Peruvian Chicken and Rice with Green Sauce

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If your dinner routine needs a little excitement (you know, something beyond the usual chicken and broccoli sitch), Peruvian Chicken and Rice with Green Sauce might just be the culinary thrill you didn’t know you needed. Juicy chicken, fluffy golden rice, and a zippy green sauce that’s basically magic in a blender? Yes, please!

Whether you’re cooking for picky eaters, meal prepping for the week, or trying to impress your in-laws without breaking a sweat—this recipe is a total crowd-pleaser.

Why You’ll Love This Peruvian Chicken and Rice with Green Sauce

This dish checks all the boxes:
✅ Big flavor
✅ One-pan(ish) simplicity
✅ Kid-approved rice
✅ Sauce so good, you’ll want to drink it (no judgment)

Peruvian Chicken and Rice with Green Sauce is the kind of recipe that tastes like you spent hours in the kitchen—when really, you marinated some chicken, pressed a few buttons on the blender, and boom—dinner magic.

Ingredients at a Glance

For the Chicken Marinade:

1.5–2 lbs chicken (thighs, breasts—whatever you’ve got)
2–3 garlic cloves, minced
2 tbsp lime juice or white vinegar
2 tbsp oil (olive, avocado, etc.)
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

For That Addictive Green Sauce:

1 cup fresh cilantro
½ cup mayo
¼ cup sour cream
2 jalapeños, roughly chopped
2 garlic cloves
1 tbsp olive oil
1 tbsp fresh lime/lemon juice
Salt & pepper to taste

For the Peruvian Yellow Rice:

1 cup jasmine rice
1 tbsp butter or oil
¼ cup onion, diced
2–3 garlic cloves, minced
1 tsp turmeric
¼ tsp each: cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Step-by-Step: How to Make Peruvian Chicken and Rice with Green Sauce

1. Marinate the Chicken

In a medium bowl, combine all the marinade ingredients. Reserve about ¼ of the mixture—this will be your basting hero later on.

Add chicken and mix until it’s fully coated. Pop it in the fridge for at least 1 hour, or let it soak overnight if you’re feeling extra prepared.

2. Cook the Chicken

Grill Method (for those perfect char marks):

Preheat to medium-high.
Grill chicken 5–7 minutes per side, depending on the cut.
Brush on that reserved marinade halfway through.
Chicken’s done when it hits 165ºF inside.

Oven Method (because it’s Tuesday and you’re tired):

Preheat oven to 450ºF.
Place chicken on a foil-lined sheet pan.
Bake for 30 minutes, brushing with that reserved marinade halfway through.

3. Make the Rice (Your Kids Will Actually Eat This)

Rinse rice until the water runs clear (don’t skip this—it keeps the rice fluffy, not mushy).
Soak for 10–15 minutes, then drain.
In a pot, sauté onion and garlic in butter until soft and fragrant.
Stir in rice and spices, cook 1 minute.
Add chicken stock, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Stir in peas, cover, and let it rest 5–10 minutes. Fluff before serving.

4. Blend the Green Sauce

In a blender, add all sauce ingredients and pulse for about 30 seconds until smooth and creamy. Adjust salt & pepper to taste. Store extra in the fridge—you’ll want it on everything.

5. Bring It All Together

Scoop some rice onto each plate, top with juicy chicken, and drizzle (or douse, your call) with that bright green sauce.

Aneta’s Little Tip

Don’t worry if your sauce turns out a little spicy—jalapeños have a mind of their own. Toss in a dollop of Greek yogurt or sour cream to mellow things out if needed. Also: the rice is freezer-friendly. Double batch it and thank yourself later.

A Personal Note From My Kitchen to Yours

I first made this dish on a chaotic weeknight when I had exactly 30 minutes and a hungry family giving me the side-eye. One bite in, and my husband actually paused Netflix to say, “Whoa, what is this sauce?” That’s when I knew it was a keeper. Now it’s on our regular rotation—especially when we want something a little exotic without the extra effort.

Grilled Peruvian Chicken and Rice with Green Sauce served over yellow rice and topped with creamy cilantro sauce. — Juicy grilled chicken meets vibrant yellow rice and a zesty green sauce in this Peruvian-inspired dish.

FAQs About Peruvian Chicken and Rice with Green Sauce

Can I use chicken breasts instead of thighs?

Absolutely! Just watch the cook time—breasts can dry out quicker. Slice them thinner or butterfly for even cooking.

How spicy is the green sauce?

Mild to medium depending on your jalapeños. Remove the seeds for a gentler kick, or add more if you like it fiery.

What’s a good substitute for mayonnaise in the sauce?

You can use Greek yogurt or a mix of yogurt and sour cream. The flavor will shift slightly, but still taste amazing.

Can I make the rice ahead of time?

Yes! The rice stores well in the fridge for up to 4 days and reheats beautifully.

Conclusion

Peruvian Chicken and Rice with Green Sauce isn’t just dinner—it’s a full-on flavor celebration that brings a little joy to your kitchen and a whole lot of “Mmm, what is this?!” to the dinner table. From the bold, smoky marinade that turns everyday chicken into something crave-worthy, to that creamy, spicy-cool green sauce that you’ll honestly want to spoon onto everything from tacos to scrambled eggs—it’s the kind of meal that surprises you with just how easy and rewarding homemade can be.

This dish beautifully balances comfort and adventure. It’s familiar enough for picky eaters but exciting enough to pull you out of your dinner rut. And the best part? You don’t need a culinary degree or a passport to make it happen. Just a little time, a few pantry staples, and maybe a blender that hasn’t been hiding in the back of the cabinet for six months.

Try it once, and don’t be surprised if it earns a permanent spot in your weeknight rotation—or even your next dinner party spread. Because when chicken, rice, and sauce come together like this? It’s not just a meal. It’s magic.

Explore More Chicken Magic Recipes

If you loved the bold flavors and vibrant colors of Peruvian Chicken and Rice with Green Sauce, you’re in for a treat! There’s a whole world of flavor-packed, easy-to-make chicken dishes waiting for you right here on Chicken Magic Recipes. Whether you’re looking for another rice-based favorite or craving a creamy twist, these hand-picked dishes pair perfectly with tonight’s recipe—or stand strong on their own.

Here are some delicious next steps on your chicken-loving journey:

Looking for another bold bowl with international flair? Try our zesty and satisfying Bang Bang Chicken Fried Rice. It’s got the same fusion energy as our Peruvian favorite, with a spicy-sweet sauce you won’t forget.
Love creamy sauces with a gourmet feel? You’ll swoon over our comforting Chicken in Boursin Sauce. It’s indulgent, elegant, and weeknight-friendly—aka everything we need in life.
Need a warm, cozy rice bowl for the family? Try the crowd-pleasing Street Corn Chicken Rice Bowl. It’s loaded with flavor, super satisfying, and gives strong summer BBQ vibes all year round.
Craving another bold and herby dish? Our Greek Chicken with Lemon and Feta brings a Mediterranean twist that’s fresh, tangy, and easy enough for busy weeknights.

These recipes will keep your menu fresh and exciting without demanding hours in the kitchen—just the way we like it. Keep exploring and let the chicken magic continue!