As I stood in my kitchen, the intoxicating aroma of marinated chicken mingling with spices wrapped around me like a warm hug. This moment always brings me back to the vibrant streets of Peru, where every meal is a celebration. That’s how I created my version of Peruvian Chicken and Rice with Green Sauce, a dish that marries juicy chicken with fluffy, seasoned rice, all topped off with a creamy green ají sauce that packs a refreshing punch! With its quick prep time and ability to please even the pickiest eaters, this one-pan dinner is perfect for busy weeknights or special occasions. Have you ever experienced the joy of a homemade meal that combines comfort and adventure? Let’s dive into this flavorful recipe together and elevate your dinner game!
Why is this dish a must-try?
Incredible Flavor Fusion: The marinated chicken and creamy green sauce create an explosion of taste that will delight your taste buds. Versatile Cooking Options: Whether you choose to grill or bake the chicken, this recipe accommodates different cooking styles, making it perfect for any home chef. Quick and Easy: With a straightforward process, your weeknight dinners will be transformed into gourmet meals in no time! Amazing Comfort Food: The fluffy rice complements the juicy chicken, making it a heartwarming dish that everyone will love. Plus, if you’re looking for more inspiration, check out Healthy Sticky Chicken or Spicy Chipotle Chicken for ideas to spice up your dinner rotation!
Peruvian Chicken & Rice Ingredients
Discover the essential ingredients you need to create this vibrant and delicious meal!
For the Chicken Marinade
- Chicken (1.5-2 pounds) – Any cut works, but boneless thighs are recommended for juiciness.
- Garlic (2-3 cloves, minced) – Adds depth of flavor to marinade and rice; garlic powder can be a quick substitute.
- Lime Juice or White Vinegar (2 tablespoons) – Provides acidity for tenderizing chicken; substitute with apple cider vinegar if necessary.
- Oil (2 tablespoons, choice) – Adds moisture; olive oil or vegetable oil works wonderfully.
- Ground Cumin (1 tablespoon) – Offers warmth and earthiness; ground coriander can substitute for a different flavor.
- Smoked Paprika (1 teaspoon) – Provides that essential smokiness; regular paprika can work but lacks the smoky depth.
- Kosher Salt (1 teaspoon) – Enhances flavors and overall taste; sea salt is a suitable alternative.
- Black Pepper (1/2 teaspoon, freshly ground) – Adds a touch of heat; pre-ground black pepper can suffice in a pinch.
For the Green Sauce
- Fresh Cilantro Leaves (1 cup) – The main star for the green sauce, adding freshness; parsley can be used if avoiding cilantro.
- Mayonnaise (1/2 cup) – The creamy base of the sauce; Greek yogurt is a healthier alternative.
- Sour Cream (1/4 cup) – Adds luscious creaminess; yogurt can serve as a tangy substitute.
- Jalapeño Chiles (2 whole, roughly chopped) – Provides both heat and flavor; omit seeds for milder sauce.
- Olive Oil (1 tablespoon) – Necessary fat for blending; any neutral oil can work.
- Fresh Lemon or Lime Juice (1 tablespoon) – Brightens the flavor profile of the green sauce; vinegar can be a tangy substitute.
For the Rice
- Jasmine Rice (1 cup) – Serves as the dish’s comforting base; basmati or long-grain rice can be used instead.
- Butter or Oil (1 tablespoon) – Essential for sautéing rice; oil can substitute for a dairy-free option.
- Onion (1/4 cup, diced) – Adds a hint of sweetness to the rice; scallions can freshen up the dish.
- Garlic (2-3 cloves, minced) – A flavor base for the rice; same as above for the marinade.
- Turmeric (1 teaspoon) – Provides color and subtle flavor; feeling adventurous? You can omit if unavailable.
- Cumin, Onion Powder, Salt, and Pepper (1/4 teaspoon each) – A lovely seasoning blend for the rice; feel free to adjust to your taste!
- Chicken Stock (2 cups) – Cooking liquid for the rice; swap in vegetable broth for a vegetarian option.
- Frozen Peas (1 cup) – Adds nutrition and a pop of color; corn can work as a substitute or simply omit if preferred.
Dive into this delightful Peruvian Chicken & Rice with Green Sauce and bring the flavors of Peru to your kitchen!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Mix thoroughly, then reserve a portion of the marinade for later use. Coat the chicken in the marinade and refrigerate for at least 1 hour, or overnight if possible, to allow the flavors of the Peruvian Chicken & Rice to permeate 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 about 15 minutes. In a saucepan, heat butter over medium heat, adding diced onion and minced garlic, sautéing until the onion turns translucent. Stir in the soaked rice along with turmeric, cumin, onion powder, salt, and pepper; toast for a minute before adding chicken stock. Bring to a boil, reduce heat, cover, and let it simmer for 15 minutes.
