The moment I first encountered Peruvian cuisine, I was captivated by the vibrant colors and rich flavors that seemed to dance on the plate. This Peruvian Chicken & Rice with Green Sauce is my tribute to that experience, bringing the enticing taste of Peru right into your home. With tender, juicy chicken nestled atop savory yellow rice and drizzled with a creamy ají verde sauce, this dish is not only a flavor explosion but also a seamless solution for busy weeknights—minimal prep time, maximum satisfaction! Plus, it’s adaptable to your favorite chicken cuts, making it a family-friendly favorite you can customize for every palate. Are you ready to whip up a meal that’ll have everyone asking for seconds? Let’s dive into this delicious culinary adventure together!
Why is this Peruvian dish a must-try?
Flavor Explosion: Each bite of this dish delivers a mouthwatering blend of spices and zesty green sauce that will transport your taste buds to Peru.
Family-Friendly: This recipe accommodates various chicken cuts, making it easy to please even the pickiest eaters.
Easy Prep: With minimal ingredients and straightforward steps, you can effortlessly prepare this meal on busy weeknights.
Versatile and Adaptable: Feel free to substitute chicken with fish or adjust the heat in the green sauce for a personal twist.
Nutritious & Balanced: This dish combines protein, carbs, and veggies, providing a hearty meal that satisfies everyone at the table.
Impressive Presentation: The vibrant colors of the chicken, rice, and green sauce create a visually stunning plate that is sure to wow your family and guests!
Peruvian Chicken & Rice with Green Sauce Ingredients
For the Chicken
• Chicken (1.5-2 pounds) – The main protein source; feel free to use your favorite chicken cuts like thighs or breasts.
• Garlic (2-3 cloves, minced) – Adds aromatic depth; fresh garlic is preferred, but granulated garlic can work in a pinch.
• Lime Juice or White Vinegar (2 tablespoons) – Provides needed acidity for the marinade; lemon juice is a suitable substitute if needed.
• Oil of Choice (2 tablespoons) – Aids in marinating and cooking; choose from olive, vegetable, or avocado oil based on your taste.
• Ground Cumin (1 tablespoon) – Infuses warm, earthy flavors; can be swapped with coriander for a twist in taste.
• Smoked Paprika (1 teaspoon) – Adds a lovely smokiness; regular paprika can be used for a milder flavor.
• Kosher Salt (1 teaspoon) – Enhances overall taste; sea salt works equally well.
• Black Pepper (1/2 teaspoon) – Offers a gentle warmth; freshly ground pepper yields the best results.
For the Green Sauce
• Fresh Cilantro (1 cup) – The star ingredient for a vibrant flavor; substitute with parsley or a mix of herbs if desired.
• Mayonnaise (1/2 cup) – Forms the creamy base; for a lighter option, Greek yogurt is a fantastic alternative.
• Sour Cream (1/4 cup) – Contributes tanginess; feel free to replace it with extra mayonnaise or yogurt.
• Jalapeño Chiles (2, chopped) – Introduces heat; adjust the quantity based on your spice preference.
For the Yellow Rice
• Jasmine Rice (1 cup) – The delicious carb component; basmati or any long-grain rice works too.
• Butter or Oil (1 tablespoon) – Adds a touch of richness; you may omit this for a lighter dish.
• Onion (1/4 cup, diced) – Introduces depth and flavor; shallots can also serve as a substitute.
• Garlic (2-3 cloves, minced) – Boosts the flavor; garlic powder can be used sparingly if fresh is out of reach.
• Turmeric (1 teaspoon) – Gives the rice a beautiful yellow hue and an earthy taste; it can be skipped if you don’t have it.
• Chicken Stock (2 cups) – For cooking the rice; vegetable stock is a great alternative.
• Frozen Peas (1 cup) – Adds pops of color and sweetness; substitute with green beans or leave them out if you prefer.
With this vibrant mix of ingredients for Peruvian Chicken & Rice with Green Sauce, you’re one step closer to creating an unforgettable meal that embodies the heart and soul of Peruvian cuisine!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade for the Peruvian Chicken. Reserve ¼ cup of the marinade for later. Coat the chicken pieces thoroughly with the marinade, ensuring each piece is well-covered. Allow the chicken to marinate for at least 1 hour, ideally overnight in the refrigerator for maximum flavor.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat, aiming for a temperature around 400°F (200°C). Shake off excess marinade and place the marinated chicken on the grill. Cook each side for 5-7 minutes, until the internal temperature reaches 165°F (75°C) and the chicken develops a nice char. If baking, preheat your oven to 450°F (232°C) and bake for 30 minutes until done.
