Chef Maria Rodriguez - Latin Cuisine Specialist
👨‍🍳 Latin Cuisine Expert

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ Peruvian Cooking Certified

❤️ My Recipe Story

"During my travels through Lima, I fell in love with the vibrant green aji verde sauce that accompanies nearly every meal. This recipe captures that incredible flavor - the fresh cilantro, the heat from jalapeño, and the creamy richness that makes Peruvian cuisine so irresistible."

Maria specializes in authentic Latin American cuisine with a focus on Peruvian flavors. She's dedicated to making traditional recipes accessible for home cooks while maintaining the bold, authentic tastes that define the cuisine.

View All Mitchell's Recipes →
Golden grilled Peruvian-spiced chicken with bright green cilantro sauce drizzled over yellow turmeric rice with peas on a white plate

The Magic of Peruvian Spices

Peruvian chicken gets its distinctive flavor from a simple but powerful spice blend featuring cumin and smoked paprika. Unlike heavily marinated recipes, this dry rub method creates an aromatic crust that locks in moisture while delivering bold flavor with every bite.

The key is allowing the spices to sit on the chicken for at least 10 minutes before cooking. This brief resting period lets the salt draw moisture to the surface, which then dissolves the spices and carries their flavor deep into the meat during cooking.

💡 Professional Tip

For even more flavor, prepare the spice-rubbed chicken up to 4 hours ahead and refrigerate. Bring to room temperature 20 minutes before cooking for the most even results.

Frequently Asked Questions

Absolutely! Boneless skinless thighs work wonderfully and stay even juicier. Cook for 5-6 minutes per side until they reach 175°F (79°C) internal temperature.

It has mild heat. Removing jalapeño seeds keeps it family-friendly. For more heat, leave seeds in or add a second pepper. For less heat, use half a jalapeño.

Yes! The sauce keeps refrigerated for up to 3 days and the flavors actually improve overnight. Stir well before serving as it may separate slightly.

Greek yogurt or sour cream work well, though they'll give a tangier flavor. For dairy-free, use vegan mayo or avocado blended with a bit more olive oil.

Make sure to toast the turmeric with the rice in oil for a full minute before adding liquid. The fat helps release and distribute the color. Quality turmeric also makes a difference.

Yes! Grilling adds wonderful char flavor. Use medium-high heat and grill 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).

Diced bell peppers, corn, or carrots work beautifully. Add firmer vegetables with the rice at the start, and quick-cooking ones like peas at the end.

Store chicken, rice, and sauce separately in airtight containers for up to 3 days. Reheat chicken gently to avoid drying out, and add fresh sauce when serving.

Recipe Troubleshooting Guide

✅

Dry Chicken

Problem: Chicken breasts turn out dry and overcooked

Solution: Use a meat thermometer and remove chicken at exactly 165°F. Let it rest 5 minutes before slicing - carryover cooking will finish it perfectly.

✅

Bitter Green Sauce

Problem: Cilantro sauce tastes bitter

Solution: Use only cilantro leaves and tender stems, avoiding thick stems. Also ensure jalapeño is fully seeded, as membranes can add bitterness.

✅

Mushy Rice

Problem: Rice becomes mushy or overcooked

Prevention: Use the correct rice-to-liquid ratio and don't lift the lid during cooking. Once liquid is absorbed, remove from heat immediately.

✅

Pale Rice Color

Problem: Rice doesn't have vibrant yellow color

Recovery: Toast turmeric in oil before adding rice, and use fresh, high-quality turmeric. Old turmeric loses both color and flavor.

✅

Watery Sauce

Problem: Green sauce is too thin and runny

Prevention: Add more mayonnaise or cilantro to thicken. If too thick, thin with water one teaspoon at a time until desired consistency.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of cayenne pepper or extra lime juice

Too Salty: Dilute sauce with more cilantro and a splash of water

Bland: Increase cumin and paprika on chicken, add more garlic to sauce

Raw chicken breasts, fresh cilantro bunch, jalapeño, garlic cloves, lime, spices including cumin and turmeric, white rice, and mayonnaise arranged on marble countertop

Building the Perfect Green Sauce

The soul of this dish is the aji verde - Peruvian green sauce. Authentic versions use aji amarillo peppers, but jalapeños provide similar heat and are more accessible. The combination of fresh cilantro, garlic, and creamy mayonnaise creates a sauce that's both bright and rich.

