Peruvian Chicken with Creamy Green Sauce

January can sometimes feel like a quiet, colorless month. We’re deep in winter, the days are short, and sunshine feels limited. But I actually love this time of year because it’s when I shift from cozy holiday recipes to dishes that are still comforting — just a little more vibrant and nourishing.

Right now, I’m feeling so inspired to cook with fresh herbs, colorful fruits and vegetables, and lots of warming spices. That midwinter shift always sparks new creativity and feels refreshing in the best way.

Last week, I created this herby, garlicky, Peruvian-inspired chicken after my brother mentioned the idea of a chicken bowl with a creamy green sauce. I immediately loved the sound of it.

I tossed mixed chicken pieces with garlic, herbs, and spices, then roasted them until tender and juicy. While the chicken cooked, I whipped up the sauce, cooked a pot of rice, and chopped fresh mango and avocado.

Everything came together quickly, and the end result was colorful, cozy, and deeply flavorful. It’s satisfying, great for meal prep, and somehow even better the next day.

These are the details

• chicken thighs or breast – I use boneless
• olive oil or melted butter
• garlic cloves
• jalapeño
• ground cumin
• smoked paprika
• salt and pepper
• cilantro and parsley
• mango, chopped
• avocado, chopped

Ingredients – for the creamy green sauce.

• mayo
• plain Greek yogurt
• fresh cilantro
• fresh parsley
• jalapeños
• garlic cloves
• lime juice
• toasted sesame oil

I use a casserole dish to bake the chicken. You’ll also need a blender or food processor to make the creamy sauce. Aside from that, a cutting board, knife, and some utensils are all you need!

Step 1: Prepare the chicken

In a baking dish, toss together the chicken pieces. I like to use a mix of chicken thighs and chicken breasts. Add olive oil, garlic, cumin, smoked paprika, and a chopped jalapeño. Finish with equal amounts of chopped cilantro and parsley.

If cilantro isn’t your thing, use parsley only, or swap in parsley and basil instead.

Step 2: Bake the chicken

Bake the chicken for about 25 minutes. I use a casserole-style baking dish so the chicken can cook gently in the oil without drying out.

Once the chicken is tender and lightly crisping around the edges, remove it from the oven.

Step 3: Make the sauce

Add all of the sauce ingredients to a blender and blend until smooth and creamy. I use a mix of yogurt and mayo along with cilantro, lime juice, and sea salt.

Step 4: Serve

Serve the chicken and sauce over rice. Top with mango and avocado, or use fresh pineapple instead. Both fruits are common in Peruvian cooking and pair beautifully with the fresh, spicy flavors.

Altogether, this takes less than an hour — closer to 40 minutes, depending on your pace.

We’ve made this a few times over the past week, and we all agree the sauce is what really makes the bowl. So good!

Looking for other busy weeknight recipes? Try these!

Ingredients

• 6-8 chicken thighs or breasts
• 1/3 cup olive oil or melted butter
• 6 cloves garlic
• 1 jalapeño, seeded if desired and chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon each salt and pepper
• 1/4 cup chopped cilantro and/or parsley
• 1 mango, chopped
• 1 avocado, chopped

Creamy Green Herb Sauce

• 1/2 cup mayo
• 1/2 cup plain Greek yogurt
• 1/2 cup fresh cilantro
• 1/4 cup fresh parsley
• 2 jalapeños, seeded if desired
• 2 cloves garlic
• 3 tablespoons fresh lime juice
• 2 tablespoons toasted sesame oil

Instructions

• 1. Preheat oven to 425°F.2. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley - season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. 3. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. 4. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.5. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!