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Peruvian Chicken and Rice with Green Sauce Recipe

Peruvian Chicken and Rice with Green Sauce Recipe
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★★★★★

5 from 31 reviews

Peruvian Chicken and Rice with Green Sauce is a flavorful and complete meal featuring marinated chicken thighs or breasts grilled or baked to juiciness, served over fragrant Peruvian yellow rice infused with turmeric and spices, and topped with a creamy, zesty cilantro jalapeño green sauce. This recipe offers a delicious blend of aromatic herbs, spices, and fresh ingredients that bring vibrant taste and color to your dinner table.

Ingredients

Scale

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
  • 1/2 teaspoon freshly ground black pepper

Green Sauce

  • 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, to taste

Yellow Rice

  • 1 cup jasmine rice
  • 1 tbsp butter or oil
  • 1/4 cup onion (diced)
  • 2–3 garlic cloves (minced)
  • 1 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Marinate chicken: In a medium bowl, combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about one-quarter of this marinade separately. Add the chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for maximum flavor absorption.
  2. Preheat cooking source: When ready to cook, preheat your grill to medium-high or preheat your oven to 450ºF (232ºC). This is also a good time to start preparing the rice if serving together.
  3. Cook chicken – Grill method: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF (74ºC). While grilling, brush the chicken with the reserved marinade halfway through cooking for extra flavor and moisture.
  4. Cook chicken – Bake method: Lay the chicken on a foil-lined baking sheet and bake in the preheated oven for about 30 minutes or until the internal temperature reaches 165ºF (74ºC). Brush with reserved marinade halfway through baking to keep the chicken moist and flavorful.
  5. Make the yellow rice: Thoroughly wash the jasmine rice until water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion (or shallot) and minced garlic in butter or oil until soft and fragrant. Add the drained rice along with turmeric, ground cumin, onion powder, salt, and pepper. Stir for about 1 minute to toast spices and rice. Pour in the chicken stock and bring to a boil. Cover with a lid and reduce heat to low; cook for 15 minutes. Stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff gently with a fork before serving.
  6. Prepare the green sauce: Combine fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds until creamy and smooth. Taste and season with kosher salt and freshly ground black pepper as needed.
  7. Serve: Plate the fluffy yellow rice, top with grilled or baked chicken, and drizzle generously with the bright green sauce. Serve immediately and enjoy a vibrant, flavorful meal!

Notes

  • Chicken can be thighs, breasts, or any preferred cut; thighs tend to be juicier and more flavorful.
  • Marinating overnight enhances flavor and tenderness but 1 hour minimum is sufficient.
  • You can control the heat of the green sauce by adjusting or removing jalapeño seeds.
  • Jasmine rice is recommended for its fragrance; basmati can be substituted if preferred.
  • Use fresh lime juice for best tanginess in marinade and green sauce.
  • The recipe can be adapted to bake in the oven if grilling is not available.

Nutrition

Keywords: Peruvian chicken, yellow rice, green sauce, grilled chicken, baked chicken, cilantro sauce, turmeric rice, easy dinner, flavorful chicken

Find it online: https://cheflenacooks.com/peruvian-chicken-and-rice-with-green-sauce-recipe/