The smoky, spiced chicken paired with fragrant yellow rice and a creamy, herbaceous ají verde makes for a show-stopping dinner you’ll want to make again and again. This dish balances bold, zesty flavors with a smooth, cooling finish, making it a favorite for spice lovers and comfort food fans alike. Whether you’re grilling under summer skies or baking on a cozy night in, this recipe is a crowd-pleaser that’s just as good for meal prepping as it is for entertaining. Try it with boneless thighs or drumsticks and don’t skip the sauce—it’s the soul of the meal!
Full recipe:
Ingredients:
For the Chicken:
-
1.5-2 pounds chicken thighs or breasts
-
2-3 cloves garlic, minced
-
2 tablespoons lime juice or white vinegar
-
2 tablespoons oil (any kind)
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon kosher salt
-
½ teaspoon freshly ground black pepper
For the Peruvian Yellow Rice:
-
1 cup jasmine rice
-
1 tablespoon butter or oil
-
¼ cup onion or shallot, diced
-
2-3 cloves garlic, minced
-
1 teaspoon turmeric
-
¼ teaspoon each: cumin, onion powder, salt, pepper
-
2 cups chicken stock
-
1 cup frozen peas
For the Green Sauce (Ají Verde):
-
1 cup fresh cilantro leaves
-
½ cup mayonnaise
-
¼ cup sour cream
-
2 jalapeños, chopped (remove seeds for milder sauce)
-
2 cloves garlic
-
1 tablespoon olive oil
-
1 tablespoon fresh lime or lemon juice
-
Kosher salt and black pepper to taste
Directions:
-
Marinate the Chicken: In a bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper. Set aside ¼ of the mixture. Add chicken to the rest and marinate in the fridge for 1 hour (or overnight for best results).
-
Grill Method: Preheat grill to medium-high. Grill chicken for 5–7 minutes per side or until internal temp reaches 165°F, brushing with reserved marinade midway.
-
Oven Method: Preheat oven to 450°F. Bake chicken on a foil-lined sheet for 30 minutes or until 165°F internally, brushing with marinade halfway through.
-
Prepare the Rice: Rinse rice until water runs clear. Soak for 10–15 minutes, then drain. Sauté onion and garlic in butter/oil over medium heat until soft. Add rice and spices; stir 1 minute. Add chicken stock, bring to boil, cover, and simmer on low for 15 minutes. Stir in peas, rest for 5–10 minutes, then fluff.
-
Make the Green Sauce: Blend cilantro, mayo, sour cream, jalapeños, garlic, oil, and lime juice until smooth. Season to taste.
-
Serve: Spoon rice onto plates, top with grilled chicken, and drizzle generously with green sauce.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 655 kcal | Servings: 4 servings
The Cultural Roots of Peruvian Chicken and Rice
Peruvian Chicken and Rice, known locally as Pollo a la Brasa con Arroz Amarillo, is a staple in Peruvian households and street food stalls. This dish combines indigenous ingredients with Spanish culinary influence, showcasing the rich, multicultural nature of Peruvian cuisine. The chicken is typically marinated in spices like cumin and paprika—aromatics deeply rooted in both Incan and Spanish traditions—before being grilled or roasted to perfection.
What makes Peruvian cuisine special is its use of both earthy and vibrant flavors. The ají verde sauce, a green creamy blend of cilantro, garlic, and jalapeños, brings an electrifying brightness that balances the deep umami of the marinated chicken. Combined with aromatic yellow rice infused with turmeric and cumin, this meal paints a full cultural picture on your plate.
Why Peruvian Chicken and Rice Is So Flavorful
One of the standout elements of this dish is its depth of flavor. The chicken is marinated in a bold combination of lime juice, garlic, and spices for several hours or overnight. This not only tenderizes the meat but also allows the flavors to fully penetrate, resulting in juicy and intensely seasoned chicken every time.
The rice, often overlooked in lesser recipes, is treated as an essential part of the dish. Cooked in chicken stock and spiced with turmeric, garlic, and onion powder, the rice develops a golden hue and a buttery, slightly nutty flavor. Frozen peas add both texture and a touch of sweetness, rounding out the rice as more than just a side.
The green sauce, or ají verde, deserves special attention. It’s more than just a condiment—it’s the zingy, spicy, creamy topping that ties everything together. Made with fresh cilantro, jalapeños, garlic, lime juice, and creamy elements like mayo and sour cream, this sauce adds a refreshing and mildly spicy contrast to the savory chicken and rice.
