When the vibrant greens of summer begin to mingle with the fragrant spices of Peruvian cuisine, it’s time to indulge in a dish that feels like a fiesta on a plate. My culinary journey led me to the irresistible combination of marinated chicken and fluffy yellow rice, topped with a tangy and creamy green sauce that I can’t seem to get enough of. The incredible versatility of this Peruvian Chicken & Rice with Green Sauce means you can choose your favorite cut of chicken and whether you want to grill or bake it, making it suitable for lazy weekends or busy weeknights.
As I took my first bite of this dish, the warm spices danced on my palate, complemented perfectly by the zesty freshness of the sauce. If you’re looking to break away from fast food monotony and impress your family with a meal that’s bursting with flavor and nutrition, let me guide you through this delightful recipe that’s sure to become a regular in your home-cooked repertoire!
Why is Peruvian Chicken & Rice with Green Sauce special?
Flavor Explosion: The bold spices and creamy green sauce create an unforgettable taste that will have everyone asking for seconds.
Versatility at Its Best: Whether you prefer grilling or baking, this recipe allows you to choose your cooking method and chicken cut.
Nutritious Ingredients: Packed with fresh veggies and lean protein, this dish is not only delicious but also nutritious, making it a great family meal.
Quick to Prepare: With marinating done ahead of time, you can whip this up on busy weeknights or leisurely weekends.
Crowd-Pleasing Appeal: Perfect for gatherings, this dish brings everyone together with its vibrant colors and hearty ingredients.
Customization Options: Feel free to switch up proteins or rice types for a unique twist every time you make it!
Peruvian Chicken & Rice Ingredients
• Here’s what you’ll need to create this delicious Peruvian Chicken & Rice with Green Sauce.
For the Chicken
- Chicken – 1.5-2 pounds, thighs or breasts; use your favorite cut for better flavor.
- Garlic – 2-3 cloves, minced; adds a fragrant depth. Substitute with garlic powder if needed.
- Lime Juice – 2 tablespoons; brings brightness to the marinade. White vinegar works in a pinch.
- Oil – 2 tablespoons of choice; aids in marinating—olive oil or vegetable oil are great options.
- Ground Cumin – 1 tablespoon; infuses warmth and complexity. Swap with coriander for a different flavor.
- Smoked Paprika – 1 teaspoon; enhances the smokiness of the dish. Regular paprika will suffice if needed.
- Kosher Salt – 1 teaspoon; essential for enhancing flavors. Use table salt with adjusted measurements.
- Black Pepper – 1/2 teaspoon, freshly ground; adds a subtle kick—pre-ground works as well.
For the Green Sauce
- Cilantro Leaves – 1 cup; gives the sauce its vibrant green color and fresh flavor—omit if sensitive.
- Mayonnaise – 1/2 cup; creates a smooth, creamy base. For a lighter version, use Greek yogurt instead.
- Sour Cream – 1/4 cup; contributes tanginess. Feel free to substitute with more Greek yogurt.
- Jalapeño Chiles – 2, roughly chopped; provides heat to the sauce. For less spice, remove seeds or use bell peppers.
For the Rice
- Onion (Diced) – 1/4 cup; aromatic component for the rice. Shallots can be a nice alternative.
- Jasmine Rice – 1 cup; the key base of this dish—Basmati can be used for a different aroma.
- Turmeric – 1 teaspoon; adds beautiful color and an earthy hint. Omit if you don’t have it.
- Peas – 1 cup, frozen; brings sweetness and a pop of color to the rice—try corn if you prefer.
With these ingredients in hand, you’re ready to create a mouthwatering Peruvian Chicken & Rice with Green Sauce that will have everyone raving!
How to Make Peruvian Chicken & Rice with Green Sauce
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Marinate Chicken: In a bowl, mix the marinade ingredients thoroughly. Reserve a bit of the mixture, then coat the chicken pieces well and refrigerate for at least 1 hour, preferably overnight for full flavor.
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Prepare Cooking Method: Preheat your grill to medium-high heat or set your oven to 450°F, ensuring it’s ready for cooking the chicken.
