Peruvian Chicken and Rice with Green Sauce

Brightly spiced chicken thighs and fluffy rice come together in Peruvian Chicken and Rice with Green Sauce, bringing the vibrant flavors of Peru right to your dinner table. Juicy chicken soaked in fiery aji amarillo marinade grills to perfection, and a creamy cilantro-jalapeño sauce adds a refreshing punch with every bite. This easy yet impressive dish is ideal for dinner parties or cozy weeknight feasts—get ready to savor a fiesta of tastes at home!

Key Ingredients

Before we dive into cooking, let’s gather all the stars of this recipe. Each ingredient plays a vital role in layering flavor, building texture, and creating that signature Peruvian taste.

• 4 pieces chicken thighs: Juicy, bone-in thighs that stay tender and flavorful on the grill.
• 2 tablespoons aji amarillo paste: Peru’s signature chili paste infusing a fruity heat into the chicken.
• 3 cloves garlic minced: Fresh garlic that layers savory aroma into the marinade.
• 2 tablespoons lime juice: Bright citrus flavor that tenderizes and zests the marinade.
• 1 teaspoon ground cumin: Warm spice giving earthy depth to the marinade.
• 1 teaspoon paprika: Mild peppery color and hint of sweetness to balance the heat.
• 1 teaspoon dried oregano: Herbaceous note balancing the chili and garlic.
• 1 teaspoon salt: Seasoning in the chicken marinade to enhance all the flavors.
• 1/2 teaspoon black pepper: Subtle bite to round out the spice blend.
• 2 tablespoons vegetable oil: Fat that helps bind the marinade ingredients.
• 1 cup long-grain white rice: Fluffy base that soaks up stock and flavors beautifully.
• 1 small onion chopped: Sweet onion imparts aromatic sweetness to the rice.
• 2 cloves garlic minced: Garlic to sauté with onions, building a fragrant rice base.
• 2 cups chicken stock: Liquid rich in flavor that cooks the rice to tender perfection.
• 1 tablespoon vegetable oil: Oil for sautéing onion and garlic before cooking rice.
• 1/2 teaspoon salt: Salt to season the rice as it simmers to perfect tenderness.
• 1 cup fresh cilantro leaves: Herb for bright, grassy freshness in the green sauce.
• 1 jalapeño pepper seeded: Adds heat and color to the cilantro-jalapeño sauce.
• 1 clove garlic: A single garlic clove in the sauce for a sharp, fragrant punch.
• 2 tablespoons mayonnaise: Creamy base that smooths the sauce’s texture.
• 2 tablespoons lime juice: Fresh lime that lifts the brightness of the cilantro sauce.
• 2 tablespoons water: Adjusts green sauce consistency to your liking.
• 1/4 teaspoon salt: A touch of salt in the green sauce to balance flavors.
• 2 tablespoons vegetable oil: Added to the green sauce for smooth, silky texture.

How To Make Peruvian Chicken and Rice with Green Sauce

This recipe unfolds in three parts: a vibrant chicken marinade that soaks deep into each thigh, a fluffy rice cooked in savory stock with onions and garlic, and a quick-whip green sauce that ties everything together with herbaceous zing. Follow these steps closely to layer flavors and textures perfectly.

1. In a bowl combine aji amarillo paste, minced garlic, lime juice, ground cumin, paprika, dried oregano, salt, black pepper, and 2 tablespoons vegetable oil to form a marinade. Whisk until smooth and evenly mixed, ensuring the paste dissolves completely.

2. Add chicken thighs to the marinade and toss to coat evenly. Press the marinade into every piece, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight for maximum flavor.

3. Preheat a grill or skillet over medium-high heat. Once hot, place the marinated chicken thighs skin-side down and cook for 6–8 minutes per side, turning once, until the internal temperature reaches 165 °F (74 °C). Remove from heat and let rest for a few minutes to retain juices.

4. While the chicken cooks, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent, about 2–3 minutes, then stir in rice to coat each grain. Pour in chicken stock and 1/2 teaspoon salt, bring to a gentle boil, cover, then reduce heat to low and simmer for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes before fluffing with a fork.

5. In a blender, combine cilantro leaves, seeded jalapeño, 1 clove garlic, mayonnaise, lime juice, water, 1/4 teaspoon salt, and 2 tablespoons vegetable oil. Blend on high until the sauce is smooth and creamy, pausing to scrape down the sides if needed. Adjust water to reach your desired consistency.

Serving Suggestions

This dish is a true crowd-pleaser, and how you serve it can elevate it even further. Here are a few ideas to make your meal Instagram-worthy and downright delicious:

• Serve the grilled chicken sliced over a bed of rice, drizzling green sauce generously down the center for a stunning, restaurant-style presentation.
• Add a side of roasted vegetables, such as bell peppers and zucchini, to introduce extra color, crunch, and nutrients.
• Top the dish with crunchy tortilla strips or lightly toasted nuts (like slivered almonds) for a playful crunch that contrasts the tender meat and rice.
• Garnish with lime wedges and extra cilantro sprigs on the side so guests can freshen up each bite with zesty citrus and aromatic herbs.

Tips For Perfect Peruvian Chicken and Rice with Green Sauce

Mastering this recipe is all about balance—don’t rush the marinade, keep an eye on your rice, and taste as you go. With a few smart tweaks, you’ll be serving a dish that sings with authentic Peruvian flair.

