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"Peruvian chicken and rice served with vibrant green sauce, garnished with fresh cilantro and lime wedges."

Peruvian Chicken and Rice with Green Sauce Recipe | Authentic Latin Dinner Idea

"Peruvian chicken and rice with green sauce is flavorful, vibrant, and comforting. A delicious recipe with tender chicken, fluffy rice, and a zesty cilantro-based sauce that’s perfect for family dinners or when you want to enjoy authentic Latin flavors at home."
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Latin American, Peruvian
Servings 6
Calories 480 kcal

Equipment

  • Blender (for green sauce)
  • Cast iron skillet or grill pan (for chicken)
  • Heavy pot or Dutch oven (for rice)
  • Mixing bowls
  • Airtight storage containers

Ingredients
  

Chicken

  • 2 lbs chicken thighs or breasts
  • Juice of 2 limes
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt & pepper to taste

Rice

  • 2 cups long-grain rice
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp turmeric or saffron
  • 4 cups chicken stock
  • 2 tbsp oil

Green Sauce (Ají Verde)

  • 1 cup fresh cilantro leaves
  • 2 jalapeños (seeded for less heat)
  • ½ cup mayonnaise
  • Juice of 1 lime
  • 2 garlic cloves
  • Salt to taste

Optional Garnishes

  • Avocado slices
  • Pickled onions
  • Crisp lettuce

Instructions
 

  • Marinate Chicken: Mix lime juice, garlic, cumin, paprika, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
  • Cook Chicken: Grill, bake, or pan-sear until golden brown and cooked through. Rest before slicing.
  • Prepare Rice: In a heavy pot, sauté onion and garlic in oil. Add rice, turmeric, and chicken stock. Simmer until rice is fluffy and golden.
  • Blend Green Sauce: Combine cilantro, jalapeños, mayonnaise, lime juice, and garlic in a blender. Blend until smooth. Adjust seasoning.
  • Assemble Dish: Place rice on a platter, top with sliced chicken, and drizzle with green sauce. Garnish with avocado or pickled onions.
  • Serve: Enjoy warm, family-style.

Notes

  • Variations: Add ají amarillo for extra spice, substitute quinoa for rice, or make a vegetarian version with roasted vegetables.
  • Storage: Refrigerate up to 3 days; freeze chicken and rice separately for best texture.
  • Reheating: Warm gently on stovetop; serve sauce cold or at room temperature.
  • Pairings: Perfect with fried plantains, roasted corn, or Peruvian drinks like chicha morada or pisco sour.
  • Common Mistakes: Don’t overcook chicken, measure rice water carefully, and balance cilantro with lime in the sauce.
Keyword ají verde, family-style dinner, Peruvian chicken, seasoned rice, South American cuisine