As I stood in my kitchen, the warmth of the spices wrapped around me like a cozy blanket, I couldn’t help but smile at the colorful array of ingredients before me. Right at the center of it all was the star of the show: Peruvian Chicken & Rice with Green Sauce. This vibrant dish, with its tender, marinated chicken resting on a bed of fluffy yellow jasmine rice, is an absolute delight. Not only is it a protein-rich meal that’s gluten-free, making it perfect for various dietary needs, but it’s also surprisingly quick to prepare—ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Ready to dive into a delicious culinary adventure? Let’s get cooking!
Why is this dish a crowd-pleaser?
Flavor Explosion: The combination of smoky chicken and zesty green sauce creates a pleasing harmony of flavors that will have everyone reaching for seconds.
Quick and Easy: With minimal prep and cook time, this dish is perfect for busy nights—just marinate, cook, and enjoy!
Versatile Options: Choose your favorite chicken cuts or swap out grains like brown rice for a twist, ensuring there’s something for everyone.
Nutrient-Rich: Packed with protein and fiber, this meal not only tastes great but also supports a balanced diet—perfect for the health-conscious.
Colorful Presentation: The vibrant yellow rice and luscious green sauce make for a stunning plate, guaranteed to impress at any dinner table! Try it alongside a refreshing salad or some steamed veggies for a complete meal.
Peruvian Chicken & Rice Ingredients
• Prepare to tantalize your taste buds with these essential ingredients for a delicious and satisfying meal!
For the Chicken
- Chicken (1.5-2 pounds) – Choose thighs for juicy tenderness or breasts for a leaner option; cut variations can add uniqueness!
- Garlic (2-3 cloves, minced) – Fresh garlic infuses deep flavor; garlic powder can work in a pinch.
- Lime Juice (2 tablespoons) – This brightens the dish; swap with white vinegar if you’re out of limes.
- Oil (2 tablespoons) – Ideal for marinating the chicken; olive oil or a neutral oil adds richness.
- Ground Cumin (1 tablespoon) – Adds warm, earthy notes; coriander is a great alternative for a different twist.
- Smoked Paprika (1 teaspoon) – Introduces a delightful smokiness; sweet paprika works in place of smoked if preferred.
- Kosher Salt (1 teaspoon) – A key flavor enhancer; feel free to adjust according to your taste.
- Black Pepper (1/2 teaspoon, freshly ground) – For added heat and depth; fresh is best, but pre-ground will do.
For the Green Sauce
- Cilantro Leaves (1 cup, fresh) – A must-have for authentic flavor; substitute with parsley if you’re not a cilantro fan.
- Mayonnaise (1/2 cup) – The creamy base of the sauce; Greek yogurt offers a delightful lighter alternative.
- Sour Cream (1/4 cup) – Adds tangy goodness; plain yogurt can replace for a creamier texture.
- Jalapeño Chiles (2, roughly chopped) – For a spicy kick; remove seeds for less heat or swap with milder peppers.
- Garlic (2 cloves) – Extra flavor booster; adjust quantity to your personal preference.
- Olive Oil (1 tablespoon) – Richness enhancer; any vegetable oil can serve as a substitute.
- Lemon or Lime Juice (1 tablespoon, fresh) – Brightens the sauce perfectly; vinegar works if you’re in a bind.
For the Peruvian Yellow Rice
- Jasmine Rice (1 cup) – The star carbohydrate; long-grain rice can also shine here.
- Butter/Oil (1 tablespoon) – Adds luxurious flavor; vegan butter is perfect for a dairy-free option.
- Onion (1/4 cup, diced) – Essential flavor base; leeks or shallots can be a great substitute!
- Garlic (2-3 cloves, minced) – Creates aromatic magic in the rice.
- Turmeric (1 teaspoon) – For stunning color and subtle flavor; saffron can be used for a similar hue.
- Chicken Stock (2 cups) – Cooking liquid that enriches the rice; vegetable stock is a fantastic vegetarian swap.
- Frozen Peas (1 cup) – For a pop of sweetness and vibrant color; feel free to swap for other veggies like corn or carrots.
These ingredients come together to make the unforgettable Peruvian Chicken & Rice with Green Sauce a true delight for any occasion!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate Chicken
In a large bowl, whisk together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a marinade. Add your chicken, ensuring each piece is thoroughly coated, and set aside about ¼ of the marinade for basting later. Cover and refrigerate for at least 1 hour, or overnight for an even deeper flavor, while the spices permeate the meat.