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Cook Chicken: Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through for added moisture. If baking, place chicken on a foil-lined sheet and cook for about 30 minutes.
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Make Rice: Rinse the rice until the water runs clear and soak it for 10-15 minutes. Sauté diced onion and minced garlic in butter until soft. Add rice and seasonings, stirring until fragrant. Pour in the chicken stock and bring it to a boil, then cover and reduce heat, cooking for 15 minutes. Stir in peas, cover, and let it rest for 5-10 minutes before fluffing with a fork.
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Prepare Green Sauce: In a blender, combine cilantro leaves, mayonnaise, sour cream, and jalapeños. Blend until creamy and smooth, adjusting seasoning with salt and pepper to taste for that perfect kick.
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Serve: Plate the fluffy yellow rice, top it with the cooked chicken, and generously drizzle over the creamy green sauce. Enjoy the vibrant colors and flavors of this delicious dish!
Optional: Garnish with additional cilantro or a squeeze of lime for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Peruvian Chicken & Rice
- Marinate for Flavor: For the best Peruvian Chicken & Rice with Green Sauce, marinate your chicken overnight. This allows the flavors to deeply penetrate, resulting in a more delicious dish.
- Check Internal Temp: Always use a meat thermometer to ensure your chicken reaches 165°F. This guarantees it’s safe to eat while remaining juicy.
- Rinse Rice Properly: Rinse rice until the water runs clear to remove excess starch; this prevents your rice from becoming gummy.
- Adjust Sauce Heat: Customize your green sauce’s spice level by adding or omitting jalapeños according to your family’s heat preferences.
- Foil for Easy Cleanup: When baking chicken, line your baking sheet with foil for easy cleanup after cooking, saving you time and effort.
- Resting Time: Let your rice rest after cooking. It helps to lock in moisture and enhances the fluffy texture you desire.
Peruvian Chicken & Rice Variations
Embrace the adventure of customizing your dish to match different tastes or dietary needs!
- Protein Swap: Substitute chicken with pork or firm tofu for a delicious twist in texture and flavor.
- Dairy-Free: Use coconut yogurt instead of mayonnaise and sour cream in the green sauce for a creamy, dairy-free alternative.
- Herb Variations: Exchange cilantro in the green sauce for parsley or dill to give a fresh note of uniqueness.
- Spice Levels: Adjust the heat by using fewer jalapeños or replace them with bell peppers for a milder sauce.
- Alternative Rice: Use brown rice or quinoa to create a heartier base with added nutrients.
- Veggie Boost: Toss in roasted bell peppers or zucchini alongside the chicken for colorful, nutritious additions.
- Citrus Kick: Add orange or grapefruit juice to the marinade for a sweet and citrusy note that complements the dish beautifully.
- Nutty Flavor: Sprinkle toasted sesame seeds over the final dish for an extra layer of flavor and delightful crunch.
What to Serve with Peruvian Chicken & Rice with Green Sauce?
A delightful meal experience is just a few sides away from elevating your delicious creation to new heights.
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Fresh Garden Salad: A light and crisp salad with mixed greens, tomatoes, and a tangy vinaigrette complements the rich flavors of the chicken and sauce.
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Roasted Vegetables: Try oven-roasted seasonal vegetables like bell peppers and zucchini for a slight sweetness that balances the dish beautifully.
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Cilantro Lime Rice: Enhance the flavor with this aromatic rice, which echoes the green sauce’s cilantro notes while adding a zesty citrus twist.
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Grilled Corn on the Cob: Juicy, charred corn seasoned with lime and chili makes for a fun and tasty finger food option that pairs perfectly.
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Sweet Plantains: These caramelized bites add a sweet contrast that beautifully balances the spiciness of the green sauce, creating a harmonious dish.
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Chips and Guacamole: This classic starter is fun and interactive, offering a crunchy pairing that enhances the meal’s vibrant characteristics.
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Pisco Sour: A refreshing cocktail made with pisco, lime juice, and egg white offers a delightful balance to the savory chicken, creating a festive dining experience.
