Tired of bland, uninspiring chicken dinners that leave your family rushing through mealtime? Peruvian Chicken & Rice with Green Sauce is about to change everything! This vibrant, flavor-packed dish delivers succulent chicken with aromatic rice and a creamy, spicy sauce that will have everyone asking for seconds.
Hi, I’m Michael, the heart behind FoodyDish! Growing up in a multicultural neighborhood, I fell in love with Peruvian cuisine after my neighbor Maria introduced me to this iconic dish. After years of perfecting this recipe, I’m thrilled to share my authentic version that balances traditional techniques with easy-to-find ingredients.
In this guide, I’ll walk you through selecting the perfect chicken cuts, preparing the signature marinade, and crafting that addictive green sauce that makes this dish unforgettable. Whether you’re cooking for a weeknight family meal or impressing guests at your next dinner party, this Peruvian Chicken & Rice is guaranteed to become a staple in your recipe collection.
Why This Peruvian Chicken Recipe Works
- Uses budget-friendly whole chicken or chicken thighs for maximum flavor
- Simple marinade infuses the meat with authentic Peruvian spices in just 2 hours
- Three-component meal (chicken, rice, sauce) creates a complete, balanced dinner
- Versatile recipe works for both casual family meals and special occasions
- Make-ahead friendly components save time on busy days
Choosing the Right Chicken for Peruvian Chicken
Best Cuts for Peruvian Chicken
Traditional Peruvian Chicken (Pollo a la Brasa) uses whole chicken, but bone-in, skin-on chicken thighs work beautifully for home cooks. The dark meat stays juicy during roasting, and the skin crisps up gloriously with all those marinade flavors. If you prefer white meat, split chicken breasts (bone-in, skin-on) make a good alternative but watch cooking time carefully.
Buying Tips for Peruvian Chicken
Look for chicken with pink, firm flesh and skin that appears fresh and intact. Free-range, organic chickens generally provide better flavor for this recipe. For whole chickens, a 3-4 pound bird is ideal—large enough to feed a family but not so large that it’s difficult to cook evenly.
Substitutions for Peruvian Chicken
While traditional Peruvian chicken uses whole birds, you can adapt this recipe for different cuts:
- Boneless thighs: Reduce cooking time by 10-15 minutes
- Chicken drumsticks: Perfect for kids and casual gatherings
- Chicken wings: Great for party appetizers (adjust the cooking time accordingly)
Ingredients & Prep for Peruvian Chicken & Rice
Chicken Prep Essentials
Before marinating, pat your chicken completely dry with paper towels to help the marinade adhere better. If using a whole chicken, spatchcock it (remove backbone and flatten) for even cooking. For chicken pieces, trim excess fat but leave the skin intact for that signature crispy exterior.
Peruvian Chicken Marinade
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 6 cloves garlic, minced
- 2 tablespoons aji amarillo paste
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 teaspoons oregano
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon black pepper
Combine all ingredients in a blender for a smooth consistency. Marinate chicken for at least 2 hours, preferably overnight, for maximum flavor penetration.
Green Sauce Ingredients
- ½ cup mayonnaise
- ¼ cup cilantro, packed
- 2 jalapeños, seeds removed for milder sauce
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons cotija cheese (optional)
Rice Ingredients
- 2 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ¼ cup cilantro, chopped
- 1 cup frozen peas (optional)
Step-by-Step Cooking Instructions for Peruvian Chicken & Rice
Pre-Cooking Prep for Peruvian Chicken
- Remove chicken from marinade and let sit at room temperature for 30 minutes before cooking.
- Preheat your oven to 425°F (220°C).
- Place a wire rack over a foil-lined baking sheet for optimal air circulation.
- Reserve a small portion of marinade for basting during cooking.
Cooking Method for Peruvian Chicken
- Place chicken skin-side up on the prepared rack.
- Roast for 35-45 minutes for chicken parts or 50-60 minutes for a spatchcocked whole chicken.
- Baste with reserved marinade at the halfway mark.
- For extra crispy skin, broil for the final 2-3 minutes, watching carefully to prevent burning.
Rice Cooking Method
- Heat oil in a medium saucepan over medium heat.
- Sauté onions until translucent, about 3-4 minutes.
- Add garlic and cumin, cooking for 30 seconds until fragrant.
- Add rice and stir to coat with oil mixture.
- Pour in chicken broth, bring to a boil, then reduce to a simmer.
- Cover and cook for 15-18 minutes until liquid is absorbed.
- Remove from heat, add peas if using, and let stand covered for 5 minutes.
- Fluff with fork and mix in chopped cilantro before serving.
Green Sauce Preparation
- Combine all sauce ingredients in a food processor or blender.
- Pulse until smooth but still slightly textured.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Doneness Check for Peruvian Chicken
Chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part. For whole chicken, check both the breast and thigh areas. The juices should run clear when pierced with a knife.
Resting Your Peruvian Chicken
Allow chicken to rest for 10 minutes before carving or serving. This critical step helps the juices redistribute throughout the meat, ensuring moist, tender results.
Pro Tips for Perfect Peruvian Chicken
Avoiding Dry Peruvian Chicken
- Don’t skip the marinating time it’s essential for flavor and moisture
- Use a meat thermometer to avoid overcooking
- Keep the skin on during cooking as a natural moisture barrier
- For whole chickens, place aromatics like onion, lime, and herbs in the cavity
Tool Recommendations for Peruvian Chicken
- Instant-read digital thermometer for precise doneness
- Heavy-duty rimmed baking sheet with wire rack for optimal air circulation
- Silicone basting brush for applying marinade
- Blender or food processor for smooth marinades and sauce
Storage & Reheating Peruvian Chicken
Store leftover chicken and rice separately in airtight containers for up to 3 days. Reheat chicken in a 300°F oven until warmed through (about 15 minutes) to maintain crispy skin. The green sauce keeps well for up to 5 days refrigerated and often tastes even better the next day as flavors intensify.
