Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 lbs chicken thighs or drumsticks (bone-in, skin-on); 4 cloves garlic (minced); 2 tbsp soy sauce; 1 tbsp white vinegar or lime juice; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp paprika; 2 cups long-grain rice; 3.5 cups chicken broth; 1 tbsp olive oil or butter; 1 cup fresh cilantro leaves; 1-2 jalapeños (seeded); 0.5 cup mayonnaise; 0.25 cup Greek yogurt or sour cream; 2 tbsp lime juice

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Peruvian cuisine is a masterclass in balance — bold spices, bright herbs, comforting starches, and irresistible sauces all working together in harmony. One dish that perfectly captures this magic is Peruvian Chicken and Rice with Green Sauce, inspired by the famous pollo a la brasa served throughout Peru and loved worldwide.

This recipe delivers juicy, spice-rubbed chicken, fragrant yellow rice, and a creamy, spicy green sauce that instantly wakes up your taste buds. It’s hearty enough for a family dinner, impressive enough for guests, and approachable enough for weeknight cooking. Even better? Everything comes together with simple ingredients you can find almost anywhere.

In this guide, you’ll not only learn how to make Peruvian chicken and rice at home, but also understand why each component matters, how to customize it to your taste, and how to serve it like a pro.

What Makes Peruvian Chicken So Special?

Peruvian chicken is all about seasoning and technique. Traditionally, pollo a la brasa is marinated in a blend of garlic, cumin, paprika, oregano, and vinegar, then roasted until the skin is crisp and the meat is juicy. While many restaurants use rotisserie ovens, this home-friendly version captures the same essence using the oven or stovetop.

But the real star? Peruvian green sauce, also known as aji verde. This creamy, spicy, herby sauce made with cilantro, jalapeño, garlic, and lime is iconic. Once you try it, you’ll want to drizzle it on everything — chicken, rice, roasted vegetables, even sandwiches.

Ingredients You’ll Need

For the Peruvian Chicken

2 lbs chicken thighs or drumsticks (bone-in, skin-on preferred)
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp white vinegar or lime juice
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

For the Yellow Rice

2 cups long-grain rice
3 ½ cups chicken broth
1 tbsp olive oil or butter
3 cloves garlic, minced
½ onion, finely chopped
1 tsp turmeric or ground cumin (for color)
Salt to taste
Optional: frozen peas or corn

For the Peruvian Green Sauce (Aji Verde)

1 cup fresh cilantro leaves
1–2 jalapeños (seeds removed for less heat)
2 cloves garlic
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
2 tbsp lime juice
2 tbsp olive oil
Salt to taste

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine garlic, soy sauce, vinegar or lime juice, olive oil, cumin, paprika, oregano, salt, and pepper. Add chicken and massage the marinade into every piece. Cover and marinate for at least 30 minutes, or overnight for deeper flavor.

2. Cook the Chicken

Preheat oven to 425°F (220°C). Arrange chicken skin-side up on a baking sheet or roasting pan. Roast for 35–45 minutes, flipping once, until the skin is golden and internal temperature reaches 165°F (74°C). Optional: broil for 2–3 minutes for extra crispiness.

3. Prepare the Rice

Heat oil or butter in a pot over medium heat. Sauté onion until soft, then add garlic and cook until fragrant. Stir in rice and spices, coating the grains. Pour in chicken broth, add salt, bring to a boil, then cover and simmer for 15–18 minutes until fluffy.

4. Make the Green Sauce

Blend cilantro, jalapeño, garlic, mayonnaise, yogurt, lime juice, olive oil, and salt until smooth and vibrant green. Taste and adjust heat or acidity as needed. Chill for 10 minutes to let flavors develop.

5. Assemble the Dish

Serve chicken over a bed of yellow rice. Drizzle generously with green sauce. Garnish with fresh cilantro and lime wedges.

Flavor Tips for Restaurant-Quality Results

Marinate longer if possible — overnight makes a big difference.
Use thighs instead of breasts for juicier chicken.
Balance the green sauce — creamy, spicy, and tangy should all be present.
Toast the rice before adding broth for deeper flavor.

Variations to Try

Grilled Peruvian Chicken: Grill over medium-high heat for smoky flavor.
Peruvian Chicken Bowls: Add avocado, lettuce, and tomatoes.
Extra Spicy: Add aji amarillo paste or serrano peppers to the sauce.
Dairy-Free Sauce: Swap mayo and yogurt for vegan mayo.

What to Serve with Peruvian Chicken and Rice

This dish is satisfying on its own, but pairs beautifully with:

Simple cucumber salad
Fried plantains
Roasted sweet potatoes
Corn on the cob with lime and salt

Cultural Notes: A Taste of Peru at Home

Peruvian cuisine reflects centuries of cultural blending — Indigenous, Spanish, African, and Asian influences all play a role. Pollo a la brasa is one of Peru’s most beloved comfort foods, commonly enjoyed with fries, salad, and plenty of green sauce. This chicken and rice version adapts the flavors into an accessible, home-cooked meal while honoring its roots.

Why You’ll Love This Recipe

Packed with bold, unforgettable flavor
Great for meal prep
Family-friendly and customizable
One sauce, endless uses

Once you make Peruvian Chicken and Rice with Green Sauce, it’s guaranteed to become a regular in your kitchen.