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Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.7 from 51 reviews

Peruvian Chicken and Rice with Green Sauce is a flavorful and complete meal featuring marinated chicken cooked either by grilling or baking, served over seasoned Peruvian yellow rice and topped with a creamy, tangy cilantro-based green sauce known as ají verde. This dish balances smoky, savory chicken with aromatic rice and a fresh, zesty sauce, making for an impressive yet approachable dinner option.

Ingredients

Scale

Chicken Marinade

  • 1.5–2 pounds chicken (thighs, breasts, or any cut, skin-on or off)
  • 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 (Ají Verde)

  • 1 cup fresh cilantro leaves
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 whole jalapeño chiles, roughly chopped (seeds removed for less heat)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon or lime juice
  • Kosher salt and freshly ground black pepper, to taste

Peruvian Yellow Rice

  • 1 cup jasmine rice
  • 1 tablespoon butter or oil
  • 1/4 cup onion, diced (shallot optional)
  • 2–3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon 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, salt, and pepper. Reserve about 1/4 of this marinade for basting later. Add the chicken pieces and toss well to coat evenly. Refrigerate and let marinate for at least 1 hour or overnight for best flavor.
  2. Preheat Cooking Device: When ready to cook, preheat your grill to medium-high heat or the oven to 450ºF. This is also a good time to start cooking the rice if serving together.
  3. Grill the Chicken: Place chicken on the hot grill and cook for 5-7 minutes per side, depending on the thickness and cut, until the internal temperature reaches 165ºF. During grilling, brush the chicken with the reserved marinade halfway through cooking to enhance flavor and moisture.
  4. Bake the Chicken (Alternative Method): Arrange marinated chicken on a foil-lined sheet pan. Bake in the preheated oven for 30 minutes, or until cooked through and reaching 165ºF internal temperature, brushing once halfway with reserved marinade.
  5. Prepare the Peruvian Yellow Rice: Rinse jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion (or shallot) and minced garlic in butter or oil over medium heat until softened. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about 1 minute until fragrant. Pour in chicken stock and bring to a boil. Cover pot and reduce heat to low; simmer for 15 minutes. Stir in frozen peas, cover, and let rest with the heat off for 5-10 minutes. Fluff rice gently with a fork before serving.
  6. Make the Green Sauce (Ají Verde): In a blender, combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and fresh lemon or lime juice. Pulse for about 30 seconds or until the sauce is smooth and creamy. Taste and season with salt and pepper as needed.
  7. Serve: Plate the prepared rice mixture, top with grilled or baked chicken pieces, and drizzle generously with the green sauce. Enjoy immediately for the best experience.

Notes

  • Chicken cuts: Feel free to use boneless or skin-on thighs, drumsticks, leg quarters, or breasts. Keep pieces similar in size for even cooking.
  • Marinating time: At least 1 hour; overnight marinating gives deeper flavor but avoid longer than overnight to prevent breaking down the chicken texture.
  • Green sauce heat level: Remove jalapeño seeds for milder flavor or adjust to your preferred spice level.
  • Rice substitution: Basmati or Latin parboiled rice can be used in place of jasmine, but adjust cooking times accordingly.
  • Storage: Store chicken, rice, and green sauce separately in airtight containers. Chicken and rice can be refrigerated for up to 4 days; sauce lasts about 5 days in the fridge.
  • Make ahead: Rice and sauce can be prepared a day in advance to save time before serving.

Keywords: Peruvian chicken, green sauce, ají verde, yellow rice, grilled chicken, creamy cilantro sauce

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