Peruvian Chicken and Rice with Green Sauce Recipe

If you are craving a flavorful, vibrant meal that brings a burst of fresh herbs and tantalizing spices to your table, then this Peruvian Chicken and Rice with Green Sauce Recipe is an absolute must-try. This dish combines juicy, marinated chicken with perfectly seasoned, turmeric-infused rice and a creamy, herb-packed green sauce that ties everything together beautifully. It’s a harmonious melody of tastes and textures that will make every bite unforgettable and have you coming back for more.

Ingredients You’ll Need

Simple, fresh ingredients make this dish shine, each playing a vital role in crafting the authentic flavors and inviting textures that define Peruvian cuisine. From the zesty marinade to the vibrant green sauce and golden rice, every element is essential for a truly satisfying meal.

• Chicken (1.5-2 pounds): Choose thighs, breasts, or your preferred cuts for tender, juicy results that soak up the marinade beautifully.
• Garlic (2-3 cloves, minced): Adds a pungent, aromatic kick that balances brightness and depth in both chicken and rice.
• Lime juice or white vinegar (2 tablespoons): Provides a lively tang that tenderizes the chicken and brightens flavors.
• Oil (2 tablespoons of choice): Helps caramelize the chicken and meld the marinade ingredients smoothly.
• Ground cumin (1 tablespoon): Infuses a warm, earthy tone characteristic of Peruvian spices.
• Smoked paprika (1 teaspoon): Offers subtle smokiness that elevates the chicken’s flavor.
• Kosher salt (1 teaspoon): Enhances all the other flavors perfectly.
• Black pepper (1/2 teaspoon freshly ground): Adds a gentle heat and complexity.
• Fresh cilantro leaves (1 cup): The star herb in the green sauce, delivering vibrant color and fresh herbal notes.
• Mayonnaise (1/2 cup): Creates creaminess in the green sauce without overpowering it.
• Sour cream (1/4 cup): Adds tang and richness to the green sauce.
• Jalapeño chiles (2 whole, chopped): Bring a lively, spicy punch to the green sauce with a mild kick.
• Garlic (2 cloves for sauce): Amplifies the savory depth in the green sauce.
• Olive oil (1 tablespoon): Smooths and binds the green sauce ingredients together.
• Lemon or lime juice (1 tablespoon): Brightens the green sauce, balancing its richness.
• Jasmine rice (1 cup): Fluffy and fragrant, it’s the perfect bed for the chicken and sauce.
• Butter or oil (1 tablespoon): Used to sauté onions and garlic, adding richness to the rice.
• Onion (1/4 cup diced): Offers sweetness and texture to the rice.
• Garlic (2-3 cloves minced for rice): Delivers aromatic warmth to the rice base.
• Turmeric (1 teaspoon): Adds a beautiful golden hue and subtle earthiness to the rice.
• Ground cumin, onion powder, salt, pepper (1/4 teaspoon each): Season the rice with gentle layers of flavor.
• Chicken stock (2 cups): Enhances the rice with savory depth and moisture.
• Frozen peas (1 cup): Sprinkle in for sweet, fresh pops of color and texture.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

Begin by creating a marinade that’s bursting with robust flavors. Combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper in a mixing bowl. Reserve about a quarter of this marinade for basting later. Toss your chicken pieces in the remaining marinade until they are fully coated. Pop the marinating chicken in your fridge for at least an hour—overnight is ideal if you have time—to let these flavors soak deep into the meat.

Step 2: Prepare the Rice

While your chicken marinates, it’s the perfect moment to get the rice going. Rinse the jasmine rice until the water runs clear to remove excess starch, then soak it for 10 to 15 minutes to ensure fluffy results. In a pot, sauté diced onion and minced garlic in butter or oil over medium heat until translucent and fragrant. Add the drained rice and spices like turmeric, cumin, onion powder, salt, and pepper. Stir everything for about a minute to toast the rice. Pour in your chicken stock and bring the mixture to a boil. Lower the heat, cover, and simmer for 15 minutes. Once the rice absorbs most of the liquid, stir in frozen peas, cover again, and let it rest for 5 to 10 minutes before fluffing with a fork.

