Peruvian Chicken and Rice with Green Sauce Recipe

If you’re looking to brighten up your weeknight dinner routine, Peruvian Chicken and Rice with Green Sauce is your ticket to a flavor-packed meal that’s as comforting as it is exciting. Tender, well-marinated chicken, golden, aromatic rice, and a lush, spicy-herby green sauce come together in a showstopping combination that’s surprisingly easy to master at home. This dish is beloved for its vivid colors, vibrant flavors, and that irresistible balance of smoky, citrusy, and fresh. Whether you’re cooking for family or friends, this is one recipe that turns any table into a celebration.

Ingredients You’ll Need

This recipe leans on straightforward ingredients that truly shine when combined. Each brings its own unique backbone to the Peruvian Chicken and Rice with Green Sauce, building a dish that bursts with texture, color, and unforgettable flavor.

• Chicken (1.5-2 lbs): Opt for thighs for extra juiciness, but breasts work beautifully too—use what you love!
• Garlic (2-3 cloves, minced): Fresh garlic infuses both the marinade and rice with a rich, aromatic punch.
• Lime juice or white vinegar (2 tablespoons): Adds a fresh, tangy lift that keeps things lively.
• Oil of choice (2 tablespoons): Helps the marinade coat the chicken and enhances browning.
• Ground cumin (1 tablespoon): Classic Peruvian flavor; brings smoldering warmth and earthiness.
• Smoked paprika (1 teaspoon): Adds subtle smoke and brilliant color.
• Kosher salt (1 teaspoon): Essential for seasoning and drawing out natural flavors.
• Freshly ground black pepper (1/2 teaspoon): For a balancing hint of heat.
• Fresh cilantro leaves (1 cup): Absolutely key for that stunning green sauce; don’t skimp!
• Mayonnaise (1/2 cup): Creates the creamy base for the sauce.
• Sour cream (1/4 cup): Lends the sauce tang and richness.
• Jalapeño chiles (2 whole, roughly chopped): Seeds in for more heat, or out for milder sauce.
• Garlic for green sauce (2 cloves): Adds depth and a gentle pungency to the sauce.
• Olive oil (1 tablespoon): Makes for a lusciously smooth sauce.
• Fresh lemon or lime juice (1 tablespoon): Brightens up the green sauce marvelously.
• Kosher salt and freshly ground black pepper: Season to taste throughout.
• Jasmine rice (1 cup): Fragrant and fluffy, a perfect base for soaking up flavors.
• Butter or oil (1 tablespoon): Sautéing the aromatics adds richness and fragrance.
• Onion (1/4 cup, diced): Sweetens and deepens the flavor of the rice.
• Garlic for rice (2-3 cloves, minced): Imparts warmth and classic Peruvian aromatics.
• Turmeric (1 tsp): Gives the rice a gorgeous golden hue and subtle earthy note.
• Cumin, onion powder, salt, pepper (1/4 tsp each): Build out the rice’s flavor foundation.
• Chicken stock (2 cups): Infuses the rice with savory goodness.
• Frozen peas (1 cup): Peas add pops of color, sweetness, and texture right at the end.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Begin by mixing up the marinade—garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper—in a bowl. Save a quarter of this punchy blend for brushing during cooking. Toss your chicken pieces in the marinade and make sure they’re thoroughly coated, then cover and park them in the fridge for at least an hour (or even better, overnight). This step infuses the chicken with deeply penetrating flavor and a juicy tenderness that Peruvian Chicken and Rice with Green Sauce is famous for.

Step 2: Prepare the Rice

Rinse your jasmine rice until the water is clear, then soak it for 10-15 minutes to help those fluffy grains cook up perfectly. In a pot over medium heat, sauté diced onion and garlic in butter until soft and aromatic. Add in the rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about a minute. Pour in the chicken stock, bring it all to a boil, then cover, lower the heat, and let it gently simmer for 15 minutes. Finally, stir in sweet peas, cover, and let everything rest off the heat before fluffing—absolutely worth the wait!

