Peruvian Chicken with Green Sauce

This Peruvian Chicken and Rice with Green Sauce has become my go-to recipe whenever I want to impress dinner guests without spending hours in the kitchen. The combination of perfectly seasoned chicken, aromatic yellow rice, and that creamy, zesty green sauce creates a restaurant-quality meal that looks and tastes like you put in far more effort than you actually did.

I first made this dish when looking to expand my culinary horizons beyond my usual rotation. The vibrant colors and incredible aroma immediately won over my skeptical family now it has become our Sunday dinner tradition that everyone looks forward to all week.

Ingredients

• Chicken thighs or breasts: Your choice of cut adds flexibility and the dark meat of thighs offers more flavor and moisture
• Fresh garlic: Provides essential aromatic foundation; look for firm heads with tight skin
• Lime juice: Helps tenderize the meat while adding brightness; select juicy limes that feel heavy for their size
• Cumin and smoked paprika: Create the distinctive Peruvian flavor profile; toast these spices beforehand for deeper flavor
• Fresh cilantro: Forms the base of the green sauce; use both stems and leaves for maximum flavor
• Jalapeños: Add customizable heat; remove seeds for milder sauce or keep them for extra kick
• Jasmine rice: Absorbs flavors beautifully while staying fluffy; rinse until water runs clear for best texture
• Turmeric: Gives the rice its signature yellow color and earthy flavor; always buy high quality for better color and taste

Step-by-Step Instructions

Marinate The Chicken:

Combine marinade ingredients in a medium bowl reserving about ¼ portion for basting. Add chicken and coat thoroughly ensuring marinade reaches under skin if using skin-on pieces. Allow to marinate for minimum 1 hour or ideally overnight for maximum flavor penetration. The acid from lime juice works to tenderize while spices infuse deeply.

Prepare The Rice:

Wash rice repeatedly until water runs clear then soak for 10–15 minutes for fluffier texture. Sauté diced onion and minced garlic in butter until translucent and fragrant about 3 minutes. Add rice and spices stirring constantly for 1 minute to toast the grains and bloom the spices. Pour in chicken stock and bring to vigorous boil before reducing heat covering and allowing to simmer undisturbed for 15 minutes until liquid is absorbed.

Cook The Chicken:

For grilled chicken preheat grill to medium-high around 400°F. Place chicken pieces directly over heat turning every 5–7 minutes and brushing with reserved marinade. Cook until internal temperature reaches 165°F approximately 20 minutes depending on size. For baked chicken place on foil-lined sheet at 450°F for about 30 minutes brushing halfway with reserved marinade. The high heat creates caramelization while keeping meat juicy.

Make The Green Sauce:

Add all sauce ingredients to blender or food processor. Pulse repeatedly scraping sides as needed until mixture becomes smooth and creamy usually takes 30–60 seconds. Taste and adjust seasoning with salt and pepper as needed. The sauce should have vibrant green color and pourable but not watery consistency.

Final Assembly:

Fluff rice with fork and stir in frozen peas which will thaw from residual heat. Plate generous portion of yellow rice topped with chicken pieces. Drizzle with green sauce or serve sauce on side allowing diners to add according to preference. Garnish with additional fresh cilantro sprigs for color and freshness.

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I particularly love how the green sauce brings everything together. My grandmother who rarely ventures beyond her traditional recipes actually asked for seconds and the recipe when I served this to her last month. The combination of herbs acid and creaminess elevates the entire dish from good to unforgettable.

Storage And Meal Prep

This recipe makes excellent leftovers with components that store beautifully separately. Keep the chicken and rice refrigerated in airtight containers for up to 4 days. Store the green sauce separately in a small jar with plastic wrap pressed directly on the surface to prevent discoloration. When reheating sprinkle a few drops of water over the rice before microwaving to restore moisture and prevent drying. The chicken can be enjoyed cold sliced over salads or reheated gently at medium power in the microwave.

Authentic Peruvian Variations

Traditional Peruvian pollo a la brasa is typically made with a whole chicken cooked on a rotisserie. While this home version adapts the technique for practical cooking methods the flavors remain authentic. In Peru this dish is often served with a side of french fries in addition to rice. For an even more authentic experience consider adding aji amarillo paste a staple in Peruvian cooking to both the marinade and green sauce. This bright orange chili paste adds distinctive fruity heat that defines many Peruvian dishes.

Serving Suggestions

Transform this meal into a complete Peruvian feast by adding simple sides that complement without competing. A light salad of sliced avocado red onion and tomato dressed simply with lime juice and salt makes a perfect accompaniment. For a starchy side consider patatas bravas-style potatoes roasted until crispy then tossed with a touch of the same spices used in the chicken marinade. For drinks traditional chicha morada a purple corn beverage or a pisco sour cocktail would complete the cultural experience.

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Frequently Asked Questions

→ What cuts of chicken work best for this dish?

You can use virtually any cut of chicken for this Peruvian dish. Bone-in, skin-on thighs and drumsticks provide excellent flavor, while chicken breasts work well for a leaner option. Boneless chicken thighs offer a good balance of flavor and convenience. You can even use a whole chicken cut into halves or quarters.

→ Can I make the green sauce less spicy?

Yes! To reduce the heat in the green sauce, remove the seeds and membranes from the jalapeños before blending. You can also start with just one jalapeño instead of two. The mayonnaise and sour cream help balance the heat, so adjusting their ratios can also create a milder sauce.

→ What can I substitute for cilantro in the green sauce?

If you don't enjoy cilantro, you can substitute with a combination of parsley and mint. While the flavor profile will change slightly, it will still produce a delicious green sauce that complements the chicken and rice. Basil can also work as a partial substitute.

→ How long can I marinate the chicken?

You can marinate the chicken for as little as 1 hour or up to overnight (12-24 hours). Longer marination will result in more flavorful meat. If using chicken breasts, avoid marinating longer than 12 hours as the acid in the marinade can begin to break down the protein and affect texture.

→ Can I make components of this dish ahead of time?

Yes! The green sauce can be made up to 3 days ahead and stored in the refrigerator. The chicken can be marinated the night before. The rice can be made a few hours ahead and gently reheated. This makes it perfect for entertaining or busy weeknights when you want to split the preparation.

→ What makes the rice yellow?

The beautiful golden color in Peruvian yellow rice comes from turmeric powder. Turmeric not only provides the vibrant color but also adds a subtle earthy flavor. The combination of turmeric with cumin, onion powder, and garlic creates the distinctive flavor profile of traditional Peruvian rice.