Step 2: Preheat Cooking Method
For this recipe, you can choose to grill or bake the chicken. If grilling, heat your grill to medium-high, around 375-400°F. For baking, preheat your oven to 450°F. Using the right temperature ensures a beautifully cooked chicken with a perfectly smoky crust or a juicy baked finish, setting the stage for your Peruvian Chicken & Rice with Green Sauce.
Step 3: Cook Chicken
Once your grill or oven is ready, take the marinated chicken and cook to perfection. If grilling, place the chicken on the grill and cook for 5-7 minutes per side, aiming for an internal temperature of 165°F. If baking, arrange the chicken on a foil-lined pan and bake for about 30 minutes, basting with reserved marinade halfway through, until it is fully cooked and has a lovely golden color.
Step 4: Prepare Rice
While the chicken cooks, rinse your jasmine rice under cold water until the water runs clear, removing excess starch for fluffier rice. Soak the cleaned rice in water for 10-15 minutes, then drain it thoroughly. This process helps achieve a light and fluffy consistency, making it the perfect base for your Peruvian Chicken & Rice with Green Sauce.
Step 5: Sauté Aromatics
In a medium pot over medium heat, add the butter or oil. Once melted, sauté the diced onion and minced garlic until they soften and become fragrant, about 3-4 minutes. The aromatic blend will create a flavorful foundation for your rice. Just before adding the rice, sprinkle in the turmeric to infuse beautiful color and warmth.
Step 6: Cook Rice
Add the drained rice to the pot, mixing it well with the sautéed aromatics. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. Afterward, stir in the frozen peas, cover again, and let it sit for an additional 5-10 minutes to allow the flavors to meld beautifully.
Step 7: Make Green Sauce
While the rice is resting, prepare the creamy green sauce by combining fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Blend until smooth and creamy, adjusting the seasoning as needed. This vibrant green sauce will add a refreshing zing to your Peruvian Chicken & Rice.
Step 8: Serve
To plate your delicious Peruvian Chicken & Rice with Green Sauce, start with a generous scoop of the flavorful yellow rice. Top with the succulent chicken, and finally, drizzle the creamy green sauce over the chicken. Each bite will be a delightful mix of textures and flavors, bringing together the essence of Peruvian cuisine right to your table!
Variations & Substitutions for Peruvian Chicken & Rice
Feel free to let your creativity shine by tailoring this delightful dish to suit your taste and dietary needs!
- Dairy-Free: Substitute mayonnaise and sour cream with dairy-free yogurt for a creamy green sauce without the dairy.
- Gluten-Free: Ensure chicken stock is certified gluten-free, and enjoy this dish with confidence if you’re avoiding gluten.
- Spice-Level Adjustments: Customize the heat in your green sauce by adding more jalapeños or even a serrano pepper for extra kick!
- Different Proteins: Swap the chicken with flavorful fish like salmon or tilapia for a lighter twist. Grill or bake just as you would the chicken for a delicious seafood alternative.
- Grain Alternatives: Swap jasmine rice for quinoa or brown rice to change the flavor profile and boost nutrition with whole grains.
- Vegetable Add-Ins: Stir in other veggies like bell peppers or zucchini into the rice while cooking, giving it an extra color and a nutritional punch!
- Cilantro Substitute: If you’re sensitive to cilantro, using parsley can still provide a fresh flavor without the strong taste.
- Herb Infusion: Add a pinch of oregano or dill to the marinade for the chicken to introduce a unique and delightful twist to the flavor profile!
For more inspiration, consider exploring recipes like Chopped Chicken Bacon or Balsamic Fig Chicken for additional delicious variations. Enjoy cooking and experimenting!
What to Serve with Juicy Peruvian Chicken & Rice with Creamy Green Sauce
Enhance your dining experience by pairing this vibrant dish with delightful sides that beautifully complement its flavors.
- Crispy Green Salad: A fresh mix of greens adds a refreshing crunch, balancing the rich chicken and creamy sauce perfectly. Toss in a light vinaigrette for a zesty touch.
- Grilled Veggies: Smoky grilled veggies like bell peppers and zucchini complement the dish’s flavor profile, offering a healthy and colorful side that elevates the meal.
- Quinoa Pilaf: A nutty and protein-packed option, quinoa pilaf brings a wonderful texture contrast and can be flavored with herbs to echo the bright notes of the green sauce.
- Chilled Avocado Soup: This creamy, cool soup provides a soothing contrast to the warmer dish, enhancing the overall dining experience with its mild flavor and silky texture.
- Sweet Plantains: Fried or baked sweet plantains introduce a natural sweetness that beautifully contrasts with the savory chicken, adding a delightful tropical element to your plate.
- Refreshing Citrus Drink: Pair with a crisp limeade or mojito to refresh your palate, enhancing the dish’s zesty lime notes in the marinade and sauce.
