After a long day filled with the usual hustle and bustle, nothing is quite as comforting as a plate of warm, homemade food. That’s when I turn to this delightful Peruvian Chicken & Rice with Green Sauce. The moment the marinade—infused with garlic, lime, and a hint of cumin—hits the chicken, I can already picture the tender, juicy meal ahead.
What truly sets this dish apart is the versatility it offers. Whether you prefer grilling or baking, this recipe adapts effortlessly to your preference, ensuring that a fabulous dinner is just around the corner. The dish is nestled on a bed of fluffy jasmine rice, which soaks up the essence of the spices, and is topped with a luscious green sauce that zings with freshness.
Perfect for busy weeknights or impressing guests, this colorful plate is sure to become a beloved staple in your kitchen. Let’s dive in and create a meal that brings joy with every bite!
Why is Peruvian Chicken & Rice with Green Sauce special?
Bursting with flavor: Every bite sings with the perfect balance of zesty, herbaceous notes thanks to the aromatic green sauce.
Versatile cooking options: Whether you prefer grilling or baking the chicken, this recipe adapts seamlessly to your cooking style.
Easy to prepare: With straightforward steps and minimal prep time, you can whip up this delightful meal quickly.
Crowd-pleaser: This dish will surely impress family and friends, making it an ideal option for gatherings.
Nutrition and satisfaction: Each serving not only tastes great but provides a healthy balance of protein, carbs, and fats, ensuring everyone leaves the table satisfied.
For tips on how to store leftovers, check out our storage tips.
Peruvian Chicken & Rice with Green Sauce Ingredients
For the Chicken Marinade
• Chicken (1.5-2 pounds) – Use thighs or breasts for juicy results, and feel free to choose your favorite cut.
• Garlic (2-3 cloves, minced) – Adds aromatic flavor that permeates the chicken as it cooks.
• Lime Juice or White Vinegar (2 tablespoons) – Provides the zingy acidity needed for marinating.
• Oil (2 tablespoons) – Choose your preferred cooking oil to add moisture and richness.
• Ground Cumin (1 tablespoon) – This warm spice enhances the overall flavor profile.
• Smoked Paprika (1 teaspoon) – Delivers a subtle smokiness that’s simply irresistible.
• Kosher Salt (1 teaspoon) – Essential for balancing and enhancing all the flavors.
• Black Pepper (1/2 teaspoon, freshly ground) – Adds just the right amount of spice and depth.
For the Green Sauce
• Fresh Cilantro Leaves (1 cup) – The key ingredient for that vibrant green sauce; don’t skip it!
• Mayonnaise (1/2 cup) – Serves as a creamy base to create a luscious texture.
• Sour Cream (1/4 cup) – Adds tang and richness to elevate the sauce’s flavor.
• Jalapeño Chiles (2 whole, roughly chopped) – Introduces a kick of heat; adjust according to your spice preference.
For the Rice
• Jasmine Rice (1 cup) – This fragrant rice pairs perfectly and soaks up all the flavors.
• Butter/Oil (1 tablespoon) – Use for sautéing the onion and garlic to boost flavor.
• Onion (1/4 cup, diced) – Provides a subtle sweetness that enhances the rice dish.
• Garlic (2-3 cloves, minced) – Incorporate more garlic for depth in the rice flavor.
• Turmeric (1 teaspoon) – Adds a beautiful color and mild flavor to the rice.
• Seasoning (1/4 teaspoon each of cumin, onion powder, salt, pepper) – Enhances the savory taste to make each bite delightful.
• Chicken Stock (2 cups) – Use for cooking the rice, or substitute with water for a lighter option.
• Frozen Peas (1 cup) – Adds color and a hint of sweetness, making the rice more vibrant.
This Peruvian Chicken & Rice with Green Sauce is not only flavorful but also a dish that brings everyone together at the table—let’s get cooking!
How to Make Peruvian Chicken & Rice with Green Sauce
-
Marinate Chicken: In a mixing bowl, combine chicken, minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and black pepper. Coat the chicken well and let it marinate for at least 1 hour or overnight for more flavor.
-
Prepare Cooking Method: Preheat your grill to medium-high heat, or for baking, set your oven to 450°F. This will ensure perfect cooking for the chicken.
-
Cook Chicken:
- For Grilling: Grill the marinated chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F. Brush with reserved marinade halfway through grilling.
