If you’re craving a dinner that’s bursting with flavor, look no further than Peruvian Chicken and Rice with Green Sauce! 🌿🍗 This one-pan-inspired meal features tender, marinated chicken grilled or baked to perfection, served over fragrant Peruvian yellow rice, and finished with a creamy, zesty cilantro sauce—also known as ají verde.
Whether it’s weeknight dinner or a weekend treat, this recipe is sure to impress family and friends with minimal effort. Plus, it’s versatile enough to use any cut of chicken you love—thighs, drumsticks, or even chicken breasts.
Why You’ll Love This Recipe
- Tender, juicy chicken: Marinated in earthy spices for full flavor.
- Flavorful yellow rice: Fragrant and perfectly seasoned to complement the chicken.
- Creamy green sauce: A fresh, zesty cilantro-based drizzle that takes it to the next level.
- Simple prep, impressive results: Minimal ingredients, maximum flavor!
- Customizable: Adjust spice levels or swap ingredients to suit your taste.
Ingredients
Chicken Marinade
- 1.5–2 lbs chicken (thighs, breasts, drumsticks, or leg quarters)
- 2–3 cloves garlic, minced
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil of choice
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Peruvian Green Sauce (Ají Verde)
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise (or Greek yogurt for lighter option)
- ¼ cup sour cream
- 2 jalapeño peppers, roughly chopped (remove seeds for milder heat)
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp fresh lemon or lime juice
- Salt and pepper to taste
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
Instructions
1. Marinate the Chicken
- In a medium bowl, mix garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper.
- Reserve ¼ of the marinade.
- Coat chicken in the remaining marinade and refrigerate for at least 1 hour or overnight for maximum flavor.
2. Cook the Chicken
- Grill: Preheat grill to medium-high. Grill chicken 5–7 minutes per side (depending on size) until internal temperature reaches 165ºF. Brush with reserved marinade halfway through.
- Bake: Preheat oven to 450ºF. Place chicken on a foil-lined baking sheet, bake 30 minutes or until cooked through, brushing with reserved marinade halfway.
3. Prepare Peruvian Yellow Rice
- Rinse rice until water runs clear; soak 10–15 minutes then drain.
- Sauté onion and garlic in butter or oil until soft.
- Add rice, turmeric, cumin, onion powder, salt, and pepper; stir 1 minute.
- Pour in chicken stock, bring to boil, cover, reduce heat, and simmer 15 minutes.
- Stir in frozen peas, cover, and let rest 5–10 minutes. Fluff with a fork.
4. Make the Green Sauce
- In a blender, combine cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lemon/lime juice.
- Blend until smooth and creamy. Season with salt and pepper.
5. Serve
- Plate rice, top with chicken, and drizzle with green sauce. Enjoy your flavorful, vibrant Peruvian dinner!
Tips & Variations
- Chicken cut: Boneless thighs are juicy, but drumsticks, leg quarters, or breasts work too.
- Spice level: Remove jalapeño seeds for milder sauce or add extra for more heat.
- Meal prep: Make chicken, rice, and sauce ahead; store separately in the fridge for up to 4 days.
- Side option: Swap rice for roasted potatoes for a different twist.
Why This Recipe Works
The smoky, spiced chicken combined with the buttery, aromatic yellow rice and creamy, tangy green sauce creates a flavor explosion that’s hard to resist. It’s simple enough for a weeknight meal but impressive enough for entertaining.
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