Peruvian Chicken Rice Green Sauce

Peruvian Chicken and Rice with Green Sauce delivers that perfect balance of bold flavors and comforting textures all in one dish. Juicy marinated chicken is grilled or oven-roasted then served over golden yellow rice still fluffy and aromatic next to a bright green sauce that pops with herbs and heat. I reach for this recipe any time we want something special enough for company but weeknight easy too.

Ingredients

• Chicken thighs or breasts: Choose bone-in for juicier meat or boneless for quicker cooking Look for chicken without added solutions for best flavor
• Garlic: Fresh minced garlic gives the marinade real depth and sharp savory notes
• Lime juice or white vinegar: Adds brightness and helps tenderize the chicken Always use freshly squeezed for the zest
• Oil: Any neutral oil works but olive oil will give the richest flavor
• Ground cumin: Classic warm spice in Peruvian marinades Use fresh-ground for boldness
• Smoked paprika: Adds smokiness and color Spanish paprika gives the most authentic flavor
• Kosher salt and freshly ground black pepper: These keep every layer seasoned and punch up the marinade
• Cilantro: Bright herbaceous backbone for the green sauce Use leaves and tender stems
• Mayonnaise: Creates a creamy base for the sauce Use good quality for smooth texture
• Sour cream: Adds tang and extra richness to the sauce If you like it lighter use Greek yogurt
• Jalapeno Peppers: Give the sauce its signature kick Remove seeds if you prefer mild heat
• Lemon or lime juice: Zesty acid that keeps the sauce tasting fresh
• Jasmine rice: Fragrant and tender Choose long grain for best results and fluffiness
• Chicken stock: Rich cooking liquid for bold savory rice Use low sodium and taste for seasoning
• Turmeric: Adds color and light earthiness to the rice Make sure it's fresh for the brightest yellow hue
• Frozen peas: Sweet pops of green that finish the rice and add nutrition Go for petite peas for the sweetest bite
• Onion powder and diced onions: Flavor base for rice Sweet onions give the most gentle flavor

Step-by-Step Instructions

Marinate the Chicken:

Combine all chicken marinade ingredients thoroughly in a bowl setting aside a portion for basting later. Add the chicken making sure every piece is fully coated. Marinate in the refrigerator for at least one hour or overnight if possible for maximum flavor.

Prepare the Rice:

First rinse the jasmine rice under cool water until it runs clear to remove excess starch then soak for about ten minutes and drain. In a heavy pot melt butter over medium heat and sauté diced onions and garlic until soft. Add the rice turmeric cumin onion powder salt and pepper stirring for about a minute until fragrant. Pour in chicken stock bring to a boil cover tightly and reduce heat to low. Cook undisturbed for fifteen minutes.

Grill or Bake the Chicken:

On the grill preheat to medium high. Grill chicken for five to seven minutes on each side basting with reserved marinade halfway through until juices run clear and internal temperature reaches 165 degrees. For the oven line a sheet pan with foil place chicken pieces spaced evenly and bake at 450 degrees for about thirty minutes brushing with reserved marinade halfway.

Finish the Rice:

When the rice is cooked quickly add frozen peas stir in and cover again Let sit off heat for five to ten minutes until peas are warm Fluff everything with a fork just before serving

Make the Green Sauce:

Blend cilantro mayonnaise sour cream chopped jalapeno garlic olive oil lemon or lime juice salt and pepper until creamy bright and flecked with green Taste and adjust salt or pepper as needed

Serve:

Spoon the fluffy yellow rice onto plates Top with juicy grilled or roasted chicken Generously drizzle with the herby spicy green sauce and serve warm

Pin it

Whenever I blend up the green sauce it reminds me of our family gatherings where everyone fights for the last spoonful My favorite part is always that bright tangy sauce drizzled over still hot grilled chicken

Storage Tips

Store leftover chicken and rice in airtight containers for up to three days in the refrigerator The green sauce will last up to four days if kept chilled For the best results store the sauce separately so nothing gets soggy

Ingredient Substitutions

If you do not have jasmine rice use basmati or a medium grain white rice For a lighter green sauce swap mayonnaise for Greek yogurt If cilantro is too strong for your taste try mixing in flat-leaf parsley

Serving Suggestions

Pin it

This dish is excellent on its own but also works well with a crisp green salad roasted vegetables or grilled corn I also love serving extra lemon or lime wedges at the table so everyone can add more zing

Cultural and Historical Context

Peruvian chicken and rice often called Arroz con Pollo is a cherished staple in Peru blending tradition with a rainbow of flavors The green sauce or Aji Verde showcases the country's love for spicy fresh condiments making this meal not just nourishing but also a celebration of festive cooking

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Adjust cooking time so breasts remain juicy and avoid drying out.

→ How spicy is the green sauce?

The sauce gets a mild to moderate kick from jalapeños. Remove seeds for less heat or add more for extra spice.

→ Is it better to grill or bake the chicken?

Both methods yield flavorful results. Grilling adds smokiness, while baking offers convenience and consistent moisture.

→ Can I prepare the rice in advance?

Yes, the rice can be made ahead and gently reheated before serving. Fluff well to maintain texture.

→ What are good substitutes for cilantro in the sauce?

Try fresh parsley or a mix of basil and mint if cilantro is unavailable or not preferred.

→ Can I make the sauce without mayonnaise?

Replace mayonnaise with Greek yogurt or extra sour cream for a tangier and lighter consistency.