Can I use a different cut of chicken for this recipe?

Absolutely! You can use thighs, breasts, drumsticks, or even a whole chicken cut into pieces. Bone-in or boneless works great.

Can I make this recipe ahead of time and store it?

Yes! Store cooked chicken and rice separately in airtight containers for up to 3-4 days. Reheat the chicken in the oven and the rice on the stovetop or microwave.

Is this recipe spicy? Can I reduce the heat?

The spice comes from the jalapeños in the green sauce. Remove seeds to make it milder, or substitute with green bell pepper.

Can I use brown rice instead of jasmine rice?

Yes, but cook it longer (40-45 minutes) and add more liquid.

What can I serve with Peruvian Chicken & Rice besides the green sauce?

Try it with roasted potatoes, tomato-avocado salad, or fresh salsa for variety.

Can I make the green sauce dairy-free?

Yes, swap mayonnaise and sour cream for dairy-free alternatives.

Peruvian Chicken and Rice with Green Sauce -Easy Recipe

Description

Tender, juicy chicken marinated in smoky, earthy spices, served over flavorful yellow rice and topped with creamy ají verde sauce. Perfect for family dinners or impressing guests with a Peruvian-inspired meal.

Ingredients

Scale

1.5–2 pounds chicken (thighs, breasts, drumsticks, 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
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
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 EACH cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Marinate the chicken by combining marinade ingredients, reserving 1/4 for later, and coating chicken. Refrigerate for at least 1 hour.
Cook the chicken: Grill for 5-7 minutes per side or bake at 450°F for 30 minutes until internal temperature reaches 165°F.
Prepare yellow rice: Wash and soak rice, sauté onion and garlic, add rice and seasonings, then chicken stock. Cook for 15 minutes and stir in peas.
Make green sauce by blending all ingredients until smooth. Adjust seasoning.
Serve chicken over yellow rice with a drizzle of green sauce.

Notes

Marinate chicken overnight for best flavor. The green sauce can be kept in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Grill or Bake
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 2g
Sodium: 750mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 40g
Cholesterol: 110mg

Keywords: Peruvian chicken, yellow rice, ají verde, smoky chicken