Step 3: Cook the Chicken

When you’re set to cook, preheat your grill or oven. For grilling, lay your chicken on a medium-high grill and cook for 5-7 minutes per side, basting with the reserved marinade halfway through. Oven bakers, arrange the chicken on a foil-lined sheet and roast at 450ºF for 30 minutes, also brushing with marinade partway. However you choose, make sure the internal temp reaches 165ºF for succulent, just-right results.

Step 4: Blend the Green Sauce

This vibrant sauce is the magic touch that brings Peruvian Chicken and Rice with Green Sauce to life! In a blender, combine cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and citrus juice. Blitz everything together until completely smooth and creamy, then season to taste with salt and pepper. Adjust the heat by tweaking how much jalapeño (and seeds) you use—it should be zingy, velvety, and totally addictive.

Step 5: Serve It Up

To pull it all together, mound the aromatic rice onto plates, tuck in the grilled or roasted chicken, and drizzle (or pour with abandon) that brilliant green sauce everywhere. This is the moment where all those steps come together and your kitchen smells out-of-this-world good. Gather everyone around and dig in!

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Garnish the freshly plated Peruvian Chicken and Rice with Green Sauce with extra chopped cilantro, thinly sliced green onions, or a few lime wedges for extra zest. A final sprinkle of flaky sea salt over the chicken just before serving makes the whole thing pop and adds an eye-catching finish.

Side Dishes

Traditionally, this vibrant dish stands on its own but pairing it with avocado slices, a simple tomato-cucumber salad, or roasted potatoes will round out your table. Crisp iceberg lettuce with a light vinaigrette can also offer a cool contrast to the dish’s robust flavors.

Creative Ways to Present

Try serving Peruvian Chicken and Rice with Green Sauce deconstructed on a large platter for family-style dining, or stack slices of chicken on molded rice for a stylish restaurant feel. For parties, spoon the rice and bite-sized pieces of chicken into lettuce cups, finishing each with a drizzle of green sauce—a guaranteed hit with a casual crowd.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Peruvian Chicken and Rice with Green Sauce (lucky you!), be sure to store the components separately in airtight containers. The chicken and rice will happily keep in the fridge for up to 4 days, and the green sauce holds up for about a week, retaining all its bright flavor and color.

Freezing

Chicken and rice both freeze well: let them cool completely, then transfer to freezer-safe bags or containers for up to 2 months. The green sauce is best enjoyed fresh, though you can freeze it if needed—just expect a softer texture upon thawing due to the dairy content. Give it another blend or a good whisk before using.

Reheating

To reheat, warm the chicken and rice gently—either in the microwave or on the stovetop with a splash of broth to keep the rice moist. Always add the green sauce after heating to preserve its flavor and creamy texture. If you notice the sauce has thickened, stir in a touch of water or lime juice to loosen it up.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?

Absolutely! Boneless breasts will work beautifully in Peruvian Chicken and Rice with Green Sauce, just keep an eye on cooking time since they cook a bit faster than thighs and can dry out more easily. Whichever cut you love, this marinade brings tenderness and flavor.

How spicy is the green sauce?

The heat level is totally customizable! Two jalapeños with seeds will give a moderate kick, but you can use fewer chiles or remove seeds for a milder experience. Feel free to add one at a time and taste as you go—you can always blend in more!

Do I have to grill the chicken, or can I bake it?

Both methods work perfectly for Peruvian Chicken and Rice with Green Sauce. Grilling imparts a smoky char, while oven baking delivers easy, foolproof results. Just choose what’s best for you and your kitchen setup.

What type of rice should I use?

Jasmine rice is preferred for its aroma and fluffy texture, but you can use long-grain white rice if that’s what’s in your pantry. The golden color and seasoning from turmeric and cumin will shine just as brightly.

Is the green sauce good with other dishes?

Definitely! This creamy, punchy sauce is spectacular drizzled over grilled veggies, roasted potatoes, sandwiches, or even as a dip for fries and crudités. Make a double batch—you’ll want to put it on everything after your first taste!

Final Thoughts

Once you try Peruvian Chicken and Rice with Green Sauce at home, it just might become your new go-to for bold, crowd-pleasing dinners. The combo of juicy, spiced chicken, ridiculously flavorful rice, and an unforgettable green sauce is pure magic. Set out the sauce, gather your favorite people, and enjoy the delicious journey!

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