Peruvian Chicken and Rice with Green Sauce: A Flavorful Latin Classic

If you’re looking for a dish that combines bold, smoky flavors with creamy, herbaceous freshness, Peruvian Chicken and Rice with Green Sauce is the perfect choice. This dish, inspired by traditional Pollo a la Brasa, delivers an explosion of flavors with every bite. Marinated chicken, fragrant yellow rice, and a vibrant ají verde sauce make this an unforgettable meal.

Whether grilled or baked, the chicken is incredibly juicy, packed with deep flavors from a spice-infused marinade. The rice is a fragrant and colorful masterpiece, cooked with aromatics and spices that elevate its taste. And the green sauce? It’s the creamy, slightly spicy finishing touch that ties everything together.

In this guide, we’ll explore the history, key elements, serving ideas, FAQs, and expert tips to ensure that your Peruvian Chicken and Rice turns out perfect every time.

A Dish with Deep Peruvian Roots

Peruvian cuisine is a beautiful blend of indigenous, Spanish, African, and Asian influences, creating bold and unique dishes that are now celebrated worldwide. Pollo a la Brasa (Peruvian-style rotisserie chicken) is one of the country’s most iconic dishes, typically served with rice, salad, or crispy potatoes and a signature spicy green sauce known as ají verde.

This recipe takes inspiration from that classic dish but makes it more home-cook friendly by allowing the chicken to be grilled or baked instead of requiring a rotisserie. The fragrant yellow rice is similar to arroz amarillo, a staple in many Latin American households. Together, they form a meal that is comforting, satisfying, and bursting with flavor.

What Makes This Dish So Special?

1. A Marinade That Works Wonders

The secret to the deeply flavorful and juicy chicken lies in the marinade. A mix of spices like smoked paprika, cumin, and garlic, combined with lime juice and oil, creates the perfect balance of smoky, earthy, and citrusy notes. The longer the chicken marinates, the more intense the flavor becomes.

2. The Golden Peruvian Rice

Rice is a staple in many Latin American cuisines, but Peruvian-style yellow rice is special. Turmeric and cumin give it its golden hue, while sautéed shallots and garlic infuse it with layers of flavor. Cooking it in chicken stock rather than water ensures that every bite is rich and satisfying. A final touch of peas adds texture and color, making the rice not just a side dish, but a star in its own right.

3. The Magic of Ají Verde (Peruvian Green Sauce)

No Peruvian meal is complete without ají verde, a creamy, tangy, and slightly spicy green sauce that takes everything to the next level. Made with fresh cilantro, jalapeños, mayonnaise, sour cream, garlic, and lime juice, it provides a refreshing contrast to the warm, smoky flavors of the chicken and rice.

This sauce is so addictive that many people drizzle it over everything—from grilled meats to roasted vegetables and even sandwiches!

How to Serve This Peruvian Classic

One of the best things about Peruvian Chicken and Rice is its versatility. Here are a few ways to enjoy it:

• Traditional Plating: Serve the grilled or baked chicken over a bed of fragrant yellow rice with a generous drizzle of green sauce.
• With Roasted Potatoes: Many traditional Peruvian restaurants serve pollo a la brasa with crispy roasted potatoes instead of rice. Try swapping the rice for roasted baby potatoes tossed in olive oil, salt, and cumin.
• With a Simple Side Salad: Balance out the richness of the chicken and sauce with a crisp side salad of lettuce, tomatoes, and a light vinaigrette.
• In a Bowl Format: Want a modern twist? Serve the chicken and rice in a bowl with avocado slices, pickled onions, and extra green sauce for a vibrant, well-balanced meal.
• Stuffed into a Wrap or Tacos: Shred the chicken and serve it in a wrap or tortilla, topped with green sauce and fresh veggies

A Taste of Peru in Every Bite

This Peruvian Chicken and Rice with Green Sauce is a meal bursting with rich flavors and vibrant colors. Juicy marinated chicken, aromatic yellow rice, and a creamy, herbaceous ají verde sauce come together to create a dish that is both comforting and bold. Whether grilled or baked, this dish is easy to prepare and perfect for a family dinner or a flavorful meal prep option.

The Magic Trio: Chicken, Rice, and Green Sauce

Boldly Marinated Chicken

This dish starts with a deeply flavorful marinade, combining smoky paprika, earthy cumin, fresh garlic, and a touch of lime juice. The marinade infuses the chicken with warm, savory, and slightly citrusy notes, ensuring a tender, juicy texture when cooked.

Fragrant Peruvian Yellow Rice

The golden-hued rice is a standout element of this dish. Cooked with butter, shallots, garlic, turmeric, cumin, and chicken stock, it delivers a fragrant and flavorful base for the chicken. Peas add color and texture, while the jasmine rice absorbs every bit of the savory goodness.

