Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is the kind of weeknight dinner that makes everyone stop what they are doing and come to the table. I made this for the first time after craving the bold, smoky flavors from a local Peruvian spot, and honestly, it turned out better than I expected on the very first try.

The first time I put this together on a Tuesday night, the cumin-marinated chicken hit the grill and the whole kitchen filled up with this warm, smoky aroma that immediately felt special. What makes this Peruvian chicken and rice recipe work so well is how every element plays its part. The spiced yellow rice soaks up the juices from the chicken, and the creamy cilantro green sauce brings everything together with a bright, tangy finish. With 46 grams of protein per serving and a naturally gluten-free build, this is a complete meal that earns a permanent spot in the weekly rotation.

What You Need to Pull This Together

I always lay out every ingredient before I start cooking because this recipe moves quickly once things get going. Pro tip: chicken thighs are my top pick here for juiciness and flavor, but chicken breasts work just as well if that is what you have.

For the Chicken Marinade:

• 1 1/2 to 2 pounds chicken thighs, breasts, or any cut
• 2 to 3 garlic cloves, 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

For the Green Sauce:

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

For the Peruvian Yellow Rice:

• 1 cup jasmine rice (I prefer jasmine for its light, fluffy texture)
• 1 tablespoon butter or oil
• 1/4 cup onion, diced
• 2 to 3 garlic cloves, minced
• 1 teaspoon turmeric
• 1/4 teaspoon each of cumin, onion powder, salt, and pepper
• 2 cups chicken stock
• 1 cup frozen peas

Step-by-Step Guide to Making Peruvian Chicken and Rice

I recommend reading through all the steps once before starting. It keeps things smooth and makes sure nothing gets rushed when multiple components are going at once.

Step 1 – Marinate the Chicken Combine all marinade ingredients in a bowl and mix well. Coat the chicken thoroughly on all sides. Cover and refrigerate for at least 1 hour. For the best flavor, marinate overnight. The longer it sits, the deeper those cumin and paprika flavors develop in the meat.

Step 2 – Cook the Chicken Grill the chicken over medium-high heat, or bake at 400°F (200°C) for 20 to 25 minutes depending on cut thickness, until fully cooked through and the internal temperature reaches 165°F (74°C). The chicken should look golden with slightly charred edges if grilling. Let it rest for 5 minutes before slicing. Do not skip the resting step or the juices will run right out.

Step 3 – Make the Yellow Rice In a medium saucepan, heat butter or oil over medium heat. Saute the diced onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Stir in turmeric, cumin, onion powder, salt, and pepper. Add the jasmine rice and toast for 1 minute, stirring often so it does not burn. This toasting step adds real depth to the flavor. Pour in chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Stir in the frozen peas during the last 2 to 3 minutes of cooking time.

Step 4 – Blend the Green Sauce Add cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and citrus juice to a blender or food processor. Blend until completely smooth and creamy. Taste and season with salt and pepper. If the sauce feels too thick, add a small splash of water or a little extra lime juice to loosen it. This sauce should be pourable, not pasty.

Step 5 – Plate and Serve Spoon the yellow rice onto plates, top with sliced chicken, and drizzle the green sauce generously over everything. Serve immediately while the rice is hot and the chicken is fresh off the grill.

How to Serve Your Peruvian Chicken Rice Bowl

This Peruvian chicken and rice dish is already a satisfying complete meal, but the right sides can make it feel even more special. Here are the best sides for Peruvian chicken and rice:

Extra Green Sauce on the Side: Everyone always wants more of this sauce. It doubles as a dip for flatbread or fresh vegetables.

Sliced Avocado: The mild, creamy fat of avocado balances the bold spiced chicken and adds beautiful color to the plate.

Warm Flatbread: Excellent for scooping up leftover rice and sauce. Adds a hearty, satisfying element to the meal.

Fresh Lime Wedges: A squeeze right before eating brightens all the flavors and cuts through the richness of the green sauce.

Simple Side Salad: A light cucumber or green salad adds crunch and freshness to round out this Peruvian chicken and rice bowl.

More Chicken and Rice Bowls to Add to the Rotation

If this Peruvian chicken and rice with green sauce hit the spot, there are plenty of other bold bowl-style dinners worth bookmarking. The Honey BBQ Chicken Rice brings a sweet and smoky twist that is just as easy to pull together on a weeknight, while the Easy Honey BBQ Chicken Rice is a streamlined version perfect for busy nights. For something with a similar Latin-inspired profile, the Easy Taco Rice Bowl is a crowd-pleaser that uses pantry staples you likely already have.

Looking to mix things up with a different protein or flavor direction? The Best Maple Dijon Chicken Sweet Potato Bowls offer a sweet and savory balance that pairs beautifully with a simple green salad, much like this Peruvian chicken dish does. Each of these recipes makes a satisfying complete meal and works well for weekly meal prep alongside this one.

Storing Leftovers and Getting the Most Out of Meal Prep

This recipe is built for meal prep. Store each component separately in airtight containers in the refrigerator for up to 4 days. The green sauce keeps well on its own for up to 5 days and actually tastes better the next day once the flavors have had time to settle together.

To reheat, warm the rice in the microwave with a small splash of water or chicken broth to keep it moist. Reheat the chicken in a skillet over medium heat or in the oven at 350°F for a few minutes until warmed through. Add the green sauce cold or at room temperature right before serving.

Pro tip: make a double batch of the green sauce and use it through the week on eggs, tacos, wraps, or grilled vegetables. It keeps everything from feeling repetitive.

Common Questions About This Recipe

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