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Peruvian Chicken and Rice with Green Cilantro Sauce Recipe

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★★★★★

4.5 from 123 reviews

This Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish featuring marinated chicken cooked to juicy perfection, served alongside aromatic turmeric-infused jasmine rice with peas, and complemented by a creamy, zesty cilantro jalapeño green sauce. Perfect for a wholesome weeknight meal or a casual gathering.

Ingredients

Scale

Chicken Marinade

  • 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

Green Sauce

  • 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)

Rice

  • 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

Instructions

  1. Marinate Chicken: In a medium bowl, combine garlic, lime juice or white vinegar, oil, ground cumin, smoked paprika, salt, and black pepper to make the marinade. Reserve about 1/4 of this mixture separately. Add the chicken pieces to the remaining marinade and toss thoroughly to coat. Cover and refrigerate for at least 1 hour or overnight to develop flavors.
  2. Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or your oven to 450°F (230°C). This is also an ideal time to prepare the rice so everything can be served warm together.
  3. Cook Chicken: For grilling, place chicken on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C), brushing occasionally with the reserved marinade to enhance flavor and moisture. For baking, arrange chicken on a foil-lined sheet pan and bake for 30 minutes or until thoroughly cooked and reaching 165°F, brushing halfway through with reserved marinade.
  4. Prepare Rice: Rinse jasmine rice in cold water until it runs clear to remove excess starch, then soak for 10-15 minutes and drain. In a pot over medium heat, melt butter or heat oil and sauté diced onion (or shallot) and minced garlic until soft and translucent. Add the drained rice and spices including turmeric, cumin, onion powder, salt, and pepper, stirring for about 1 minute until fragrant. Pour in chicken stock, bring to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes without lifting the lid. Stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff with a fork before serving.
  5. Make Green Sauce: Place cilantro, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice into a blender. Pulse for about 30 seconds until creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Divide the cooked rice onto serving plates, top each portion with the grilled or baked chicken, and drizzle generously with the homemade green sauce. Enjoy this vibrant, flavorful Peruvian dish immediately.

Notes

  • Chicken can be thighs, breasts, or any preferred cut; adjust cooking time accordingly.
  • Marinate chicken overnight for best flavor and tenderness.
  • If grilling outdoors is unavailable, baking is an excellent alternative.
  • Soaking the rice helps achieve a fluffier texture.
  • The green sauce can be adjusted in heat by deseeding jalapeños or using less if preferred.
  • Use fresh chicken stock for richer flavor in rice.
  • Leftover sauce and chicken can be refrigerated separately for up to 2 days.

Keywords: Peruvian chicken, grilled chicken, jasmine rice, green sauce, cilantro sauce, turmeric rice, easy dinner, Latin American cuisine

Find it online: https://amayaharis.com/peruvian-chicken-and-rice-with-green-cilantro-sauce-recipe/