Step 3: Cook the Rice with Peas
After 15 minutes, remove the saucepan from heat but keep it covered for an additional 5-10 minutes to allow the rice to steam. Once ready, gently fold in frozen peas to combine, then fluff the rice with a fork. This aromatic, fluffy rice will serve as the perfect base for the succulent chicken and creamy green sauce.
Step 4: Cook the Chicken
For grilling, preheat the grill to medium-high heat. Grill the marinated chicken for 5-7 minutes on each side, basting with the reserved marinade, until it reaches an internal temperature of 165°F and has a nice char. If you prefer baking, preheat the oven to 450°F and arrange the chicken on a lined sheet pan. Bake for 30 minutes, brushing with marinade halfway through, for a tender and juicy result.
Step 5: Make the Creamy Green Sauce
In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, remaining minced garlic, olive oil, and lime juice. Blend until the mixture is smooth and creamy, adjusting seasoning with salt and pepper to taste. This vibrant, zesty green sauce will elevate your Peruvian Chicken & Rice to new heights with a refreshing kick.
Step 6: Serve the Dish
To serve, spoon the fluffy rice onto plates and lay the grilled or baked chicken on top. Drizzle the creamy green sauce generously over the chicken, allowing the flavors to mingle beautifully. Garnish with extra cilantro if desired, and prepare for the delightful blend of textures and tastes in this Peruvian Chicken & Rice with Green Sauce.
Peruvian Chicken & Rice Customizations
Feel free to get creative with these ideas and tailor the dish to your taste!
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Different Chicken Cuts: Use thighs for juiciness, breasts for leaner meat, or skin-on cuts for added flavor. Each choice brings a unique texture to the dish.
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Air-Fried Option: If you love crunchy textures, use an air fryer for the chicken. It cooks evenly with a delightful crisp while maintaining juiciness.
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Vegetarian Substitute: Swap the chicken for marinated tofu or tempeh, absorbing all those fabulous flavors while keeping it plant-based!
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Grain Variation: Swap jasmine rice for quinoa or brown rice. Each alternative helps you explore different nutrition profiles while enhancing the dish’s character.
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Zesty Green Sauce: For a flavor boost, add avocado or a hint of avocado oil to the green sauce for extra creaminess and richness that elevates the taste.
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Add Heat: Customize the heat level by adding more jalapeños or try chipotle peppers for a smoky kick. For a milder version, remove the seeds or reduce the number of peppers.
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Toppings Galore: Garnish with roasted or fresh corn, diced tomatoes, or even a sprinkle of crumbled feta for a refreshing twist that adds layers to your vibrant meal.
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Meal Prep Friendly: Want to make it easier? Marinate the chicken and prepare the rice ahead of time, allowing you to whip up this dish quickly during your busy week.
Feel inspired? You might also want to check out my recipes for Honey Lime Chicken and Cheesy Chicken Garlic for more delightful dinner ideas!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftover chicken and rice in separate airtight containers for up to 4 days. The green sauce can be kept in the fridge for about 5 days, ensuring freshness.
Freezer: Freeze chicken and rice in airtight containers for up to 3 months. For best results, freeze the green sauce separately to maintain its creamy texture.
Thawing: When ready to enjoy, thaw the chicken and rice overnight in the fridge before reheating. The green sauce can be thawed at room temperature for a quick fix.
Reheating: Reheat chicken and rice in a microwave or on the stovetop until warmed through. Drizzle the green sauce just before serving for a burst of flavor in your Peruvian Chicken & Rice!
Make Ahead Options
Preparing this Peruvian Chicken and Rice with Green Sauce ahead of time is ideal for busy weeknights and helps save precious time! You can marinate the chicken up to 24 hours in advance, allowing the flavors to develop beautifully. Additionally, the rice can be cooked and stored in the refrigerator for 3 days before serving. When ready to assemble, simply reheat the rice gently, cook the marinated chicken as directed (grilling or baking), and whip up the creamy green sauce in minutes. To maintain quality, store the chicken and rice in separate airtight containers, and always let the sauce sit at room temperature for a few minutes before serving for optimal flavor. Enjoy a delicious homemade meal with minimal daily effort!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Transport your dining experience to vibrant Peru by pairing this flavorful dish with delightful sides that will complement and elevate each bite.
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Avocado Salad: Creamy avocado combined with fresh tomatoes and lime juice adds a refreshing contrast, balancing the zesty green sauce beautifully. The coolness of the salad brightens every bite.
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Black Beans: A traditional and hearty accompaniment, seasoned black beans provide a protein boost and earthiness that seamlessly enhance the meal’s flavor profile. Pairing them with rice creates a satisfying texture.
