The aroma of marinated chicken grilling to perfection dances through the air, transporting me straight to the vibrant streets of Peru. This Peruvian Chicken and Rice with Green Sauce is not just a dinner; it’s an experience that brings the family together. Picture juicy chicken resting atop aromatic yellow rice, all drizzled with a creamy, zesty ají verde sauce that adds the perfect kick. What’s wonderful about this dish is how quick it is to prepare, making it a go-to for busy weeknights, and it’s a guaranteed crowd-pleaser that’ll impress even the pickiest eaters at your table. So, are you ready to dive into a feast of flavors that will take you on a culinary journey? Let’s get started!
Why Is This Dish So Irresistible?
Simplicity, yet bursting with flavor! This Peruvian Chicken and Rice with Green Sauce uses just a handful of ingredients for a meal that feels gourmet. Versatile, it’s perfect for any occasion—whether a cozy family dinner or a lively gathering. Time-saving, the marinated chicken cooks quickly, while the rice simmers away to fluffy perfection. Crowd-pleasing, it’s a hit with both adults and kids, ensuring satisfaction across the board. Unique sauce, the creamy green ají verde adds a vibrant kick that elevates this dish like no other. For more delightful chicken recipes, try our Mediterranean Chicken Gyros or Honey Lime Chicken!
Peruvian Chicken & Rice Ingredients
• Here’s what you’ll need to create this flavorful masterpiece:
For the Chicken Marinade:
- Chicken (1.5-2 pounds) – Boneless thighs are recommended for juicy flavor.
- Garlic (2-3 cloves, minced) – Freshly minced for the best aroma.
- Lime Juice or White Vinegar (2 tablespoons) – Substitutable with lemon juice for a twist.
- Oil (2 tablespoons, of choice) – Use olive or canola oil to keep the chicken moist.
- Ground Cumin (1 tablespoon) – Provides the authentic Peruvian flavor that makes a difference.
- Smoked Paprika (1 teaspoon) – Adds a delightful smokiness; regular paprika can be used in a pinch.
- Kosher Salt (1 teaspoon) – Essential for bringing the flavors together; adjust to taste.
- Black Pepper (1/2 teaspoon, freshly ground) – Adds a slight kick to the chicken.
For the Green Sauce:
- Cilantro (1 cup, fresh leaves) – For a refreshing herbaceous note; consider substituting with parsley if needed.
- Mayonnaise (1/2 cup) – Creates the creamy base of this vibrant sauce.
- Sour Cream (1/4 cup) – Adds a rich texture; you can mix in yogurt for a lighter option.
- Jalapeños (2 whole, roughly chopped) – The more you add, the spicier it gets; remove seeds for milder sauce.
- Garlic (2 cloves) – Fresh garlic enhances the flavor profile.
- Olive Oil (1 tablespoon) – Helps blend all ingredients smoothly for a silky sauce.
- Lemon or Lime Juice (1 tablespoon, fresh) – Brightens up the green sauce wonderfully.
- Salt and Pepper – Essential for adjusting the seasoning.
For the Peruvian Yellow Rice:
- Jasmine Rice (1 cup) – A fragrant choice that pairs perfectly; basmati is a good alternative.
- Butter or Oil (1 tablespoon) – Adds richness to the rice.
- Onion (1/4 cup, diced) – Sweetens and enhances rice flavor; shallots can be swapped in.
- Garlic (2-3 cloves, minced) – Infuses flavor into the rice beautifully.
- Turmeric (1 teaspoon) – Gives the rice its vibrant color and a hint of sweetness.
- Spices (1/4 teaspoon each of cumin, onion powder, salt, pepper) – A little mix for a flavorful punch.
- Chicken Stock (2 cups) – Use homemade for richer flavor or vegetable broth for a vegetarian twist.
- Frozen Peas (1 cup) – Add color and a burst of sweetness; feel free to mix in other veggies.
With these fresh ingredients in your kitchen, you’re on your way to creating a delightful Peruvian Chicken and Rice with Green Sauce that will have everyone talking!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper to create a flavorful marinade for your chicken. Add the boneless chicken pieces, ensuring they’re thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, allowing the flavors to infuse deeply into the Peruvian Chicken & Rice with Green Sauce.
Step 2: Cook the Chicken
When ready to cook, preheat your grill to medium-high heat, or if baking, set your oven to 450°F. If grilling, place the marinated chicken on the grill and cook for about 5-7 minutes per side, brushing with reserved marinade, until the internal temperature reaches 165°F and the chicken is nicely charred. For oven baking, arrange the chicken on a foil-lined pan and bake for approximately 30 minutes, again brushing with marinade until fully cooked.
