As the aroma of marinated chicken wafts through my kitchen, I’m instantly transported to the bustling streets of Peru, where the vibrant flavors of their cuisine come alive. Today, I’m excited to share my take on Peruvian Chicken & Rice with Green Sauce, a dish that not only makes weeknight dinners a breeze but also brings a bold, fresh twist to your dinner table. This one-pot meal combines tender, smoky chicken—easily grilled or baked—with fragrant jasmine rice, all topped with a creamy, zesty green sauce that elevates every bite. Not only is it a crowd-pleaser that even the pickiest eaters will adore, but it also offers the convenience of leftovers for those busy days. Are you ready to dive into this culinary adventure? Let’s make some magic in the kitchen!
Why is this dish a must-try?
Ease of Preparation: Whether you’re a novice or a seasoned chef, this recipe is a cinch to whip up, needing minimal prep time while delivering maximum flavor.
Bold Flavors: The combination of marinated chicken and the creamy green sauce brings together an explosion of zesty and smoky notes that will leave your taste buds dancing.
Versatile Options: Customize the chicken cuts to your preference; whether you choose thighs or drumsticks, you’ll get delicious results every time.
One-Pot Convenience: Enjoy a satisfying meal without the hassle of multiple pots—serve the chicken right over fragrant yellow rice for total comfort.
Crowd-Pleasing Appeal: Ideal for family dinners or gatherings, this dish is sure to impress even the pickiest eaters. Looking for more options? Check out my Cheesy Chicken Rice and Teriyaki Chicken Rice recipes for more cozy meals!
Peruvian Chicken & Rice Ingredients
Dive into the vibrant flavors with these essential ingredients!
For the Chicken Marinade
- Chicken (1.5-2 pounds) – Choose your preferred cuts for flavor; boneless thighs are particularly tender.
- Garlic (2-3 cloves, minced) – Fresh garlic packs more punch than the powder variety, enhancing the marinated chicken’s taste.
- Lime Juice or White Vinegar (2 tablespoons) – The acidity brightens the overall flavor of the chicken; feel free to mix it up with your favorite vinegar.
- Oil of Choice (2 tablespoons) – Opt for olive oil for richness, or use vegetable oil for a lighter touch.
- Ground Cumin (1 tablespoon) – This warm spice provides a rich, earthy flavor that elevates the chicken.
- Smoked Paprika (1 teaspoon) – For a subtle smokiness; regular paprika works fine in a pinch.
- Kosher Salt (1 teaspoon) – Enhances the flavors; adjust to your liking!
- Freshly Ground Black Pepper (½ teaspoon) – Adds mild heat; feel free to increase for more kick!
For the Green Sauce
- Fresh Cilantro (1 cup) – The star ingredient, giving the sauce its fresh, vibrant flavor; parsley can be a good alternative if desired.
- Mayonnaise (½ cup) – Creates a luscious creamy base; Greek yogurt is a lighter substitute you can use.
- Sour Cream (¼ cup) – Adds extra creaminess; simply substitute more mayonnaise if you run low.
- Jalapeño Chiles (2, chopped) – For those who like it spicy; adjust the quantity to suit your heat preference.
- Garlic (2 cloves) – For that zesty burst in the sauce; even more can enhance the flavor if you’re a garlic lover!
- Olive Oil (1 tablespoon) – It enriches the sauce; feel free to use less if you’re watching calories.
- Fresh Lemon or Lime Juice (1 tablespoon) – Balances the flavors with a tangy zip!
For the Yellow Rice
- Jasmine Rice (1 cup) – Provides a beautiful texture; don’t rinse until the water runs clear for the best results.
- Butter or Oil (1 tablespoon) – Use butter for a richer flavor; oil keeps it lighter.
- Diced Onion (¼ cup) – Sweetens the dish and adds depth; diced shallots can be a nice substitute.
- Garlic (2-3 cloves, minced) – Reinforces the overall flavor; an essential ingredient for rich tasting rice.
- Turmeric (1 teaspoon) – Gives the rice a lovely golden hue while adding a mild taste that’s simply delightful.
- Cumin, Onion Powder, Salt, Pepper (¼ teaspoon each) – Simple seasoning that lifts the profile of the rice to delicious heights.
- Chicken Stock (2 cups) – Riches the flavor of the rice, or use vegetable stock for a lighter variation.
- Frozen Peas (1 cup) – Adds color and sweetness; swap with mixed veggies for a twist!