Step 3: Prepare the Yellow Rice
While the chicken is cooking, rinse 1 cup of jasmine rice under cold water to remove excess starch, then soak for 15 minutes. In a large saucepan, heat butter over medium heat, adding diced onion and minced garlic until fragrant and translucent (about 3 minutes). Stir in the drained rice, turmeric, and chicken stock, covering and letting it simmer for 15 minutes until liquid is absorbed and rice is fluffy.
Step 4: Stir in Peas and Fluff the Rice
Once the rice has cooked, gently fold in 1 cup of frozen peas for added color and sweetness. Cover the pot and let it sit off the heat for about 5 minutes, allowing the rice to steam. Then, using a fork, fluff the rice to separate the grains, ensuring the peas are evenly distributed throughout the yellow rice.
Step 5: Make the Green Sauce
In a blender, combine fresh cilantro, mayonnaise, sour cream, and chopped jalapeños to create the creamy green sauce that complements the Peruvian Chicken perfectly. Blend until smooth, adjusting seasoning with salt and pepper to taste. If the sauce is too thick, you can add a splash of water or lime juice to reach your desired consistency.
Step 6: Serve and Enjoy
On a large plate, neatly mound the fluffy yellow rice as a base, then layer the grilled chicken slices on top. Generously drizzle the vibrant green sauce over the chicken, creating an eye-catching and mouthwatering presentation. For an added touch, sprinkle extra cilantro or jalapeño slices before serving this delicious Peruvian Chicken & Rice with Green Sauce.
Peruvian Chicken & Rice with Green Sauce Variations
Feel free to get creative and tailor this delightful dish to your tastes with these fun variations!
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Cilantro Swap: If you’re not a fan of cilantro, try using parsley or a mix of basil and mint for a refreshing twist. This can completely change the essence of your green sauce!
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Dairy-Free: Substitute mayonnaise and sour cream with coconut yogurt to create a creamy, yet dairy-free version that still packs a punch!
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Spicy Variation: Add more jalapeños or even a dash of cayenne pepper to the green sauce for those who love an extra kick. You could also try adding chipotle for a smoky flavor!
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Different Proteins: Replace chicken with fish like salmon or cod for a lighter, unique take on this classic dish. Just adjust the cooking time accordingly to keep it tender.
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Whole Grain Rice: Swap jasmine rice for brown rice to boost the nutritional value. Keep in mind that brown rice may require a longer cooking time, so adjust your stock accordingly!
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Herb-Infused Oil: Use garlic-infused or herbal oil instead of plain oil for marinating the chicken. This small change adds depth and complexity to the overall flavor.
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Vegetable Medley: Add colorful veggies like bell peppers or zucchini to the rice for added nutrients and texture. Just sauté them alongside the onions for a lovely incorporation.
These variations will keep your Peruvian Chicken & Rice with Green Sauce exciting and ensure that every family member can enjoy their own version! If you’re in the mood for sauce ideas, try whipping up a fantastic Chicken Cordon Sauce or a robust Skillet Chicken Sauce for a delicious accompaniment!
Expert Tips for Peruvian Chicken & Rice
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Marinate Wisely: Ensure the chicken is marinated for at least 1 hour, preferably overnight, to enhance flavor and tenderness in your Peruvian Chicken & Rice.
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Adjust the Heat: Modify the amount of jalapeño in the green sauce based on your family’s spice preference; start with less for mild flavor and gradually increase as needed.
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Rest the Rice: Let the rice sit covered off the heat for 5 minutes after cooking; this helps achieve that light and fluffy texture, preventing stickiness.
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Fresh Ingredients: Use fresh garlic and cilantro for the best taste; dried herbs and garlic powders may work, but will not deliver the same vibrant flavor profile.
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Cooking Method Variety: Grill or bake the chicken as preferred; using a meat thermometer ensures it’s cooked through to the perfect 165°F for juicy results.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy home cooks wanting to save time during the week! You can prepare the marinade and marinate the chicken up to 24 hours in advance, ensuring maximum flavor and tenderness. Additionally, the green sauce can be made a few days in advance (it keeps well in the refrigerator for up to 5 days), allowing the flavors to meld beautifully. When you’re ready to serve, simply cook the marinated chicken following the recipe instructions, and prepare the yellow rice fresh to maintain its fluffy texture. This way, you’ll enjoy a delicious meal with minimal fuss, making your weeknight dinners a breeze!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftover chicken and yellow rice separately in airtight containers for up to 4 days to maintain freshness.
Freezer: Freeze portions of both the Peruvian Chicken and rice for up to 3 months. Wrap tightly to prevent freezer burn.
