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Peruvian Chicken with Green Sauce

Featured in Hearty Main Courses.

This Peruvian chicken dish combines marinated chicken with fragrant yellow rice and a zesty green sauce. The chicken soaks in a blend of garlic, lime, and spices before being grilled or baked to perfection. It's served over turmeric-spiced rice studded with peas, and topped with a creamy cilantro-jalapeño sauce. The dish offers flexibility in cooking methods and chicken cuts, making it adaptable for any kitchen. Ready in under an hour, it brings restaurant-quality Peruvian flavors home with straightforward preparation and bold, satisfying results.
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Ranah
Updated on Sun, 16 Feb 2025 13:11:26 GMT
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Peruvian Chicken with Green Sauce Recipe | lifesugar.co

Discover the vibrant flavors of Peru with this mouthwatering chicken and rice dish, complete with a creamy green sauce that ties everything together perfectly. The tender, juicy chicken soaks up an aromatic marinade while the golden-hued rice provides the perfect foundation. This complete meal brings restaurant quality right to your dinner table, transforming ordinary chicken into something truly extraordinary.

Last weekend, I served this at a dinner party and my guests could not stop raving about the green sauce. One friend even asked to take home the leftover sauce to use on her sandwiches the next day. The combination of flavors brought back memories of my travels through Peru.

Your Kitchen Essentials

  • Choose your chicken cut carefully: thighs offer rich flavor while breasts provide a leaner option
  • Fresh garlic cloves: bring necessary punch to both marinade and sauce
  • Jasmine rice: creates the perfect foundation with its delicate, floral notes
  • Cilantro: must be fresh and vibrant green for the best sauce results
  • Jalapenos: provide customizable heat levels based on your preference
  • Turmeric: transforms ordinary rice into golden, aromatic perfection

Kitchen Choreography

Marinade Magic:
Combine your spice blend with oil and citrus. Watch as it transforms into a fragrant paste that will penetrate the chicken with incredible flavor. Massage it thoroughly into your chosen cut of meat.
Rice Foundation:
Rinse your jasmine rice until the water runs crystal clear. This crucial step removes excess starch and ensures perfectly fluffy results. Let it soak briefly while you prepare other components.
Sauce Creation:
Blend fresh cilantro with creamy elements until smooth. The sauce should be vibrant green and silky in texture. Taste and adjust seasonings until it sings with flavor.
Rice Development:
Toast your aromatics in butter until fragrant. Add your spiced rice and watch as it takes on a golden hue. The kitchen will fill with an intoxicating aroma.
Chicken Excellence:
Whether grilling or baking, maintain a consistent temperature. Baste regularly with reserved marinade for maximum flavor development.

Growing up, my grandmother always emphasized the importance of properly marinating meat. She would say the patience you show in marinating rewards you tenfold in flavor. This recipe proves her wisdom every time I make it.

Perfect Accompaniments

Serve this Peruvian feast with sliced avocados drizzled with lime juice. Add a simple tomato and red onion salad dressed with olive oil for freshness. For extra indulgence, warm some corn tortillas to scoop up every last bit of the flavorful rice and sauce.

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Easy Peruvian Chicken with Green Sauce | lifesugar.co

Customization Corner

Transform this dish by adding diced bell peppers to the rice during cooking. Switch up the protein by using shrimp or firm white fish. For a vegetarian version, substitute the chicken with grilled portobello mushrooms. Create a spicier green sauce by leaving the jalapeño seeds in, or make it milder by using just half.

Tomorrow's Treasure

Store your leftover chicken and rice separately in airtight containers. They'll maintain their quality for up to three days in the refrigerator. Keep the green sauce in a glass jar where it stays fresh for up to five days. When reheating, sprinkle a few drops of water over the rice before microwaving to restore its moisture.

Cultural Connections

This dish represents Peru's diverse culinary heritage, blending indigenous ingredients with international influences. The yellow rice, known locally as arroz amarillo, appears at countless family gatherings and celebrations, while the green sauce adds a modern Peruvian touch that's become beloved worldwide.

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Peruvian Chicken with Green Sauce | lifesugar.co

Chef's Helpful Tips

  • Toast your spices briefly before mixing the marinade to enhance their flavors
  • Always bring chicken to room temperature before cooking
  • Let the chicken rest for 5-10 minutes before slicing

My family has adopted this Peruvian chicken as our go-to celebration meal. There's something magical about how the aromatic rice soaks up the flavorful chicken juices, while the green sauce adds a bright, creamy finish to each bite. This recipe proves that with quality ingredients and a little patience, you can create something truly memorable that brings people together around the table.

Frequently Asked Questions

→ Can I make the green sauce ahead of time?
Yes, you can make the green sauce up to 3 days ahead and store it in an airtight container in the refrigerator.
→ What's the best cut of chicken to use?
Chicken thighs are traditional and stay the juiciest, but you can use any cut including breasts, drumsticks, or even a whole chicken cut into pieces.
→ Can I make this dish less spicy?
Remove the seeds and membranes from the jalapeños in the green sauce, or use just one jalapeño for a milder flavor.
→ What can I serve instead of rice?
Try quinoa for an authentic Peruvian grain, or serve with roasted potatoes or cauliflower rice for a low-carb option.
→ How long should I marinate the chicken?
Marinate for at least 1 hour or up to overnight for the best flavor. Don't marinate longer than 24 hours as the acid can affect the texture.

Peruvian Chicken with Green Sauce

Marinated chicken served with aromatic yellow rice and homemade creamy herb sauce, bringing authentic Peruvian flavors to your table.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Peruvian

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ Chicken Marinade

01 1.5-2 pounds chicken thighs, breasts, or any cut
02 2-3 cloves garlic, minced
03 2 tablespoons lime juice or white vinegar
04 2 tablespoons oil of choice
05 1 Tablespoon ground cumin
06 1 teaspoon smoked paprika
07 1 teaspoon kosher salt
08 1/2 teaspoon freshly ground black pepper

→ Green Sauce

09 1 cup fresh cilantro leaves
10 1/2 cup mayonnaise
11 1/4 cup sour cream
12 2 whole jalapeño chiles, roughly chopped
13 2 cloves garlic
14 1 Tablespoon olive oil
15 1 Tablespoon fresh lemon or lime juice
16 Kosher salt and freshly ground black pepper, to taste

→ Yellow Rice

17 1 cup jasmine rice
18 1 tablespoon butter or oil
19 1/4 cup onion, diced
20 2-3 garlic cloves, minced
21 1 teaspoon turmeric
22 1/4 teaspoon cumin
23 1/4 teaspoon onion powder
24 1/4 teaspoon salt
25 1/4 teaspoon pepper
26 2 cups chicken stock
27 1 cup frozen peas

Instructions

Step 01

In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.

Step 02

When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.

Step 03

Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.

Step 04

To Grill: Grill the chicken on both sides for 5-7 minutes per side or until cooked through to 165ºF. To Bake: Place on a foil-lined sheet pan and bake for 30 minutes or until internal temperature reaches 165ºF. Brush with reserved marinade halfway through cooking either method.

Step 05

Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.

Step 06

Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce.

Notes

  1. You can use a whole chicken cut in ½ or 1/4th, skin-on chicken thighs, drumsticks, leg quarters, or boneless chicken breasts or thighs

Tools You'll Need

  • Grill or oven
  • Medium bowl for marinating
  • Blender
  • Pot with lid for rice

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, sour cream)
  • Contains eggs (mayonnaise)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 655
  • Total Fat: 28 g
  • Total Carbohydrate: 51 g
  • Protein: 46 g