“Did you catch the latest food trends? Peruvian cuisine is stealing the spotlight, and for a good reason! Today, I’m excited to share my take on a delightful Peruvian Chicken and Rice with Green Sauce that brings a little taste of South America right into your kitchen. This dish is not only bursting with flavor, but it also makes for a quick, kid-friendly meal that the whole family can enjoy. With juicy marinated chicken served over fragrant, fluffy yellow rice and topped with a refreshing creamy green sauce, it’s a vibrant dish that never fails to impress. Whether you choose to grill or bake, you’ll find that this recipe is versatile enough for any occasion. Are you ready to transform your dinner routine? Let’s dive in!”
Why is This Recipe a Must-Try?
Simplicity at Its Best: This recipe employs easy-to-follow steps that will make you feel like a pro in the kitchen, even if you’re just starting out.
Flavorful Explosion: The combination of marinated chicken, aromatic rice, and a zesty green sauce creates a delightful taste experience that you’ll crave again and again.
Complete Meal in One Bowl: With protein, carbs, and vibrant flavors all in one dish, it’s a satisfying and well-rounded meal perfect for busy weeknights.
Kid-Friendly Appeal: This dish not only pleases adults but also wins over picky eaters—who can say no to delicious chicken and creamy sauce?
Versatile Cooking Methods: Whether you prefer grilling or baking, you can easily customize the cooking method to suit your kitchen setup. Try adding your twist with some of our other favorites like Bbq Chicken Rice or Chicken Fried Rice for more delicious variations!
Quick Prep Time: Get this dish on the table in under an hour, making it an ideal choice for last-minute meal planning.
Peruvian Chicken & Rice Ingredients
For the Chicken Marinade
• Chicken (1.5-2 pounds) – Use thighs, breasts, or any cut; skin-on options add more flavor.
• Garlic (2-3 cloves, minced) – Infuses the dish with aroma; garlic powder can work in a pinch.
• Lime Juice or White Vinegar (2 tablespoons) – Tenderizes the chicken and adds acidity; vinegar makes a great substitute.
• Oil of Choice (2 tablespoons) – Olive or vegetable oil is recommended for marinating.
• Ground Cumin (1 tablespoon) – Provides warmth and earthiness; coriander can be a delicious alternative.
• Smoked Paprika (1 teaspoon) – Adds a unique smokiness; regular paprika is an option but will lack the deep flavor.
• Kosher Salt (1 teaspoon) – Essential for enhancing all flavors; adjust to your taste.
• Black Pepper (1/2 teaspoon) – Adds a hint of mild heat; freshly ground is always best.
For the Green Sauce
• Fresh Cilantro (1 cup, leaves) – The star herb; substitute with parsley for a milder flavor.
• Mayonnaise (1/2 cup) – Gives creaminess to the sauce; Greek yogurt is a lighter option.
• Sour Cream (1/4 cup) – Adds tang; use additional mayo or yogurt as a substitute if necessary.
• Jalapeño Chiles (2, chopped) – Bring spice to the sauce; omit or swap for milder peppers if desired.
For the Rice
• Jasmine Rice (1 cup) – The base of the meal; long-grain white rice works as an easy substitute.
• Butter/Oil (1 tablespoon) – Ideal for sautéing; any neutral oil or broth can lighten up the dish.
• Onion (1/4 cup, diced) – Adds sweetness and depth; shallots can work as a great alternative.
• Turmeric (1 teaspoon) – Enhances the color and adds subtle flavor; omit for a basic rice.
• Cumin, Onion Powder, Salt, Pepper (1/4 teaspoon each) – Additional seasoning for the rice; adjust these to your taste.
• Chicken Stock (2 cups) – The flavorful liquid for cooking the rice; vegetable broth is good for a lighter option.
• Frozen Peas (1 cup) – Optional but adds color and nutrition; toss them in for added texture.
Bring the vibrant flavors of Peruvian Chicken & Rice with Green Sauce to your table, and you won’t just be serving dinner; you’ll be dishing up joy!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Add your chicken pieces, ensuring they are well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for enhanced flavor. This step is crucial for infusing your Peruvian Chicken with a depth of taste.
Step 2: Prep for Cooking
Preheat your grill to medium-high heat or your oven to 450°F (232°C). While the grill/oven heats, remove the chicken from the marinade, reserving about 1/4 for basting. You want the chicken to be at room temperature for even cooking, so let it sit out for about 10-15 minutes as you finalize your preparations.
