There’s something about the smell of cilantro and lime that pulls you straight into a Peruvian kitchen. Peruvian Chicken and Rice with Green Sauce is tender, golden, and doused in that bright, herby sauce that makes you want to lick the plate it’s the kind of dinner that gets everyone to the table fast.
I first made this in 2019 after visiting a tiny rotisserie spot in San Francisco where the owner told me the secret was marinating the chicken twice as long as you think you should. She was right the meat soaked up every bit of garlic and cumin, and when I tested it three times that month for the blog, my daughters kept asking when we’d have “the green chicken” again.
PrintPeruvian Chicken and Rice with Green Sauce Recipe Made Easy
Peruvian Chicken and Rice with Green Sauce offers a flavorful meal perfect for weeknight dinners. Tender marinated chicken pairs wonderfully with seasoned rice and a creamy cilantro green sauce for a satisfying dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 people 1x
- Category: Main
- Method: Baked
- Cuisine: Peruvian
- Diet: Standard
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
Instructions
- Combine all chicken marinade ingredients in a bowl and set aside a quarter of the mixture. Add the chicken and coat thoroughly, then refrigerate for at least one hour or overnight.
- Preheat your grill to medium-high or your oven to 450ºF, and start the rice if desired.
- For grilling, cook chicken 5-7 minutes per side until internal temperature reads 165ºF, brushing with reserved marinade midway.
- For baking, arrange chicken on a foil-lined sheet and bake 30 minutes or until fully cooked, applying reserved marinade halfway through.
- Rinse jasmine rice until clear then soak 10-15 minutes and drain. Sauté onion and garlic in butter until soft, add rice and seasonings, stir a minute, then pour in chicken stock.
- Bring to boil, cover, reduce heat and cook 15 minutes. Stir in peas, cover, and let rest 5-10 minutes before fluffing with a fork.
- Blend all green sauce ingredients until smooth and creamy, seasoning to taste with salt and pepper.
- Serve rice on plates topped with chicken and a drizzle of green sauce.
Notes
- Chicken: You can use a whole chicken cut in 1/2 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!
Nutrition
- Serving Size: 1g
- Calories: 655kcal
- Sugar: 5g
- Sodium: 1036mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 7g + 13g
- Trans Fat: 0.04g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 126mg
Why You’ll Love This Peruvian Chicken and Rice with Green Sauce
This is the kind of dinner that feels like you’ve traveled somewhere special without leaving your kitchen. The chicken gets incredibly tender from the marinade all that lime juice, cumin, and garlic working its magic while you go about your day. Then there’s the green sauce, which is basically liquid gold: creamy, tangy, and just spicy enough to make you reach for another spoonful.
What I love most is how forgiving it is. You can grill the chicken outside on a summer evening or bake it in the oven when it’s raining. The rice cooks in one pot, the sauce blends in seconds, and suddenly you have this bright, vibrant plate that looks like you spent hours on it.
- Marinate once, eat twice: The flavors deepen overnight, so this is perfect for meal prep
- Flexible cooking: Grill, bake, or even use an air fryer if that’s what you’ve got
- Whole family approved: My daughters fight over the last drizzle of green sauce every single time
The Key Players: What Makes It Work
The magic starts with a simple marinade that transforms ordinary chicken into something restaurant-worthy. Smoked paprika adds depth, cumin brings warmth, and lime juice tenderizes while brightening everything up. I’ve used chicken thighs, breasts, even drumsticks they all work beautifully as long as you let them soak up that marinade for at least an hour.
The green sauce is where things get exciting. Fresh cilantro, jalapeños, and garlic create this herbaceous punch, while mayonnaise and sour cream smooth everything out into a creamy, dreamy sauce that clings to every grain of rice. The Peruvian yellow rice isn’t just a side turmeric gives it that gorgeous golden color, and frozen peas add little pops of sweetness.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Chicken thighs | Stay juicy, hard to overcook | Breasts, drumsticks, or leg quarters |
| Smoked paprika | Adds smoky depth | Regular paprika (less smoky) |
| Jalapeños | Bright heat in green sauce | Remove seeds for milder version |
| Turmeric | Creates yellow rice color | Saffron (pricier but traditional) |
| Jasmine rice | Fluffy, aromatic texture | Basmati or long-grain white rice |
How to Make It (Without the Stress)
Start by mixing your marinade and coating the chicken thoroughly I usually do this in the morning and let it sit in the fridge all day. When you’re ready to cook, preheat your grill or oven while you start the rice. The rice takes about 20 minutes total, so timing works out perfectly.