Step 3: Prepare the Rice
Rinse jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes before draining. In a large pot, melt butter over medium heat, adding diced onion and minced garlic, cooking until soft, about 3-4 minutes. Stir in the drained rice and spices, toasting for about 1 minute to enhance flavors, before adding chicken stock and bringing to a boil, which forms the perfect base for your Peruvian Chicken & Rice.
Step 4: Simmer the Rice
Once boiling, cover the pot, and reduce the heat to low. Let the rice simmer gently for about 15 minutes, allowing the flavors to meld beautifully. After 15 minutes, incorporate frozen peas, giving the rice a pop of color and sweetness. Allow the rice to rest for an additional 5-10 minutes before fluffing with a fork, creating a delightful bed for your chicken.
Step 5: Make the Green Sauce
While the chicken and rice are cooking, prepare the creamy green sauce. In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon juice. Blend until smooth and creamy, adjusting the seasoning with salt and pepper to your liking. This vibrant sauce will add a zesty kick to the Peruvian Chicken & Rice with Green Sauce.
Step 6: Serve the Dish
To serve, begin by mounding the fluffy yellow rice on plates. Slice the grilled or baked chicken and arrange it on top of the rice. Generously drizzle the creamy green sauce over both the chicken and rice, allowing it to beautifully coat everything with flavor. Ready to savor, your Peruvian Chicken & Rice with Green Sauce is now a feast for both the eyes and the palate!
Expert Tips for Peruvian Chicken & Rice
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Marinating Is Key: Ensure the chicken is marinated for at least 1 hour, but preferably overnight. This step deeply infuses flavors, making your Peruvian Chicken & Rice with Green Sauce truly memorable.
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Perfect Cooking Temp: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F. This ensures it’s both safe and juicy.
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Avoid Soggy Rice: Rinse the jasmine rice until the water runs clear and soak for 10-15 minutes for the best texture. This prevents stickiness and ensures evenly cooked grains.
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Customize Spice Levels: Adjust the amount of jalapeños in your green sauce to match your heat preference. Remove the seeds for a milder kick or increase their quantity for a fiery flavor profile.
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Use Quality Stock: For the best taste, consider using homemade chicken stock instead of store-bought. It makes a significant difference in the flavor of your rice and overall dish.
What to Serve with Peruvian Chicken and Rice with Green Sauce
Creating a vibrant and delicious meal that perfectly complements your main dish can elevate your dining experience to new heights.
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Creamy Mashed Potatoes: Their rich, buttery texture adds a soothing counterpart to the zesty flavors of your chicken and rice. The creamy potatoes can help balance the spice of the ají verde sauce wonderfully.
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Crispy Roasted Vegetables: A medley of seasonal veggies like bell peppers and zucchini drizzled in olive oil will add a delightful char to your plate. This adds a pleasing crunch and earthy flavor that beautifully accents the dish.
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Fresh Avocado Salad: Sliced avocados tossed with cherry tomatoes, red onion, and lime juice provide a refreshing contrast. The creamy texture of avocado harmonizes with the rich green sauce, making every bite delightful.
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Tangy Coleslaw: A crisp and tangy slaw can perfectly cut through the richness of the chicken. Choose a vibrant cabbage blend with a splash of vinegar for brightness, creating a satisfying crunch alongside your main dish.
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Pineapple and Mango Salsa: This sweet and spicy salsa will add a tropical twist that complements the savory chicken and rice beautifully. The burst of fresh fruit will create an exciting flavor profile everyone will love.
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Sweet Cornbread: Soft, slightly sweet cornbread can make the perfect accompaniment, balancing the savory notes of the dish and providing a lovely contrast with its light sweetness. It’s a comforting touch to finish off your meal.
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Lemon Wedge or Lime Zest: Not a traditional side, but don’t underestimate the power of citrus! A squeeze of fresh lemon or lime over your chicken and rice can elevate the dish’s flavors, enhancing its freshness and brightness.
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Chilled Pisco Sour: This classic Peruvian cocktail, with its citrusy notes and frothy top, is perfect for elevating your dining experience. Sipping on this refreshing drink will perfectly complement the rich flavors of your chicken and rice.
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftovers in airtight containers for up to 4 days. Keep chicken, rice, and green sauce in separate containers to maintain their textures.
Freezer: Freeze chicken and rice in freezer-safe bags for up to 3 months. Portion out servings for quick meals later. Avoid freezing the green sauce as it may separate.
Reheating: Thaw overnight in the fridge before reheating. Warm the chicken and rice in a microwave or on the stove, adding a splash of chicken stock to keep moisture. Stir in the green sauce just before serving for the best flavor.
