Part 1: A Weeknight Dinner Hero – Flavorful, Easy & Totally Irresistible

If there’s one dinner that never fails to impress around here, it’s this Peruvian Chicken and Yellow Rice with Green Sauce. Between the juicy, spice-rubbed chicken, fragrant yellow rice, and that creamy, zesty green sauce, it’s basically a flavor bomb on a plate. But the best part? It’s totally doable on a weeknight.

This recipe brings together three core components – marinated chicken, golden yellow rice, and a vibrant cilantro-jalapeño green sauce – to create a complete, hearty meal that feels both satisfying and a little special. Whether you’re feeding the family or just treating yourself to a home-cooked dinner, this dish hits the spot.

Now, let’s dive into the prep and get this delicious dinner on the table.

🥘 Ingredients You’ll Need

Here’s everything you’ll need to bring this dish to life:

For the Chicken Marinade:

1.5–2 pounds chicken (thighs, breasts, or any cut you prefer)
2–3 cloves garlic, minced

2 tablespoons lime juice or white vinegar
2 tablespoons oil (olive oil, avocado oil, etc.)
1 tablespoon ground cumin

1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper

For the Creamy Green Sauce:

1 cup fresh cilantro leaves
½ cup mayonnaise
¼ cup sour cream

2 jalapeño peppers, roughly chopped
2 cloves garlic
1 tablespoon olive oil

1 tablespoon fresh lime juice
Salt and pepper to taste

For the Yellow Rice:

1 cup jasmine rice

1 tablespoon butter or oil
¼ cup onion, diced
2–3 garlic cloves, minced

1 teaspoon turmeric
¼ teaspoon each: cumin, onion powder, salt, and pepper
2 cups chicken stock

1 cup frozen peas

Step 1: Marinate the Chicken

To really lock in flavor, we start by marinating the chicken. In a medium bowl, mix together all of your marinade ingredients – garlic, lime juice, oil, cumin, paprika, salt, and pepper. This combo is warm, earthy, and just a little tangy – it gives the chicken that deep Peruvian-inspired flavor.

Before you add the chicken, set aside about ¼ of the marinade in a separate bowl – you’ll use this later while cooking to brush on more flavor.

Now, add your chicken to the remaining marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight if you want to prep ahead. The longer it marinates, the more flavor it absorbs.

Step 2: Cook the Chicken

When you’re ready to cook, you’ve got two solid options: grill or bake.

To Grill:

Preheat your grill to medium-high. Place the chicken on the grill and cook for about 5–7 minutes per side, depending on the cut. You’re looking for a nice char and a final internal temp of 165°F. Don’t forget to brush with the reserved marinade halfway through for extra flavor and moisture.

To Bake:

Preheat your oven to 450°F. Line a sheet pan with foil for easy cleanup, place the marinated chicken on top, and bake for 30 minutes, or until the internal temperature reaches 165°F. Again, brush with the extra marinade halfway through for a flavorful boost.

Step 3: Start the Rice

While the chicken cooks, it’s the perfect time to get your yellow rice going. First, rinse the jasmine rice under cool water until the water runs clear – this helps remove excess starch so the rice stays fluffy, not sticky. Then, let it soak for 10–15 minutes before draining.

In a medium pot, heat 1 tablespoon of butter or oil over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until softened and fragrant. Stir in the soaked, drained rice and your seasoning mix: turmeric, cumin, onion powder, salt, and pepper.

Let the rice toast gently for a minute – you’ll see the grains turn golden and smell all those warm spices bloom – then pour in the chicken stock. Bring everything to a boil, reduce the heat to low, cover, and cook for 15 minutes.

Part 2: Finishing Touches & Serving It Up

Step 4: Stir in the Peas & Fluff the Rice

Once the rice has cooked, stir in the frozen peas, cover again, and let it rest off the heat for another 5–10 minutes. This allows the peas to steam and the rice to finish absorbing the stock. Fluff gently with a fork before serving to keep it nice and light.

Step 5: Make the Green Sauce

This green sauce might just be the unsung hero of the whole meal. Creamy, spicy, tangy, and packed with herbs, it ties everything together beautifully.

In a blender, combine:

1 cup cilantro
½ cup mayo

¼ cup sour cream
2 jalapeños
2 garlic cloves

1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste

Blend until smooth and creamy – about 30 seconds. Taste and adjust seasoning if needed. You can store this in the fridge for a few days, and trust me, you’ll want to drizzle it on everything.

Serving Suggestions

To serve, spoon a generous portion of yellow rice onto each plate, top with grilled or baked chicken, and drizzle with that gorgeous green sauce. For a little extra pop of freshness, you can garnish with chopped cilantro or a few lime wedges on the side.