Green Sauce: Keep the green sauce in a sealed jar in the fridge for about 5 days. If freezing, store in ice cube trays for easy portioning.
Reheating: Reheat chicken and rice in the microwave or on the stove until heated through. Add a splash of water to the rice for moisture.
What to Serve with Peruvian Chicken & Rice with Green Sauce
Elevate your dining experience by pairing this vibrant dish with sides and drinks that complement its bold flavors and textures.
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Crispy Roasted Vegetables: Toss seasonal veggies in olive oil and spices for a crunchy side that adds depth and color to your plate. The natural sweetness of roasted carrots or bell peppers balances the dish beautifully.
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Tangy Coleslaw: A refreshing coleslaw with a lime vinaigrette brings a crunch and zesty contrast to the creamy green sauce, enhancing the overall meal experience with each bite.
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Zesty Corn Salad: Combine sweet corn, diced tomatoes, and fresh herbs for a bright, vibrant salad that brings a pop of flavor and color, perfectly complementing the savory chicken and rice.
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Creamy Mashed Potatoes: Serve alongside fluffy mashed potatoes for a classic comfort food that adds a rich creaminess to your meal, rounding out the dish harmoniously.
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Garlicky Green Beans: Sautéed green beans with garlic can lend a fresh, crisp texture while including a healthy green element to your plate.
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Chilled White Wine: A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the dish, where the acidity of the wine enhances the flavors of the chicken and green sauce.
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Lemon Sorbet: End your meal with a light lemon sorbet, providing a refreshing, palate-cleansing finish that brightens the overall culinary experience.
These delightful accompaniments will not only complete your table but also enhance every bite of your Peruvian Chicken & Rice with Green Sauce, creating a meal that both you and your loved ones will cherish.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How do I choose the best chicken for this recipe?
Absolutely! You can use any chicken cut that you love, whether it’s thighs or breasts. I recommend using skinless, boneless cuts for a healthier option, or you can stick to bones for added flavor. Just make sure your chicken pieces are fresh, without any dark spots or signs of freezer burn.
How should I store leftovers of Peruvian Chicken & Rice?
Leftover chicken and rice should be stored separately in airtight containers to maintain their texture and flavor. They can be kept in the refrigerator for up to 4 days. Make sure the containers are sealed properly to avoid contamination from other foods.
Can I freeze the chicken and rice?
Absolutely! You can freeze the Peruvian Chicken and jasmine rice. To do this, let them cool completely, then portion them into airtight containers or freezer bags. They can last for up to 3 months in the freezer. For best results, label them with the date before freezing.
What if my green sauce is too thick?
If your green sauce turns out thicker than you’d like, no worries! Just add a splash of water or lime juice to thin it out until you reach your desired consistency. Blend it again for a minute to combine everything nicely.
Is this dish suitable for those with allergies?
Yes, you can adapt this recipe to fit various dietary considerations! For example, if you’re avoiding dairy, you can substitute mayo and sour cream with Greek yogurt or a vegan mayo alternative. Also, swap out chicken for fish or tofu for a seafood or vegetarian option.
How do I reheat the chicken and rice?
To reheat, simply place the chicken and rice in the microwave or on the stove. I recommend adding a splash of water to the rice to keep it from drying out. Heat them until just warmed through, ensuring your chicken remains juicy and the rice stays fluffy.
Delicious Peruvian Chicken & Rice with Green Sauce Recipe
Ingredients
Equipment
Method
- In a mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade for the chicken. Reserve ¼ cup of the marinade for later. Coat the chicken pieces thoroughly with the marinade. Allow to marinate for at least 1 hour, ideally overnight.
- Preheat grill to medium-high heat (>400°F). Shake off excess marinade and grill chicken for 5-7 minutes each side until the internal temperature reaches 165°F and it develops a nice char.
- Rinse jasmine rice under cold water to remove excess starch and soak for 15 minutes. Heat butter in a saucepan, add diced onion and minced garlic until translucent, then stir in the drained rice, turmeric, and chicken stock. Cover and simmer for 15 minutes until absorbed.
- Once rice is cooked, gently fold in frozen peas. Cover and let sit off heat for 5 minutes, then fluff the rice with a fork.
- In a blender, combine fresh cilantro, mayonnaise, sour cream, and chopped jalapeños. Blend until smooth, adjusting seasoning with salt and pepper to taste.
- On a large plate, mound the fluffy yellow rice, layer the grilled chicken on top, and drizzle the green sauce over the chicken. Optionally, sprinkle extra cilantro or jalapeño slices before serving.
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