Looking for more mouthwatering recipes? Check out our Pinterest board for endless culinary inspiration that will make your taste buds dance!
Flavor Variations for Peruvian Chicken
Spicy Peruvian Chicken
Increase the heat by adding an extra tablespoon of aji amarillo paste to the marinade and include a serrano chile in the green sauce. For extreme heat lovers, incorporate aji panca paste along with the aji amarillo.
Herb-Forward Peruvian Chicken
Enhance the aromatic profile by adding fresh herbs like oregano, thyme, and rosemary to the marinade. Finish the dish with a sprinkle of fresh minced herbs just before serving.
Citrus-Infused Peruvian Chicken
Double the lime juice in the marinade and add orange zest. Stuff the chicken cavity with orange and lime quarters during roasting for a bright, citrusy flavor that cuts through the richness.
| Variation | Marinade Additions | Green Sauce Adjustments | Best For |
|---|---|---|---|
| Spicy | +1 tbsp aji amarillo, +1 serrano | +1 extra jalapeño | Heat lovers |
| Herb-Forward | Fresh oregano, thyme, rosemary | +2 tbsp cilantro, +1 tbsp mint | Aromatic preference |
| Citrus | Double lime juice, +orange zest | +1 tbsp orange juice | Bright, fresh flavor |
| Smoky | +1 tsp smoked paprika, chipotle | Roasted jalapeños instead of fresh | Barbecue fans |
Serving Suggestions for Peruvian Chicken & Rice
Complete your Peruvian feast with these perfect pairings:
- Sliced avocado with a squeeze of lime and sprinkle of salt
- Simple salad of butter lettuce, radishes, and cucumber with lime vinaigrette
- Roasted sweet potatoes tossed with cumin and olive oil
- Sautéed plantains for authentic Peruvian flavor
- Steamed vegetables like broccoli or green beans for a lighter option
For a complete experience, serve with a refreshing beverage like Chicha Morada (Peruvian purple corn drink) or a sparkling water with lime.
FAQs About Peruvian Chicken
Can I make Peruvian chicken without aji amarillo paste?
While aji amarillo gives authentic flavor, substitute with 1 tablespoon regular yellow hot sauce mixed with 1 teaspoon turmeric and a pinch of cayenne for color and heat.
How can I make this recipe ahead for a party?
Prepare the marinade and green sauce up to 3 days ahead. Marinate chicken overnight, and cook rice up to 2 hours before serving (keep covered and warm). Reheat rice with a splash of water if needed.
My green sauce is too spicy. How can I tone it down?
Add extra mayonnaise, a tablespoon of Greek yogurt, or half an avocado to mellow the heat while maintaining creaminess.
Can I grill this chicken instead of roasting?
Absolutely! Grill over indirect medium heat (350-400°F) until the internal temperature reaches 165°F, about 45 minutes for a spatchcocked chicken or 30-35 minutes for pieces, turning occasionally.
Is this recipe gluten-free?
Replace the soy sauce with tamari or coconut aminos to make this recipe completely gluten-free.
Conclusion
Now you have all the secrets to creating authentic Peruvian Chicken & Rice with that irresistible green sauce right in your own kitchen! This vibrant, flavorful meal brings together the perfect balance of spices, tender chicken, and aromatic rice for a dinner that’s sure to impress.
I’d love to see your Peruvian chicken creations! Tag @foodydish on social media or leave a comment below sharing your experience. Join thousands of home cooks who’ve made this their go-to recipe for both weeknight dinners and special occasions.
Happy cooking!
Print
How to Make Peruvian Chicken & Rice with Green Sauce
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
A flavorful Peruvian-style chicken and rice dish cooked with aromatic spices, vegetables, and cilantro, served with a vibrant, creamy green sauce for an extra burst of flavor.
Ingredients
1 1/2 lbs boneless skinless chicken thighs
1 1/2 cups long-grain rice
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro leaves
1 jalapeño, seeded
2 cups chicken broth
1/2 cup frozen peas
1/2 tsp cumin
1/2 tsp paprika
2 tbsp olive oil
Salt and pepper to taste
For the green sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 jalapeño, chopped
1/2 cup cilantro leaves
2 tbsp lime juice
1 clove garlic
Salt to taste
Instructions
1. In a blender, combine cilantro, jalapeño, and 1/2 cup of broth; blend until smooth.
2. Season chicken with salt, pepper, cumin, and paprika.
3. Heat olive oil in a large skillet and brown chicken on both sides. Remove and set aside.
4. In the same pan, sauté onion, bell pepper, and garlic until soft.
5. Add rice and stir for 1 minute to toast slightly.
6. Pour in the blended cilantro mixture and remaining chicken broth; stir well.
7. Return chicken to the skillet, cover, and simmer over low heat for 20–25 minutes until rice is tender.
8. Stir in peas and let rest for 5 minutes before serving.
9. For the green sauce, blend all sauce ingredients until smooth.
10. Serve the chicken and rice with a drizzle or side of green sauce.
Notes
For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
Add chopped carrots or corn for more color and texture.
The green sauce also pairs well with grilled meats or roasted vegetables.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: One Pot
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Peruvian chicken and rice, arroz con pollo, green sauce, cilantro sauce, Latin recipes