Peruvian Chicken and Rice with Green Sauce

The first time I had Peruvian Chicken and Rice with Green Sauce, it wasn’t in a restaurant, but in the cozy kitchen of my friend Rosa’s mother. The aroma that filled the room was unforgettable—earthy cumin, bright lime, sizzling garlic—and the vivid green of the sauce was almost too beautiful to eat. Almost.

In Peru, this dish is a staple not just because it’s delicious, but because it’s a celebration of heritage. Families gather for it on weekends, birthdays, and casual weeknights alike. The chicken is usually marinated in spices that reflect Peru’s diverse cultural influences, from the Indigenous use of aji peppers to the smoky paprika borrowed from Spanish traditions. The yellow rice brings warmth, and that creamy, herb-packed green sauce adds a pop of brightness that ties everything together.

Whether you’re new to cooking or just exploring Latin American flavors, this dish is a perfect introduction. It’s approachable, soul-satisfying, and offers a bold taste of Peru right from your own stovetop.

Why You’ll Love This Recipe:

• Perfect for Beginners: Simple marinating, sautéing, and blending techniques make this accessible for all skill levels.
• Big Flavor with Minimal Fuss: A mix of pantry spices, fresh herbs, and juicy chicken deliver complex taste without complication.
• Visually Stunning: Golden rice, richly browned chicken, and vibrant green sauce make for a beautiful plate.
• Meal Prep Friendly: Makes great leftovers and can be frozen for future meals.

INGREDIENTS YOU’LL NEED:

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs or breasts
• 3 garlic cloves, minced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Green Sauce:

• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 2 jalapeños (seeds removed for milder sauce)
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice

For the Yellow Rice:

• 1 cup jasmine rice
• 1 tablespoon olive oil or butter
• ½ small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 2 cups chicken stock
• 1 cup frozen peas

How to Make Peruvian Chicken and Rice with Green Sauce

Bringing Peruvian Flavor to Your Home

Making Peruvian Chicken and Rice with Green Sauce is like layering a symphony of flavor. Each component shines on its own, but together they create something unforgettable.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Chicken

In a medium bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least one hour, but for best results, marinate overnight.

Tip: I like to prep this the night before and let the flavors soak in while I sleep. The next day, all that’s left is cooking!

Step 2: Prepare the Green Sauce

Blend cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lime juice until smooth and creamy. Taste and adjust salt or lime as needed. Chill until serving.

This sauce is so versatile—it also makes a great sandwich spread or taco topping.

Step 3: Cook the Chicken

Grill Option: Heat your grill to medium-high and cook the chicken 5–6 minutes per side, until juices run clear.
Oven Option: Preheat to 450°F, lay chicken on a foil-lined baking sheet, and roast for 25–30 minutes.

The chicken should be beautifully browned and just charred at the edges—exactly what you want.

Step 4: Make the Yellow Rice

Rinse the jasmine rice to remove excess starch. In a saucepan, heat oil or butter and sauté the onion and garlic until soft. Stir in turmeric, cumin, and salt. Add rice and toast it gently for a minute. Pour in chicken stock, bring to a boil, cover, and simmer on low for 15 minutes. Stir in peas, cover again, and let it rest for 5 minutes off heat.

The turmeric turns the rice golden while the peas add a gentle sweetness and vibrant color.

Step 5: Serve and Savor

Slice or leave the chicken whole and serve it over a fluffy bed of yellow rice. Drizzle generously with the cool, tangy green sauce. Garnish with extra cilantro if desired.

HELPFUL TIPS:

• Make Ahead: Both the green sauce and marinade can be made a day in advance.
• Milder Sauce: Remove all seeds from the jalapeños, or substitute one with a green bell pepper.
• No Grill? No Problem: The oven-baked version is just as flavorful.
• Customize the Rice: Add corn kernels, chopped carrots, or even diced turkey ham for variety.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Grilled or Baked
• Cuisine: Peruvian
• Diet: Halal

NOTES:

This dish celebrates contrasts—spicy and creamy, warm and cool, bright and hearty. Once you make it, don’t be surprised if it becomes your weeknight go-to or even a dinner party showstopper.

NUTRITIONAL INFORMATION (per serving):

• Calories: ~490
• Protein: 35g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 3g

FREQUENTLY ASKED QUESTIONS:

What is Peruvian chicken & rice with green sauce?
Peruvian Chicken and Rice with Green Sauce is a flavorful dish featuring marinated grilled or baked chicken served over seasoned yellow rice. It’s topped with a creamy, herbaceous green sauce made from fresh cilantro, jalapeños, and lime juice. This vibrant meal is both satisfying and visually stunning—perfect for a weeknight dinner or casual entertaining.

What is Peruvian green sauce?
Peruvian green sauce, known as Ají Verde, is a zesty and creamy condiment made from cilantro, jalapeños, garlic, lime juice, and mayonnaise. Sometimes sour cream is added for extra creaminess. It’s traditionally served with grilled meats, especially chicken, adding a bright, spicy flavor that complements the smoky char of the meat.

What to eat in Peru?
Peru offers a rich culinary landscape, including dishes like Lomo Saltado, Ceviche, Aji de Gallina, and Pollo a la Brasa. Staples like rice, potatoes, and fresh seafood are often paired with bold sauces and native spices. Peruvian cuisine is known for its vibrant flavors, diverse ingredients, and cultural fusion.

How to eat chicken & rice with green sauce?
To enjoy this dish, start by plating a generous scoop of seasoned rice. Place the grilled or baked chicken on top, then drizzle with the creamy green sauce. Each bite combines smoky, savory, and tangy flavors—perfect for savoring with every forkful. Serve with a side of salad or fried plantains for a complete meal.

STORAGE INSTRUCTIONS:

• Fridge: Store cooked chicken, rice, and sauce in separate containers for up to 3 days.
• Freezer: Freeze in meal portions for up to 2 months.
• Reheat: Microwave or gently warm on the stove, adding a splash of broth if needed for the rice.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Greek Yogurt Marinated Chicken
• Chipotle Honey Chicken Skewers
• Sweet and Spicy Peach Chili Grilled Chicken
• Healthy Chicken and Vegetables Skillet

CONCLUSION:

There’s something special about Peruvian Chicken and Rice with Green Sauce. It’s not just food—it’s comfort, tradition, and a little culinary adventure on a plate. Whether you’re sharing it with friends or keeping the leftovers all to yourself (no judgment!), it’s a dish that always satisfies.

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