Peruvian Chicken & Rice with Green Sauce Variations
Feel free to play around and make this dish your own with these fun twists and substitutes!
- Seafood Swap: Replace chicken with grilled shrimp or fish like cod for a delicious twist. The flavors work beautifully together!
- Quinoa Alternative: Swap jasmine rice for quinoa for a gluten-free option, adjusting cooking times slightly for perfect fluffiness. This adds a lovely nutty flavor!
- Veggie Boost: Toss in more colorful veggies like bell peppers or zucchini into the rice for a nutritious and vibrant touch. Your family will love the extra crunch!
- Creamy Spin: Mix in some avocado puree into the green sauce for an even creamier texture, elevating its richness while keeping the fresh flavor.
- Heat Adjustments: Want it spicier? Add more jalapeños to the sauce for a fiery kick, or deseed them for milder tones that everyone can enjoy.
- Cilantro Substitute: If cilantro isn’t your favorite, parsley works as a lovely substitute in the green sauce, providing that fresh note without the distinct flavor.
- Rice Variety: Consider using basmati or brown rice instead of jasmine. Each version offers a unique twist to the dish and keeps things exciting!
- Flavorful Broth: Swap chicken stock for vegetable broth for a vegetarian-friendly dish while still packing a full flavor punch.
These variations and substitutions can help transform the classic Peruvian Chicken & Rice with Green Sauce into something uniquely delicious. For more delightful chicken variations, try our Corn Chicken Rice or Spicy Ground Rice!
Make Ahead Options
This Peruvian Chicken and Rice with Green Sauce is perfect for busy home cooks looking to save time on weeknights! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen. Additionally, prepare the green sauce and store it in an airtight container in the refrigerator for up to 3 days to keep it fresh and flavorful. The rice can be made a day ahead and stored, so all that’s left to do is heat it up when serving. To maintain quality, reheat the rice gently and combine it with a splash of broth to prevent it from drying out before serving the dish. Enjoy having a delicious meal ready with minimal effort!
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
What kind of chicken should I use for this recipe?
Absolutely! For the best flavor and texture, boneless chicken thighs are recommended as they remain juicy during cooking. However, you can also use chicken breasts or any cut you prefer. Just be mindful that cooking times may vary depending on the cut and thickness.
How should I store leftovers of Peruvian Chicken & Rice?
Very! Store your leftover Peruvian Chicken & Rice in separate airtight containers. The chicken and rice can be kept in the fridge for up to 4 days, while the creamy green sauce lasts up to 5 days. To maintain the best texture, keep each component stored separately until you’re ready to enjoy it again.
Can I freeze the chicken and rice?
Of course! Freeze your cooked chicken and rice in freezer-safe bags or containers for up to 3 months. Be sure to portion them out for easy reheating later. However, I recommend not freezing the green sauce, as it may lose its creamy texture upon thawing.
How do I reheat the leftovers?
Very simply! Thaw the leftovers overnight in the fridge. To reheat, warm the chicken and rice in a microwave or on the stove, adding a splash of chicken stock to maintain moisture. Stir in the green sauce just before serving to keep it fresh and flavorful.
What if I have dietary restrictions, such as allergies or avoiding cilantro?
No problem at all! If you’re avoiding cilantro, feel free to substitute it with fresh parsley in the green sauce for a similar herbaceous note. For other allergies, always check ingredient labels, especially for mayonnaise and sour cream.
How can I ensure my rice turns out fluffy?
Absolutely! To ensure fluffy rice, rinse the jasmine rice until the water runs clear to remove excess starch. Soak it for 10-15 minutes, and avoid over-cooking by sticking to the recommended simmer time. Let the cooked rice rest, covered, for 5-10 minutes before fluffing with a fork for the ideal texture.
Peruvian Chicken & Rice with Green Sauce: A Flavorful Fiesta
Ingredients
Equipment
Method
- Marinate the chicken by combining minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper in a bowl. Coat the chicken and refrigerate for at least 1 hour or overnight.
- Cook the chicken on a preheated grill or in a 450°F oven. Grill for 5-7 minutes per side or bake for about 30 minutes, checking for an internal temperature of 165°F.
- Prepare the rice by rinsing jasmine rice and soaking it for 10-15 minutes. Melt butter in a pot, add onion and garlic, and cook until soft. Stir in drained rice and spices, then add chicken stock and bring to a boil.
- Once boiling, cover the pot and reduce heat to low. Simmer for about 15 minutes then add frozen peas and let rest for an additional 5-10 minutes.
- Make the green sauce by blending cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice until smooth. Adjust seasoning as needed.
- Serve by mounding fluffy yellow rice on plates, arranging sliced chicken on top, and drizzling with the green sauce.
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