Name: Latin American Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 1.5-2 lbs chicken (thighs, breasts, or any cut); 2-3 cloves garlic, minced; 2 tbsp lime juice or white vinegar; 2 tbsp oil; 1 tbsp cumin; 1 tsp smoked paprika; 1 tsp salt; ½ tsp pepper; 1 cup cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream; 2 jalapeños, chopped; 2 cloves garlic; 1 tbsp olive oil; 1 tbsp lemon/lime juice; 1 cup jasmine rice; 1 tbsp butter/oil; ¼ cup onion, diced; 2-3 garlic cloves, minced; 1 tsp turmeric; ¼ tsp cumin; ¼ tsp onion powder; ¼ tsp salt; ¼ tsp pepper; 2 cups chicken stock; 1 cup frozen peas

Jump to Recipe·5.1 from 10 reviews

If you’re looking for a meal that transforms your dinner table into a fiesta, you absolutely have to try this Latin American favorite: Peruvian Chicken and Rice with Green Sauce. This dish is a celebration of bold flavors—succulent marinated chicken, vibrant yellow rice, and a creamy cilantro-jalapeño sauce that’s seriously addictive. Every bite is a testament to why Latin American cuisine holds such a special place in food lovers’ hearts, and the best part? It’s totally beginner-friendly while still tasting like something straight from a Peruvian grandmother’s kitchen!

Ingredients You’ll Need

The beauty of this Latin American recipe is how each simple ingredient works a little magic behind the scenes. From the earthy spices to the creamy sauce, every element plays an important role in taste, tenderness, and those dazzling colors on your plate.

Chicken (thighs, breasts, or any cut): Opt for thighs for juicy flavor, but any cut works thanks to the bold marinade.
Garlic (minced): Adds a fragrant, savory depth that can’t be beat.
Lime juice or white vinegar: Brings a zesty brightness and helps tenderize the chicken.
Oil: Helps keep the chicken juicy during cooking and enhances spice flavor.
Cumin: Delivers the earthy, signature warmth you expect from Latin American dishes.
Smoked paprika: Smoky and slightly sweet, it gives both aroma and beautiful color.
Salt & pepper: Essential for bringing all the flavors together!
Cilantro leaves: The star herb in that irresistible green sauce—freshness times a hundred.
Mayonnaise: Adds creamy body and richness to the sauce.
Sour cream: Tangy silkiness that balances the jalapeño’s heat perfectly.
Jalapeños (chopped): Gives the sauce its kick—you can remove seeds for less heat.
Olive oil: Rounds out flavors and adds delicate richness to the sauce.
Lemon or lime juice: Ties everything together with just the right tang.
Jasmine rice: Slightly floral and fluffy, this variety soaks up flavors beautifully.
Butter or oil: Starts your rice off with subtle richness.
Onion (diced): Sweet warmth that provides the rice’s foundational flavor.
More garlic (minced): For extra aroma and flavor depth in the rice.
Turmeric: Turns your rice that stunning golden yellow—looks and tastes amazing.
Extra cumin, onion powder, salt & pepper: Layers even more flavor into the rice.
Chicken stock: Infuses the rice with savory depth—don’t be tempted to use plain water!
Frozen peas: Pops of color and sweetness in every bite.

How to Make Latin American

Step 1: Marinate the Chicken (Flavor Infusion)

In a mixing bowl, combine the minced garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper. Give it a good mix so all those bold spices get to know each other. Reserve a quarter of the marinade in another bowl for later—this trick keeps your chicken ultra-juicy and amps up the flavor during cooking. Coat the chicken in the remaining marinade, pop it in the fridge, and let it soak in all that goodness for at least an hour. Overnight is even better for those signature Latin American tastes to really infuse.

Step 2: Cook the Chicken (Grill or Bake)

You can go smoky on the grill or keep things easy in the oven. For the grill, preheat to medium-high and cook each side for 5–7 minutes, brushing on that reserved marinade for more flavor and moisture as you go. In the oven, line a sheet pan, arrange your chicken, and bake at 450°F for about 30 minutes, again brushing on reserved marinade halfway through. Always use a meat thermometer—165°F is your magic number for perfectly cooked, safe-to-eat Latin American chicken.