Now that you have the ingredients for this incredible Peruvian Chicken & Rice with Green Sauce, let’s get cooking and experience this fantastic dish together!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a medium bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Toss your chicken pieces into the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but ideally overnight for maximum flavor absorption, creating that delicious Peruvian Chicken & Rice with Green Sauce.
Step 2: Cook the Chicken
If you’re grilling, preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F—look for golden grill marks. Alternatively, for baking, preheat your oven to 450°F. Place the marinated chicken on a foil-lined baking sheet, bake for about 30 minutes, basting once with the reserved marinade halfway through for extra flavor.
Step 3: Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes before draining. In a large pot, melt butter over medium heat, sautéing diced onion and minced garlic until softened and fragrant—about 3-4 minutes. Add the soaked rice along with turmeric, cumin, onion powder, salt, and pepper, stirring well before introducing the chicken stock and bringing it to a boil.
Step 4: Simmer the Rice
Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. During this time, the rice will absorb the flavors and moisture. After 15 minutes, stir in frozen peas, cover again, and allow the mixture to rest off the heat for 5-10 minutes until fluffy and the peas are warmed through—a bright addition to your vibrant Peruvian Chicken & Rice.
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, additional minced garlic, olive oil, and fresh lemon juice. Blend until smooth and creamy, seasoning with salt and pepper to taste. This tangy sauce is the perfect complement to your Peruvian Chicken & Rice!
Step 6: Serve Your Dish
Once everything is cooked, plate the fluffy yellow rice, layering the grilled or baked chicken on top. Generously drizzle the creamy green sauce over the chicken, ensuring each bite bursts with flavor. This colorful presentation not only looks appetizing but highlights the deliciousness of your Peruvian Chicken & Rice with Green Sauce. Enjoy your culinary creation!
Storage Tips for Peruvian Chicken & Rice with Green Sauce
Fridge: Store leftovers in airtight containers for up to 4 days. Keep the chicken and rice separate from the creamy green sauce for optimal freshness.
Freezer: You can freeze the chicken and rice together in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the microwave or on the stovetop until heated through, aiming for an internal temperature of 165°F. Add a splash of broth to the rice if it seems dry.
Green Sauce: Store the green sauce in the fridge for up to 5 days, or freeze it in ice cube trays for quick, on-demand flavor for future meals.
Peruvian Chicken & Rice Variations
Feel free to get creative with your Peruvian Chicken & Rice, enhancing flavors and textures to suit your taste!
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Different Cuts: Experiment with chicken breasts or skin-on thighs for varied flavor and texture. Each cut presents a unique delight.
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Pork Alternative: Swap chicken for pork tenderloin for a succulent twist that pairs beautifully with the rice and creamy sauce.
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Tofu Delight: For a vegetarian option, use pressed tofu marinated in the same flavorful mix. It absorbs the tastes wonderfully.
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Herb Swap: Replace cilantro in the green sauce with fresh basil or dill for a different flavor profile that still shines bright.
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Spicy Kick: Crank up the heat by adding more jalapeños or throw in a dash of red pepper flakes to the rice for intricate layers of spice.
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Veggie Boost: Toss in chopped bell peppers or zucchini in the rice cooking process for a medley of colors and nutrition; it’s an easy way to sneak in veggies!
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Curry Flavor: Add a dash of curry powder to the rice for an aromatic twist, transforming this dish into a unique fusion experience.
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Coconut Zing: For a tropical twist, replace chicken stock with coconut milk when simmering the rice; it creates a rich, creamy foundation that complements the flavors splendidly.
These variations not only keep your family guessing but also make the dish your very own culinary masterpiece! Don’t forget to check out my Creamy Smothered Chicken Rice for more exciting, comforting meals. Enjoy making your Peruvian Chicken & Rice with Green Sauce truly special!
Expert Tips for Peruvian Chicken & Rice
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Perfect Marinade: Ensure your chicken marinates for at least one hour, but overnight is best for maximum flavor absorption in the Peruvian Chicken & Rice.
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Internal Temperature: Always check that your grilled or baked chicken reaches an internal temperature of 165°F to ensure safe consumption and juicy results.
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Seasoning Adjustments: Don’t hesitate to adjust the amount of cumin, paprika, and salt to suit your taste preferences, but start with the recommended amounts to prevent overpowering your dish.
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Rice Rinsing: Rinse jasmine rice until the water runs clear. This removes excess starch, resulting in fluffy grains that complement your chicken beautifully.
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Ingredient Substitution: If fresh cilantro isn’t available, use parsley in your green sauce; just remember, it will alter the herbaceous note a bit!
