Peruvian Chicken and Rice with Green Sauce – Flavorful Dinner

There’s something magical about a meal that feels like an experience. That’s exactly what you get with this Peruvian Chicken and Rice with Green Sauce. It’s one of those dishes that makes you pause mid-bite and think, “Wow. This is really something special.” Between the juicy, spice-marinated chicken, the fluffy golden rice, and the cool, tangy green sauce, every forkful is packed with layers of bold, vibrant flavor.

The best part? This Peruvian chicken and rice recipe looks and tastes like something you’d order at a trendy Latin-fusion restaurant, but it’s actually easy enough to make at home. With simple ingredients and straightforward steps, it’s totally doable—even on a busy weeknight. Whether you’re feeding a crowd or just spicing up your weekly dinner routine, this dish delivers in every way.

For me, this Peruvian chicken and rice instantly transports me to a bustling Peruvian eatery I visited on a summer trip, where the air smelled like grilled chicken and fresh herbs. The first time I recreated it at home, I was shocked at how easily those flavors came together. Since then, it’s become a regular rotation in our house—especially when we want something a little more exciting than plain chicken and rice.

So, if you’re craving a hearty, satisfying dinner with a twist, you’re in for a treat. Let’s dive into this Peruvian-inspired classic.

Why You’ll Love This Recipe

There are plenty of reasons this Peruvian chicken and rice is worth making, but here are a few that really stand out.

1. It’s Big on Flavor: From the smoky marinade on the chicken to the turmeric-infused rice and the zippy, herby green sauce, every element of this dish is designed to make your taste buds dance.

2. It’s Easy to Make: Despite the restaurant-quality vibes, this meal comes together with pantry-friendly ingredients and simple techniques. No fancy equipment, no hard-to-find items—just real food that’s easy to work with.

3. It’s Family-Friendly: The spice level can be easily adjusted, making it perfect for both adventurous eaters and picky kiddos. Plus, there’s something comforting and familiar about chicken and rice—even when it’s dressed up in new flavors.

4. It’s a Complete Meal: You get protein, carbs, and even some veggies in one delicious plate. Serve it with a side salad or roasted potatoes for an extra boost, but honestly, it’s satisfying all on its own.

5. It’s Make-Ahead Friendly: You can prep the marinade, green sauce, or even the rice ahead of time, which makes this an excellent choice for meal prep or entertaining.

With each bite, you’ll taste the smokiness of the chicken, the soft buttery texture of the rice, and the creamy tang from that unforgettable sauce. It’s a flavor trifecta you won’t want to miss.

Health Benefits

Not only is this Peruvian chicken and rice bursting with flavor, it’s also packed with nutrients that make it a balanced, wholesome choice.

High in Protein: The chicken delivers a solid dose of lean protein, especially if you use boneless thighs or breasts. Protein supports muscle growth and helps keep you feeling full longer.

Complex Carbohydrates: Using jasmine or basmati rice provides complex carbs that give you steady energy without the crash.

Healthy Fats: The olive oil in the marinade and green sauce adds heart-healthy fats. Using Greek yogurt instead of sour cream is a great way to lighten things up without losing that creamy texture.

Fresh Herbs and Spices: Cilantro, garlic, lime juice, and jalapeños aren’t just flavor enhancers—they’re also loaded with antioxidants and nutrients like vitamin C and potassium.

Vegetables Included: With garlic, onions, peas, and jalapeños mixed in, you’re sneaking in some greens without making it feel like a chore.

If you’re looking for a nutrient-dense dinner that won’t bore your palate, this one checks all the boxes.

Preparation Time, Servings, and Nutritional Information

Total Time:
Marinating: 1 hour (or overnight for best flavor)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time Required: 55 minutes (plus optional marinating time)

Servings: 4 generous portions

Nutritional Information (per serving):
Calories: 490
Protein: 36g
Carbohydrates: 35g
Fat: 22g
Fiber: 4g
Sugar: 3g

Ingredients List

The Chicken Marinade:

• 1.5 to 2 lbs chicken thighs or breasts (boneless or bone-in)
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons lime juice or white vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

The Yellow Rice:

• 1½ cups jasmine or basmati rice
• 1 tablespoon butter or olive oil
• ½ cup diced onion or shallots
• 2 garlic cloves, minced
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2½ cups chicken broth
• ¾ cup frozen peas

The Green Sauce (Ají Verde):

• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 jalapeños, seeded for less heat
• 1 garlic clove
• 1 tablespoon lime or lemon juice
• 2 tablespoons olive oil
• Salt to taste

Step-By-Step Cooking Instructions

Marinate the Chicken

• In a bowl or large zip-top bag, mix the olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper.
• Add the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare the Green Sauce

• In a blender or food processor, combine cilantro, mayo, sour cream (or yogurt), jalapeños, garlic, lime juice, and olive oil.
• Blend until smooth and creamy. Add salt to taste and refrigerate until ready to serve. The flavors get better as it sits.

