Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: For the Chicken Marinade:; 1.5–2 lbs chicken (thighs, breasts, or preferred cut); 2–3 cloves garlic, minced; 2 tbsp lime juice or white vinegar; 2 tbsp oil of choice; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; ½ tsp freshly ground black pepper; For the Green Sauce (Ají Verde):; 1 cup fresh cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream; 2 jalapeños, roughly chopped; 2 cloves garlic; 1 tbsp olive oil; 1 tbsp fresh lemon or lime juice; Salt and pepper, to taste; For the Peruvian Yellow Rice:; 1 cup jasmine rice; 1 tbsp butter or oil; ¼ cup onion, diced; 2–3 garlic cloves, minced; 1 tsp turmeric; ¼ tsp each: cumin, onion powder, salt, and pepper; 2 cups chicken stock; 1 cup frozen peas

Peruvian Chicken & Rice with Green Sauce

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Peruvian Chicken & Rice with Green Sauce is a vibrant and easy dinner recipe featuring smoky marinated chicken, fragrant yellow rice, and a creamy, spicy ají verde sauce. This flavorful and satisfying dish brings bold Peruvian flair to your table and is perfect for grilling or baking.

Author: Janet
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Grilling or Baking
Cuisine: Peruvian
Diet: Gluten Free

Ingredients

For the Chicken Marinade:

1.5–2 lbs chicken (thighs, breasts, or preferred cut)

2–3 cloves garlic, minced

2 tbsp lime juice or white vinegar

2 tbsp oil of choice

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt

½ tsp freshly ground black pepper

For the Green Sauce (Ají Verde):

1 cup fresh cilantro leaves

½ cup mayonnaise

¼ cup sour cream

2 jalapeños, roughly chopped

2 cloves garlic

1 tbsp olive oil

1 tbsp fresh lemon or lime juice

Salt and pepper, to taste

For the Peruvian Yellow Rice:

1 cup jasmine rice

1 tbsp butter or oil

¼ cup onion, diced

2–3 garlic cloves, minced

1 tsp turmeric

¼ tsp each: cumin, onion powder, salt, and pepper

2 cups chicken stock

1 cup frozen peas

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Instructions

Marinate the Chicken:
Mix all marinade ingredients (reserving ¼ for later). Coat the chicken, cover, and refrigerate for 1 hour or overnight.
Cook the Chicken:
- Grill: Preheat to medium-high, grill 5–7 minutes per side, brushing with reserved marinade.
- Bake: Preheat oven to 450°F, bake 30 minutes, brushing halfway through.
Prepare the Rice:
Rinse and soak rice. Sauté onion and garlic in butter, add rice and seasonings, then chicken stock. Simmer 15 minutes, stir in peas, and rest covered 5–10 minutes.
Make the Green Sauce:
Blend all ingredients until smooth and creamy. Adjust salt and pepper to taste.
Assemble the Dish:
Serve chicken over rice with green sauce drizzled on top.

Notes

Adjust jalapeños for desired spice level.
Use parsley or dill if you don’t like cilantro.
Store sauce separately for best texture.

Find it online: https://recipesbyjanet.com/peruvian-chicken-rice-with-green-sauce/