As I chopped fresh cilantro one sunny afternoon, the vibrant hues and aromatic scents transported me straight to the heart of Peru. Inspired by the bold flavors, I couldn’t wait to share my twist on a beloved classic: Peruvian Chicken and Rice with Green Sauce. This dish is a delightful dance of tender, marinated chicken served on a fluffy bed of jasmine rice, perfectly complemented by a zesty green sauce that you can easily customize to suit your taste. Not only is this recipe a quick crowd-pleaser perfect for weeknight dinners, but it can also accommodate various dietary preferences, making it a versatile gem in your cooking repertoire. Are you ready to elevate your dinner table with some Peruvian flair?
Why Is This Recipe a Must-Try?
Bold flavors come together in this Peruvian delight, with marinated chicken bursting with zest and spice. Customizable to fit any dietary need, you can easily swap chicken for tofu or tempeh without losing the deliciousness. Quick cooking time makes this meal a perfect choice for busy weeknights, while herbaceous green sauce adds a creamy finish that tantalizes your taste buds. Pair it with a simple salad or roasted veggies, and you’ll impress your guests every time! If you’re craving more exciting flavors, check out my recipe for Corn Chicken Rice or try a delicious Chicken Avocado Melt.
Peruvian Chicken and Rice Ingredients
For the Marinade
- Lime Juice – Brightens the chicken with acidity; lemon juice can substitute if needed.
- Garlic (minced) – Infuses aromatic depth; swap for garlic powder in a pinch.
- Cumin – Adds warm, earthy flavors; omit for a milder taste.
- Paprika – Gives a subtle sweetness; use smoked paprika for extra depth.
- Salt and Pepper – Essential seasoning; adjust to fit your personal preference.
- Olive Oil – Binds the marinade and enhances moisture; any neutral oil works too.
For the Rice
- Jasmine Rice – Provides fragrant base; basmati rice is a suitable alternative.
For the Green Sauce
- Fresh Cilantro – The star of the sauce, lending a fresh, herbaceous flavor; parsley provides a milder taste.
- Jalapeño – Adds a gentle spice; replace with cayenne pepper for more heat or omit entirely for no spice.
- Mayonnaise or Greek Yogurt – Offers creaminess; use vegan mayo or cashew cream for a plant-based version.
- Water – To adjust the sauce consistency; add gradually until desired thickness is reached.
Optional Garnish
- Thinly Sliced Avocado – Balances the dish with creaminess and a flavor contrast; feel free to skip if desired.
This Peruvian Chicken and Rice with Green Sauce recipe is both delightful and versatile, ready to rock your taste buds!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce Rocks
Step 1: Marinate Chicken
In a bowl, mix together fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until well-combined. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and let them marinate for at least 30 minutes at room temperature or refrigerate for up to overnight for enhanced flavor.
Step 2: Cook Rice
While the chicken marinates, rinse 1 cup of jasmine rice under cold water to remove excess starch. In a saucepan, combine the rinsed rice with 2 cups of water or chicken broth, bringing it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the liquid is absorbed and the rice is fluffy.
Step 3: Blend Sauce
In a blender, combine fresh cilantro, minced garlic, chopped jalapeño, lime juice, mayonnaise (or Greek yogurt), olive oil, salt, and pepper. Blend on high until the mixture is smooth and creamy, adjusting the thickness by adding water gradually until you reach your desired consistency. Taste and adjust seasonings if necessary for your Peruvian Chicken and Rice with Green Sauce Rocks.
Step 4: Sear Chicken
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, carefully place the marinated chicken thighs in the skillet, cooking for about 6-7 minutes per side. You’ll know they are done when they are browned, caramelized, and reach an internal temperature of 165°F (74°C).
Step 5: Plate Dish
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Serve a generous scoop of fluffy jasmine rice on a plate, top it with the seared chicken, and generously drizzle with the vibrant green sauce. Optionally, garnish with fresh cilantro, lime wedges, or slices of avocado for added flavor and creaminess.
Peruvian Chicken and Rice with Green Sauce Variations
Feel free to add your own spin to this delicious dish and make it truly yours!
- Plant-Based: Swap chicken with tofu or tempeh for a hearty vegetarian alternative. Ensure the marinade is vegan for a fully plant-based option.
- Different Grains: Use quinoa or farro instead of jasmine rice for a twist in texture and flavor, enhancing the dish’s nutritional value.
- Herb Variations: Experiment by adding fresh mint or basil to the green sauce for a different herbaceous note that brightens the dish.
- Heat Levels: For a milder option, reduce or omit jalapeño; for spice lovers, increase the amount or add serrano peppers for a more notable kick.
- Creamy Options: Use avocado or cashew cream in the green sauce instead of mayonnaise or yogurt for a rich, plant-based twist that packs flavor.
- Citrus Boost: Include zest from limes or lemons in the marinade for an extra punch of acidity and brightness in every bite.
- Smoky Flavor: Consider using smoked paprika in the marinade to add a layer of depth and complexity to the overall flavor profile.
If you’re in the mood for more delicious ideas, try my scrumptious Corn Chicken Rice or indulge in a savory Grilled Cheese with Scrambled Eggs and Bacon for a unique flavor experience!
Storage Tips for Peruvian Chicken and Rice with Green Sauce
Fridge: Store leftovers in airtight containers for up to 3 days to maintain freshness. Reheat gently in a skillet over low heat or in the microwave.
Freezer: Freeze chicken and rice separately for up to 2 months. When ready to enjoy, thaw in the refrigerator and reheat on the stove or microwave; avoid freezing the green sauce to keep its creamy texture.
Reheating: Always reheat chicken and rice until they reach an internal temperature of 165°F (74°C) for safety and optimal flavor.