Step 3: Cook the Chicken
If grilling, place the marinated chicken on the grill and cook for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). If baking, arrange the chicken on a baking sheet, basting halfway with the reserved marinade, and cook for about 30 minutes, checking for doneness. The chicken should be golden brown and juicy when done.
Step 4: Prepare the Rice
While the chicken is cooking, rinse jasmine rice under cold water until the water runs clear. This removes excess starch. Next, soak the rice for 10-15 minutes. Heat butter or oil in a large pot over medium heat, then sauté the diced onion and garlic until soft and translucent, about 3-4 minutes. Add the soaked rice, turmeric, cumin, onion powder, salt, and pepper, stirring until the rice is evenly coated.
Step 5: Cook the Rice
Pour in chicken stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. After 15 minutes, add frozen peas (if using) on top, cover, and remove the pot from heat. Allow the rice to rest for another 5-10 minutes before fluffing with a fork, ensuring it’s light and fluffy.
Step 6: Make the Green Sauce
In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting seasonings based on your spice preference. For those who love a milder flavor, you can remove the seeds from the jalapeños. This vibrant green sauce is the perfect finishing touch for your Peruvian Chicken & Rice.
Step 7: Serve Your Dish
To serve, mound the fluffy rice onto plates, top generously with the juicy grilled or baked chicken, and drench with the creamy green sauce. The beautiful colors and flavors come together beautifully. This dazzling presentation of Peruvian Chicken & Rice with Green Sauce not only pleases the palate but also creates an inviting meal for family and friends to enjoy.
Expert Tips for Peruvian Chicken & Rice
Marinate for Flavor: Make sure to marinate the chicken overnight if you can. This allows all the flavors to meld, creating a juicier, more flavorful Peruvian Chicken.
Don’t Overcook the Chicken: Use a meat thermometer to check for doneness. Cooking it past 165°F can lead to dry, tough chicken.
Let the Rice Rest: After cooking, let the rice sit covered for 5-10 minutes. This step ensures the grains are fluffy and perfect, avoiding a mushy texture.
Adjust Spice Level: For the green sauce, taste and adjust the jalapeño amount based on your heat preference. Removing the seeds tames the heat while keeping flavor.
Use Fresh Ingredients: Fresh cilantro and lime juice elevate the dish significantly. Opt for fresh over dried, especially in the green sauce, for a vibrant taste.
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftover Peruvian Chicken and Rice in airtight containers for up to 4 days, ensuring they cool to room temperature before sealing.
Freezer: You can freeze the chicken and rice separately for up to 3 months. Make sure to use freezer-safe containers or bags to prevent freezer burn.
Green Sauce: Store the creamy green sauce in the fridge in a sealed container for up to 5 days. It can be frozen in ice cube trays for easy use later!
Reheating: When ready to eat, thaw frozen chicken and rice in the fridge overnight. Reheat the rice in the microwave or on the stovetop with a splash of water to maintain moisture.
Peruvian Chicken & Rice Variations
Feel free to sprinkle in your personal touch to this delicious dish!
- Fish Swap: Use white fish like tilapia or snapper instead of chicken for a light, flaky option. Ideal for seafood lovers craving a twist!
- Tofu Alternative: For a plant-based version, replace chicken with firm tofu. Marinate and grill for a protein-packed meal that won’t disappoint.
- Herb Infusion: Experiment with dill or basil for a unique green sauce flavor. Finding your favorite herb can lead to delightful discoveries!
- Rice Options: Substitute jasmine rice for quinoa or cauliflower rice for a nutritious alternative that keeps the dish light and satisfying.
- Veggie Boost: Mix in roasted or sautéed veggies like bell peppers or zucchini with the rice for added nutrition and texture. Additional colors can’t hurt!
- Green Sauce Heat: Adjust the spiciness by swapping jalapeños for milder chili peppers, or for a kick, add some crushed red pepper flakes.
- Smoky Flavor: Enhance the smoky taste by using chipotle in adobo sauce in your green sauce instead of jalapeños for a richer depth.
- Alternative Grains: Try using brown rice or farro instead of white rice, providing a chewier texture and unique nutty flavor soon to become a favorite.
Feel inspired? You can further explore variations with delicious dishes like Pot Shawarma Chicken or enjoy some comforting Chicken Soup with Potatoes alongside!
