinegar, oil, cumin, smoked paprika, kosher salt, and black pepper to make the marinade. Reserve about a quarter of this mixture and set aside. Add the chicken pieces into the bowl and toss until they are fully coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
  2. Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or preheat the oven to 450ºF (232ºC). This is also a good time to start preparing the rice.
  3. Cook the Chicken: For grilling, place chicken on the preheated grill and cook for 5 to 7 minutes on each side, depending on the cut, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through cooking for added flavor. For baking, arrange the chicken on a foil-lined sheet pan and bake for 30 minutes or until the chicken reaches 165ºF internally, brushing with the reserved marinade halfway through.
  4. Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion and minced garlic in butter or oil until softened and fragrant. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper, stirring for about 1 minute. Pour in chicken stock and bring to a boil. Cover and reduce heat to low, cooking for 15 minutes. Stir in frozen peas, cover again, and let rest off the heat for 5-10 minutes. Fluff the rice gently with a fork before serving.
  5. Make the Green Sauce: Place cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon or lime juice into a blender. Pulse for about 30 seconds until the sauce is smooth and creamy. Taste and season with salt and pepper as needed.
  6. Serve: Plate the fluffy turmeric rice, top with grilled or baked chicken, and drizzle generously with the flavorful green sauce. Enjoy your vibrant Peruvian-inspired meal!

Notes

  • You can use any chicken cuts you prefer—thighs, breasts, or drumsticks—for this recipe.
  • Marinating the chicken overnight will boost the depth of flavor and tenderness.
  • If you don’t have jalapeños or prefer less heat, reduce the number or substitute with mild peppers.
  • Ensure the internal temperature of chicken reaches 165ºF to guarantee it is fully cooked and safe to eat.
  • Rinsing and soaking jasmine rice helps achieve a fluffier texture.
  • The green sauce can be prepared up to a day in advance and stored in the refrigerator.

Find it online: https://justsosavory.com/peruvian-chicken-and-rice-with-green-sauce-recipe/