The key to achieving the right consistency is balancing the cilantro with enough mayonnaise for creaminess while keeping the sauce pourable. It should coat the back of a spoon but still drizzle easily. A high-powered blender works best for the smoothest texture.

Essential Ingredient Notes

  • Fresh Cilantro: Use leaves and tender stems only - thick stems can make the sauce bitter. Wash and dry thoroughly before blending for the best flavor.
  • Chicken Quality: Choose chicken breasts of similar size for even cooking. If breasts are very thick, butterfly them to ensure they cook through without drying out.
  • Turmeric: Fresh turmeric provides the most vibrant color, but ground works perfectly. Always toast it in oil first to release its full color and prevent a raw taste.
Golden Peruvian-spiced chicken breast cooking in a skillet with visible char marks forming, bright green cilantro sauce in a bowl nearby

Achieving Restaurant-Quality Results

The secret to perfectly cooked chicken is getting a good sear while maintaining juiciness. Start with a hot pan and don't move the chicken for the first few minutes - this allows a flavorful crust to form. The char marks aren't just visual; they add a subtle smoky flavor that complements the spices beautifully.

Timing is everything when coordinating this meal. Start the rice first since it needs 15-18 minutes of hands-off cooking. While the rice simmers, make your green sauce, then cook the chicken. Everything finishes at the same time for a hot, fresh meal.

The Perfect Sear

Heat your skillet until a drop of water sizzles immediately. Add oil and wait for it to shimmer. Place chicken and resist the urge to move it - patience creates that beautiful golden crust with char marks.

Peruvian Chicken & Rice with Green Sauce

Prep 15 min
Cook 25 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Chicken

  • 1 large bunch fresh cilantro (60g)
    Use leaves and tender stems only
  • 1 jalapeño pepper, seeded
    Adjust heat to preference
  • 3 cloves garlic
    Fresh garlic is essential
  • 60ml mayonnaise
    Provides creamy richness
  • 30ml lime juice
    Fresh lime adds brightness
  • 45ml olive oil for sauce
    Helps emulsify the sauce
  • 300g long-grain white rice
    Jasmine or basmati work well
  • 1/2 tsp ground turmeric
    Creates golden yellow color
  • 150g frozen peas
    Adds color and nutrition

For the Green Sauce & Rice

  • 680g boneless skinless chicken breasts
    Choose similar-sized pieces
  • 2 tsp ground cumin
    Key Peruvian spice
  • 2 tsp smoked paprika
    Adds depth and color
  • 1 tsp garlic powder
    Enhances savory notes
  • 1 tsp dried oregano
    Traditional Peruvian herb
  • 30ml olive oil
    For cooking the chicken

Instructions

  1. Season the Chicken

    Pat chicken breasts dry. In a small bowl, mix cumin, paprika, garlic powder, oregano, salt, and pepper. Rub spice mixture all over chicken breasts, coating evenly. Let sit 10 minutes.

  2. Prepare Turmeric Rice

    In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add rice and turmeric, stirring to coat for 1 minute. Add chicken broth, bring to boil, then reduce to low, cover, and simmer 15-18 minutes.

  3. Make Green Sauce

    In a blender, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, water, olive oil, and salt. Blend until smooth and creamy. Adjust consistency with more water if needed. Refrigerate until serving.

  4. Cook the Chicken

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 6-7 minutes per side until golden brown with char marks and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.

  5. Finish and Serve

    Stir peas into cooked rice, cover and let sit 2 minutes. Slice chicken breasts. Serve rice topped with sliced chicken and generously drizzled with green sauce. Garnish with fresh cilantro.

Recipe Notes & Tips

Storage

Store components separately in airtight containers for up to 3 days. The green sauce stays vibrant for 3 days refrigerated. Reheat chicken gently to maintain moisture.

Make It Your Own

This recipe is wonderfully adaptable. Try it with grilled vegetables, over quinoa instead of rice, or stuff the chicken and sauce into a wrap for easy lunches.

Authentic Variations

For more authentic flavor, seek out aji amarillo paste at Latin markets and add 1-2 tablespoons to the green sauce. It provides traditional Peruvian heat and fruity notes.