Peruvian Chicken and Rice with Green Sauce Recipe

If you are craving something vibrant, flavorful, and oh-so-satisfying, then this Peruvian Chicken and Rice with Green Sauce Recipe is exactly what you need to try next. This dish wonderfully balances tender, juicy chicken marinated in bold spices with fragrant turmeric-infused rice and a luscious, zesty green sauce. Every bite bursts with layers of flavor, making it one of those recipes that you’ll find yourself returning to again and again, whether for a cozy dinner or to impress your friends with a taste of Peruvian cuisine.

Ingredients You’ll Need

The magic of this Peruvian Chicken and Rice dish lies in how simple ingredients come together to create a spectacular symphony of flavors. Each component enhances the final dish by bringing texture, color, and that unmistakable tangy kick, especially with the green sauce that sets this recipe apart.

• Chicken (1.5-2 pounds): Choose thighs or breasts for juicy, tender meat that soaks up the marinade beautifully.
• Garlic (2-3 cloves, minced): Adds a fragrant, savory base to the marinade that complements the spices perfectly.
• Lime juice or white vinegar (2 tablespoons): Provides acidity that tenderizes chicken and brightens the flavors.
• Oil of choice (2 tablespoons): Helps in coating the chicken for grilling or baking while keeping it moist.
• Ground cumin (1 tablespoon): Offers a warm, earthy depth to the marinade.
• Smoked paprika (1 teaspoon): Infuses a subtle smoky note that feels truly Peruvian.
• Kosher salt (1 teaspoon): Essential for seasoning and balancing flavors.
• Freshly ground black pepper (1/2 teaspoon): Adds a mild heat that lifts the dish.
• Fresh cilantro leaves (1 cup): The star of the green sauce, delivering fresh, herbaceous vibrancy.
• Mayonnaise (1/2 cup): Gives the green sauce a creamy, rich texture.
• Sour cream (1/4 cup): Adds a tangy mellowing factor to the sauce.
• Jalapeño chiles (2 whole, roughly chopped): Introduce a spicy kick that enlivens the green sauce.
• Garlic (2 cloves for sauce): Strengthens the flavor profile of the green sauce.
• Olive oil (1 tablespoon): Brings a fruity smoothness to the sauce.
• Fresh lemon or lime juice (1 tablespoon for sauce): Adds brightness that complements the herbs.
• Jasmine rice (1 cup): The fragrant base that pairs perfectly with the spices and green sauce.
• Butter or oil (1 tablespoon for rice): Used for sautéing to infuse flavor and prevent sticking.
• Onion (¼ cup, diced): Adds natural sweetness and texture to the rice.
• Garlic (2-3 cloves, minced for rice): Gives a savory backbone to the rice.
• Turmeric (1 teaspoon): Provides the rice with a beautiful golden color and subtle earthiness.
• Cumin, onion powder, salt, pepper (¼ tsp each): A balanced spice blend that ensures depth in the rice.
• Chicken stock (2 cups): Essential for cooking rice and infusing it with rich savory taste.
• Frozen peas (1 cup): Adds pops of sweetness and color to the rice.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Marinate the Chicken

Start by combining minced garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper in a bowl. Reserve about a quarter of this marinade for later. Toss the chicken pieces in the marinade ensuring each piece is fully coated. Pop this into the fridge for at least an hour, but overnight is even better to let the flavors deeply penetrate the meat.

Step 2: Prepare and Cook the Rice

While the chicken marinates, give your jasmine rice a thorough rinse until the water runs clear, then soak it for 10 to 15 minutes before draining. In a pot, sauté diced onions and minced garlic in butter or oil until soft and fragrant. Add the rice along with turmeric, cumin, onion powder, salt, and pepper, letting it toast for about a minute. Pour in chicken stock and bring to a boil, then cover and reduce heat to low. After 15 minutes, stir in frozen peas, cover again, and let the rice rest off the heat for another 5 to 10 minutes before fluffing it gently with a fork.

Step 3: Cook the Chicken

Preheat your grill to medium-high or set your oven to 450ºF. For grilling, cook the chicken about 5 to 7 minutes on each side until it hits an internal temperature of 165ºF, basting with the reserved marinade halfway through for an extra layer of flavor. If baking, place the chicken on a foil-lined baking sheet and cook for 30 minutes, also brushing with the marinade halfway. Either method yields deliciously juicy chicken with a beautiful char and flavor.

Step 4: Make the Green Sauce

Throw fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice into a blender. Pulse for about 30 seconds until smooth and creamy. Taste and season with salt and pepper as needed. This vibrant sauce brings a refreshing kick that harmonizes perfectly with the warm spices of the chicken and rice.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

Garnishes

Sprinkle chopped fresh cilantro or some thinly sliced green onions on top of the dish for an extra burst of color and herbaceous notes. You can also add a wedge of lime on the side to encourage an additional splash of citrus just before digging in.

Side Dishes

This Peruvian Chicken and Rice with Green Sauce Recipe pairs exceptionally well with a simple mixed green salad tossed with a light vinaigrette or roasted vegetables like sweet potatoes or asparagus for extra heartiness and balance.

Creative Ways to Present

For a fun twist, serve this meal in individual bowls with the rice forming the base, chicken artfully arranged on top, and generous drizzles of green sauce over everything. Alternatively, you can shred the chicken after cooking and fold into the rice, mixing in the green sauce before serving for a comforting bowl meal.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator. This helps maintain the best textures and prevents the sauce from overpowering the other components.

Freezing

You can freeze cooked chicken and rice separately for up to three months. The green sauce is best kept fresh, but it can be frozen for a month if needed. Thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Warm the green sauce at room temperature or add a little olive oil to revitalize it if it has thickened up in the fridge.

FAQs

Can I use different cuts of chicken for this recipe?

Yes! Thighs are great for juiciness and flavor, but breasts or even drumsticks work well. Just adjust cooking times accordingly to ensure the chicken is cooked through.

Is the green sauce spicy?

It has a gentle heat from the jalapeños, but you can control the spice level by adjusting the amount or removing the seeds before blending.

Can I make the rice vegan or dairy-free?

Absolutely. Replace butter with olive oil and use vegetable stock instead of chicken stock to keep it vegan and dairy-free.

How long should I marinate the chicken for best results?

While one hour is the minimum, marinating overnight really lets the flavors penetrate the meat deeply, making the chicken more flavorful and tender.

What if I don’t have a grill or oven?

You can cook the chicken in a skillet on medium heat, turning frequently to avoid burning and ensuring it cooks evenly through.

Final Thoughts

Trust me when I say this Peruvian Chicken and Rice with Green Sauce Recipe will quickly become a favorite in your mealtime rotation. It’s comforting, exciting, and beautifully balanced, capturing the heart of Peruvian flavors with accessible ingredients and simple steps. Don’t hesitate to give it a go—you’ll love the delicious result and the compliments that follow!

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