This dish features tender marinated chicken thighs, baked or grilled to perfection, served alongside aromatic yellow rice and a vibrant, spicy green sauce. The chicken is seasoned with a traditional marinade of garlic, cumin, paprika, lime, and other spices that infuse it with bold, smoky flavors. The yellow rice is fragrant, with turmeric and garlic, and studded with peas for a colorful pop, complementing the spicy, herbal green sauce made primarily of cilantro, jalapeños, and dairy or vegan ingredients.
You’ll love how the crispy, succulent chicken pairs with the fresh, herby sauce and flavorful rice, creating a balanced meal that’s bursting with vibrant flavors and textures. It’s a dish that embodies the lively spirit of Peruvian cuisine perfect for a flavorful, fast, and satisfying dinner.
Ingredients
For the Chicken:
- 2-4 pounds chicken (thighs, breasts, or your choice)
- 2 cloves garlic, grated
- 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
For the Green Sauce:
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise or vegan alternative
- ¼ cup sour cream or cashew-based cream
- 2 whole jalapeños, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Salt and freshly ground black pepper to taste
For the Yellow Rice:
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- ¼ cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon each cumin, onion powder, salt, and pepper
- 2 cups chicken stock
- 1 cup frozen peas
How to Make It
Marinate the Chicken:
Mix garlic, lime juice, spices, oil, and some salt and pepper in a bowl. Coat the chicken well and refrigerate for at least 1 hour or overnight.
Cook the Chicken:
Heat a skillet on medium-high or preheat the grill to medium-high. Cook the chicken about 4-7 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
Prepare the Rice:
Rinse the rice until water runs clear, soak briefly, then drain. Sauté onion and garlic in butter or oil, add the rice and seasonings, cooking for 1 min. Add the chicken stock, bring to boil, then cover and simmer for 15 minutes. Stir in peas and let rest.
Make the Green Sauce:
Blend cilantro, jalapeños, garlic, lemon/lime juice, mayo, sour cream, olive oil, salt, and pepper until smooth.
Assemble and Serve:
Plate the rice, top with sliced chicken and a generous drizzle of green sauce. Garnish with extra herbs if desired.
Tips for Success
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Marinate the chicken for at least 1 hour for maximum flavor.
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Use fresh herbs and high-quality spices for vibrant taste.
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Make the rice in advance to save time and refrigerate for added flavor development.
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Adjust spice levels of the green sauce to your preference.
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Rest cooked chicken before slicing to retain juiciness.
Variations
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Serve over roasted potatoes or sweet potatoes instead of rice.
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Add diced avocado or mango for extra freshness.
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Swap cilantro with parsley for a milder flavor.
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Make the green sauce vegan with plant-based mayonnaise and sour cream.
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Include corn or bell peppers in the rice for more vegetables.
FAQs
Can I use chicken thighs or drumsticks?
Yes, they are flavorful and stay juicy during cooking.
How spicy is the green sauce?
Adjust jalapeño quantity or remove seeds for milder sauce.
How long can I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I cook the chicken in the oven?
Yes, bake at 450°F for 20-25 minutes or until cooked through.
Is this dish gluten-free?
Yes, if you use gluten-free ingredients, especially rice and condiments.
What sides complement this meal?
A simple salad, roasted vegetables, or plantains are great options.
Peruvian Chicken and Rice with Green Sauce
- Total Time: 60
- Yield: 4 servings 1x
Description
A vibrant meal with smoky marinated chicken, aromatic yellow rice, and a creamy, spicy green cilantro sauce that brings bold Peruvian flavors to your table.
Ingredients
Chicken
2–4 lb chicken (thighs, breasts, or mixed cuts)
2 garlic cloves, grated
2 tbsp lime juice or white vinegar
2 tbsp oil of choice
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Green Sauce
1 cup fresh cilantro leaves
1/2 cup mayonnaise or vegan alternative
1/4 cup sour cream or cashew cream
2 jalapeños, roughly chopped
2 garlic cloves
1 tbsp olive oil
1 tbsp fresh lemon or lime juice
Salt and black pepper to taste
Yellow Rice
1 cup jasmine rice
1 tbsp butter or oil
1/4 cup finely diced onion
2–3 garlic cloves, minced
1 tsp turmeric
1/4 tsp each cumin, onion powder, salt, and pepper
2 cups chicken stock
1 cup frozen peas
Instructions
Marinate chicken: whisk garlic, lime juice, cumin, paprika, oil, salt, pepper. Coat chicken, refrigerate 1 hour or overnight.
Cook chicken: grill or skillet over medium-high, 4-7 mins per side until 165°F. Rest 5 mins.
Cook rice: rinse rice. Sauté onion, garlic in butter/oil 2 mins. Add turmeric, cumin, salt, pepper. Stir in rice, toast 1 min. Add stock, boil, cover, simmer 15 mins. Stir peas, remove heat, rest.
Make sauce: blend cilantro, jalapeños, garlic, lime juice, olive oil, mayo, sour cream. Season.
Assemble & serve: plate rice, top with chicken, drizzle sauce, garnish cilantro.
Notes
Marinating enhances flavor.
Remove jalapeño seeds for mildness.
Use fresh lime juice.
Rest chicken for moistness.
Store leftovers refrigerated 3 days.
- Prep Time: 25
- Cook Time: 35
- Category: Dinner, Main Dish
- Method: Grilling / Stovetop
- Cuisine: Peruvian Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 510
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
Keywords: peruvian chicken and rice, green cilantro sauce, aji verde sauce, yellow rice with chicken, latin inspired dinner
