As the sun sets and the aroma of spices wafts through the kitchen, I can’t help but feel excited about the delicious masterpiece that’s about to unfold: Peruvian Chicken and Rice with Green Sauce. This vibrant dish captures the heart of Peruvian cuisine, showcasing marinated chicken served over fluffy yellow rice, all topped with a creamy, zesty ají verde sauce that will leave your taste buds dancing. What I love most about this recipe is its versatility—perfect for impressing dinner guests or simply treating your family to a comforting, homemade meal. Plus, the balanced flavors and colorful presentation make it a true showstopper! Ready to turn your dining table into a Peruvian fiesta? Let’s dive in!
Why is this Peruvian dish a must-try?
Family-Friendly Delight: This recipe is perfect for a cozy family dinner, offering a delicious blend of flavors that everyone will love!
Versatile Serving Options: Whether grilled or baked, you can customize your chicken preparation to suit your taste.
Flavor Explosion: The creamy green sauce paired with the aromatic yellow rice elevates each bite, making it unforgettable.
Quick & Easy: With straightforward steps, you can prepare this dish in under an hour, saving time while delivering exceptional taste.
Colorful Presentation: The vibrant colors from the rice and sauce create an eye-catching dish that’s as beautiful as it is tasty!
For another comforting dish, consider trying Greek Chicken Gyro for your next family feast!
Peruvian Chicken & Rice Ingredients
• Get ready to create a flavor-packed Peruvian classic!
For the Chicken
- Chicken (1.5-2 pounds) – Choose thighs or drumsticks for juiciness; marinating enhances flavor.
- Garlic (2-3 cloves, minced) – Fresh garlic deepens the marinade’s flavor profile.
- Lime juice or white vinegar (2 tablespoons) – Adds acidity to tenderize and brighten the chicken’s taste.
- Oil (2 tablespoons) – Use a neutral oil to help in browning the chicken during cooking.
- Ground cumin (1 tablespoon) – Infuses warmth and earthiness, essential for a true Peruvian dish.
- Smoked paprika (1 teaspoon) – Brings smoky depth and a beautiful color to the chicken.
- Kosher salt (1 teaspoon) – Key seasoning for marinating and enhancing flavors.
- Black pepper (1/2 teaspoon) – Provides a touch of heat to balance the dish.
For the Creamy Green Sauce
- Cilantro (1 cup, fresh leaves) – The main herb, gifting fresh and vibrant notes to the sauce.
- Mayonnaise (1/2 cup) – Creates a creamy base for the sauce, but can be reduced for a lighter version.
- Sour cream (1/4 cup) – Adds a rich tanginess; swap for Greek yogurt for a healthier twist.
- Jalapeño chiles (2 whole, roughly chopped) – Adjust the heat level by removing seeds for a milder sauce.
- Olive oil (1 tablespoon) – Helps blend the sauce smoothly and adds richness.
- Fresh lemon or lime juice (1 tablespoon) – Brightens the sauce and adds a zesty kick.
For the Yellow Rice
- Jasmine rice (1 cup) – Serves as the hearty carbohydrate base for this dish.
- Butter/oil (1 tablespoon) – Used for sautéing aromatics, enhancing the rice’s flavor.
- Onion (1/4 cup, diced) – Sweetens the rice and adds aromatic depth.
- Garlic (2-3 cloves, minced) – Further boosts the rice’s overall flavor.
- Turmeric (1 teaspoon) – Provides a distinct yellow color and mild earthy flavor.
- Cumin, onion powder, salt, pepper (1/4 teaspoon each) – Seasoning essentials that build layers of flavor.
- Chicken stock (2 cups) – Opt for this over water for a richly flavored rice.
- Frozen peas (1 cup) – For added sweetness and a pop of color in the rice.
With these ingredients at your fingertips, you’re just moments away from creating a delightful Peruvian dinner that will thrill everyone at your table!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a marinade. Coat the chicken thoroughly with the mixture and place it in the refrigerator for at least 1 hour, or overnight for maximum flavor infusion. This step ensures the chicken is tender and packed with flavors characteristic of Peruvian Chicken & Rice with Green Sauce.
Step 2: Cook the Chicken
For grilling, preheat your grill to medium-high heat, about 375°F. Grill the marinated chicken for 5-7 minutes per side or until the internal temperature reaches 165°F and the chicken is nicely charred. For baking, preheat your oven to 450°F and bake the chicken for 30 minutes, brushing with any reserved marinade halfway through. Both methods yield tender and succulent chicken.