Health Benefits and Balanced Nutrition
While this dish is indulgent in flavor, it’s also surprisingly well-balanced. Each serving offers a good mix of protein, complex carbohydrates, and healthy fats. The lean protein from the chicken supports muscle health and keeps you full for longer, while the jasmine rice provides energy-sustaining carbohydrates.
The cilantro and jalapeños in the green sauce are rich in antioxidants and anti-inflammatory compounds. Cilantro is known to aid digestion and help with detoxification, while jalapeños may support metabolism and provide vitamin C. By swapping out mayonnaise for Greek yogurt, the sauce becomes even healthier while maintaining its creamy texture.
Even the turmeric used in the rice has known health benefits—it’s a powerful anti-inflammatory and antioxidant. So, this meal is not only delicious but also contributes positively to your overall wellness.
Versatility and Customization Options
One of the biggest advantages of this recipe is its versatility. Whether you’re cooking for picky eaters, dietary restrictions, or a themed dinner night, this dish can be easily adjusted to suit your needs.
You can use boneless chicken thighs, bone-in drumsticks, or even chicken breasts depending on your preference. The recipe also adapts well to different cooking methods—grill it during summer for a smoky flavor, or bake it in the oven for an easy weeknight dinner.
For a low-carb version, the rice can be replaced with cauliflower rice, and the sauce can be made with light sour cream or Greek yogurt to reduce fat content. You can also add roasted vegetables or avocado on the side to up your intake of greens and healthy fats.
Perfect for Meal Prep and Leftovers
This recipe is a top contender for weekly meal prep. It stores well in the refrigerator for up to four days, and each component can be packed separately to keep things fresh. The rice doesn’t get mushy, the chicken remains flavorful, and the green sauce holds up beautifully in the fridge.
You can use the leftovers creatively: chop the chicken and make tacos, layer everything into a burrito bowl, or stuff it into a wrap with some extra greens. This makes it not only delicious but economical and practical for families and busy professionals alike.
Why This Recipe Stands Out Among Other Chicken Recipes
While there are countless chicken and rice recipes available, this one stands out due to its bold flavors, visual appeal, and nutritional profile. Most chicken recipes rely on a simple seasoning or a sugary glaze. In contrast, this recipe leans on natural ingredients—garlic, lime, cumin, and paprika—to build a flavor profile that’s both smoky and citrusy.
The green sauce is what truly sets it apart. It’s vibrant, fresh, and spicy in a way that adds a completely new dimension to the dish. The sauce elevates the dish from “just another chicken recipe” to a standout meal that people will remember.
In addition, the golden turmeric rice not only adds color and nutrients but creates an aromatic base that ties the whole meal together. Each bite delivers layers of texture and taste—from the tender chicken to the fluffy rice and the zingy sauce.
Family-Friendly and Kid-Approved
Despite its complex flavor profile, this dish is surprisingly kid-friendly. You can easily control the spice level by adjusting the amount of jalapeños in the sauce or leaving them out entirely. The bright colors and familiar ingredients make it approachable for children, and the creamy sauce is often a big hit with younger eaters.
It’s also a wonderful way to introduce your family to global flavors. By making a dish like this at home, you can spark curiosity in children and help them develop more adventurous palates.
Entertaining and Presentation-Worthy
If you’re entertaining guests, Peruvian Chicken and Rice with Green Sauce makes an excellent main course. The contrast of golden yellow rice, perfectly grilled or baked chicken, and bright green sauce creates a beautiful presentation without much effort.
You can serve it family-style on a large platter or plate it individually for a more refined dining experience. Add a garnish of fresh cilantro or a lime wedge on the side for that extra visual and flavor pop.
Tips for Success
- Marinate long enough: Give the chicken time to absorb the marinade—at least an hour, but overnight is ideal.
- Grill for extra flavor: While baking works great, grilling adds a smoky char that enhances the spices.
- Use fresh herbs: Don’t skip the fresh cilantro in the sauce—it’s what gives it that unique flavor punch.
- Balance the sauce: If your jalapeños are particularly hot, use just one and adjust to taste after blending.
- Fluff the rice properly: After resting, use a fork to fluff the rice for the perfect texture.
Conclusion
Peruvian Chicken and Yellow Rice with Green Sauce is more than a recipe—it’s an experience. From its vibrant cultural heritage to its unbeatable flavor and nutrition, it’s a meal that delivers on every front. Whether you’re cooking for your family, meal prepping for the week, or impressing guests, this dish deserves a place in your regular rotation.
The next time you’re craving something exciting, nourishing, and easy to prepare, remember this Peruvian classic. It’s not just a dinner—it’s a celebration of bold ingredients, culinary tradition, and kitchen creativity.