The Heart of Peruvian Chicken with Green Sauce and Yellow Rice Recipe
There’s something truly comforting about this Peruvian Chicken with Green Sauce and Yellow Rice Recipe. When I make it, it instantly brings me back to those warm afternoons spent sharing meals with friends and family — everyone gathered around, savoring the bold flavors and vibrant colors. You’ll notice how the silky green sauce brightens the caramelized grilled chicken while the golden, turmeric-infused yellow rice adds a soft, buttery foundation that’s as inviting as a hug.
What I especially love is how approachable this dish is. Whether you’re an experienced cook or just diving into bold, globally inspired flavors, you’ll find each step intuitive and rewarding. It’s the kind of recipe that builds your confidence in the kitchen, gently guiding you to master perfectly juicy chicken and fluffy, flavorful rice.
Plus, this isn’t just a one-trick meal — it’s versatile and forgiving. You’ll enjoy experimenting with the green sauce’s creamy texture and discovering how the spices in the marinade gently deepen the chicken’s flavor without overwhelming. Ready to cozy up to a new favorite? Let’s dive in together.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Chicken (thighs, breasts, or drumsticks): Thighs are juicier and forgiving; breasts cook faster and leaner; drumsticks add a rustic vibe.
- Garlic: Mincing releases essential oils, giving the marinade its warm spice kick.
- Lime juice: Adds brightness and tenderizes; swap with white vinegar if needed.
- Oil of choice (olive or vegetable): Helps distribute spices and prevents sticking while grilling.
- Ground cumin & smoked paprika: Earthy and smoky notes that define the Peruvian flair.
- Kosher salt and black pepper: Foundation for seasoning; freshly ground pepper enhances aroma.
- Fresh cilantro (or parsley) for green sauce: The herb’s fresh punch balances creaminess perfectly.
- Mayonnaise & sour cream (or Greek yogurt): Give the green sauce its silky texture and cooling effect.
- Jalapeño chiles: Add subtle heat — adjust according to your spice tolerance.
- Jasmine rice: Naturally fragrant and soft — perfect for soaking up savory chicken flavors.
- Turmeric: Deep golden color and earthy warmth; can swap with saffron for luxury flair.
- Chicken stock (or vegetable): Boosts richness in the rice; avoid water alone for best aroma.
- Frozen peas (or corn): Sweet pops of texture and color in the rice.
Before You Begin
Before diving in, I highly recommend prepping all your ingredients — peeling, chopping, and measuring everything out. This mise en place approach keeps your cooking flow smooth and stress-free. Also, remember to preheat your grill to medium-high or your oven to 450°F, so it’s ready when your chicken is marinated and waiting.
What You’ll Need
Essential tools to make Peruvian Chicken with Green Sauce and Yellow Rice Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Peruvian Chicken with Green Sauce and Yellow Rice Recipe
- Combine all marinade ingredients in a large bowl, reserving about ÂĽ of it for basting. The tangy lime juice and fragrant spices will meld into a vibrant flavor bath for your chicken.
- Coat the chicken pieces thoroughly with the marinade. You’ll notice the spices stick nicely, itching to infuse as it chills. Cover and refrigerate for at least 1 hour—overnight’s even better for deep flavor.
- Preheat your grill to medium-high or your oven to 450°F. This step ensures a quick sear that locks in juicy chicken without drying it out.
- Grill the chicken for about 5-7 minutes per side, basting midway with the reserved marinade for extra moisture and caramelized edges. Aim for an internal temp of 165°F—you can cut into a piece to check juices run clear.
- Alternatively, bake the chicken on a foil-lined sheet for roughly 30 minutes, brushing it halfway through. The oven option is wonderfully hands-off and perfect for busy days.
- Rinse your jasmine rice under cold water until it runs clear—this removes excess starch, preventing clumping and giving you fluffy grains.
- Sauté diced onion and minced garlic in butter or oil over medium heat until soft and fragrant, about 3-4 minutes. This step builds the foundation of your yellow rice’s savory depth.
- Add the soaked rice, turmeric, and a pinch of salt. Stir for 1 minute so each grain is coated in the warm, golden hue and aroma.
- Pour in chicken stock, bring to a boil, then cover and reduce to low heat. Let the rice simmer gently for 15 minutes — resist the urge to lift the lid! This quiet cooking phase steams the rice perfectly.
- Fold in frozen peas, cover again, and steep off-heat for 5-10 minutes. The bright pops of sweetness balance the earthy turmeric beautifully.
- Blend all creamy green sauce ingredients until smooth. The silky texture and fresh, zesty flavor create a fantastic contrast to the smoky chicken and warm rice.
- Serve by layering fluffy yellow rice on each plate, topping with sliced grilled chicken, then finishing generously with the luscious green sauce drizzle. The colors alone make it a feast for the eyes and soul.
Pro-Level Pointers
Keep your grill hot enough to get those crisp-edged grill marks but avoid flare-ups that can char the chicken. Use a meat thermometer for perfect doneness. For the green sauce, adjust jalapeño quantity by starting small — blending lets you control heat easily. In the rice, avoid stirring once simmering starts to keep grains tender and separate. And when resting the rice with peas, the gentle steam softens everything to a tender, cohesive finish.
