As the aroma of spices swirls through my kitchen, I can’t help but smile knowing that adventure is just a plate away. This Peruvian Chicken & Rice with Green Sauce offers a mouthwatering escape that transports both you and your loved ones to the vibrant streets of Peru. Simple yet packed with flavor, this dish features juicy marinated chicken served over fluffy jasmine rice and a creamy green sauce that adds a delightful zing. What I adore most is that it not only comes together quickly, making it perfect for busy weeknights, but it’s also a total crowd-pleaser—perfect for cozy family dinners or gatherings with friends. Ready to savor a taste of Peru? Let’s dive into the recipe!
What makes this dish unforgettable?
Juicy, Marinated Chicken: The marinated chicken is grilled or baked to perfection, ensuring every bite is bursting with flavor.
Creamy Green Sauce: A zesty blend of cilantro, jalapeños, and creamy elements creates a delicious contrast that elevates your meal.
Fluffy Jasmine Rice: Served over seasoned jasmine rice, it absorbs all the rich flavors, making it a satisfying base.
Quick and Easy: This recipe comes together effortlessly, making it a fantastic option for busy weeknights or unexpected guests.
Crowd-Pleasing Flavor: It’s a delightful dish that’s perfect for family dinners or gatherings, guaranteed to impress your friends. For a wholesome balance, consider pairing it with a fresh salad or some grilled vegetables. Enjoy the taste of Peru right from your kitchen!
Peruvian Chicken & Rice Ingredients
• A delightful array of ingredients awaits you!
For the Chicken Marinade
- Chicken (1.5-2 lbs) – The star of this dish; use thighs or breasts for juicy results.
- Garlic (2-3 cloves, minced) – Adds aromatic flavor that enhances the chicken.
- Lime juice (2 tbsp) – Provides zesty acidity for a delicious marinade; sub with white vinegar if needed.
- Oil (2 tbsp) – Helps the marinade cling to the chicken; any cooking oil will do.
- Ground cumin (1 tbsp) – Adds earthy warmth that complements the chicken beautifully.
- Smoked paprika (1 tsp) – Offers a depth of flavor with a hint of smokiness.
- Kosher salt (1 tsp) – Essential for seasoning the chicken to perfection.
- Black pepper (½ tsp) – Adds a touch of mild heat.
For the Green Sauce
- Cilantro (1 cup, fresh leaves) – This key herb brightens the sauce and gives it a fresh taste.
- Mayonnaise (½ cup) – Creates a creamy base for the sauce; enhances the richness.
- Sour cream (¼ cup) – Adds extra creaminess; Greek yogurt can be used as a lighter alternative.
- Jalapeño chiles (2, chopped) – Gives the green sauce a spicy kick that livens up the dish.
For the Rice
- Jasmine rice (1 cup) – This fragrant grain serves as the perfect foundation for the dish.
- Onion (¼ cup, diced) – Infuses the rice with additional flavor during cooking.
- Garlic (2-3 cloves, minced) – Elevates the taste of the rice; more aromatic goodness!
- Turmeric (1 tsp) – Adds a lovely color and subtle flavor to the rice.
- Chicken stock (2 cups) – Use for cooking the rice to deepen its flavor—this makes for a complete Peruvian chicken & rice experience!
- Frozen peas (1 cup) – Mix them into the rice for added texture and nutrition.
This ingredient lineup is your passport to a vibrant Peruvian meal that’s not just a feast for your palate but also a joy to prepare!
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, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Coat the chicken thoroughly with the marinade and cover the bowl. Refrigerate for at least one hour, or even better, overnight to allow the flavors to penetrate deeply into the meat.
Step 2: Prepare the Rice
Begin by rinsing the jasmine rice under cold water until the water runs clear, then soak it for 30 minutes. In a medium pot, heat a splash of oil over medium heat and sauté the diced onion and minced garlic until fragrant and translucent. Add the drained rice, turmeric, and a pinch of salt, stirring to combine for about 2 minutes.
Step 3: Cook the Rice
Pour in the chicken stock into the pot with the rice, bringing the mixture to a vigorous boil. Once boiling, reduce the heat to low and cover the pot tightly. Allow it to simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender. Next, gently fold in the frozen peas, cover again, and let it sit for an additional 5 minutes to steam.