Step 3: Prepare the Rice
Start by rinsing 1 cup of jasmine rice under cold water until it runs clear, then soak it for 10-15 minutes. In a medium saucepan, melt 1 tablespoon of butter or oil over medium heat. Sauté diced onion and minced garlic until fragrant, about 2-3 minutes. Add the soaked rice, stirring well to combine, then pour in 2 cups of chicken stock, and bring to a boil.
Step 4: Cook the Rice
Once boiling, cover the saucepan with a lid, reduce the heat to low, and let the rice simmer for 15 minutes. After this time, check to see if the liquid has been absorbed; the rice should be fluffy and tender. Stir in 1 cup of frozen peas, cover again, and let it sit for an additional 5-10 minutes to allow the flavors to meld. Fluff the rice with a fork before serving.
Step 5: Make the Green Sauce
Prepare the creamy green sauce by blending together 1 cup of fresh cilantro, 1/2 cup of mayonnaise, 1/4 cup of sour cream, chopped jalapeños, minced garlic, olive oil, and juice from half a lemon or lime. Blend until smooth, adjusting the seasoning with salt and pepper as needed. This vibrant sauce will complement your Peruvian Chicken and Rice beautifully.
Step 6: Serve
To serve, plate a generous portion of the fluffy yellow rice, placing the grilled chicken on top. Drizzle with the zesty green sauce, ensuring every bite is enhanced by its creamy richness. The visual contrast should be enticing, making this Peruvian Chicken & Rice with Green Sauce a delightful centerpiece for any family gathering.
Expert Tips for Peruvian Chicken & Rice
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Marinating Time Matters: Letting the chicken marinate overnight enhances the flavor significantly, making the Peruvian Chicken & Rice truly unforgettable.
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Choose Cooking Method Wisely: Grilling adds a smoky depth, while baking simplifies the process. Pick based on your mood and time!
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Rice Cooking Precision: Avoid lifting the lid during cooking; ensure all liquid is absorbed for fluffy rice. This prevents soggy or undercooked grains.
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Customize Green Sauce: Adjust the heat level by altering jalapeño amounts and consider adding extra herbs or zest for a unique twist in your creamy sauce.
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Serve with Style: Plate the dish with a colorful presentation, layering chicken over rice and drizzling that luscious green sauce for visual appeal.
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Repurpose Leftovers: The chicken and rice make great leftovers; consider using them in wraps or salads for quick meals throughout the week.
Peruvian Chicken & Rice with Green Sauce Variations
Feel free to put your own spin on this delightful dish with these exciting variations!
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Dairy-Free:
Swap sour cream for cashew cream or a dairy-free yogurt to enjoy a creamy green sauce without any dairy. -
Heat Level:
Adjust the spiciness by adding more or fewer jalapeños. For a milder sauce, remove all seeds before blending. -
Vegetable Boost:
Stir in diced bell peppers or zucchini into the rice as it cooks for added nutrition and color; they’ll soften beautifully! -
Different Herbs:
Experiment with fresh parsley or basil in the green sauce for a unique flavor twist that complements the chicken and rice. -
Whole Grain Rice:
Use brown rice instead of jasmine rice for a heartier texture and added fiber; just increase the cooking time slightly. -
Different Proteins:
For a change of pace, try using shrimp or grilled vegetables instead of chicken, creating a fresh, vibrant vegetarian option. -
Citrus Twist:
Consider adding lemon zest or orange juice to the green sauce for an extra layer of brightness and complexity.
For another comforting meal that brings family together, try making Baked Lobster Tails with Garlic Herb Butter Sauce. You’ll find it’s a delicious way to elevate your dinner table!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftovers in an airtight container for up to 3 days. This allows the flavors to meld, making the Peruvian Chicken & Rice even tastier on day two!
Freezer: For longer storage, freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the chicken and rice in the microwave or stovetop with a splash of chicken stock or water to regain moisture, ensuring a delicious meal again!
Separation Tip: If storing the creamy green sauce separately, use it within 1 week for the best flavor and freshness.
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your meal experience by pairing this vibrant dish with equally delightful sides and accompaniments.
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Crispy Plantains: Their natural sweetness balances out the dish’s savory elements, adding a delightful contrast in texture. These golden bites are an irresistible addition!
