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PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE centered hero view, clean and uncluttered
Thomas Baker

Peruvian Chicken and Rice with Green Sauce Recipe Easy

Peruvian Chicken and Rice with Green Sauce offers a flavorful and satisfying meal featuring marinated chicken that can be grilled or baked to perfection. Paired with aromatic yellow rice and a creamy, tangy green sauce, this dish brings authentic Peruvian tastes to your table in an easy and approachable way.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 655
Ingredients Method Notes

Ingredients
  

  • 1.5-2 pounds chicken thighs breasts or any cut see notes
  • 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
  • 1 cup jasmine rice
  • 1 tbsp butter/oil
  • 1/4 cup onion diced
  • 2-3 garlic cloves minced
  • 1 tsp turmeric
  • 1/4 tsp EACH cumin onion powder salt pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Method
 

  1. Combine the garlic lime juice or vinegar oil cumin smoked paprika salt and pepper in a medium bowl
  2. Take about a quarter of this mixture out and set aside for basting
  3. Add the chicken to the remaining marinade and stir well to coat
  4. Chill the marinating chicken for at least one hour or up to overnight
  5. Preheat your grill to medium-high or set your oven to 450°F
  6. If cooking on the grill, cook chicken on each side for 5 to 7 minutes until the internal temperature reaches 165°F
  7. Brush the chicken with reserved marinade halfway through grilling
  8. If baking, place the chicken on a foil-lined baking sheet and cook for 30 minutes or until the chicken is fully cooked at 165°F
  9. Brush the chicken with the reserved marinade halfway through baking
  10. Rinse the jasmine rice until water is clear then soak it for 10 to 15 minutes before draining
  11. In a pot, sauté the diced onion and garlic in butter or oil until tender
  12. Add the rice together with turmeric cumin onion powder salt and pepper, stirring for about one minute to release aromas
  13. Pour in the chicken stock and bring to a boil
  14. Cover the pot and lower the heat to simmer for 15 minutes
  15. Stir in the frozen peas, cover again, and let the rice rest off heat for 5 to 10 minutes
  16. Fluff the rice gently with a fork to finish
  17. Blend the cilantro mayonnaise sour cream jalapeños garlic olive oil and lemon or lime juice until smooth and creamy
  18. Season the green sauce with salt and black pepper to taste
  19. Serve the yellow rice on plates topped with grilled or baked chicken and drizzle with the fresh green sauce
  20. Enjoy your delicious home-cooked Peruvian Chicken and Rice with Green Sauce!

Notes

  • For the chicken you may use whole chicken pieces cut in halves or quarters skin-on thighs drumsticks leg quarters or boneless breasts depending on preference. Each cut works well with this marinade and cooking method.