Zesty and Creamy Green Sauce

Ají verde, the traditional Peruvian green sauce, is a creamy, slightly spicy, and herbaceous condiment that elevates this meal to the next level. Made with fresh cilantro, jalapeños, lime juice, garlic, mayonnaise, and sour cream, it provides a cooling contrast to the warm, smoky flavors of the chicken and rice.

How to Bring This Dish to Life

Preparing the Chicken

Marinate your choice of chicken thighs, drumsticks, or breasts for at least an hour—overnight for maximum flavor. The chicken can be grilled for a charred, smoky essence or baked for a tender, juicy result.

Cooking the Perfect Rice

A quick sauté of shallots and garlic in butter releases a fragrant aroma before adding the rice and spices. Cooking it in chicken stock enhances the depth of flavor, while frozen peas add texture and color.

Blending the Green Sauce

This sauce couldn’t be easier to make—simply blend cilantro, jalapeños, garlic, lime juice, mayo, and sour cream into a smooth, vibrant green sauce that pairs perfectly with the smoky chicken.

Nutritional Breakdown (Per Serving)

• Calories: 655
• Carbohydrates: 51g
• Protein: 46g
• Total Fat: 28g
• Sodium: 1036mg
• Fiber: 4g
• Vitamin C: 22mg

This dish provides a balanced mix of protein, healthy fats, and complex carbs, making it a filling and satisfying meal.

Pro Tips for the Perfect Dish

• Marinate the Chicken Overnight – The longer the chicken soaks in the marinade, the more flavorful it will be.
• Use Jasmine or Basmati Rice – These long-grain varieties absorb flavors beautifully and maintain a fluffy texture.
• Adjust the Spice Level – If you prefer a milder green sauce, remove the seeds from the jalapeños before blending.
• Pair with Roasted Potatoes – While traditionally served with rice, crispy roasted potatoes make a great alternative.

FAQs: Everything You Need to Know

1. What makes Peruvian chicken so flavorful?

The secret lies in the marinade. The combination of smoky, citrusy, and earthy spices penetrates the chicken, ensuring it stays juicy and deeply seasoned even before cooking. Using smoked paprika and cumin adds a signature Peruvian touch.

2. Can I make this dish ahead of time?

Yes! This is an excellent make-ahead meal. Here’s how:

• Marinate the chicken overnight for maximum flavor.
• Prepare the green sauce a day ahead and store it in the fridge. The flavors will intensify over time.
• Cook the rice in advance and reheat gently with a splash of chicken stock to keep it moist.

3. Can I adjust the spice level?

Absolutely. If you love heat, leave the jalapeño seeds in the green sauce or add a pinch of red pepper flakes to the chicken marinade. For a milder version, remove the seeds from the jalapeños before blending.

4. What’s the best cut of chicken to use?

Boneless, skinless chicken thighs are the best choice for maximum flavor and juiciness. However, you can also use:

• Chicken breasts (for a leaner option)
• Drumsticks or bone-in thighs (for extra moisture and flavor)
• A whole chicken cut into pieces

5. Can I use a different type of rice?

Yes, while jasmine rice is the best choice for its light texture and ability to absorb flavors, you can also use:

• Basmati rice for a fluffier texture
• Latin-style parboiled rice for a firmer bite
• Brown rice for a healthier alternative (just adjust cooking time)

6. How do I store leftovers?

Store the chicken, rice, and green sauce separately in airtight containers:

• Chicken: Up to 4 days in the fridge. Reheat in the oven or stovetop for best results.
• Rice: Up to 4 days in the fridge. Reheat with a splash of stock or water to restore moisture.
• Green Sauce: Up to 5 days in the fridge. Avoid freezing, as it may lose its creamy texture.

Expert Tips for the Best Results

• Use Fresh Garlic & Lime Juice: The bold, citrusy aroma of fresh lime juice makes a huge difference in the marinade and green sauce. Avoid bottled juice for best results.
• Grill for Authentic Flavor: If possible, grill the chicken to replicate the smoky, charred flavor of traditional Peruvian pollo a la brasa.
• Don’t Skip the Resting Time: After cooking, let the chicken rest for 5-10 minutes before slicing to lock in juices.
• Double the Green Sauce: You’ll want extra! This sauce is so delicious, you’ll find yourself adding it to other dishes.

Final Thoughts: Why This Dish Belongs in Your Recipe Rotation

Peruvian Chicken and Rice with Green Sauce is more than just a meal—it’s a sensory experience filled with bold spices, rich textures, and vibrant colors. The smoky, citrusy chicken, golden aromatic rice, and creamy, zesty green sauce create a perfect harmony of flavors.

This dish is easy enough for a weeknight dinner but impressive enough to serve at a dinner party. Whether you stick to the classic version or experiment with your own variations, one thing is certain—this dish will become a staple in your kitchen.

Ready to bring the flavors of Peru to your table? Give this recipe a try, and prepare to be amazed!

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