• You can use Greek yogurt instead of mayonnaise for a lighter green sauce.
• For deeper flavor marinate the chicken overnight.
• Adjust the heat of the sauce by adding or removing jalapeño seeds.
• Leftover rice stores well in the refrigerator for up to three days.

How To Store It

Whether you’re meal-prepping or saving leftovers, proper storage keeps each component tasting fresh and flavorful. Here’s how to maintain that just-cooked quality:

• Store chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
• Freeze leftover chicken thighs in a freezer-safe bag for up to 1 month; thaw overnight in the fridge before reheating.
• Keep the green sauce in a sealed jar in the fridge for up to 5 days; give it a quick stir before serving.
• Reheat the rice on the stovetop with a splash of stock or water over low heat, stirring gently to restore moisture.

Frequently Asked Questions

Got questions? Here are some quick answers to common queries about making this recipe shine.

• How long should I marinate the chicken for the best flavor?

You should marinate the chicken for at least 30 minutes to allow the aji amarillo, garlic, lime juice, and spices to penetrate the meat. For deeper flavor, refrigerate and marinate overnight—up to 12 hours—making sure the chicken stays covered and chilled.

• What’s the best way to cook the chicken if I don’t have a grill?

If you don’t have a grill, heat a heavy skillet or cast-iron pan over medium-high heat. Add a touch of oil to coat the pan, then sear the marinated chicken thighs for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to retain juices.

• Can I substitute Greek yogurt for mayonnaise in the green sauce?

Yes. Replace the 2 tablespoons of mayonnaise with 2 tablespoons of Greek yogurt for a lighter, tangier green sauce. If the sauce is too thick, adjust the consistency by adding a teaspoon of water at a time until you reach your desired texture.

• How can I adjust the heat level of the green sauce?

To make the sauce milder, remove all seeds from the jalapeño or use half a pepper. For extra kick, include some seeds or add a small slice of serrano chili. Blend and taste, then slowly add more chili until you reach your preferred spice level.

• What’s the best way to store and reheat leftovers?

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to three days. Reheat the chicken and rice on the stovetop over low heat with a splash of stock or water to prevent drying. Warm the sauce gently in a bowl at room temperature or microwave on low power for 15–20 seconds.

• Can I use a different type of rice or grain?

You can substitute long-grain white rice with brown rice or quinoa. If using brown rice, increase the simmering time to about 40–45 minutes and use 2 ¼ cups of stock for each cup of rice. For quinoa, rinse thoroughly and cook for 12–15 minutes until tender, using a 2:1 stock-to-grain ratio.

• How do I ensure the rice comes out fluffy and not sticky?

After toasting the rice in oil with onions and garlic, use the exact 2 cups of chicken stock for 1 cup of rice, bring to a gentle boil, then cover and reduce to low heat. Avoid lifting the lid during the 15-minute cooking time. Once done, turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

What Makes This Special

Between the fiery aji amarillo marinade, the perfectly seasoned rice, and that zingy, creamy green sauce, this Peruvian Chicken and Rice combo feels like a mini culinary vacation—no passport required! The balance of heat, citrus, and herbaceous freshness makes each bite a party in your mouth, whether you’re feeding a crowd or just yourself. Feel free to print and save this recipe for easy reference, then drop a comment below if you tried it, have questions, or invented your own twist—because even the best homemade fiesta is better when shared!

Print Recipe

Peruvian Chicken and Rice with Green Sauce

Author: Annie Parker Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 27 mins Rest Time 30 mins Total Time 1 hr 12 mins

Calories: 580

Description

Juicy chicken thighs soaked in fiery aji amarillo marinade grill to perfection, paired with tender rice and a creamy cilantro-jalapeño sauce that packs a refreshing punch with every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 pieces chicken thighs

• 2 tablespoons aji amarillo paste

• 3 cloves garlic minced

• 2 tablespoons lime juice

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 2 tablespoons vegetable oil

• 1 cup long-grain white rice

• 1 small onion chopped

• 2 cloves garlic minced

• 2 cups chicken stock

• 1 tablespoon vegetable oil

• ¹⁄₂ teaspoon salt

• 1 cup fresh cilantro leaves

• 1 jalapeño pepper seeded

• 1 clove garlic

• 2 tablespoons mayonnaise

• 2 tablespoons lime juice

• 2 tablespoons water

• ¹⁄₄ teaspoon salt

• 2 tablespoons vegetable oil

Instructions

1. In a bowl combine aji amarillo paste, minced garlic, lime juice, ground cumin, paprika, dried oregano, salt, black pepper, and 2 tablespoons vegetable oil to form a marinade.
2. Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Preheat a grill or skillet over medium-high heat and cook the marinated chicken for 6–8 minutes per side until cooked through. Remove from heat and let rest.
4. While the chicken cooks, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until translucent, then add rice and stir to coat. Pour in chicken stock and 1/2 teaspoon salt, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until rice is tender. Fluff with a fork.
5. In a blender combine cilantro leaves, seeded jalapeño, 1 clove garlic, mayonnaise, lime juice, water, 1/4 teaspoon salt, and 2 tablespoons vegetable oil. Blend until smooth, adjusting water for desired consistency.

Note

• You can use Greek yogurt instead of mayonnaise for a lighter green sauce.
• For deeper flavor marinate the chicken overnight.
• Adjust the heat of the sauce by adding or removing jalapeno seeds.
• Leftover rice stores well in the refrigerator for up to three days.

Keywords: peruvian chicken, aji amarillo, green sauce, cilantro sauce, grilled chicken, chicken and rice