Pin it
Peruvian Chicken and Rice with Green Sauce makes a vibrant and comforting meal that brings restaurant flavors to your own kitchen. With juicy marinated chicken, golden turmeric rice, and a bright creamy cilantro sauce, this recipe is a weeknight hero and special occasion star alike. It quickly became a favorite at my table one spring when I was craving something zesty but still wanted the cozy familiar feel of rice and chicken.
My family raved about the green sauce the very first time I made it. The leftovers even inspired sandwich creations the next day which made me realize this is a recipe to keep on rotation.
Ingredients
- Chicken thighs or breasts: Offer juicy flavor and tenderness. Look for free-range or organic for best taste.
- Fresh garlic: Brings savory depth. Choose plump, firm cloves for mincing.
- Lime juice or white vinegar: Provides brightness and tenderizes the chicken. Freshly squeezed juice works best.
- Oil of choice: Ensures a crisp golden sear on chicken. Avocado or olive oil are good picks.
- Ground cumin: Delivers smokiness and warmth. Always check freshness of your spices.
- Smoked paprika: Adds earthy color and subtle heat. Spanish paprika lends an authentic touch.
- Kosher salt and freshly ground black pepper: Season everything. Taste as you mix to get it just right.
Step-by-Step Instructions
- Marinate the Chicken:
- Mix your marinade ingredients in a bowl until fully blended. Save a quarter of this marinade for later. Toss chicken pieces until all are coated, cover, and refrigerate for at least one hour or overnight for most depth of flavor.
- Grill or Bake the Chicken:
- Preheat your grill to medium-high, or set your oven to four hundred and fifty degrees. Place chicken on the grill or foil-lined sheet pan. Cook for five to seven minutes a side if grilling, or bake for thirty minutes. Brush halfway with the reserved marinade. Keep cooking until the chicken hits one hundred sixty-five degrees inside.
- Make the Yellow Rice:
- First, wash your jasmine rice until the water runs clear, then let it soak for ten to fifteen minutes to soften. In a pot, sauté onions and garlic with butter over medium heat until soft. Add your drained rice and all spices, stir it for one minute until everything is fragrant. Pour in chicken stock, let it come to a boil, cover your pot, turn heat to low, and cook for fifteen minutes. Add peas, cover again, and let it sit another ten minutes off the heat before fluffing.
- Blend the Green Sauce:
- Load up your blender with cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until it turns creamy and smooth. Taste now and adjust seasoning if needed.
- Assemble and Serve:
- Spoon fluffy rice onto each plate, layer on juicy chicken, and drizzle with generous green sauce. Serve with lime wedges if you like an extra squeeze of freshness.
Pin it
There is just something about the smoky cumin and the tang of the sauce that brings me back to my first taste testing it with my sister over laughter and second helpings. We always try to outdo each other customizing the green sauce for spice and creaminess.
Storage Tips
Store leftover chicken, rice, and sauce separately in airtight containers. Chicken and rice keep well for up to four days in the fridge. The green sauce is best within three days and can be brightened up with an extra squeeze of lemon before serving again.
Ingredient Substitutions
Swap chicken breasts for thighs or use drumsticks depending on your preferences. For the rice, brown rice works as a hearty substitute but will need longer to cook. If cilantro is not your thing, parsley or a blend of basil and mint can make the sauce equally vibrant and green.
Serving Suggestions
Serve this meal with extra lime wedges and crisp salad to cut the richness. It pairs beautifully with sautéed summer squash or a quick tomato avocado salad. For a festive touch, pile the chicken and rice into a big platter and let everyone help themselves family style.
Cultural Context
This dish is inspired by traditional Peruvian pollo a la brasa with its smoky cumin spicing and signature spicy green sauce. Recipes are loved for their comforting rice base pairing with boldly seasoned chicken. It is a favorite Sunday family meal across Peru and has gained fans around the world for good reason.
Pin it
No matter how you customize it this dish delivers comfort and zing in every single bite and is always a crowd pleaser at my house.
Frequently Asked Questions
- → What type of chicken works best?
Both thighs and breasts are suitable, but bone-in, skin-on thighs offer maximum flavor and juiciness.
- → Can I make the dish ahead?
Yes, marinate the chicken overnight and prepare the sauce in advance. Cook rice and chicken just before serving.
- → How spicy is the green sauce?
The green sauce has a moderate heat from jalapeños. Remove seeds for less heat or add extra for a spicier kick.
- → What's the best way to serve the dish?
Layer the yellow rice on a plate, top with sliced chicken, and generously drizzle with green sauce. Serve hot.
- → Can I substitute the rice?
Jasmine rice gives it authenticity, but long-grain white or brown rice can be used as alternatives if needed.