Creative Variations for Peruvian Chicken with Green Sauce and Yellow Rice Recipe
- Add roasted corn kernels alongside peas for a sweet, smoky contrast.
- Swap cilantro in the green sauce for fresh basil or mint for herby freshness twists.
- Try spice variations by adding a pinch of cayenne or chipotle powder to the chicken marinade for a smoky heat.
- Mix in toasted nuts like pepitas or sliced almonds on the rice for crunch and nutty flavor.
- Make it a bowl meal: Layer in avocado slices, pickled onions, and fresh tomatoes for a vibrant, textural upgrade.
- For a lighter twist, swap mayonnaise for Greek yogurt in the sauce to cut richness but keep creaminess.
Storage, Freezing & Reheating
- Refrigerate: Store leftovers in airtight containers for up to 3 days. Chicken stays juicy if reheated gently.
- Freeze: Freeze chicken and rice separately for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat: Warm rice covered with a splash of water in a pan or microwave to restore moisture. Reheat chicken under medium heat or in the oven to avoid drying.
- Green sauce: Keeps fresh in the fridge for 4-5 days — stir before serving, may thicken slightly.
Peruvian Chicken with Green Sauce and Yellow Rice Recipe FAQs
- Can I use boneless chicken? Absolutely! Just shorten cooking time by a few minutes, checking for doneness early.
- Is the green sauce spicy? It has a gentle kick from jalapeños; remove seeds to soften heat, or skip them altogether if you prefer mild.
- Can I make the sauce ahead? Yes! It actually tastes better after the flavors meld for a few hours or overnight in the fridge.
- Substitutes for jasmine rice? Basmati or long-grain white rice work well, but cook times may vary slightly.
- What if I don’t have a grill? No worries — the oven method produces tender, flavorful chicken with minimal fuss.
Peruvian Chicken with Green Sauce and Yellow Rice Recipe
Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful lunch recipe featuring marinated grilled chicken, aromatic turmeric-infused yellow rice, and a creamy cilantro jalapeño green sauce. This dish combines smoky spices, tangy lime, and fresh herbs for a delicious meal inspired by traditional Peruvian flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Chicken Marinade
- 1.5-2 pounds Chicken (thighs, breasts, or drumsticks)
- 2-3 cloves Garlic, minced
- 2 tablespoons Lime Juice (or white vinegar)
- 2 tablespoons Oil of Choice (olive or vegetable oil)
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper, freshly ground
Creamy Green Sauce
- 1 cup Fresh Cilantro leaves (parsley can substitute)
- ½ cup Mayonnaise
- ÂĽ cup Sour Cream (Greek yogurt alternative)
- 2 whole Jalapeño Chiles, roughly chopped
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon or Lime Juice
Peruvian Yellow Rice
- 1 cup Jasmine Rice
- 1 tablespoon Butter or Oil
- ÂĽ cup Onion, diced (shallots alternative)
- 2-3 cloves Garlic, minced
- 1 teaspoon Turmeric
- 2 cups Chicken Stock (vegetable stock to make meat-free)
- 1 cup Frozen Peas (corn substitute)
Instructions
- Marinate the Chicken: In a large bowl, mix together garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve one quarter of this marinade for basting. Thoroughly coat the chicken pieces with the remaining marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor infusion.
- Preheat Grill or Oven: Heat your grill to medium-high heat or set your oven to 450°F (232°C) to prepare for cooking the chicken.
- Cook the Chicken: If grilling, place the marinated chicken on the grill and cook for 5-7 minutes per side, basting with the reserved marinade halfway through, until the internal temperature reaches 165°F (74°C). If baking, arrange chicken pieces on a foil-lined baking sheet, bake for about 30 minutes, brushing with marinade halfway through cooking.
- Prepare the Yellow Rice: Rinse and soak the jasmine rice to remove excess starch. In a large pan, sauté diced onion and minced garlic in butter or oil over medium heat until softened. Add the rinsed rice and turmeric, stirring for 1 minute to coat the grains with seasoning. Pour in the chicken stock and bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is cooked, stir in frozen peas, and let the pan rest covered for an additional 5-10 minutes before fluffing with a fork.
- Blend the Green Sauce: In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, olive oil, and lemon or lime juice. Blend until smooth and creamy, adjusting seasoning if desired.
- Assemble and Serve: On a serving plate, layer fluffy yellow rice, top with sliced grilled chicken, and generously drizzle with the creamy green sauce for a vibrant, flavorful presentation.
Notes
- For a vegetarian or meat-free version, substitute vegetable stock in the rice and use grilled tofu or mushrooms instead of chicken.
- The green sauce can be made milder by removing the seeds from the jalapeños or omitted entirely for less heat.
- Marinate chicken overnight for deeper flavor absorption.
- Leftover rice and chicken can be stored in airtight containers refrigerated for up to 3 days.
- Use Greek yogurt instead of sour cream in the green sauce for a healthier twist.