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Chocolate Flan: This creamy dessert brings a sweet ending to your meal, the richness of which contrasts perfectly with the zesty chicken.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing the flavors to penetrate deeply for a mouthwatering result. Additionally, you can prepare the rice and green sauce ahead of time and store them separately in airtight containers in the refrigerator for up to 3 days. To maintain quality, ensure the chicken is well-coated in the marinade to prevent drying out, and store the sauce in a tightly sealed jar to preserve its vibrant color. When you’re ready to serve, simply grill or bake the chicken and reheat the rice—this way, you’ll have a delicious meal with minimal effort!
How to Store and Freeze Peruvian Chicken & Rice
Room Temperature: Keep freshly cooked Peruvian Chicken & Rice at room temperature for no more than 2 hours to maintain food safety.
Fridge: Store leftovers in airtight containers for up to 4 days. It’s best to keep chicken, rice, and green sauce in separate containers to maintain freshness.
Freezer: For longer storage, freeze individual portions in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, warm dishes in the microwave or on the stove until heated through, aiming for an internal temperature of 165°F for safe consumption.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How do I select the right chicken for the recipe?
Absolutely! You can use bone-in or boneless chicken thighs or breasts for this dish. Thighs usually have more flavor and remain moister when cooked, but breasts are leaner and also work beautifully. When selecting chicken, look for cuts with smooth, even coloring without dark spots or unpleasant odors, ensuring freshness.
What is the best way to store leftover Peruvian Chicken & Rice?
For optimal freshness, store leftover chicken, rice, and sauce in separate airtight containers in the fridge for up to 4 days. This helps maintain texture and flavor. If you have a bit too much sitting in the fridge, that’s okay! Just make sure to give it a sniff and a look before eating to check its status!
Can I freeze Peruvian Chicken & Rice with Green Sauce?
Yes! For longer storage, freeze portions of the chicken and rice in airtight containers or freezer bags for up to 3 months. Allow them to cool before freezing to avoid ice crystals. To reheat, thaw in the refrigerator overnight and warm gently in the microwave or stove, ensuring chicken reaches an internal temperature of 165°F.
What should I do if the rice ends up mushy?
The more the merrier! If your rice turns mushy, it means it was rinsed too little or cooked too long. To fix mushy rice, spread it on a baking sheet and allow it to dry out in a low oven for about 10 minutes. Use a fork to fluff it, and consider adding fresh herbs or spices to enhance flavor!
Can this recipe be adapted for dietary restrictions?
Very much so! This Peruvian Chicken & Rice with Green Sauce is naturally gluten-free and can cater to many dietary needs. For a dairy-free option, use a vegan mayonnaise in the green sauce. Additionally, substitute chicken with firm tofu or pork for a different protein source. Always check labels if you have severe allergies. Enjoy experimenting!
Peruvian Chicken & Rice with Green Sauce That's Totally Irresistible
Ingredients
Equipment
Method
- In a bowl, mix the marinade ingredients thoroughly. Reserve a bit of the mixture, then coat the chicken pieces well and refrigerate for at least 1 hour, preferably overnight for full flavor.
- Preheat your grill to medium-high heat or set your oven to 450°F, ensuring it’s ready for cooking the chicken.
- Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through for added moisture. If baking, place chicken on a foil-lined sheet and cook for about 30 minutes.
- Rinse the rice until the water runs clear and soak it for 10-15 minutes. Sauté diced onion and minced garlic in butter until soft. Add rice and seasonings, stirring until fragrant. Pour in the chicken stock and bring it to a boil, then cover and reduce heat, cooking for 15 minutes. Stir in peas, cover, and let it rest for 5-10 minutes before fluffing with a fork.
- In a blender, combine cilantro leaves, mayonnaise, sour cream, and jalapeños. Blend until creamy and smooth, adjusting seasoning with salt and pepper to taste for that perfect kick.
- Plate the fluffy yellow rice, top it with the cooked chicken, and generously drizzle over the creamy green sauce. Enjoy!