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Peruvian Chicken and Rice with Green Sauce Recipe
Ben Carraoli

Peruvian Chicken and Rice with Green Sauce Recipe

I made this Peruvian Chicken and Rice with Green Sauce recently, and honestly, it has become one of my favorite weeknight meals. The chicken comes out juicy and smoky, the rice is full of flavor, and that creamy green sauce ties everything together. I love how simple ingredients turn into something restaurant-quality at home.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs or drumsticks – Dark meat stays juicier during roasting and absorbs marinade beautifully.
  • 1 tablespoon oil – Helps the spices coat the chicken evenly.
  • 2 teaspoons cumin – Adds warm earthy flavor typical in Peruvian cooking.
  • 1 teaspoon smoked paprika – Gives smoky depth without needing a grill.
  • 1 teaspoon garlic powder – Enhances savory flavor evenly throughout the marinade.
  • 1 teaspoon dried oregano – Adds herbal balance and freshness.
  • ½ teaspoon chili powder – Adds gentle heat without overpowering.
  • Salt and black pepper to taste – Essential for bringing all flavors together.
  • 1½ cups long-grain rice – Long-grain rice stays fluffy and separate after cooking.
  • 1 small onion chopped – Builds flavor base for the rice.
  • 2 cloves garlic minced – Adds savory depth.
  • 1 cup frozen peas and carrots – Convenient and colorful addition.
  • 2½ cups chicken broth – Cooking rice in broth instead of water adds rich flavor.
  • 1 tablespoon butter – Gives rice a silky finish.
  • 1 cup fresh cilantro – Fresh cilantro gives bright color and fresh flavor.
  • 2 jalapeños seeded – Adjust seeds for desired spice level.
  • 2 cloves garlic – Sharp flavor balances creamy elements.
  • ½ cup mayonnaise – Provides creaminess and body.
  • ¼ cup Greek yogurt or sour cream – Adds tanginess and lightens texture.
  • 2 tablespoons lime juice – Fresh lime brightens all flavors.
  • 2 tablespoons olive oil – Helps sauce blend smoothly.
  • Salt to taste – Adjust seasoning after blending.

Method
 

  1. Combine oil and spices, then coat the chicken evenly. Let it sit at least 15 minutes, or longer for deeper flavor. Longer marination results in juicier, more flavorful chicken.
  2. Preheat oven and place chicken on a baking sheet. Roast until cooked through and skin becomes golden and slightly crisp. Rest chicken briefly so juices redistribute before serving.
  3. Cook onion and garlic in butter until fragrant and soft. Add rice and toast lightly before pouring in broth. Simmer with vegetables until rice absorbs liquid and becomes fluffy.
  4. Add cilantro, jalapeños, garlic, mayo, yogurt, lime juice, and oil to blender. Blend until completely smooth and creamy. Taste and adjust salt or spice level as needed.
  5. Place fluffy rice on serving plates or a large platter. Top with roasted chicken pieces and drizzle green sauce generously. Serve extra sauce on the side for dipping or extra flavor.

Notes

  • I always marinate the chicken overnight when possible because the flavor becomes richer.
  • I learned that rinsing rice before cooking keeps it fluffy and prevents stickiness.
  • I prefer blending sauce longer than needed because smoother sauce tastes better.
  • I sometimes add extra lime juice because I enjoy brighter flavors.
  • I keep extra sauce in the fridge because it’s great on sandwiches too.