Peruvian Chicken and Rice

Succulent Peruvian chicken paired with aromatic yellow rice and topped with creamy green sauce creates a complete meal bursting with incredible flavor. The chicken sits in a bath of earthy spices before hitting the grill or oven until perfectly juicy. Honestly, when you pile this onto that beautiful yellow rice and drizzle that zingy ají verde sauce over everything... dinner just doesn't get better than this.

I stumbled across this recipe after binge-watching travel shows one weekend. Tried it that Sunday, totally messed up the marinade proportions, and it was STILL amazing. Took me three more attempts to get it right, but now my husband starts hovering around the kitchen whenever he smells those spices hitting the pan. My 12-year-old, who normally picks at "weird" food, asks for seconds of the rice every time.

Kitchen Essentials

Chicken pieces - 2-3 pounds (thighs, breasts, or a mix).
Cumin - 1 tablespoon + ½ teaspoon.
Smoked paprika - 2 teaspoons.
Fresh lime juice - ¼ cup + juice of ½ lime.
Garlic - 4 cloves, minced + 2 cloves.
Olive oil - 3 tablespoons + 1 tablespoon butter.
Jasmine rice - 1 ½ cups.
Turmeric - ½ teaspoon.
Fresh cilantro - 1 bunch.
Chicken stock - 3 cups.
Shallot or yellow onion - ½ small, finely chopped.
Frozen peas (optional) - ½ cup.
Mayonnaise - ⅓ cup.
Sour cream - 2 tablespoons.
Jalapeño - 1 (seeds removed for less heat).

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Cooking Steps

Mix That Marinade

Grab a bowl and throw in a tablespoon of cumin, two teaspoons of smoked paprika, a decent pinch of salt, some cracked black pepper, three tablespoons of oil, juice from a fat lime, and about four cloves of minced garlic. Give it a good stir. Scoop out about a quarter of it into a little container and stick it in the fridge.

Soak The Bird

Dump your chicken pieces into what's left of the marinade and really work it in. Seal it all up and throw it in the fridge for at least an hour, or overnight.

Fire It Up

If grilling, get your grill hot (around 400°F). Cook chicken about 6 minutes per side, brushing with reserved marinade after the first flip. Cook until internal temperature reaches 165°F.

Oven Alternative

Preheat oven to 450°F. Line a sheet pan with foil. Arrange chicken and bake for about 30 minutes, or until 165°F, brushing with reserved marinade halfway through.

Rice That Shines

Wash rice until water is clear, then soak for 10 minutes. In a pot with a tight lid, melt butter and sauté chopped shallot and 2 minced garlic cloves until soft. Add drained rice, ½ teaspoon turmeric, ½ teaspoon cumin, ¼ teaspoon onion powder, salt, and pepper. Stir for 1 minute. Pour in chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes (do not peek!). Remove from heat, add peas (if using), cover, and let sit for 10 minutes. Fluff with a fork.

Sauce Magic

In a blender, combine cilantro leaves (from about half the bunch), mayo, sour cream, jalapeño, remaining 2 garlic cloves, remaining tablespoon of oil, and juice from half a lime. Blend until smooth but still slightly flecked with green. Season with salt and pepper to taste.

Last month I made this for my dad who supposedly "hates cilantro" – claims it tastes like soap. Didn't tell him what was in the green sauce, and he practically licked the bowl clean! Had to come clean afterward and he couldn't believe it. Something about blending it with the creamy ingredients must temper whatever it is some people hate about cilantro. Now it's his requested meal when he comes over, which is pretty amusing given how much he swore he'd never touch the herb.

Perfect Pairings

Got extra time and want to really impress? Make a simple side salad with sliced cucumbers, halved cherry tomatoes, and a squeeze of lime juice. The cool crunch perfectly balances the warm spiced chicken. Sometimes I slice up an avocado too, which gets even better when it mingles with that green sauce on the plate. For a complete spread when friends come over, I quickly pickle red onions the morning of – just slice them thin, cover with half vinegar/half water, add a spoonful of sugar and some salt, then forget about them until dinner.

Make It Yours

Not everyone at my table likes the same things, so I've played around with this recipe tons. My sister doesn't do dark meat, so I make hers with breast cut into thick strips – they cook faster, so they go on the grill last. My vegetarian niece gets the same marinade on thick portobello caps, which take on those flavors beautifully. You can also adjust the heat level easily – my husband likes his green sauce nuclear-hot with extra jalapeños, so sometimes I make a separate batch just for him. The rice works with whatever vegetables you need to use up – corn kernels, diced bell peppers, even spinach stirred in at the end.

Tomorrow's Lunch

Don't mix leftovers all together or you'll end up with soggy rice. Store everything in separate containers in the fridge. The chicken stays good for about 4 days, rice for 3-4, and that magical green sauce for almost a week. To reheat chicken without drying it out, wrap it loosely in foil and warm in a 300°F oven, or microwave with a damp paper towel over it. My favorite leftover hack: chop up the chicken, mix with the rice, form into patties and pan-fry them until crispy, then top with warmed-up green sauce. Sometimes leftovers are even better than the original meal!

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Kitchen Wisdom

Pull your chicken from the fridge about 20 minutes before cooking. Cold meat straight from the refrigerator cooks unevenly – hot outside, undercooked inside. Let it warm up a bit on the counter first.
When making rice, that one-minute toasting step with the spices isn't optional. The heat blooms the spices and coats each grain before the liquid goes in. I skipped this once when in a hurry and could absolutely taste the difference.
Make double the green sauce. Seriously. You'll put it on everything – eggs the next morning, sandwiches, even plain chips as a dip. My daughter puts it on her tacos now instead of salsa.

I've made this recipe so many times I could probably do it blindfolded now. Started as something fancy for weekend dinners, now it's in our regular rotation. Every time I make it, the kitchen fills with this amazing smell that reminds me of this tiny restaurant we found on vacation years ago. The chef there wouldn't give me his recipe, so I had to figure it out myself through trial and error. Pretty sure mine's better anyway! The real test was when my Peruvian neighbor tried it and raised her eyebrows in that "not bad" expression. Coming from her, that was basically a standing ovation.

Frequently Asked Questions

→ Can I use boneless chicken instead?

Yes! Boneless chicken thighs or breasts work perfectly and cook faster. Just adjust cooking time down to about 15-20 minutes for boneless pieces.

→ How spicy is the green sauce?

With two jalapeños, it has a moderate kick. For milder sauce, remove seeds and membranes from jalapeños. For extra heat, add a serrano pepper.

→ Can I make components ahead of time?

Absolutely! The chicken can marinate overnight, and the green sauce stays fresh in the refrigerator for up to 3 days. The rice is best made fresh.

→ What can I substitute for cilantro in the sauce?

For cilantro-averse folks, try using half parsley and half basil instead. It won't be traditional but will still be delicious.

→ What sides go well with this dish?

This is a complete meal, but a simple side salad with avocado or quick-pickled red onions makes excellent additions to round out the flavors.