Step 3: Peruvian Yellow Rice (Flavorful Foundation)

Rinse the jasmine rice until the water runs clear, then soak for about 10–15 minutes. This extra step means each grain will cook up deliciously separate—not mushy. In a pot, sauté the onion in butter or oil until translucent, then add garlic, turmeric, cumin, onion powder, salt, and pepper. Stir in the drained rice and let it toast briefly, soaking up all the spices. Add chicken stock, bring to a boil, then simmer covered for 15 minutes. Scatter in peas at the end, cover for a few more minutes, and fluff before serving—the color and aroma are pure Latin American magic.

Step 4: Make the Green Sauce (Herby Flavor Bomb)

Everything for this sauce goes into a blender: fresh cilantro, mayo, sour cream, jalapeño, garlic, olive oil, and lemon or lime juice. Blend it until smooth and vividly green. Give it a taste and adjust for more tang or salt if you like. This creamy, punchy sauce takes the dish completely over the top—don’t be shy with it!

Step 5: Put It All Together (The Grand Finale)

Spoon golden rice onto each plate, top with roasted or grilled chicken, and drizzle generously with the green sauce. Garnish with extra cilantro or even chopped red onion for a pop of color. The result? A beautiful, crave-worthy Latin American plate that tastes like a party!

How to Serve Latin American

Garnishes

Don’t skip the garnishes—they bring flavor and a bit of flair! A handful of cilantro sprigs adds that fresh Latin American touch, while a sprinkle of chopped red onion or thinly sliced radishes offers crunchy contrast and gorgeous color. If you’re feeling fancy, a wedge of lime never hurts.

Side Dishes

This dish is hearty on its own, but you can absolutely round out your Latin American feast. Try a simple tomato salad, crispy fried plantains, or even a scoop of black beans. These classic sides pair perfectly by adding their own unique flavors and textures to your plate.

Creative Ways to Present

For casual dinners, serve family-style so everyone can build their own plates. For a dinner party, stack a mound of yellow rice, fan sliced chicken over the top, and drizzle with green sauce in an artful zigzag. A small bowl of extra sauce on the side makes it feel like a special Latin American occasion!

Make Ahead and Storage

Storing Leftovers

If you have extras, you’re in luck—Latin American meals like this are tailor-made for next-day enjoyment. Store chicken, rice, and green sauce separately in airtight containers. Everything will keep beautifully for 3–4 days in the refrigerator, and the sauce often gets even more flavorful by the next day.

Freezing

For longer keeping, the chicken and rice freeze well for up to 2 months. Let them cool completely and store in freezer-safe containers. The green sauce, however, is best made fresh as the creamy ingredients can separate after freezing, changing the texture.

Reheating

For the best experience, reheat chicken and rice gently in a skillet with a splash of water or chicken stock to help revive their juiciness and fluffiness. Microwave works in a pinch, but stovetop reheating lets you better control texture. Add green sauce after reheating so it stays cool, creamy, and vibrant.

FAQs

Can I use a different type of rice?

Absolutely! While jasmine rice adds a wonderful aroma and texture, you can swap in basmati or long-grain white rice for a similar result. Just keep an eye on water ratios and cook time, as they may vary a bit.

Is the green sauce very spicy?

The heat level is totally up to you! Removing the seeds from the jalapeños will keep it mild, or use just one pepper if you’re heat-shy. Want more kick? Leave some seeds in or toss in an extra jalapeño for a bold Latin American zing.

Can I grill the chicken instead of baking?

Yes, grilling gives the chicken amazing smoky flavor—just follow the step for grilling and make sure you brush on the reserved marinade. It’s a fantastic way to bring out traditional Latin American grillhouse aromas.

What if I don’t have fresh cilantro?

Fresh cilantro is key for that authentic green sauce, but if you’re in a pinch, you can substitute with a mix of parsley and a touch of fresh mint. The flavor will change, but you’ll still get a fresh, herby sauce.

Is it possible to make the green sauce ahead of time?

Definitely! Make the sauce a day in advance and store it in a covered container in the fridge. The flavors deepen overnight, making your Latin American meal even more delicious the next day.

Final Thoughts

There’s just something magical about sharing a gorgeous Latin American plate like this Peruvian Chicken and Rice with Green Sauce with people you care about. It’s bold, comforting, easy enough for weeknights but impressive enough for company. I can’t wait for you to try it and experience those unforgettable flavors—this one’s a keeper!