Peruvian Chicken and Rice with Green Sauce Recipe Easy

Chicken thighs sizzling in a hot pan, that bright green sauce waiting on the side, and rice soaking up every bit of flavorthat’s Peruvian Chicken and Rice with Green Sauce. It’s tangy, a little smoky, totally craveable, and honestly one of those meals that makes you look way fancier than the effort required.

I first made this after a trip to a tiny Peruvian spot in Queens back in 2019, where the owner told me the secret was cilantro, jalapeños, and “a little chaos.” I’ve tested it about a dozen times sinceadjusting the spice, tweaking the rice ratioand now it’s my go-to when I want something bold but still weeknight-friendly. The sauce does all the heavy lifting, and the chicken stays juicy every time.

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Why You’ll Fall for This One

There’s something about tangy, garlicky chicken with a bright green sauce that just works. This meal hits all the right notes without making you feel like you’re chained to the stove.

• Weeknight-friendly: The marinade does most of the work while you’re off folding laundry or scrolling Instagram.
• Flexible cooking methods: Grill it if the weather’s nice, bake it if you’d rather stay insideeither way, you’re golden.
• That sauce though: Creamy, zesty, with just enough kick to make things interesting. You’ll want to drizzle it on everything.
• Complete meal in one plate: Seasoned rice, juicy chicken, and that gorgeous green sauceno side dish scrambling required.

What You’ll Need (and Why It Matters)

The chicken marinade is simple but mighty: garlic, lime juice, cumin, smoked paprika, oil, salt, and pepper. It’s smoky, tangy, and makes the chicken taste like you’ve been planning this meal for days (even if you marinated it this morning). For the rice, turmeric gives it that pretty golden hue, while cumin and onion powder add warmth. Frozen peas stir in at the end for a pop of color and sweetness.

The green sauce is where the magic really happens. Fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and a squeeze of lemon or lime all blitz together into something creamy, tangy, and a little spicy. You can adjust the heat by using one jalapeño instead of twono judgment here.

Pro Tip: If you’re team “cilantro tastes like soap,” this might not be your jam. But if you’re on the fence, try it anyway. The creaminess balances things out more than you’d think.

How the Cooking Unfolds

Start by mixing your marinade and tossing the chicken in it. Reserve a little bit of the marinade (about ¼ of it) to brush on halfway through cookingit adds another layer of flavor and keeps things juicy. Let the chicken hang out in the fridge for at least an hour, or overnight if you’re a planner.

While the chicken cooks (either on the grill or in the oven), make the rice. Rinse your jasmine rice until the water runs clear, then let it soak for 10–15 minutes. Sauté your diced onion and garlic in butter or oil, stir in the rice and spices until fragrant, then add chicken stock and let it simmer. Stir in frozen peas at the end, cover, and let it rest. Fluff with a fork before serving.

For the green sauce, just toss everything into a blender and pulse until smooth. Taste it, adjust the salt and pepper, and you’re done. Seriously, it takes 30 seconds.

Component	Time	Key Step
Chicken (Grill)	10–14 minutes	5–7 minutes per side, brush with reserved marinade halfway
Chicken (Bake)	30 minutes	Bake at 450°F, brush halfway through
Rice	25 minutes	Soak, sauté, simmer 15 min, rest 5–10 min
Green Sauce	1 minute	Blend all ingredients until creamy

Swaps and Tweaks That Actually Work

This recipe is forgiving, which is great news if you’re staring at a half-empty fridge. Swap chicken thighs for breasts, drumsticks, or even a whole chicken cut into quarters. Bone-in keeps things juicy, but boneless thighs work too and cook faster.

If you don’t have turmeric for the rice, a pinch of saffron (fancy!) or even a little curry powder will give you color and flavor. No jasmine rice? Long-grain white rice works just fine. For the green sauce, Greek yogurt can replace the sour cream, and if jalapeños feel too risky, start with one or seed them first.

Ingredient	Swap Option
Chicken thighs	Breasts, drumsticks, leg quarters, boneless thighs
Lime juice	White vinegar or lemon juice
Turmeric	Saffron or mild curry powder
Sour cream	Greek yogurt
Jalapeños (2)	Use 1, or seed them to reduce heat

Serving and Storing Like a Pro

Plate this up by scooping a generous pile of that golden rice onto each plate, topping it with a piece of chicken, and drizzling (or generously spooning) the green sauce over everything. Leftovers keep well in the fridge for up to 3 days. Store the chicken, rice, and sauce separately so the rice doesn’t get soggy.

Reheat the chicken gently in the oven or microwave, and fluff the rice with a fork after warming. The green sauce is best cold or at room tempit loses some of its brightness if you heat it.

Note: The sauce gets even better after sitting in the fridge for a few hours. The flavors meld together, and it thickens up just a bit. I’ve been known to eat it straight with a spoon. No shame.

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How I Finally Nailed Peruvian Chicken and Rice with Green Sauce

I cannot tell you how many times I burned the rice while trying to get this Peruvian Chicken and Rice with Green Sauce just right. Between hockey practice pickups and forgotten timers, it took me nearly a month to stop setting off the smoke alarm. But now? This recipe is foolproof, flavorful, and officially family-approved.

FAQs ( Peruvian Chicken and Rice with Green Sauce )

You’ll love how this Peruvian Chicken and Rice with Green Sauce turns outtender, juicy chicken with that tangy sauce soaking into fluffy golden rice. It takes about an hour start to finish, but most of that is just marinating and letting the rice do its thing. The smell alone will have everyone hovering around the kitchen asking when dinner’s ready.

Want to shake things up? Try grilling the chicken with a little extra lime juice for smokier flavor, or toss some black beans into the rice for extra heartiness. Leftover green sauce is magic on tacos, eggs, or even roasted veggiesI’ve drizzled it on everything this week. Store everything separately in the fridge so the rice stays fluffy, and reheat gently so the chicken doesn’t dry out.

I’d love to see how yours turns outtag me if you make it or tell me in the comments what you drizzled that sauce on. Did your family go back for seconds? Mine definitely did. Save this one for your next weeknight win, or share it with someone who needs a little bold flavor in their dinner rotation.