- Chocolate Flan: For dessert, consider a light chocolate flan. Its creamy texture and subtle sweetness will provide a lovely ending to your vibrant feast.
Make Ahead Options
Preparing your Peruvian Chicken & Rice with Green Sauce in advance can save you precious time during busy weeknights. You can marinate the chicken up to 24 hours ahead, allowing the flavors to deepen. Simply combine the marinade ingredients, coat the chicken, and refrigerate it in a sealed container. The green sauce can also be made up to 3 days in advance; just blend the ingredients and store it in an airtight container to keep it fresh. When you’re ready to serve, simply cook the chicken as directed—grilling or baking—and prepare the rice while it cooks, ensuring a delicious, time-saving meal that remains just as vibrant and flavorful!
Expert Tips for Peruvian Chicken & Rice
- Marinate for Flavor: Allow the chicken to marinate overnight for the deepest flavor infusion, making your Peruvian Chicken & Rice irresistible.
- Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F to avoid undercooking; this guarantees juicy and safe-to-eat chicken.
- Adjust Spice Levels: Not everyone loves heat! Customize the green sauce by omitting jalapeño seeds or swapping for milder peppers to suit your taste.
- Fluff the Rice: After cooking, let the rice sit covered for 5-10 minutes. Fluff it with a fork to ensure it stays light and fluffy, perfect under your chicken.
- Make Sauce Ahead: Prepare the creamy green sauce in advance; letting it sit allows the flavors to meld beautifully, enhancing your dish even more.
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftovers in airtight containers for up to 4 days; make sure the chicken and rice are completely cooled before sealing to maintain freshness.
Freezer: For longer storage, freeze portions in airtight containers or freezer bags for up to 3 months. Be sure to label the bags with the date and contents!
Reheating: Thaw frozen portions in the fridge overnight before reheating. Warm chicken and rice in the microwave or on the stovetop until heated through, adding a splash of water or chicken stock to prevent dryness.
Green Sauce: Keep the green sauce in a sealed container in the fridge for up to 5 days. For best results, stir well before serving to reconstitute its creamy texture.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How can I choose the best chicken for this recipe?
Absolutely! For juicy and flavorful chicken, I recommend using thighs, as they tend to stay moist during cooking. If you prefer a leaner option, chicken breasts work well too. You can also use skin-on pieces for extra richness or locked-in moisture if you like.
What’s the best way to store leftovers?
Leftovers should be placed in airtight containers and can last for up to 4 days in the fridge. Make sure the chicken and rice are completely cooled before sealing to ensure freshness. Separate the green sauce and store it in a different container for optimal quality.
Can I freeze this dish?
Yes, you can freeze the Peruvian Chicken & Rice for up to 3 months! Just portion the chicken and rice into airtight containers or freezer bags, labeling them with the date. To prevent freezer burn, push out as much air as possible before sealing. For best results, thaw overnight in the fridge before reheating.
What if my rice comes out sticky?
If your rice gets sticky, it might have been overcooked or had too much water during the cooking process. To achieve that fluffy consistency, rinse the rice until the water runs clear before cooking, soak it briefly, and maintain the correct water-to-rice ratio. After cooking, let it sit covered for 5-10 minutes before fluffing it with a fork.
Is this dish suitable for dietary restrictions?
Very! This Peruvian Chicken & Rice is gluten-free and packed with protein. If you have a cilantro allergy, you can easily substitute it with parsley in the green sauce. Additionally, feel free to use vegetable stock instead of chicken stock for a vegetarian version of the rice!
How can I adjust the spice level in the green sauce?
You can easily customize the spice level! If you prefer a milder sauce, be sure to remove the seeds from the jalapeños before adding them to the blender or substitute them with milder peppers. Start with fewer jalapeños and taste-test until you reach your desired spicy kick!
Delicious Peruvian Chicken & Rice with Green Sauce You’ll Love
Ingredients
Equipment
Method
- In a large bowl, whisk together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a marinade. Add chicken and coat thoroughly; save ¼ for basting later. Cover and refrigerate for at least 1 hour, or overnight.
- Preheat the grill to medium-high (375-400°F) or the oven to 450°F.
- Cook marinated chicken until fully cooked, about 5-7 minutes per side on the grill, or 30 minutes in the oven, basting with reserved marinade halfway.
- Rinse jasmine rice under cold water until clear, soak for 10-15 minutes, then drain.
- Sauté diced onion and minced garlic in butter or oil until fragrant. Sprinkle turmeric before adding rice.
- Add rice, chicken stock, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in peas and let sit for 5-10 minutes.
- Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and juice until smooth.
- Plate rice, top with chicken and drizzle green sauce over chicken.
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