Cook the Chicken

• Grill Method: Heat your grill or grill pan over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until fully cooked.
• Bake Method: Preheat oven to 450°F. Arrange chicken on a baking sheet and bake for about 25–30 minutes, basting once halfway through with the leftover marinade. Broil for 2 minutes at the end for crispy edges.

Make the Yellow Rice

• In a saucepan, heat the butter or oil over medium heat. Add onions and sauté until soft and translucent.
• Stir in garlic, turmeric, cumin, onion powder, salt, and pepper.
• Add the rice and toast it for a minute to coat it in the spices.
• Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes.
• In the last few minutes of cooking, stir in the frozen peas. Fluff with a fork before serving.

Assemble and Serve

• Spoon the yellow rice onto plates.
• Top with grilled or baked chicken.
• Drizzle with the green sauce—or serve it on the side for dipping.

How to Serve

This dish can shine all on its own, but here are a few fun ways to make it even better:

• Serve it bowl-style with sliced avocado and cherry tomatoes for added freshness.
• Turn it into a wrap using flatbread or pita and a generous dollop of the green sauce.
• For gatherings, set it up like a build-your-own bowl station so everyone can assemble their plate just how they like it.

Pairing Suggestions

Looking to round out your meal? Here are a few delicious options:

• Side Dishes: Roasted baby potatoes, a crisp arugula salad with lemon vinaigrette, or grilled vegetables like zucchini and bell peppers.
• Beverages: Pair with a citrusy mocktail, iced hibiscus tea, or sparkling water with lime.
• Kid-Friendly Sides: Soft dinner rolls or buttered noodles are a great match for little ones who prefer simpler flavors.

Storage, Freezing & Reheating Instructions

Storage:
Store leftover chicken, rice, and sauce in separate airtight containers. The chicken and rice will keep for up to 4 days in the fridge, and the sauce is good for up to 5 days.

Freezing:
Freeze cooked chicken in a sealed container for up to 3 months. You can also freeze cooked rice—just be sure to let it cool completely before storing.

Reheating:
Reheat chicken and rice in the microwave or on the stovetop with a splash of broth to keep everything moist. For the sauce, let it come to room temperature or stir before serving.

Common Mistakes to Avoid

• Skipping the Marinade Time: Marinating is essential for deep, layered flavor. Even 30 minutes makes a big difference.
• Overcooking the Chicken: Always check with a meat thermometer. You’re aiming for 165°F internal temperature.
• Too Much Liquid in the Rice: Measure your liquid carefully. Too much can make the rice mushy.
• Not Blending the Sauce Enough: Blend until silky smooth for the best texture.
• Using Low-Quality Herbs: Fresh cilantro is key. Wilted or old herbs won’t give you that vibrant, herby punch.

Pro Tips

• Use bone-in, skin-on chicken for extra juiciness and flavor.
• Toast the rice in the pan before adding liquid—it adds nuttiness and keeps the texture fluffy.
• If you like your sauce spicier, keep the jalapeño seeds in.
• Let the chicken rest for 5 minutes after cooking to lock in juices.
• Batch-make the green sauce—it’s amazing on tacos, grilled veggies, or even scrambled eggs.

Frequently Asked Questions (FAQs)

Can I use chicken breasts instead of thighs?
Absolutely. Just be sure not to overcook them, as breasts can dry out faster than thighs.

Is there a dairy-free version of the green sauce?
Yes. Swap the sour cream and mayo for dairy-free alternatives like avocado mayo or coconut yogurt.

Can I make the rice in a rice cooker?
You can. Just sauté the aromatics separately and stir them into the rice along with the seasonings before cooking.

What if I don’t have turmeric?
A little saffron or annatto can be used, but turmeric gives the best color and earthy flavor.

Can I meal prep this dish?
Definitely. Make everything ahead and store it in portions for easy grab-and-go meals all week.

What if I want to make it spicier?
Add an extra jalapeño or a pinch of cayenne to the sauce.

Can I use frozen chicken?
Yes, but thaw it completely before marinating so it absorbs flavor properly.

Is the green sauce authentic ají verde?
It’s a simplified version. Traditional ají verde may include queso fresco and ají amarillo peppers, but this version keeps things easy and accessible.

What rice works best?
Jasmine or basmati rice both work well because they cook up fluffy and fragrant.

Can I double the recipe?
Yes, this recipe scales easily. Just double each ingredient and use a large enough pan or baking sheet.

Conclusion & Call to Action

So there you have it—a full-flavored, satisfying meal that looks fancy but is totally doable at home. Whether you’re new to cooking or a seasoned pro, Peruvian Chicken & Rice with Green Sauce is one of those dishes that delivers every single time.

I’d love to hear how yours turns out! If you try this recipe, drop a comment below or tag me on Instagram with a pic of your plate. Your kitchen is about to smell amazing, and your taste buds are in for a treat. Let’s get cooking!

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