Step 4: Cook the Chicken
While the rice is resting, preheat your grill to medium-high heat or your oven to 450°F. Grill the marinated chicken for about 5-7 minutes on each side, or until it reaches an internal temperature of 165°F and has nice char marks. If baking, place the chicken on a lined baking sheet and cook for approximately 30 minutes, ensuring it’s cooked through.
Step 5: Prepare the Green Sauce
While the chicken cooks, create the zesty green sauce by adding cilantro, mayonnaise, sour cream, and chopped jalapeños to a blender. Pulse until smooth, then taste and adjust seasoning as required. The vibrant green sauce will add a fresh kick to your Peruvian Chicken & Rice with Green Sauce.
Step 6: Serve the Dish
To serve, fluff the seasoned rice with a fork and divide it among plates. Top each serving with slices of the grilled or baked chicken, and generously drizzle the creamy green sauce over everything. If desired, serve with additional lime wedges for squeezing over the top, enhancing the vibrant flavors even more!
Storage Tips for Peruvian Chicken & Rice with Green Sauce
Fridge: Store leftovers in airtight containers for up to 4-5 days. It’s best to separate the chicken, rice, and green sauce to maintain freshness.
Freezer: You can freeze the marinated chicken before cooking for up to 3 months. Place it in a freezer-safe bag, removing as much air as possible.
Reheating: When reheating, warm the chicken in the oven at 350°F until heated through and the internal temperature reaches 165°F. The rice can be microwaved with a splash of water to retain moisture.
Make-Ahead: Prep the marinated chicken, rice, and green sauce a day in advance for a quick assembly on busy weeknights—ensuring a delightful Peruvian Chicken & Rice meal is just a reheat away!
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, which enhances the flavors beautifully; simply mix the marinade, coat the chicken, and refrigerate. The jasmine rice can also be pre-cooked and refrigerated for up to 3 days; just store it in an airtight container to retain moisture. When you’re ready to serve, simply reheat the rice and grill or bake the marinated chicken until it reaches 165°F. Finish by blending the green sauce fresh and drizzling it over the chicken and rice for restaurant-quality results with minimal effort!
What to Serve with Peruvian Chicken & Rice with Green Sauce
A memorable meal deserves equally delightful companions that amplify its vibrant flavors and satisfying textures.
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Fresh Garden Salad: A mix of crisp greens, cherry tomatoes, and cucumbers provides a refreshing crunch that balances the richness of the dish. Drizzle with a light vinaigrette to complement the zesty green sauce.
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Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus add a smoky element when grilled. Their charred flavor meshes beautifully with the marinated chicken and rice.
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Sweet Plantains: The natural sweetness of fried or baked plantains offers a delicious contrast to the savory elements of the meal. Their unique texture provides a delightful combo with the creamy sauce.
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Corn on the Cob: An ear of sweet corn, lightly grilled or boiled, is a classic side that adds sweetness and a juicy bite, complementing the savory chicken and rice beautifully.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc or a refreshing Pinot Grigio enhances your dining experience, cutting through the creamy green sauce for a sophisticated touch.
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Coconut Flan: For dessert, a slice of this creamy, decadent flan provides a sweet finish that beautifully contrasts the bold flavors of the main dish, offering a satisfying end to your meal.
Peruvian Chicken & Rice Variations
Feel free to personalize this delightful dish and discover your own twist on the flavors of Peru!
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Fish Swap: Use fish like salmon or cod instead of chicken for a lighter, ocean-inspired meal. The zesty green sauce pairs beautifully with fish, enhancing its natural flavors.
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Herb Alternatives: If cilantro isn’t your favorite, switch it out for parsley or dill to create a fresh green sauce with a different dynamic while still maintaining that bright flavor.
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Vegetable Boost: Add in chopped bell peppers, zucchini, or even spinach to the rice for extra nutrition and color. These additions not only enhance the dish visually but provide a delightful mix of textures.
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Spicier Kick: For heat lovers, increase the jalapeños in the green sauce or add a sprinkle of red pepper flakes to the rice while cooking. This twist will definitely ignite your taste buds.
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Vegan Version: Replace chicken with tofu marinated in the same spices. Use vegetable broth and customize your green sauce with a plant-based mayo for a fully vegan meal.
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Garnish Goals: Top your dish with crunchy fried onions or toasted pumpkin seeds for an unexpected crunch and nutty flavor that contrasts nicely with the creamy sauce.
