Peruvian Chicken and Rice with Green Sauce – Juicy, Flavorful & Complete Meal!
If there’s one dish that proves comfort food can also be bold, vibrant, and deeply satisfying, it’s Peruvian Chicken and Rice with Green Sauce. This is the kind of meal that fills your kitchen with irresistible aromas, brings color to the plate, and delivers layer after layer of flavor in every bite. Juicy, spice-rubbed chicken, fragrant yellow rice, and that iconic creamy green sauce come together to form a complete meal that feels restaurant-worthy yet totally achievable at home.
Peruvian-style chicken is beloved around the world for good reason. It’s marinated in warm spices, garlic, and citrus, then cooked until tender and juicy with beautifully browned edges. Pair that with rice infused with spices and aromatics, and you already have something special. But the real magic happens when everything is finished with green sauce—often known as ají verde—a creamy, herbaceous, slightly spicy sauce that ties the whole dish together.
What makes this recipe especially appealing is how balanced it is. The chicken is rich and savory, the rice is fluffy and comforting, and the green sauce adds brightness and zing that keeps every bite exciting. It’s filling without feeling heavy and bold without being overwhelming. Whether you’re cooking for family, meal-prepping for the week, or hosting guests, this dish delivers every single time.
Best of all, Peruvian Chicken and Rice with Green Sauce is a true one-plate meal. You get protein, grains, and vibrant flavor all in one serving, making it practical for busy nights while still feeling special enough for weekends. Once you make it, don’t be surprised if it becomes a regular request at your table.
Ingredients:
For the Chicken:
- Chicken thighs or drumsticks
- Garlic cloves, minced
- Lime juice
- Olive oil
- Ground cumin
- Smoked paprika
- Ground coriander
- Dried oregano
- Salt
- Black pepper
For the Rice:
- Long-grain white rice
- Onion, finely chopped
- Garlic, minced
- Turmeric or cumin
- Chicken broth
- Olive oil
- Salt
For the Green Sauce:
- Fresh cilantro leaves
- Jalapeños (seeded for mild, with seeds for heat)
- Garlic
- Lime juice
- Mayonnaise
- Greek yogurt or sour cream
- Olive oil
- Salt
Instructions:
Chicken:
- In a large bowl, combine garlic, lime juice, olive oil, cumin, smoked paprika, coriander, oregano, salt, and black pepper.
- Add the chicken and toss until fully coated. Cover and marinate for at least 30 minutes, or up to 12 hours for deeper flavor.
- Preheat the oven to 425°F (220°C).
- Arrange the chicken on a baking sheet lined with parchment paper.
- Roast for 35–40 minutes, flipping once, until golden brown and cooked through.
- Let rest for 5 minutes before serving to retain juiciness.
Rice:
- Rinse the rice under cold water until the water runs clear.
- Heat olive oil in a pot over medium heat and sauté onion until soft.
- Add garlic and spices, cooking until fragrant.
- Stir in the rice and toast lightly for 1–2 minutes.
- Pour in chicken broth and salt, bring to a boil, then cover and reduce heat.
- Simmer for 15 minutes, then remove from heat and let steam for 5 minutes.
- Fluff with a fork before serving.
Green Sauce:
- Add cilantro, jalapeños, garlic, lime juice, mayonnaise, yogurt, olive oil, and salt to a blender.
- Blend until smooth and vibrant green.
- Taste and adjust seasoning or lime juice as needed.
- Refrigerate until ready to serve.
Peruvian Chicken and Rice with Green Sauce
Ingredients
Equipment
Method
- Marinate chicken with spices, garlic, lime juice, and olive oil.
- Roast chicken at 425°F until golden and cooked through.
- Cook rice with aromatics and broth until fluffy.
- Blend green sauce ingredients until smooth.
- Serve chicken over rice with green sauce drizzled on top.
Notes
Tips & Tricks
- Chicken thighs stay juicier than breasts, especially at high heat.
- Marinate overnight for the most intense flavor.
- Toasting the rice adds depth and prevents mushiness.
- Make extra green sauce—it’s addictive and great on everything.
Variations
- Grilled Version: Grill the chicken instead of roasting for smoky flavor.
- Spicy Kick: Add extra jalapeño or a pinch of chili powder to the marinade.
- Low-Carb Option: Serve chicken with cauliflower rice.
- Dairy-Free Sauce: Use all mayo or plant-based yogurt.
Serving Suggestions
- Serve with a simple tomato and avocado salad.
- Add roasted vegetables like peppers or zucchini.
- Use leftovers to make wraps or rice bowls.
- Perfect with a cold citrusy drink or sparkling water.
Storage Information
- Store chicken and rice separately in airtight containers for up to 4 days.
- Green sauce keeps well refrigerated for up to 5 days.
- Reheat gently to avoid drying out the chicken.
FAQ
Is this dish very spicy?
No, it’s mildly spiced. Heat can easily be adjusted in the green sauce.
Can I use chicken breasts?
Yes, but reduce cooking time to avoid dryness.
What is green sauce made of?
It’s a creamy blend of herbs, peppers, citrus, and garlic commonly used in Peruvian cuisine.
History / Fun Facts
Peruvian chicken, also known as pollo a la brasa, is one of Peru’s most iconic dishes. Originally cooked rotisserie-style, it’s known for bold marinades and vibrant sauces. Green sauce, or ají verde, has become internationally famous for its creamy heat and versatility, often served with chicken, fries, or rice.