This dish is great as-is, but if you’re looking to round out the plate, consider pairing it with:

A simple green salad
Grilled veggies (zucchini, peppers, corn)
Warm tortillas to scoop everything up

Tips for Success

Don’t skip the marinade: It makes all the difference in flavor and juiciness.
Use bone-in chicken for more flavor, but boneless works well if you’re short on time.
Rinse and soak the rice to keep it from turning mushy.

Taste the sauce before serving – jalapeños vary in heat, so you can tweak it to your preference.
Make it ahead: Both the rice and the sauce can be made a few hours early and reheated or served at room temp.

Part 3: FAQ + Final Thoughts

Frequently Asked Questions

1. Can I make this recipe ahead of time?
Yes! The chicken can be marinated up to 24 hours in advance. The rice and sauce can be made earlier in the day and stored in the fridge.

2. Is the green sauce spicy?
It has a bit of heat thanks to the jalapeños. If you prefer it milder, remove the seeds before blending or use just one pepper.

3. Can I use brown rice instead of jasmine?
You can, but brown rice takes longer to cook and will have a chewier texture. Make sure to adjust cooking time and liquid accordingly.

4. What’s a good substitute for mayonnaise in the green sauce?
You can use Greek yogurt for a tangy, lighter alternative. It still gives that creamy texture without the mayo.

5. Can I use boneless chicken breasts?
Absolutely. Just watch the cooking time so they don’t dry out. Breasts cook faster than thighs or drumsticks.

6. How long does the green sauce last in the fridge?
Stored in an airtight container, it should stay fresh for about 3–4 days.

7. What should I serve with this dish?
It’s a full meal on its own, but fresh greens, a crunchy slaw, or some warm tortillas make excellent sides.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce is one of those recipes that quickly becomes part of your regular rotation. It’s flavorful, comforting, and surprisingly easy to put together. Whether you’re firing up the grill or roasting in the oven, you’ll end up with juicy, seasoned chicken that pairs perfectly with the golden rice and zesty sauce.

I hope this becomes one of your go-to meals just like it is for us. If you give it a try, leave a comment below and let me know how it turned out! And don’t be shy about sharing your own variations – I’d love to hear how you make it your own.

Peruvian Chicken and Yellow Rice with Creamy Green Sauce (A Flavor-Packed Weeknight Dinner)

Author: Hamza

Print Recipe

Description

This Peruvian Chicken and Rice with Green Sauce is a bold and flavorful dinner that’s perfect for any night of the week. Juicy marinated chicken, fragrant yellow rice, and a creamy cilantro-jalapeño green sauce come together in this vibrant, comforting dish.

Ingredients

Scale

For the Chicken Marinade:

1.5–2 pounds chicken (thighs, breasts, or any cut)

2–3 cloves garlic, minced
2 tablespoons lime juice or white vinegar
2 tablespoons oil (any cooking oil)

1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt

½ teaspoon black pepper

For the Green Sauce:

1 cup fresh cilantro leaves
½ cup mayonnaise
¼ cup sour cream

2 whole jalapeños, roughly chopped
2 cloves garlic
1 tablespoon olive oil

1 tablespoon lime or lemon juice
Salt and pepper to taste

For the Yellow Rice:

1 cup jasmine rice
1 tablespoon butter or oil

¼ cup onion, diced
2–3 garlic cloves, minced
1 teaspoon turmeric

¼ teaspoon each: cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Marinate Chicken:
In a bowl, mix all marinade ingredients. Set aside ¼ of the mixture for basting. Add chicken to the remaining marinade and coat well. Cover and refrigerate for at least 1 hour or overnight.
Cook the Chicken:
- To Grill: Preheat grill to medium-high. Grill chicken 5–7 minutes per side or until internal temperature reaches 165°F. Brush with reserved marinade halfway through.
- To Bake: Preheat oven to 450°F. Place chicken on a foil-lined baking sheet and bake for 30 minutes or until cooked through, brushing with reserved marinade halfway.
Make the Yellow Rice:
Rinse rice until water runs clear and soak for 10–15 minutes. In a pot, sauté onion and garlic in butter until soft. Add rice and spices; cook for 1 minute. Pour in chicken stock, bring to a boil, then cover and simmer on low for 15 minutes. Stir in peas, cover, and let rest for 5–10 minutes. Fluff with a fork.
Make the Green Sauce:
Blend all green sauce ingredients until smooth and creamy. Taste and adjust seasoning.
Serve:
Plate the rice, top with grilled or baked chicken, and drizzle with green sauce. Enjoy!