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This hearty Peruvian Chicken and Rice with Green Sauce brings the vibrant flavors of Peru right to your dinner table. The combination of aromatic spices, tender chicken, golden turmeric rice, and that incredible creamy herb sauce creates a meal that's both comforting and exciting.
I first made this recipe after visiting a Peruvian restaurant in my city and becoming obsessed with their green sauce. My family now requests this meal at least twice a month, and the sauce has become our favorite condiment for everything from sandwiches to roasted vegetables.
Ingredients
- Chicken thighs or breasts: Perfectly absorb the marinade and stay juicy through cooking. Choose bone-in for maximum flavor or boneless for quicker cooking.
- Fresh garlic: Adds essential pungent notes that form the foundation of both the marinade and sauce. Look for firm bulbs without sprouting.
- Lime juice: Provides brightness and helps tenderize the chicken. Fresh is always preferable for the most vibrant flavor.
- Cumin: Brings earthy warmth that is characteristic of Peruvian cuisine. Toast whole seeds and grind them yourself for the most intense flavor.
- Cilantro: Gives the green sauce its signature color and herbaceous flavor. Choose bunches with bright green leaves and no yellowing.
- Jalapeños: Add the perfect amount of heat to the sauce. Adjust according to your spice preference by including or removing seeds.
- Jasmine rice: Creates the perfect base with its subtle floral aroma. Rinse thoroughly until water runs clear for the best texture.
- Turmeric: Transforms the rice with its golden color and subtle earthy flavor. Look for bright orange-yellow powder for the most vibrant color.
- Frozen peas: Add color, texture and a touch of sweetness to the rice. They require no prep and cook perfectly in the residual heat.
Step-by-Step Instructions
- Prepare the Marinade:
- Mix minced garlic, lime juice, oil, cumin, smoked paprika, salt and pepper in a bowl until well combined. The acidity of the lime juice will help tenderize the chicken while the spices infuse it with flavor. Reserve about a quarter of this mixture in a separate bowl for basting later.
- Marinate the Chicken:
- Place your chicken pieces in the marinade and ensure each piece is thoroughly coated. Allow the chicken to marinate in the refrigerator for at least one hour, though overnight produces the most flavorful results. The longer marinating time allows the flavors to penetrate deeply into the meat.
- Cook the Chicken:
- For grilled chicken, preheat your grill to medium-high heat and cook the chicken for 5-7 minutes per side, brushing with reserved marinade halfway through. For baked chicken, place on a foil-lined baking sheet and bake at 450°F for about 30 minutes, also brushing with marinade halfway. Always cook until the internal temperature reaches 165°F for food safety.
- Prepare the Rice:
- Start by washing the rice thoroughly under cold water until the water runs clear, then soak for 10-15 minutes. This process removes excess starch and helps the rice cook evenly. In a medium pot, melt butter and sauté diced onion until translucent, about 3-5 minutes, then add garlic and cook for one more minute until fragrant.
- Season and Cook Rice:
- Add the drained rice to the pot along with turmeric, cumin, onion powder, salt and pepper. Stir for about a minute to toast the rice slightly and coat it with spices. Pour in chicken stock, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes without disturbing. This gentle cooking allows the rice to absorb all the flavors.
- Make the Green Sauce:
- Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil and lime juice in a blender. Pulse a few times to roughly chop the ingredients, then blend until smooth and creamy. The sauce should have a vibrant green color and pourable but thick consistency. Taste and adjust seasoning as needed.
- Serve and Enjoy:
- Assemble by plating the yellow rice first, then top with chicken pieces and generously drizzle with green sauce. The contrasting colors create a visually appealing dish, while each component brings unique flavors and textures to every bite.
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The first time I made this green sauce, I accidentally added too many jalapeño seeds and my husband was sweating through dinner. Now I carefully remove half the seeds for a medium heat that everyone enjoys. This sauce has become so popular in our house that we make double batches to use throughout the week.
Recipe FAQs
- → Can I use boneless chicken for this Peruvian dish?
Absolutely! While bone-in thighs typically offer more flavor, boneless chicken breasts or thighs work perfectly and cook more quickly. Just adjust your cooking time accordingly and use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- → How spicy is the green sauce?
The spice level is customizable based on your preferences. For a milder sauce, remove the seeds and membranes from the jalapeños. For extra heat, keep them in or add an additional jalapeño. You can always start mild and add more heat gradually by testing as you blend.
- → Can I make the components ahead of time?
Yes! The green sauce actually improves in flavor when made 1-2 days ahead and refrigerated in an airtight container. The chicken can marinate overnight for maximum flavor. The rice is best made fresh, but can be reheated with a splash of water if needed.
- → What can I substitute for cilantro if I don't like it?
If you're among those who find cilantro tastes soapy, you can substitute with a blend of parsley and mint for the green sauce. While not traditional, it creates a delicious alternative that maintains the vibrant color and herbaceous quality.
- → What sides pair well with this Peruvian chicken dish?
Traditional accompaniments include a simple salad with avocado and tomato, plantain chips, or roasted sweet potatoes. For a complete Peruvian experience, serve with a side of cancha (toasted corn kernels) or a refreshing cucumber salad with lime dressing.
- → Can I make this dish vegetarian?
Yes! Substitute the chicken with firm tofu, cauliflower steaks, or portobello mushrooms using the same marinade. Use vegetable broth instead of chicken stock for the rice, and consider adding black beans for protein. The green sauce is already vegetarian-friendly.