Make Ahead Options
These flavorful Peruvian Chicken and Rice with Green Sauce can be easily prepped in advance, making them perfect for busy weeknights! You can marinate the chicken up to 24 hours ahead, ensuring it’s infused with delicious flavors. Simply combine the marinade ingredients, coat the chicken, and refrigerate. The jasmine rice can be cooked up to 3 days in advance; just store it in an airtight container after fluffing to maintain its quality. As for the green sauce, it can be blended and refrigerated for about 5 days. When you’re ready to serve, simply reheat the chicken and rice, top with the green sauce, and enjoy a delightful homemade meal with minimal effort!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your dining experience by pairing this vibrant meal with delightful sides and drinks that complement its rich flavors.
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Crispy Roasted Vegetables: Add a medley of colorful veggies like carrots and bell peppers for a sweet crunch that offsets the creamy green sauce.
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Refreshing Cucumber Salad: A cool cucumber salad tossed in lime vinaigrette brings a refreshing contrast, perfect for balancing flavors on your plate.
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Zesty Corn Salsa: This sweet and tangy salsa adds a pop of excitement and a hint of sweetness, serving as a delightful companion to the savory chicken.
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Garlicky Breadsticks: These warm, buttery breadsticks provide a delightful texture contrast, allowing you to scoop up every last bit of that delicious green sauce.
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Black Bean and Quinoa Salad: A nutritious addition, the protein-rich quinoa and hearty black beans create a fulfilling side dish that balances the meal beautifully.
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Pineapple Coconut Mocktail: This tropical drink enhances the Peruvian experience, with its fruity sweetness perfectly complementing the savory chicken.
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Tres Leches Cake: For dessert, this light and airy cake drenched in milks offers a sweet finish to your culinary journey, making every bite feel like a celebration.
Enjoy mixing and matching to create your perfect plate full of flavor!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
What type of chicken should I use for this recipe?
Absolutely! You can use thighs, breasts, or any cut you prefer. Skin-on options tend to add more flavor, making your Peruvian Chicken even juicier and tastier. If you have a favorite cut, go for it—it’ll work beautifully in this dish!
How should I store leftovers?
Store leftover Peruvian Chicken and Rice in separate airtight containers for up to 4 days in the refrigerator. Make sure the chicken and rice are cooled to room temperature before sealing them up. This helps maintain their flavors and textures for your next delicious meal!
Can I freeze the chicken and rice?
Very! You can freeze both the chicken and rice separately for up to 3 months. Just ensure they are in freezer-safe containers or bags to prevent freezer burn. To thaw, simply move them to the refrigerator overnight and then reheat when you’re ready for a tasty meal.
What should I do if the rice turns out mushy?
If your rice ends up mushy, it may have been overcooked or had too much water. Next time, after rinsing the rice, soak it for only 10 minutes and use the right water-to-rice ratio. Additionally, letting the rice rest covered for a few extra minutes after cooking can help absorb any remaining moisture, giving it that perfect fluffy texture!
Can I adjust the spice level in the green sauce?
Absolutely! To control the heat of your green sauce, taste and adjust the jalapeño amount. Removing the seeds will tone down the spiciness significantly, allowing you to enjoy the flavors without overwhelming heat. Remember, everyone’s spice tolerance varies, so feel free to modify it to fit yours!
Is this dish safe for kids?
Yes, this meal is kid-friendly! The flavorful chicken and creamy green sauce are usually hits with children. If you’re concerned about spice, just adjust the jalapeños based on their taste preferences. This dish is versatile enough to cater to everyone’s palate at the dinner table!
Savor Peruvian Chicken & Rice with Green Sauce Tonight
Ingredients
Equipment
Method
- In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Add chicken pieces, coat with marinade, and refrigerate for at least 1 hour or overnight.
- Preheat your grill to medium-high heat or your oven to 450°F. Remove the chicken from the marinade, retaining 1/4 for basting.
- If grilling, cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. If baking, arrange on a baking sheet and cook for about 30 minutes.
- Rinse jasmine rice under cold water until clear. Soak rice for 10-15 minutes. Heat butter or oil, sauté onion and garlic until soft, then add soaked rice and seasonings.
- Pour chicken stock into the pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add peas if using, cover, and remove from heat.
- In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, and a pinch of salt and pepper. Blend until smooth and creamy.
- To serve, mound rice on plates, top with chicken, and drizzle with green sauce.
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