Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor! Marinated chicken thighs or breasts are grilled or baked (your choice!) to perfection. Served over seasoned Peruvian yellow rice and topped with a creamy green sauce for a dinner that’s sure to impress!
If you’re bored with the same old chicken recipes, you must give this Peruvian Chicken and Rice with Green Sauce a try! In just a few simple steps, you’ll have a complete dinner with chicken that is so tender, juicy, and flavorful served over seasoned rice and topped off with an irresistible creamy green sauce, known as ají verde!
Aside from this being one of the most delicious dinners I’ve ever made, it’s quite versatile. Start by choosing whatever cut of chicken you’d like. I typically go with boneless chicken thighs because they’re so tasty, but you could use skin-on chicken thighs, drumsticks, or leg quarters. Even chicken breasts will work great! Then, marinate the chicken in earthy, warm spices. When it comes to cooking the chicken, I’m giving you instructions for grilling or baking it – either way, it will turn out wonderful!
Multitask and get the Peruvian rice cooking at the same time. Once everything is warm and delicious, serve together with the cilantro sauce that will take this whole dish to the next level. The combination of the smoky and savory flavors from the chicken and rice with the fresh and zesty sauce will have you getting rave reviews from your family!
Ingredients needed
The ingredient list for this Peruvian Chicken and Rice with Green Sauce recipe looks a little long, but most are pantry staples that you probably already have. Here’s a note on everything that’s needed:
- Chicken: Use 2 pounds of whatever cut of chicken you like best. You can cook it with the skin on or off based on your preference.
- Spices: A mix of ground cumin with smoked paprika, salt, and freshly ground black pepper will give this chicken a warm, smoky taste.
- You will also need oil, lime juice, and freshly minced garlic.
For the green sauce
- Cilantro: Fresh herbs make this sauce something special and pair wonderfully with the savory flavors in the chicken. It’s traditionally made with cilantro but I sometimes like to add a little bit of dill or parsley.
- Mayonnaise and sour cream: A nice creamy balance with just enough tang. You can sub the mayo with Greek yogurt for a healthier sauce.
- Jalapeños: Adds spice and flavor. If you’re sensitive to spice, you can remove the seeds.
- You will also need garlic, oil, and fresh lemon or lime juice.
Peruvian yellow rice
- Jasmine rice: Light and butter, the seasoning will stick to the long grains for amazing flavor. Basmati or Latin parboiled rice also works, just be sure to keep an eye on the cooking time as it various.
- Shallot (or onion) & garlic: Adds sweet, delicate onion and garlic flavor.
- Butter/oil: For sautéing the shallot and garlic.
- Frozen peas: Adds texture and color. They could be omitted, if preferred.
- Seasonings: A blend of turmeric, cumin, onion powder, salt and pepper to season the rice.
- Chicken stock: For cooking the rice and adding more flavor than cooking the rice in water.
How to make this recipe
Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
Grill: When ready to cook, preheat the grill to medium-high, or preheat the oven to 450ºF. This would also be a good time to make rice if served with rice.
Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
Bake: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
Helpful tips
- Marinating tip: For the best results, marinate the chicken for at least 1 hour, but a little longer or overnight is best. However, don’t marinate any longer than overnight or the meat will break down too much.
- Size of the chicken: Try to use the same size of chicken pieces, so everything cooks at the same rate. However, if your chicken is not the same size, it’s a good idea to check for doneness on the smaller pieces first.
- Check for chicken doneness: To know precisely that your chicken is fully cooked, use a digital probe thermometer. Insert the probe into the thickest part of the chicken, but be sure it is not touching bone. The chicken is ready to eat when the thermometer registers at least 165ºF.
Frequently asked questions
Why is Peruvian Chicken so good?
The combination of marinated, juicy chicken with deliciously seasoned jasmine rice and the green sauce really can’t be beaten. Once you try it, it’s bound to be a new favorite chicken dish!
What is Peruvian green sauce made of?
Peruvian green sauce is often called Ají Verde and it is typically made with cilantro, garlic, lime juice, jalapeños and a creamy base of mayonnaise and sometimes sour cream.
Can you make this meal ahead of time?
Yes, this is actually a great meal to prep in advance. While the chicken is marinating, I like to go ahead and make the rice and green sauce. Or sometimes, I even make the rice and/or green sauce the day before. It will stay fresh in the fridge for a couple of days.
Variations
- Chicken: You can use a whole chicken cut in ½ or 1/4th. You can also use skin-on chicken thighs, drumsticks, or leg quarters. Additionally, chicken breasts also work. Boneless chicken thighs are another great option!
- Serve with potatoes: While my family loves this recipe made with rice, it’s often served with roasted potatoes, which is also delicious. If you want to change it up, try it with these roasted baby potatoes.
Storage recommendations
It’s best to store Peruvian chicken separately from the rice and sauce. Once completely cool, store any leftover chicken in an airtight container and the rice in another airtight container in the refrigerator for up to 4 days. Transfer the green sauce to a separate container and place in the fridge for up to about 5 days.
More chicken & Rice recipes
- Southwest Chicken & Rice Foil Packs
- One Pan Cilantro Lime Chicken & Rice
- One Pan Chicken & Rice with Sundried Tomatoes
- Kabsa (Middle Eastern Chicken & Rice)
- 30 Minute Chicken Fried Rice
Peruvian Chicken and Rice with Green Sauce
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
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
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter/oil
- ¼ 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
Instructions
- Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
- When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
- To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
- To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
- To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
- To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
- Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Delicious! The whole family loved it!
Made tonight. Marinated 24hours. Used chicken breasts. The meat was tender and full of flavor. The rice had a great flavor as well, mine was a little sticky still. They paired fantastically. The cilntro sauce was a little thin but good. The sauce was a nice add on but not needed. The chicken and rice was great by itself!