Description
Get ready for a bold and colorful dinner with this Peruvian Chicken & Rice with Green Sauce! Juicy, spice-marinated chicken pairs beautifully with golden turmeric rice and a creamy, zesty cilantro-jalapeño green sauce. It’s a complete meal that’s vibrant, fresh, and loaded with Latin American flavor—perfect for weeknight dinners or weekend grilling.
Ingredients
For the Chicken Marinade:
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1.5 to 2 pounds chicken thighs or breasts
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2 to 3 garlic cloves, minced
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2 tablespoons lime juice or white vinegar
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2 tablespoons oil (neutral, like canola or avocado)
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1 tablespoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon kosher salt
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½ teaspoon black pepper
For the Green Sauce (Ají Verde):
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1 cup fresh cilantro leaves
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½ cup mayonnaise
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¼ cup sour cream
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2 jalapeños, roughly chopped (remove seeds for less heat)
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2 garlic cloves
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1 tablespoon olive oil
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1 tablespoon lemon or lime juice
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Kosher salt and black pepper, to taste
For the Yellow Peruvian Rice:
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1 cup jasmine or basmati rice
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1 tablespoon butter or oil
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¼ cup diced onion or shallot
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2 to 3 garlic cloves, minced
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1 teaspoon turmeric
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¼ teaspoon ground cumin
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 cups chicken stock
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1 cup frozen peas (optional)
Instructions
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Marinate the Chicken:
In a bowl, whisk together garlic, lime juice, oil, cumin, paprika, salt, and pepper. Set aside ¼ of the marinade for basting. Add chicken to the remaining marinade, toss to coat, cover, and refrigerate for at least 1 hour or overnight for best results. -
Cook the Chicken:
Grill Method: Preheat grill to medium-high. Grill chicken for 5–7 minutes per side, brushing with reserved marinade, until cooked through (165°F internal temp).
Bake Method: Preheat oven to 450°F. Place chicken on a foil-lined sheet. Bake for about 30 minutes, brushing with reserved marinade halfway through, until internal temp reaches 165°F. -
Prepare the Rice:
Rinse rice until water runs clear. Soak for 10–15 minutes, then drain.
In a medium saucepan, sauté onion and garlic in butter or oil over medium heat until soft. Add drained rice and spices (turmeric, cumin, onion powder, salt, and pepper). Stir for 1 minute.
Pour in chicken stock and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Add frozen peas (if using), cover again, and let rest 5–10 minutes. Fluff before serving. -
Blend the Green Sauce:
Add cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lime juice to a blender. Blend for about 30 seconds until smooth and creamy. Season with salt and pepper to taste. -
Serve and Enjoy:
Plate the turmeric rice, top with grilled or baked chicken, and drizzle generously with green sauce. Garnish with extra cilantro or lime wedges if desired.
Notes
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Ají Verde Adjustments: Use fewer jalapeños or remove the seeds for a milder sauce. You can also add avocado for creaminess.
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Rice Tip: Parboiled or Latin-style long-grain rice can be substituted.
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Meal Prep: The chicken and sauce can be prepped ahead and stored separately for up to 3 days in the fridge.
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Serving Suggestions: Pair with a side salad, fried plantains, or black beans for a heartier plate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Peruvian, Latin American