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Tropical Twist: Add diced mango or pineapple to the rice for a sweet, tropical flair. This juicy addition beautifully balances the savory elements of the chicken and green sauce, making it a hit at any gathering.
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Flavor Variety: Experiment with different marinades by adding citrus zest, soy sauce, or even a hint of ginger for a fusion twist on your chicken. This will give it an exotic edge that elevates the entire dish!
Whether you’re creating a cozy family meal or hosting friends, these variations will keep your Peruvian chicken & rice experience fresh and exciting. You might also enjoy discovering related recipes like Butter Shrimp Rice or Pineapple Chicken Rice for even more flavorful options. Happy cooking!
Expert Tips for Peruvian Chicken & Rice
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Marinate Longer: Allow the chicken to marinate overnight for deeper flavor absorption—this is key for the ultimate Peruvian Chicken & Rice experience.
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Don’t Rush Cooking: Cooking the chicken to an internal temperature of 165°F ensures it’s perfectly juicy and safe to eat. Avoid cutting into it too soon!
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Monitor Rice Carefully: Ensure you don’t overcook the rice; let it absorb the stock completely first. Fluff it gently to keep it light and fluffy.
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Taste the Sauce: Adjust the green sauce seasoning to your liking, as flavors can vary based on ingredient freshness. Adding a little extra lime juice can brighten it up beautifully.
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Add Extra Veggies: Don’t hesitate to sneak in more vegetables into the rice, like bell peppers or zucchini, for added nutrition without compromising the dish’s signature flavor.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! For the best flavor and juiciness, I recommend using thighs; they provide a rich taste. However, if you prefer a leaner option, skinless chicken breasts work well too. Just keep an eye on the cooking time to prevent dryness!
What’s the best way to store leftovers?
Very! Store leftover Peruvian Chicken & Rice in airtight containers in the fridge for up to 4-5 days. To maintain the meal’s freshness, keep the chicken, rice, and green sauce separate until you’re ready to dig in again.
Can I freeze this dish?
Yes, you can! If you want to freeze the marinated chicken, place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. When ready to cook, thaw it in the fridge overnight before grilling or baking.
What should I do if my rice is too sticky?
Great question! If you find that your rice has become sticky, it may be due to overcooking or not rinsing well enough before cooking. It’s best to rinse the rice until the water runs clear, and be careful not to stir it too much while cooking. For sticky rice, try fluffing it with a fork after cooking to separate the grains.
Are there any dietary considerations I should be aware of?
For sure! This dish contains chicken, dairy in the green sauce (mayonnaise and sour cream), and spices. If you have dairy allergies, feel free to replace those ingredients with lactose-free alternatives, like plant-based yogurt or mayo. Alternatively, to make the dish more pet-friendly, be cautious about the jalapeños in the green sauce, as they may not be suitable for your furry friends.
How can I make this dish healthier?
You bet! To boost its nutrition, consider adding more veggies to your rice, such as bell pepper or zucchini. You can also use brown rice for an extra fiber kick. Reducing the amount of mayonnaise in the green sauce or substituting Greek yogurt can give you a lighter version while still preserving that creamy texture.
Savory Peruvian Chicken & Rice with Zesty Green Sauce
Ingredients
Equipment
Method
- In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Coat the chicken thoroughly with the marinade and cover the bowl. Refrigerate for at least one hour, or even better, overnight to allow flavors to penetrate.
- Rinse the jasmine rice under cold water until the water runs clear, then soak it for 30 minutes. In a medium pot, heat a splash of oil and sauté the diced onion and minced garlic until fragrant. Add the drained rice, turmeric, and salt, stirring for about 2 minutes.
- Pour in the chicken stock into the pot with the rice, bringing it to a boil. Reduce the heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Gently fold in the frozen peas, cover again, and let sit for 5 minutes.
- Preheat your grill to medium-high or oven to 450°F. Grill the marinated chicken for 5-7 minutes per side, or until it reaches 165°F. If baking, place on a lined baking sheet and cook for approximately 30 minutes.
- In a blender, combine cilantro, mayonnaise, sour cream, and chopped jalapeños. Pulse until smooth, tasting and adjusting seasoning as required.
- To serve, fluff the rice and divide among plates. Top each serving with slices of chicken and drizzle with green sauce. Optionally, serve with lime wedges.
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