Peruvian Chicken & Rice with Green Sauce Recipe
This vibrant Peruvian Chicken & Rice with Green Sauce recipe features succulent marinated chicken grilled or baked to perfection, served alongside fragrant yellow rice infused with turmeric and spices, and topped with a creamy, zesty cilantro jalapeño green sauce. Perfectly balanced with fresh flavors and a touch of heat, this dish brings a taste of Peru to your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
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
- ½ teaspoon freshly ground black pepper
Green Sauce
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- ¼ 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
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- ¼ cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- ¼ teaspoon each cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about ¼ of this marinade mixture aside. Add the chicken pieces to the bowl and toss until fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor penetration.
- Preheat Cooking Device: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. Preparing rice can be started at this time as well.
- Cook Chicken – Grilling Option: Place the marinated chicken on the grill. Cook for 5-7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF and chicken is fully cooked. Brush the chicken with the reserved marinade halfway through cooking to enhance flavor and moisture.
- Cook Chicken – Baking Option: Arrange the chicken pieces on a foil-lined sheet pan. Bake in the preheated oven for approximately 30 minutes or until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through baking to keep the chicken juicy and flavorful.
- Prepare Yellow Rice: Rinse jasmine rice under cold water until water runs clear, then soak for 10-15 minutes before draining. In a pot, sauté diced onions and minced garlic in butter or oil over medium heat until softened. Add drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about 1 minute until fragrant. Pour in chicken stock and bring the mixture to a boil. Cover pot with lid, reduce heat to low, and simmer for 15 minutes. Stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff rice with a fork before serving.
- Make Green Sauce: Combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and fresh lemon or lime juice in a blender. Pulse for about 30 seconds until creamy and well combined. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Divide the yellow rice among plates, top with the grilled or baked chicken, and drizzle generously with the green sauce. Enjoy your flavorful and vibrant Peruvian meal!
Notes
- Chicken options are flexible: use whole chicken halved or quartered, skin-on thighs, drumsticks, leg quarters, boneless thighs, or chicken breasts depending on preference.
- Marinating the chicken overnight will deepen the flavor and tenderize the meat.
- Adjust jalapeño quantity in the green sauce based on your desired spice level.
- For an even crispier skin on baked chicken, broil for the last 2-3 minutes while watching carefully to prevent burning.
- This dish pairs beautifully with a fresh salad or roasted vegetables for a complete meal.
