Name: Peruvian Chicken and Rice with Green Cilantro Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 1.5-2 pounds chicken (thighs, breasts, or any cut); 2-3 cloves garlic (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; 1 cup fresh cilantro leaves; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 whole jalapeño chiles (roughly chopped); 2 cloves garlic; 1 Tablespoon olive oil; 1 Tablespoon fresh lemon or lime juice; Kosher salt and freshly ground black pepper (to taste); 1 cup jasmine rice; 1 tablespoon butter or oil; 1/4 cup onion (diced); 2-3 garlic cloves (minced); 1 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups chicken stock; 1 cup frozen peas

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Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings together juicy marinated chicken, fragrant turmeric rice, and a creamy, spicy cilantro sauce. It’s a perfect meal for those looking to explore bold South American flavors right at home.

A white round plate holds a colorful dish with three grilled chicken pieces placed on top of a bed of yellow rice mixed with green peas. The chicken has a dark charred texture with visible grill marks and is drizzled with a light green sauce and garnished with fresh green herbs. A small white bowl filled with the same green sauce sits on one side of the rice. A silver spoon rests on the edge of the plate, partially on the rice. Around the plate are scattered small green herb leaves on a white marbled surface, with part of another plate of grilled chicken in the upper left and a small round wooden bowl filled with fresh green herbs above the main plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 pounds chicken (thighs, breasts, or any cut)
2-3 cloves garlic, 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
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/4 cup sour cream
2 whole jalapeño chiles, roughly chopped
2 cloves garlic (for sauce)
1 tablespoon olive oil
1 tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper (to taste)
1 cup jasmine rice
1 tablespoon butter or oil
1/4 cup onion, diced
2-3 garlic cloves, minced (for rice)
1 teaspoon turmeric
1/4 teaspoon each cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Step 1: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper to create the marinade. Reserve about ¼ of this mixture for basting later. Add the chicken to the marinade and toss to coat thoroughly. Refrigerate for at least 1 hour or overnight for best flavor.
Step 2: When ready to cook, preheat your grill to medium-high or your oven to 450ºF. Start preparing the rice if serving alongside.
Step 3: For grilling, cook the chicken 5-7 minutes per side until it reaches an internal temperature of 165ºF. Brush with the reserved marinade halfway through grilling.
Step 4: For baking, place chicken on a foil-lined sheet pan and bake for about 30 minutes or until fully cooked and 165ºF inside. Remember to brush with the reserved marinade halfway through cooking.
Step 5: To prepare the rice, rinse jasmine rice under cold water until the water runs clear. Soak for 10-15 minutes, then drain. In a pot, sauté diced onion and minced garlic in butter or oil until soft. Add rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for 1 minute until fragrant. Pour in chicken stock and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes. Stir in frozen peas, cover again, and let rest for 5-10 minutes. Fluff with a fork before serving.
Step 6: For the green sauce, blend cilantro, jalapeños, garlic, mayonnaise, sour cream, olive oil, lemon or lime juice, and salt and pepper until creamy. Adjust seasoning to taste.
Step 7: Serve the turmeric rice topped with the grilled or baked chicken, drizzled with the fresh green sauce. Enjoy your Peruvian-inspired feast!

Tips & Variations

Use chicken thighs for juicier meat, but breast works well if you prefer leaner cuts.
Adjust jalapeños in the green sauce according to your desired heat level.
For a vegetarian variation, replace chicken with grilled portobello mushrooms and use vegetable stock for the rice.
Marinating the chicken overnight enhances the depth of flavor.

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The green sauce can be stored separately for up to 2 days and stirred well before use.

How to Serve

A large white speckled plate holds a vibrant meal with three dark brown grilled chicken thighs placed on top of a bright yellow bed of rice mixed with green peas. The grilled chicken has a slightly charred texture and is drizzled with a smooth light green sauce and sprinkled with fresh chopped cilantro leaves. The yellow rice, mixed with peas, forms a thick, even base layer that covers most of the plate. On the right side of the plate sits a small white speckled bowl filled with the same light green sauce, speckled with black pepper. A silver spoon rests on the bottom left side of the plate, lying on the rice with some peas and sauce on it. The entire setup is on a white marbled surface with some scattered cilantro leaves around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but cooking times and water ratios may vary slightly.

Is the green sauce spicy?

The green sauce has a mild to moderate heat thanks to the jalapeños, but you can reduce the number of peppers or remove seeds to lessen the spiciness.