- For Baking: Place the chicken on a foil-lined baking sheet and bake for around 30 minutes, brushing with marinade halfway through the cooking time.
-
Prepare Rice: Rinse the jasmine rice under cold water until it runs clear, soaking it for 10-15 minutes before draining. In a saucepan, sauté onion and garlic in butter until softened. Add the rice and seasoning, stirring for 1 minute, then add chicken stock. Bring to a boil, cover, and simmer for 15 minutes. Stir in peas, cover again, and let rest for 5-10 minutes before fluffing with a fork.
-
Make Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, and jalapeños. Blend until creamy and adjust seasoning with extra salt and pepper if needed.
-
Serve: On each plate, serve a generous helping of the fluffy rice, top it with the grilled or baked chicken, and drizzle the bright green sauce over everything. Enjoy your meal!
Optional: Serve with a side of fresh avocado for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy home cooks looking to save time! You can marinate the chicken up to 24 hours in advance, ensuring it absorbs all those lovely flavors. Prepare the rice a day prior as well; simply cook it and store it in an airtight container in the fridge for up to 3 days. To maintain the quality of both chicken and rice, keep them separate until it’s time to serve. When you’re ready to eat, just reheat the chicken and rice while blending the green sauce fresh to drizzle on top, and you’ll enjoy a flavorful meal with minimal effort!
Expert Tips for Peruvian Chicken & Rice
Marinate Time Matters: Allow chicken to marinate for at least 1 hour, but overnight yields the best flavor and tenderness.
Grill vs. Bake: For charred flavor, grilling is ideal, but baking makes for easy cleanup. Both methods produce juicy chicken!
Monitor Temperature: Always ensure chicken reaches an internal temperature of 165°F for safety and optimal juiciness with your Peruvian Chicken & Rice with Green Sauce.
Rice Rinsing: Rinse jasmine rice thoroughly until the water runs clear; this removes excess starch for fluffy, non-sticky rice.
Creative Twists: Don’t hesitate to customize! Try using different proteins like pork or fishes, or up your vegetable game for added color and nutrition.
Storage Tips for Peruvian Chicken & Rice with Green Sauce
Fridge: Store leftover chicken and rice in airtight containers for up to 4 days to maintain freshness; keep the green sauce in a separate container for optimal flavor.
Freezer: To preserve your Peruvian Chicken & Rice with Green Sauce, freeze the chicken and rice in separate airtight containers for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat chicken and rice in the microwave until heated through, about 2-3 minutes, or in a skillet over medium heat. Serve with green sauce freshly blended for the best taste.
Assembly Tip: For quick meals, consider freezing the chicken and rice separately, so you can enjoy a delicious comfort meal anytime!
Peruvian Chicken & Rice with Green Sauce Variations
Feel free to tweak this recipe to match your tastes and dietary preferences! Each variation opens up new flavor realms to explore.
-
Dairy-Free: Swap sour cream with coconut cream for richness without dairy. This adds a subtle tropical twist!
-
Vegetarian: Replace chicken with grilled zucchini or eggplant; marinate using the same spices for a delightful dish that’s still bursting with flavor.
-
Heat Level: For an extra kick, use serrano peppers instead of jalapeños in the green sauce. Adjust based on your spice tolerance.
-
Flavor Boost: Add a tablespoon of adobo sauce from canned chipotles to the marinade for a smoky and spicy depth. It’s an explosion of flavor!
-
Rice Twist: Replace jasmine rice with quinoa for a nutty flavor and added protein. Quinoa cooks differently, so adjust cooking time accordingly.
-
Herb Swap: Experiment with fresh parsley or basil instead of cilantro in the green sauce. Each herb brings its own character, offering a unique twist.
-
Additional Veggies: Throw in some diced bell peppers and corn into the rice mix to brighten up your dish and add nutrition. They add lovely color and flavor!
-
Pesto Variation: For a creamy green sauce twist, blend in some store-bought pesto with the original sauce ingredients for a richer, herbaceous flair.
With these variations, you can transform your Peruvian Chicken & Rice with Green Sauce into a dish that perfectly fits the moment; let your creativity shine!
What to Serve with Peruvian Chicken & Rice with Green Sauce?
Imagine a table filled with vibrant colors and flavors that echo the warmth of this delicious dish.