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Grilled Vegetables: Smoky, charred veggies like zucchini and bell peppers introduce a beautiful medley of textures and flavors. Toss these in olive oil and herbs for a deliciously vibrant side.
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Choclo (Peruvian Corn): This sweet and crunchy corn is a delightful addition, complementing the dish with its subtle sweetness and hearty texture. It’s a nostalgic reminder of Peru’s rich culinary heritage.
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Crispy Plantains: Fried or baked, these golden plantains provide a sweet and crunchy contrast to the savory chicken and rice. Their natural sweetness will create a delightful explosion of flavors.
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Mojito or Pisco Sour: For a refreshing beverage, sip on a citrusy mojito or a classic Peruvian Pisco Sour. Both drinks enhance the vibrant flavors of your Peruvian Chicken and Rice with Green Sauce.
Adding these sides will transform your meal into a true culinary celebration!
Expert Tips for Peruvian Chicken & Rice
- Marination Magic: Allow the chicken to marinate for at least 1 hour, but overnight is best for truly deep and delicious flavors in your Peruvian Chicken & Rice.
- Cooking Temperature: Whichever method you choose—grilling or baking—make sure the chicken reaches an internal temperature of 165°F to avoid dryness.
- Rice Rinse: Always rinse the jasmine rice until the water runs clear; this eliminates excess starch and prevents stickiness, ensuring fluffy rice.
- Customize the Sauce: Feel free to adjust the jalapeños in the green sauce based on your heat preference, making it milder or spicier as desired.
- Storage Savvy: Store leftover chicken and rice in separate containers for up to 4 days for quick and easy reheat meals.
- Freshness Boost: Garnish with extra cilantro or lime wedges before serving to enhance the flavors and presentation of your dish!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
How do I select ripe chicken for this recipe?
Absolutely! When selecting chicken, look for pieces that are firm, with no dark spots or unpleasant odors. For the best flavor and juiciness, boneless thighs are highly recommended, but any cut you prefer will do. Always check the sell-by date to ensure freshness!
What’s the best way to store leftovers?
To keep your Peruvian Chicken and Rice delicious, store the chicken and rice in separate airtight containers in the fridge for up to 4 days. If you have leftover green sauce, that can be kept in the fridge as well for about 5 days. Be sure to let everything cool to room temperature before sealing to avoid condensation.
Can I freeze the chicken and rice?
Yes, you can freeze both the chicken and rice! When freezing, place them in airtight containers and do so within 2 hours of cooking. They’ll stay fresh for up to 3 months. I recommend freezing the creamy green sauce separately to maintain its smooth texture.
What if my rice is too sticky?
The key to fluffy rice is rinsing it thoroughly until the water runs clear, removing excess starch. If you find your rice is still clumping together, try adding a bit more broth while cooking and ensure it’s not overcooked. Fluff it with a fork once it’s done to separate the grains.
Are there any dietary concerns I should be aware of?
If you’re cooking for family or friends with dietary restrictions, feel free to swap ingredients. Use Greek yogurt instead of mayonnaise for a lighter version of the green sauce. If someone is allergic to cilantro, parsley can be an excellent substitute in the sauce, and for a milder flavor, you can adjust the amount of jalapeños accordingly.
How can I make this dish ahead of time?
Very easy! You can marinate the chicken a day in advance for maximum flavor. Additionally, prepare the rice and green sauce ahead of time, storing them separately in airtight containers. This way, you can quickly assemble everything and have dinner ready in a flash on busy weeknights!
Peruvian Chicken & Rice with Green Sauce: A Zesty Delight
Ingredients
Equipment
Method
- Marinate the Chicken: Combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Reserve a portion of the marinade, coat the chicken, and refrigerate for at least 1 hour or overnight.
- Prepare the Rice: Rinse jasmine rice under cold water until clear, then soak for 15 minutes. Heat butter over medium, sauté onion and minced garlic until translucent. Stir in rice, turmeric, cumin, onion powder, salt, and pepper; toast for a minute before adding chicken stock. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Cook the Rice with Peas: Remove from heat after 15 minutes but keep covered for an additional 5-10 minutes. Gently fold in frozen peas, fluff rice with a fork.
- Cook the Chicken: For grilling, preheat to medium-high heat. Grill chicken for 5-7 minutes on each side until it reaches 165°F. For baking, preheat oven to 450°F and arrange chicken on a lined sheet pan. Bake for 30 minutes, brushing with marinade halfway.
- Make the Creamy Green Sauce: Blend cilantro, mayonnaise, sour cream, chopped jalapeños, remaining garlic, olive oil, and lime juice until smooth. Adjust seasoning with salt and pepper.
- Serve the Dish: Spoon fluffy rice onto plates, lay grilled or baked chicken on top, and drizzle the creamy green sauce generously.
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