Peruvian Chicken and Rice with Green Sauce is the kind of vibrant, flavor-packed dish that will instantly transport your senses to the heart of Lima—even if you’re serving it at your kitchen table on a Tuesday night. With juicy marinated chicken, golden saffron rice, and that stunningly tangy green sauce (ají verde) that makes every bite pop, this dish is comfort food with a lively twist you’ll crave again and again.

Peruvian Chicken and Rice with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Peruvian Chicken and Rice with Green Sauce are refreshingly simple, but every single one brings its own bold personality to the party. Each component—marinated chicken, golden rice, and zippy sauce—builds color and unforgettable taste into the final dish.

Chicken Thighs or Breasts: Juicy cuts that soak up marinade and stay tender on the grill or pan.
Olive Oil: Brings moisture and richness to both the marinade and rice, ensuring everything cooks up succulent.
Soy Sauce: Adds a hint of umami depth that balances the zestiness of the marinade.
White Vinegar or Lime Juice: These deliver bright, tangy notes and tenderize the chicken beautifully.
Ground Cumin: Earthy, aromatic cumin is classic in Peruvian cooking, giving chicken authentic flavor.
Smoked Paprika: Smoky and just a little sweet, this spice brings warmth and deep color.
Garlic: Freshly minced garlic provides punch in both the chicken and the green sauce.
Dried Oregano: Offers a lovely, herby perfume that ties everything together.
Salt & Black Pepper: Two essentials for popping all the right flavors.
Basmati or Jasmine Rice: Fluffy, aromatic rice soaks up all the savory juices.
Chicken Broth: Instantly elevates rice with a savory boost—so much better than water!
Turmeric or Saffron Threads: Brings glorious golden color along with gentle, earthy notes.
Frozen Peas (optional): Add sweetness and a burst of green right at the end.
Fresh Cilantro: Star of the green sauce, cilantro brings brightness and that unmistakable herbal kick.
Jalapeños or Ají Amarillo: Choose your pepper for heat and a little fruity tang; don’t be shy if you like spice.
Mayonnaise & Sour Cream: These create a luxuriously creamy base in your sauce, perfect for drizzling.
Lime Juice: Perks up the green sauce with zing.
Grated Parmesan or Olive Oil (optional): Adds an extra layer of umami richness if you want to go all in.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Start by whisking together the olive oil, soy sauce, vinegar or lime juice, cumin, smoked paprika, garlic, oregano, salt, and black pepper in a big bowl. Add the chicken thighs or breasts, toss them until completely coated, and let them marinate for at least 30 minutes—though if you can swing it, a few hours in the fridge makes them even better. This step is key; the aromas alone will get your appetite going!

Step 2: Cook the Rice

In a saucepan, heat a bit of oil or butter and stir in the rice, letting it toast just until it’s fragrant. Add the chicken broth, turmeric or saffron, and a sprinkle of salt. Once it boils, cover, lower the heat, and let it cook for about 15 minutes. Add those frozen peas in the last five minutes for a pop of color and sweetness. The result? Fluffy, golden, irresistible rice that’s made to soak up the green sauce.

Step 3: Grill or Sear the Chicken

Heat your grill pan (or skillet) to medium-high and cook the chicken, about 5 to 7 minutes per side, until it’s beautifully charred and cooked through. This is where the Peruvian Chicken and Rice with Green Sauce starts to look—and smell—absolutely amazing. Those caramelized edges are where the magic happens.

Step 4: Make the Green Sauce

Toss the cilantro, jalapeños (or ají amarillo), garlic, mayonnaise, sour cream, lime juice, and a pinch of salt into a blender or food processor. Blend until smooth and vibrant green, adjusting with a splash of water or extra lime juice if needed. A spoonful of Parmesan or a drizzle of olive oil can be whirled in for extra richness. This green sauce is seriously addictive!

Step 5: Assemble & Serve

Spoon a mound of golden rice onto each plate, top it with slices of the juicy grilled chicken, and drizzle that green sauce generously over everything. If you want to serve it extra family-style, bring the sauce to the table so everyone can help themselves. Peruvian Chicken and Rice with Green Sauce is all about sharing and savoring together.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A flourish of fresh cilantro leaves, extra lime wedges, or even a sprinkle of scallions brings a fresh look and zingy flavor right at the table. If you’re feeling playful, try a few thinly sliced red chilies on top for a pop of color and a little extra heat.

Side Dishes

Peruvian Chicken and Rice with Green Sauce pairs up beautifully with a quick cucumber salad, lightly dressed greens, or sweet fried plantains if you want something a bit special. Even simple sautéed vegetables bring a nice balance to the richness of the chicken and sauce.

Creative Ways to Present

For a fun twist, serve everything family-style with the rice on a big platter, chicken piled high on top, and a bowl of green sauce on the side for drizzling. Or, try making a dinner bowl version: scoop rice and chicken into deep bowls, and swirl the green sauce in a spiral on top. This dish is all about casual elegance—let your creativity shine!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), store the chicken, rice, and green sauce separately in airtight containers. Kept this way in the refrigerator, they’ll taste just as magical for up to three days.

Freezing

The chicken and rice components of Peruvian Chicken and Rice with Green Sauce freeze well. Wrap the cooled chicken and rice tightly, then tuck them into freezer-safe containers or bags for up to two months. The green sauce is best fresh, but you can freeze it in an ice cube tray and thaw portions as needed for future meals.

Reheating

To reheat, simply microwave the chicken and rice until hot, or warm them gently over low heat on the stovetop with a splash of chicken broth to keep the rice fluffy. The green sauce can be served cold straight from the fridge, or let it come to room temperature for the best texture.

FAQs

Can I use chicken breasts instead of thighs for Peruvian Chicken and Rice with Green Sauce?

Absolutely! Chicken breasts work just as well; just be mindful not to overcook them so they stay tender and juicy. Marinating for a longer time really helps keep them flavorful.

Is it okay to use regular rice if I don’t have basmati or jasmine?

Short or long grain white rice will work in a pinch. The flavors remain delicious, though the rice might be a little stickier. Just keep an eye on the liquid ratio as it cooks.

What makes the green sauce so special?

Ají verde, the green sauce in Peruvian Chicken and Rice with Green Sauce, is a zesty blend of cilantro, spicy pepper, and creamy mayo-sour cream. It’s the signature “zing” that ties the whole dish together and makes it taste authentically Peruvian.

How can I make this dish spicier?

Craving more heat? Leave the seeds in your jalapeños, use a serrano chile, or add an extra pepper to the blender. Feel free to adjust until it’s at the perfect spice level for you.

Do I need a grill to make Peruvian Chicken and Rice with Green Sauce?

No grill? No problem! A stovetop grill pan, cast iron skillet, or even your oven’s broiler will sear the chicken beautifully. The marinade guarantees great results either way.

Final Thoughts

Sharing Peruvian Chicken and Rice with Green Sauce at your table is more than just dinner—it’s a vibrant, memory-making meal that brings everyone together. I can’t wait for you to try this at home and see just how much flavor, fun, and connection it brings. Make it soon and let your kitchen come alive!

Peruvian Chicken and Rice with Green Sauce Recipe