- Light Garden Salad: A mix of refreshing greens and veggies brightens the plate, complementing the zesty chicken beautifully.
- Crispy Plantain Chips: Their sweetness and crunch provide a delightful contrast to the tender chicken and creamy sauce—fun and addictive!
- Grilled Corn on the Cob: The smoky, sweet corn enhances the meal with its charred flavors, making every bite a celebration.
- Roasted Vegetables: Colorful medleys of seasonal veggies add texture and earthiness, balancing the vibrant flavors of the chicken.
- Creamy Avocado Slices: These offer a luxurious, buttery texture that pairs wonderfully with the zesty notes of the green sauce.
- Chilled White Wine: A crisp Sauvignon Blanc or a lightly oaked Chardonnay cleanses the palate between bites, enhancing the overall experience.
- Tropical Fruit Salad: A refreshing medley of mango, pineapple, and citrus fruits provides a sweet finish that complements the meal perfectly.
With these delightful pairings, your table will not only look inviting but also offer a feast of flavors that will linger in everyone’s memory!
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! For this Peruvian Chicken & Rice with Green Sauce, I recommend using either thighs or breasts, as both options yield juicy results. Thighs tend to be more flavorful and forgiving during cooking, while breasts are leaner if you’re looking for something a bit lighter.
How should I store leftovers of the Peruvian Chicken & Rice?
To keep your delicious leftovers fresh, store the chicken and rice in airtight containers separately for up to 4 days in the refrigerator. For the green sauce, it’s best to keep it in a separate container as well, where it can last about 5 days. Just remember to give it a good stir before serving!
Can I freeze the chicken and rice for later?
Certainly! To freeze your Peruvian Chicken & Rice with Green Sauce, place the chicken and rice in separate airtight containers. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight and reheat in the microwave for about 2-3 minutes, or in a skillet over medium heat, adding a splash of water if needed.
What do I do if the chicken is not cooking evenly?
Very! If you find that the chicken is cooking unevenly, make sure to check the thickness of the pieces. If they’re inconsistent, consider pounding them to an even thickness before marinating. When grilling or baking, keep an eye on the internal temperature with a meat thermometer, aiming for 165°F. If one side cooks faster, you might need to rotate them halfway through.
Is this recipe suitable for those with cilantro allergies?
Absolutely! If someone has a cilantro allergy or dislikes its taste, you can substitute the cilantro in the green sauce with parsley or omit it altogether. A squeeze of lime juice can help maintain a zesty flavor without cilantro. Additionally, be sure to check for any other ingredients that may cause allergies among your guests, such as the mayonnaise or jalapeños.
How do I ensure the rice turns out fluffy?
To achieve that perfect fluffy consistency with your jasmine rice, rinse it under cold water until the water runs clear to remove excess starch. Soak it for 10-15 minutes before cooking, and follow the cooking instructions closely, allowing it to rest for a few minutes after cooking. Finally, fluff it gently with a fork—this keeps the grains separate for a delightful texture in your Peruvian Chicken & Rice with Green Sauce!
Delicious Peruvian Chicken & Rice with Green Sauce You’ll Love
Ingredients
Equipment
Method
- Marinate Chicken: In a mixing bowl, combine chicken, minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and black pepper. Coat the chicken well and let it marinate for at least 1 hour or overnight for more flavor.
- Prepare Cooking Method: Preheat your grill to medium-high heat, or for baking, set your oven to 450°F.
- Cook Chicken: Grill the marinated chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F, brushing with reserved marinade halfway through. Alternatively, bake the chicken on a foil-lined baking sheet for about 30 minutes, brushing with marinade halfway through the cooking time.
- Prepare Rice: Rinse the jasmine rice under cold water until it runs clear, soak for 10-15 minutes before draining. In a saucepan, sauté onion and garlic in butter until softened. Add the rice and seasoning, stirring for 1 minute, then add chicken stock. Bring to a boil, cover, and simmer for 15 minutes. Stir in peas, cover again, and let rest for 5-10 minutes before fluffing with a fork.
- Make Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, and jalapeños. Blend until creamy and adjust seasoning with extra salt and pepper if needed.
- Serve: On each plate, serve a generous helping of the fluffy rice, top it with the grilled or baked chicken, and drizzle the bright green sauce over everything. Enjoy your meal!