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Storage Tips: Store leftover Peruvian Chicken & Rice and green sauce in separate airtight containers for up to 4 days to maintain freshness and flavor.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, ensuring intense flavor without added stress during your busy weeknight. Additionally, you can prepare the green sauce ahead of time and store it in the refrigerator for up to 5 days—this will help maintain its flavor and creaminess. When you’re ready to serve, simply grill or bake the marinated chicken, prepare the fluffy yellow rice, and top it all with the zesty green sauce. With these make-ahead tips, you’ll enjoy a deliciously quick and satisfying family meal any night!
What to Serve with Peruvian Chicken & Rice with Green Sauce
A delightful meal awaits as you explore the perfect accompaniments to elevate your dining experience.
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Crispy Roasted Vegetables: Add a medley of seasonal veggies like bell peppers and zucchini for a burst of flavor and color. Roasting caramelizes their natural sugars, creating a delicious contrast to the savory chicken.
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Avocado Tomato Salad: This refreshing salad, adorned with ripe avocados, juicy tomatoes, and a squeeze of lime, enhances the dish’s creaminess and offers a cool, refreshing bite that complements the heat of the green sauce.
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Corn on the Cob: Sweet, buttery corn pairs beautifully with the smoky chicken and creamy sauce. Enjoy it grilled or boiled for a classic summer touch to your meal.
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Mango Salsa: A vibrant salsa featuring diced mango, red onion, and cilantro brings a tropical flair. Its sweetness perfectly balances the zesty green sauce, creating a party in every bite.
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Quinoa Salad: Light and nutritious, a quinoa salad with black beans, corn, and cilantro adds a chewy texture and protein boost, making the meal even more satisfying.
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Chilled White Wine: A crisp, refreshing white like Sauvignon Blanc enhances the vibrant flavors of the chicken while providing a lovely contrast to the richness of the green sauce.
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Lemon Sorbet: End your meal on a light note with a scoop of lemon sorbet. Its tartness cleanses the palate, leaving you refreshed and satisfied.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! While you can use any cut of chicken, I highly recommend boneless, skinless thighs for their tenderness and flavor. Breast meat works too, but thighs will give you that juicy, melt-in-your-mouth experience.
How do I store leftovers?
Very easy! Store your leftover Peruvian Chicken & Rice in separate airtight containers in the fridge for up to 4 days. This keeps the chicken juicy and the rice fluffy. Don’t forget to keep the creamy green sauce in its own container to maintain its freshness!
Can I freeze this dish?
Yes, you can! Freeze the chicken and rice together in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat. If the rice seems dry after reheating, add a splash of chicken stock or water while warming it up.
What if my chicken turns out dry?
Oh no! If you find yourself with dry chicken, next time ensure it’s cooked to exactly 165°F. Also, consider marinating the chicken longer—overnight works magic for moisture and flavor. If it’s already cooked, you can serve it with extra green sauce for a creamy, juicy enhancement.
Is this recipe suitable for those with dietary restrictions?
While this recipe doesn’t contain common allergens like nuts, it does include dairy and may not be suitable for vegans. You can easily adapt it by substituting the chicken with tofu or a different protein and using a dairy-free mayo for the green sauce. Always feel free to adjust based on personal dietary needs!
How do I select ripe ingredients?
For the best flavors, use fresh, vibrant ingredients! Choose chicken that looks bright and is free of any dark spots, and opt for firm, green jalapeños that are shiny. For fresh herbs like cilantro, pick ones that are perky and aromatic; good herbs make all the difference in your Peruvian Chicken & Rice!
Peruvian Chicken & Rice with Green Sauce
Ingredients
Equipment
Method
- In a medium bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Toss chicken pieces into the marinade, covering well. Refrigerate for at least 1 hour, ideally overnight.
- Preheat grill to medium-high heat (or oven to 450°F). Grill chicken for 5-7 minutes per side until internal temperature is 165°F, or bake on a foil-lined sheet for about 30 minutes, basting halfway.
- Rinse jasmine rice under cold water until it runs clear, soak for 10-15 minutes, then drain.
- In a large pot, melt butter over medium heat, sauté diced onion and minced garlic until soft (3-4 minutes). Add soaked rice, turmeric, cumin, onion powder, salt, and pepper; stir well.
- Introduce chicken stock, bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer rice for 15 minutes. Stir in frozen peas, cover again, and let rest off the heat (5-10 minutes).
- In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until smooth, season with salt and pepper.
- Plate the fluffy yellow rice, layer grilled or baked chicken on top, and drizzle with green sauce.
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