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Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.6 from 656 reviews

This Peruvian Chicken and Rice with Green Sauce recipe combines marinated, grilled or baked chicken with turmeric-infused jasmine rice and a vibrant, creamy cilantro jalapeño green sauce. Perfectly balanced with fresh herbs, spices, and a touch of heat, it’s a delicious and aromatic dish that brings traditional Peruvian flavors to your table.

Ingredients

Scale

Chicken and 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

Turmeric Jasmine Rice

  • 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

Instructions

  1. Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about a quarter of this marinade and set aside. Add the chicken pieces to the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  2. Prepare to Cook: When ready, preheat your grill to medium-high or your oven to 450ºF (232ºC). This is also the time to start cooking the rice if serving together.
  3. Cook Chicken – Grill Method: Place the marinated chicken on the preheated grill. Grill each side for 5-7 minutes or until the internal temperature reaches 165ºF (74ºC). Brush with the reserved marinade halfway through grilling to keep the chicken juicy and flavorful.
  4. Cook Chicken – Bake Method: Arrange the chicken on a foil-lined baking sheet. Bake in the preheated oven for approximately 30 minutes or until cooked through and the internal temperature reads 165ºF (74ºC). Brush with the reserved marinade halfway through baking.
  5. Make Turmeric Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes and drain. In a pot, melt butter or heat oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute to toast spices and rice slightly. Pour in chicken stock and bring to a boil. Cover and reduce heat to low, simmer for 15 minutes. Stir in frozen peas, cover again and let sit off heat for 5-10 minutes. Fluff the rice with a fork before serving.
  6. Prepare Green Sauce: Combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds or until the mixture is creamy and smooth. Taste and season with kosher salt and freshly ground black pepper as needed.
  7. Serve: Divide the turmeric jasmine rice onto plates, top with grilled or baked Peruvian chicken, and drizzle generously with the creamy green sauce. Serve immediately and enjoy this vibrant and flavorful dish.

Notes

  • Chicken thighs tend to be juicier and more flavorful than breasts, but both work well.
  • Marinate the chicken overnight for deeper flavor penetration.
  • If you prefer less heat, remove the seeds from the jalapeños before blending the green sauce.
  • You can substitute sour cream with Greek yogurt for a lighter sauce.
  • Use fresh cilantro for the best flavor in the green sauce.
  • Ensure the chicken reaches an internal temperature of 165ºF for safe consumption.
  • Soaking the rice before cooking improves texture and reduces cooking time.

Keywords: Peruvian chicken, turmeric rice, green sauce, grilled chicken, cilantro sauce, Latin American cuisine, flavorful chicken recipe, easy dinner

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