Wrap Well: When storing, make sure to wrap or seal containers tightly to prevent moisture loss and preserve the delicious flavors of the Peruvian Chicken and Rice with Green Sauce.
Expert Tips for Peruvian Chicken and Rice
-
Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes, or ideally overnight. This enhances both the flavor and tenderness of your Peruvian Chicken and Rice with Green Sauce.
-
Rinse the Rice: Always rinse jasmine rice before cooking to remove excess starch. This ensures fluffy, non-sticky rice that complements the dish perfectly.
-
Adjust Spice Levels: Taste the green sauce as you blend. Start with a small amount of jalapeño or cayenne if you prefer milder heat, then gradually increase to suit your taste.
-
Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s juicy and cooked through.
-
Experiment with Herbs: Feel free to innovate by mixing different herbs into the green sauce. Try basil or mint for a unique twist on the traditional Peruvian flavor.
What to Serve with Peruvian Chicken and Rice with Green Sauce
Get ready to create a harmonious meal that showcases vibrant flavors and comforting textures around this delightful dish.
-
Creamy Coleslaw: This crisp side pairs beautifully, complementing the chicken’s spice with its cool creaminess for a refreshing crunch.
-
Roasted Vegetables: A medley of seasonal veggies adds a caramelized touch, enhancing the umami notes of the marinated chicken.
-
Cilantro Lime Quinoa: This fluffy, zesty quinoa mirrors the herbaceous green sauce, delivering a nutritious and light alternative to traditional rice.
-
Fried Plantains: A sweet contrast against the savory chicken—these golden bites add a delightful texture and tropical flair to your plate.
-
Simple Mixed Greens Salad: A light, refreshing salad with a lemon vinaigrette brightens up your meal, balancing the rich flavors of the chicken and sauce.
-
Mango Salsa: This vibrant fruit salsa bursts with sweetness, creating a lively contrast that complements the zesty green sauce’s herby profile. You can serve it on the side or as a topping.
-
Chilled Pisco Sour: Embrace the Peruvian theme with this cocktail—its tangy citrus notes perfectly enhance the flavors while providing a refreshing sip.
Creating a complete meal around your Peruvian Chicken and Rice with Green Sauce will delight both your family and guests!
Make Ahead Options
Preparing your Peruvian Chicken and Rice with Green Sauce ahead of time is a fantastic way to save time during busy weeknights! You can marinate the chicken for up to 24 hours in advance, allowing those flavors to deepen for even juicier results. Additionally, the vibrant green sauce can be made and refrigerated for up to 3 days, just remember to give it a quick stir before serving to reinvigorate its creamy texture. To finish, simply sear the chicken and prepare the rice just before serving. This way, you’ll enjoy all the bold flavors of your meal while keeping your cooking time to a minimum—just as delicious with that perfect homemade touch!
Peruvian Chicken and Rice with Zesty Green Sauce Recipe FAQs
How do I choose ripe ingredients for this recipe?
Absolutely! For the freshest flavors, select firm and unblemished limes with a vibrant green color. When picking jalapeños, look for smooth, shiny skin and a slight give when squeezed; they should be firm but not hard. For cilantro, opt for bright green leaves without wilting. Lastly, choose jasmine rice that is free from any debris or broken grains for the best cooking results.
How should I store leftovers of Peruvian Chicken and Rice?
Very important! Store the leftovers in airtight containers in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over low heat or in the microwave until warm.
Can I freeze this dish?
Yes, you can! I recommend freezing chicken and rice separately for up to 2 months. To freeze, let them cool completely, then place them in airtight containers or freezer bags, removing as much air as possible. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat on the stove until piping hot. However, avoid freezing the green sauce as it can separate and lose its creamy texture upon thawing.
What if my chicken isn’t tender after marinating?
If your chicken seems tough, it could be that it wasn’t marinated long enough or the wrong cut was used. I suggest marinating the chicken thighs for at least 30 minutes, but if possible, let them sit overnight for maximum tenderness and flavor. For a leaner option, chicken breast can be used, but keep an eye on cooking time as it tends to dry out faster—about 4-5 minutes on each side on medium-high heat should suffice.
Are there any dietary considerations for this recipe?
Absolutely! This recipe can easily accommodate gluten-free and vegetarian diets. For a plant-based option, simply substitute chicken with firm tofu or tempeh, ensuring to use a vegan alternative for the green sauce such as cashew cream. Always check ingredient labels to avoid hidden allergens, especially in products like mayonnaise or yogurt, if you have specific dietary needs or allergies.
How can I adjust the spice level in the green sauce?
Great question! Start by adding only half of the jalapeño or a pinch of cayenne pepper to your sauce blend. After blending, taste the sauce and add more spice gradually until it’s to your liking. If you find the sauce is too spicy, a dollop of Greek yogurt or avocado can help mellow the heat. Remember, it’s all about balancing flavors to create your perfect Peruvian Chicken and Rice with Zesty Green Sauce!
Peruvian Chicken and Rice with Green Sauce Rocks Your Taste Buds
Ingredients
Equipment
Method
- In a bowl, mix together fresh lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until well-combined. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and let them marinate for at least 30 minutes.
- While the chicken marinates, rinse jasmine rice under cold water. In a saucepan, combine the rinsed rice with water or chicken broth, bringing it to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes.
- In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend on high until smooth, adjusting thickness by adding water gradually.
- Heat a large skillet over medium-high heat and add olive oil. Carefully place marinated chicken thighs in the skillet, cooking for about 6-7 minutes per side until browned and fully cooked at 165°F (74°C).
- Once cooked, remove chicken from skillet and let it rest. Serve a scoop of jasmine rice on a plate, top with seared chicken, and drizzle with green sauce. Optionally garnish with cilantro, lime wedges, or avocado.
Leave a Reply