Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Peruvian
Ingredients: 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; 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; 1 cup jasmine rice; 1 tablespoon butter or oil; 1/4 cup diced onion (or shallot if preferred); 2-3 garlic cloves, minced; 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

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Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that combines juicy, marinated chicken with fragrant turmeric rice and a zesty cilantro-based sauce. This recipe is perfect for a satisfying weeknight dinner or a casual weekend meal.

The image shows a white plate filled with a bed of bright yellow rice mixed with green peas, forming the base layer. On top of the rice, there are three grilled chicken thighs with charred, dark brown grill marks, each piece drizzled with a light green creamy sauce and sprinkled with chopped fresh cilantro. To the side of the plate, there is a small white bowl filled with the same green sauce, speckled lightly with black pepper. A silver spoon rests on the rice near the bottom left of the plate. The background features a white marbled texture with scattered green herbs and a bowl of fresh cilantro nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/4 cup sour cream
2 whole jalapeño chiles (roughly chopped)
2 cloves garlic (for sauce)
1 tablespoon olive oil (for sauce)
1 tablespoon fresh lemon or lime juice (for sauce)
Kosher salt and freshly ground black pepper (to taste)
1 cup jasmine rice
1 tablespoon butter or oil
1/4 cup onion, diced
2-3 garlic cloves, minced (for rice)
1 teaspoon turmeric
1/4 teaspoon each cumin, onion powder, salt, and pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Step 1: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve about ¼ of this marinade and set aside. Add the chicken to the bowl and toss until fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Step 2: When ready to cook, preheat your grill to medium-high or your oven to 450ºF. Begin preparing the rice if serving alongside the chicken.
Step 3: For grilled chicken, cook the chicken on each side for 5-7 minutes or until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through cooking.
Step 4: For baked chicken, place the chicken on a foil-lined sheet pan and bake for 30 minutes or until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through baking.
Step 5: To prepare the rice, rinse the jasmine rice until the water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion and minced garlic in butter or oil until soft. Add the rice and seasonings (turmeric, cumin, onion powder, salt, and pepper), stirring for 1 minute until fragrant.
Step 6: Pour in the chicken stock and bring to a boil. Cover with a lid, reduce heat to low, and cook for 15 minutes. Stir in frozen peas, cover again, and let rest for 5-10 minutes. Fluff the rice with a fork before serving.
Step 7: To make the green sauce, combine cilantro leaves, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Blend until creamy. Season with salt and pepper to taste.
Step 8: Serve the warm turmeric rice on plates, top with grilled or baked chicken, and drizzle generously with the green sauce. Enjoy your meal!

Tips & Variations

For extra smoky flavor, try using smoked paprika and grilling the chicken over charcoal if possible.
Adjust the number of jalapeños in the sauce to control the heat level to your preference.
Substitute sour cream with Greek yogurt for a lighter green sauce.
Use boneless, skinless chicken thighs for juicy results; breasts can be leaner but may dry out more easily.
For a vegetarian option, swap chicken for grilled portobello mushrooms and use vegetable stock for the rice.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave to avoid drying it out. Warm the rice with a splash of water to restore moisture. The green sauce can be stored in the refrigerator for 3-4 days but may thicken; stir well before serving.

How to Serve

A white plate holds a bed of yellow rice mixed with green peas spread evenly as the first layer. On top, three pieces of grilled chicken with dark grill marks and a slightly charred texture form the second layer, arranged in a loose row. Each chicken piece is drizzled with bright green creamy sauce and sprinkled with small green herb leaves. To the side on the plate, a small white bowl contains more of the green sauce, with a slight dusting of black pepper on top. A silver spoon rests on the edge of the plate, partially on the rice. The plate is placed on a white marbled surface with scattered green herb leaves around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, marinate the chicken up to 24 hours in advance for best flavor. You can also cook the rice and make the green sauce ahead and store them separately. Reheat just before serving for freshest taste.

What if I don’t have jasmine rice?

You can use basmati or long-grain white rice as substitutes. Cooking times may vary slightly, so adjust as needed, and soak the rice beforehand for the best texture.