Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 2 tablespoons olive oil; 6 bone-in, skin-on chicken thighs; Salt and pepper, to taste; 1 small onion, chopped; 4 cloves garlic, minced; 1/2 cup cilantro leaves; 1/2 cup parsley leaves; 1 jalapeño, seeded; 1 cup chicken broth; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon turmeric (or a pinch of saffron); 1 cup long-grain white rice, rinsed; 1/2 cup green peas (fresh or frozen); 1/2 cup diced carrots; 1/2 red bell pepper, chopped; 1/2 cup corn kernels (optional)

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

This recipe delivers an impressive blend of flavors that feel both exotic and familiar. Tender chicken, vibrant yellow rice, and a bold green sauce come together for a meal that’s perfect for family dinners or special occasions. With options to grill or bake the chicken and a sauce that’s versatile beyond this dish, it’s sure to become a favorite in your recipe rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken and marinade
• chicken (any cut you prefer)
• garlic
• lime juice or white vinegar
• oil
• ground cumin
• smoked paprika
• salt and black pepper

For the green sauce
• fresh cilantro
• mayonnaise
• sour cream
• jalapeño chiles
• garlic
• olive oil
• fresh lemon or lime juice
• salt and pepper

For the Peruvian yellow rice
• jasmine rice
• butter or oil
• onion or shallot
• garlic
• turmeric
• cumin and onion powder
• chicken stock
• frozen peas

Directions

Marinate the chicken: In a bowl, combine the marinade ingredients and toss the chicken until fully coated. Reserve a bit of the marinade for later and refrigerate for at least 1 hour or overnight.
Cook the chicken: Preheat your grill to medium-high or the oven to 450°F. Grill the chicken for about 5–7 minutes per side, brushing with reserved marinade, or bake for about 30 minutes until the internal temperature reaches 165°F.
Make the rice: Rinse and soak the rice briefly. Sauté the onion and garlic in butter or oil, add seasonings, then stir in the rice. Pour in chicken stock, bring to a boil, cover, and simmer. Stir in frozen peas, cover again, and let rest before fluffing.
Prepare the green sauce: Blend all green sauce ingredients in a blender until smooth and creamy. Taste and adjust seasoning.
Serve: Plate the yellow rice with the chicken on top and drizzle with the green sauce.

Servings and timing

Serves: 4 people
Prep time: about 20 minutes (plus marinating)
Cook time: about 30 minutes
Total time: around 50 minutes (excluding marinating)

Variations

• Use boneless chicken thighs for quicker cooking and more flavor.
• Swap out jasmine rice for brown rice or quinoa for a healthier twist.
• Add grilled vegetables like bell peppers or zucchini to the rice for added nutrition.
• Substitute Greek yogurt for sour cream in the green sauce for a lighter option.
• Make it vegetarian by using grilled tofu or chickpeas instead of chicken.

Storage/Reheating

Store leftover chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and rice together gently in the microwave or on the stovetop with a splash of water or stock to prevent drying out.
Reheat the green sauce by letting it sit at room temperature or stir before serving cold or at room temperature.

FAQs

What makes this dish Peruvian?

This version of chicken and rice is inspired by Peruvian cuisine, which often incorporates cilantro, cumin, and vibrant sauces alongside well-seasoned rice and chicken.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used and will still yield delicious results, though thighs stay juicier.

Can I prepare this recipe ahead of time?

Absolutely. Marinate the chicken and make the rice and green sauce ahead to save time on the day you serve it.

How spicy is the green sauce?

The heat level depends on how many jalapeños you use and whether you remove the seeds. Adjust to taste.

Is this dish gluten-free?

Yes, when using gluten-free stock and condiments, this dish can be gluten-free.

What can I serve with it?

Simple sides like a fresh salad, roasted vegetables, or avocado slices pair well.

Can I make the rice without peas?

Yes, peas add color and texture but can be omitted or substituted with other veggies.

Can I grill the chicken indoors?

If you don’t have an outdoor grill, grill indoors on a grill pan or broil in the oven.

How long does the sauce last?

The green sauce will keep in the refrigerator for about 5 days when stored properly.

Can I make this recipe dairy-free?

Yes, substitute dairy-free yogurt for the sour cream and a dairy-free mayo for the creamy sauce.

Conclusion

Peruvian Chicken & Rice with Green Sauce offers a delicious fusion of smoky, herbaceous, and vibrant flavors that elevate a classic chicken and rice dish into something special. Easy to customize and perfect for meal prep or weeknight dinners, this recipe is sure to become a staple in your kitchen.