Step 3: Cook the Chicken

Now that your chicken is perfectly marinated and your rice is steaming, it’s time to cook the chicken. Preheat your grill to medium-high, or the oven to 450ºF, depending on your preferred method. Grill the chicken for about 5 to 7 minutes on each side, brushing generously with the reserved marinade halfway through to deepen the flavors and keep the meat moist. If baking, arrange the chicken on a foil-lined baking sheet and cook for around 30 minutes, also brushing with marinade halfway through. Use a meat thermometer to ensure the internal temperature reaches 165ºF to guarantee juicy, safe-to-eat chicken.

Step 4: Blend the Green Sauce

While the chicken cooks, whip up the creamy green sauce that makes this dish truly special. Into a blender, toss fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeños, garlic cloves, olive oil, lemon or lime juice, and a pinch of kosher salt and black pepper. Pulse until everything blends into a smooth, luscious sauce. Taste and adjust seasoning if needed. This sauce is bright, herbaceous, and has just enough kick to awaken your palate.

Step 5: Serve It Up

Layer the turmeric-infused jasmine rice onto your plates, nestle the juicy grilled chicken on top, and drizzle the green sauce generously over the chicken. The colors on your plate will pop, and each bite will meld smoky, tangy, herbaceous, and savory notes into chocolate on your taste buds.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

Garnishes

To elevate the presentation and add extra flavor layers, sprinkle freshly chopped cilantro or sliced green onions over the dish. A few lime wedges on the side invite an extra squeeze of brightness just before eating, which enhances the flavors beautifully. For a little crunch, lightly toasted pepitas or crushed toasted corn nuts provide a delightful contrast.

Side Dishes

This Peruvian Chicken and Rice with Green Sauce Recipe stands well on its own, but pairing it with a light salad featuring crisp lettuce, avocado, and a tangy vinaigrette can refresh the palate. Roasted vegetables like asparagus or sweet potatoes also complement the meal by adding natural sweetness and heartiness, balancing the vibrant green sauce perfectly.

Creative Ways to Present

For a fun twist, serve the chicken sliced over rice stacked in a ring mold for a gourmet look. Or go family-style with a large platter topped with chicken, rice, and drizzled sauce for casual sharing. You can also use the green sauce as a dipping condiment on the side for guests to control how much they want, adding to the interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Sauce Recipe stores wonderfully in airtight containers in the refrigerator. Keep the chicken, rice, and green sauce separate if possible to maintain texture and freshness. The dish will stay good for up to 3 days, making it perfect for quick meals during a busy week.

Freezing

To freeze, place cooled chicken breasts or thighs in freezer-safe bags or containers, and freeze the rice and sauce separately. Chicken can be frozen for up to 2 months without losing quality, but note that the green sauce’s texture might shift slightly after freezing, so it’s best thawed gently and stirred before use.

Reheating

Reheat chicken gently in the oven or microwave until warmed through to preserve juiciness. Warm the rice separately with a splash of water to prevent drying out. The green sauce is best served cold or at room temperature, so let it come to temperature outside the fridge or briefly whisk it if it has separated.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work well in this Peruvian Chicken and Rice with Green Sauce Recipe. Just be careful not to overcook breasts, as they can dry out faster than thighs.

Is the green sauce very spicy?

The green sauce has a mild kick thanks to the jalapeños, but it’s balanced by creamy mayonnaise and sour cream. You can adjust the heat by adding fewer chiles or removing the seeds if you prefer it milder.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken stock and verified gluten-free spices and condiments.

What can I substitute for mayonnaise in the green sauce?

If you want to skip mayonnaise, Greek yogurt makes a great substitute, providing creaminess and tang while making the sauce a bit lighter.

How can I make the rice more flavorful?

Using homemade or high-quality chicken stock instead of water adds depth. Additionally, toasting the rice and spices before cooking helps release rich aromas and layered flavors in the dish.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce Recipe is one of those dishes that bring warmth, color, and joy to any table. It’s perfect for impressing friends or enjoying a comforting meal at home. With its blend of bright herbs, aromatic spices, and creamy sauce, it’s bound to become a cherished favorite. Go ahead, dive into this vibrant feast—you deserve it!

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