While the chicken cooks (brushing it with that reserved marinade halfway through gives it extra flavor), toss everything for the green sauce into a blender. Thirty seconds later, you’ve got this vibrant sauce that looks like it came from a fancy restaurant. The whole thing comes together in under an hour, with most of that time being hands-off.
| Step | Time | What’s Happening |
|---|---|---|
| Marinate chicken | 1 hour–overnight | Flavors penetrate, meat tenderizes |
| Prep rice | 5 minutes | Wash, soak, drain jasmine rice |
| Cook chicken | 15-30 minutes | Grill 5-7 min/side; bake 30 min at 450°F |
| Cook rice | 20 minutes | Sauté aromatics, simmer, rest with peas |
| Blend sauce | 1 minute | Pulse all ingredients until creamy |
Tweaks and Little Fixes
Chicken not browning enough? Turn up the heat in the last few minutes or finish under the broiler for 2-3 minutes. That caramelization is where the flavor lives. Green sauce too thick? Add a tablespoon of water or extra lime juice until it reaches drizzling consistency.
If your rice is coming out mushy, you probably skipped the rinsing step washing away that excess starch makes all the difference. And if the sauce tastes too sharp, add a pinch more salt or another spoonful of sour cream to mellow it out.
Serving and Storing Your Leftovers
I love serving this family-style: big platter of golden rice, sliced chicken arranged on top, and that bright green sauce drizzled everywhere (with extra on the side because someone always wants more). It’s beautiful enough for company but easy enough for a Wednesday.
| Storage | Method | How Long |
|---|---|---|
| Chicken | Airtight container, fridge | 3-4 days |
| Rice | Separate container, fridge | 4-5 days |
| Green sauce | Small jar, fridge (stir before using) | 5-7 days |
| Reheating | Microwave with damp paper towel, or stovetop with splash of stock | Add fresh sauce after reheating |
The green sauce actually gets better after a day in the fridge the flavors marry and mellow. I’ve been known to eat leftover chicken cold, straight from the container, with extra sauce spooned over the top. No judgment here.
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FAQs ( Peruvian Chicken and Rice with Green Sauce )
What makes the green sauce so flavorful?
The vibrant green sauce gets its incredible flavor from fresh cilantro, spinach, and aji amarillo peppers blended with garlic and lime juice. This cilantro-based sauce is what gives the dish its signature taste. I recommend using equal parts cilantro and spinach for the perfect balance of flavor and color.
Can I substitute the aji amarillo peppers?
Yes, you can use yellow bell peppers mixed with a pinch of cayenne pepper as a substitute. While it won’t have the exact same fruity heat, it will still create a delicious sauce. You can find aji amarillo paste at most Latin grocery stores or order it online for authentic flavor.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but ideally 2-4 hours for maximum flavor absorption. I’ve found that overnight marinating works best when you have the time. The cumin, garlic, and lime juice in the marinade really penetrate the meat beautifully.
What type of rice works best for this recipe?
Long-grain white rice like jasmine or basmati works perfectly because it stays fluffy and doesn’t get mushy. I always rinse the rice until the water runs clear before cooking to remove excess starch. Medium-grain rice can work too, but avoid short-grain varieties as they tend to get too sticky.
Can this dish be made ahead of time?
Absolutely! You can prepare all components separately up to 2 days ahead and store them in the refrigerator. The green sauce actually tastes better after sitting overnight as the flavors meld together. Just reheat gently and combine everything when ready to serve for best results.
Your Kitchen, Now a Little Brighter
You just made Peruvian Chicken and Rice with Green Sauce that’s tender, golden, and absolutely drenched in that herby, tangy magic everyone fights over. The chicken pulls apart with a fork, the rice soaks up every bit of flavor, and that green sauce? It’s the kind of thing you’ll start putting on eggs, sandwiches, maybe even your morning toast if no one’s watching. The whole thing takes less than an hour but tastes like you’ve been cooking all day and honestly, that’s exactly the kind of dinner we all need more of.
If you want to mix things up, try stirring some corn or black beans into the rice for extra texture. Leftover chicken makes incredible quesadillas or grain bowls the next day just reheat gently and add a fresh drizzle of that green sauce. My mom used to say the best recipes are the ones you can make your own, and this one practically begs for it. Swap the jalapeños for serranos if you like more heat, or add a handful of queso fresco on top for something creamy and salty. However you serve it, make extra sauce trust me on this.
I’d love to know how this one turns out in your kitchen. Did your family devour it as fast as mine does? Maybe you added your own little twist that made it even better? Share a photo or drop a comment below there’s something so wonderful about swapping stories around recipes that bring us all to the table. Save this one for a night when you want something bright, comforting, and just a little bit special. Here’s to good food and the people we share it with.
