Peruvian Chicken and Rice with Green Sauce – Bold, Cozy, and Bursting with Flavor

Peruvian chicken and rice with green sauce is one of those dishes that instantly transports you somewhere warm and vibrant, even if you’re cooking it on a quiet weeknight at home. It’s colorful, comforting, and layered with bold flavors that feel exciting but still familiar. Juicy, spice-rubbed chicken rests on a bed of golden rice infused with garlic and spices, all brought together with that unmistakable creamy green sauce—bright, tangy, and just a little spicy.

This dish draws inspiration from classic Peruvian flavors, especially the beloved ají verde, or green sauce, that accompanies many Peruvian meals. It’s a sauce people fall in love with quickly. Creamy yet fresh, herbal yet rich, it adds a punch of personality to everything it touches. When spooned over tender chicken and fluffy rice, it becomes the element that ties the whole plate together.

What makes this recipe especially wonderful is how approachable it is. While the flavors are bold and memorable, the ingredients are easy to find, and the steps are simple enough for any home cook. It’s the kind of recipe that feels special without being fussy—perfect for family dinners, meal prep, or casual entertaining when you want something different from the usual rotation.

Ingredients:

For the Chicken:

• 2 pounds bone-in or boneless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime

For the Rice:

• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1½ cups long-grain rice, rinsed
• 3 cups chicken broth
• ½ teaspoon salt
• ¼ cup chopped cilantro

For the Green Sauce:

• 1 cup fresh cilantro leaves
• 1–2 jalapeños, seeds removed for less heat
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt, to taste

Instructions:

1. In a large bowl, combine olive oil, cumin, smoked paprika, garlic powder, onion powder, turmeric, salt, pepper, and lime juice. Add the chicken and toss until evenly coated. Let marinate for at least 20 minutes, or up to overnight in the refrigerator.
2. Heat a large skillet or oven-safe pan over medium-high heat. Add the marinated chicken and sear until golden brown on both sides, about 4–5 minutes per side.
3. Reduce heat to medium-low, cover, and cook until the chicken is fully cooked and tender. Remove from the pan and set aside, keeping warm.
4. In a separate pot, heat olive oil or butter over medium heat. Add the minced garlic, cumin, and turmeric, stirring until fragrant, about 30 seconds.
5. Stir in the rinsed rice and toast for 1–2 minutes until lightly coated in oil and spices.
6. Pour in the chicken broth and add salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
7. Remove rice from heat and fluff with a fork. Stir in chopped cilantro and cover until ready to serve.
8. To make the green sauce, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt in a blender or food processor.
9. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed.
10. Serve the chicken over the rice and drizzle generously with green sauce. Add extra sauce on the side for dipping.

Tips & Tricks

• Chicken thighs stay juicier than breasts, but either works well.
• For deeper flavor, marinate the chicken overnight.
• Rinse the rice well to keep it fluffy and not sticky.
• Adjust the jalapeños in the sauce to control heat level.

Variations

• Grill the chicken instead of pan-searing for smoky flavor.
• Add peas or diced carrots to the rice for extra color.
• Use Greek yogurt instead of sour cream for a tangier sauce.
• Make the dish bowl-style with avocado and sliced cucumbers.

Serving Suggestions
Serve with a simple tomato and avocado salad, roasted sweet potatoes, or warm flatbread. This dish also pairs beautifully with corn on the cob or a light citrusy slaw.

Storage Information
Store chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken and rice gently and add sauce fresh.

FAQ

• Is Peruvian green sauce spicy? It can be, but you control the heat by adjusting the jalapeños.
• Can I make this dairy-free? Yes, substitute dairy-free mayo and sour cream alternatives.
• Can this be meal prepped? Absolutely—it reheats beautifully.

History / Fun Facts
Peruvian cuisine blends indigenous ingredients with Spanish, African, and Asian influences. Green sauce, or ají verde, is a modern staple inspired by traditional chili sauces, often served alongside rotisserie chicken throughout Peru.