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Fresh Avocado Salad: A refreshing salad with ripe avocados, tomatoes, and lime juice provides a crispy, cool counterpart to the warm chicken and rice.
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Corn on the Cob: Juicy grilled corn brushed with lime and salt complements the flavor profile beautifully, bringing a touch of summer to your table.
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Peruvian Style Black Beans: The rich, savory taste of black beans adds depth and pairs well with the zesty chicken, enhancing your meal’s heartiness.
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Spicy Aji Sauce: For those who love a kick, a side of this vibrant Peruvian hot sauce is perfect for drizzling over the chicken and rice, amplifying the flavors.
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Mango Iced Tea: Cool down your palate with a refreshing drink; the sweet mango notes will harmonize beautifully with both the chicken and the creamy green sauce!
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Chocolate Tres Leches Cake: Finish off your meal with a slice of this moist cake for the perfect sweet contrast to the savory main course, leaving everyone satisfied.
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, which allows the flavors to deepen; just be sure to store it in an airtight container in the refrigerator. The rice can be cooked 3 days ahead and reheated gently on the stove with a splash of chicken stock to maintain moisture. For the creamy green sauce, prepare it up to three days in advance as well and refrigerate it; just give it a good stir before serving to keep its freshness. With these steps, you’ll have a delicious and satisfying meal ready to impress your family, saving you time on busy weeknights!
Peruvian Chicken and Rice with Creamy Green Sauce Recipe FAQs
What type of chicken is best for this recipe?
I recommend using skin-on thighs or drumsticks for the juiciest results. These cuts add more flavor due to their higher fat content. If you prefer, boneless, skinless chicken breasts work as well, but they might be less moist.
How should I store leftover Peruvian Chicken and Rice?
Store leftovers in an airtight container in the fridge for up to 3 days. This allows the flavors to meld beautifully! For longer storage, freeze portions in airtight containers for up to 3 months. Make sure the chicken is cool before sealing the containers to maintain freshness.
Can I freeze the creamy green sauce?
Absolutely! You can freeze the green sauce in an airtight container. It will keep for about 3 months. To use it, simply thaw it in the fridge overnight. If the sauce has separated after thawing, just give it a good stir or re-blend for that creamy consistency.
What if my chicken turns out dry after cooking?
If your chicken ends up a bit dry, it might have been overcooked. Always use a meat thermometer to check for an internal temperature of 165°F. Remember, cooking times can vary based on the cooking method and chicken cut. For juicy chicken in the future, consider marinating longer or grilling at a lower temperature for more thorough cooking.
How can I adjust this dish for dietary restrictions?
If you’re cooking for someone with dairy allergies, substitute the sour cream in the green sauce with a non-dairy yogurt or omit it altogether; the sauce will still taste vibrant with cilantro and lime juice! For gluten sensitivities, ensure that your chicken stock is gluten-free. If you have a family member with a heat aversion, remove the jalapeño seeds from the green sauce for a milder flavor.
What’s the best way to reheat leftovers?
Reheat the chicken and rice in the microwave or stovetop with a splash of chicken stock or water to regain moisture. For the stovetop, heat over low heat to ensure even warming and to prevent drying out. This way, you’ll enjoy that delicious Peruvian Chicken and Rice with Green Sauce just like it was freshly made!
Peruvian Chicken & Rice with Green Sauce: A Family Feast
Ingredients
Equipment
Method
- Marinate the chicken by combining minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken and refrigerate for at least 1 hour.
- For grilling, preheat to medium-high heat and grill the chicken for 5-7 minutes per side until charred and cooked to 165°F. For baking, preheat to 450°F and bake for 30 minutes, brushing with marinade halfway through.
- Rinse jasmine rice under cold water, soak for 10-15 minutes. In a saucepan, melt butter or oil, and sauté onions and garlic until fragrant. Add rice, stir well, pour in chicken stock, and bring to a boil.
- Once boiling, cover and lower heat, simmer for 15 minutes. Ensure liquid is absorbed; the rice should be fluffy. Stir in frozen peas, cover again, and let sit for 5-10 minutes.
- Make the green sauce by blending cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice until smooth. Adjust seasoning as needed.
- To serve, plate the yellow rice, place grilled chicken on top, and drizzle with green sauce for a colorful presentation.
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