The sizzle of marinated chicken hitting a hot grill transports me straight to the vibrant streets of Peru, where each bite tells a story of culture and flavor. Today, I’m excited to share my recipe for Peruvian Chicken & Rice with Green Sauce, a meal that beautifully combines comfort and adventure into one delightful dish. With its juicy, marinated chicken laid atop a bed of fragrant yellow rice, this easy dinner is not just a treat for your taste buds—it’s a crowd-pleaser that even the busiest weeknights can accommodate. The creamy green sauce, kissed with bright notes of cilantro and lime, elevates the entire experience, inviting your family to gather around the table and savor every moment. Are you ready to explore this culinary journey that’s as fun to make as it is to enjoy?
Why is This Recipe a Must-Try?
Vibrant Flavors: A symphony of spices and herbs transforms ordinary chicken into a zesty delight that dances on your palate.
Ease of Preparation: With straightforward steps and common ingredients, dinner is ready without stress, making it perfect for busy nights.
Versatile Options: Adjust the recipe to suit your preferences—swap chicken for tofu or indulge in a creamier green sauce by adding avocado.
Crowd-Pleaser: Serving this dish guarantees smiles around the table, making it an instant favorite for family gatherings or casual dinners with friends.
Nutritional Boost: Packed with protein and the goodness of fresh herbs, this meal keeps your health goals on track while satisfying those cravings.
Pair your Peruvian Chicken & Rice with a light salad or roasted vegetables for a complete meal you can feel good about!
Peruvian Chicken & Rice with Green Sauce Ingredients
For the Chicken Marinade
• Chicken (1.5-2 pounds) – The base protein; can substitute with any cut like thighs or breasts for varied flavors.
• Garlic (2-3 cloves, minced) – Adds aromatic depth to the chicken.
• Lime juice or white vinegar (2 tablespoons) – Brightens up the marinade, enhancing the flavor profile.
• Oil (2 tablespoons) – Helps in marinating and cooking the chicken; your favorite cooking oil works well.
• Ground cumin (1 tablespoon) – Infuses warm, earthy notes to the dish.
• Smoked paprika (1 teaspoon) – Provides a slightly smoky kick that enhances flavor depth.
• Kosher salt (1 teaspoon) – Essential for bringing out and balancing all flavors.
• Black pepper (1/2 teaspoon) – Adds just a hint of heat.
For the Green Sauce
• Cilantro (1 cup, fresh leaves) – The star ingredient; substitute with parsley if you’re not a cilantro fan.
• Mayonnaise (1/2 cup) – Forms the creamy base; gives a luscious texture.
• Sour cream (1/4 cup) – Adds tanginess; Greek yogurt can be used as a lighter option.
• Jalapeño chiles (2 whole, roughly chopped) – Bring heat to the sauce; adjust to your spice level by modifying the amount used.
For the Rice
• Jasmine rice (1 cup) – The starchy base; feel free to swap for brown rice or quinoa if preferred.
• Butter or oil (1 tablespoon) – Used for sautéing aromatics and boosting flavor in rice preparation.
• Onion (1/4 cup, diced) – Provides sweetness and enhances depth of flavor.
• Turmeric (1 teaspoon) – Lends color and a mild flavor to the rice, making it visually appealing.
• Chicken stock (2 cups) – Cooking liquid that enhances the flavor of the rice; can use vegetable broth as a substitute.
• Frozen peas (1 cup) – Adds a pop of color and nutrition to the rice dish.
Create your own culinary adventure with this delightful Peruvian Chicken & Rice with Green Sauce, a perfect blend of flavors and textures that will have your family asking for seconds!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a large mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create a flavorful marinade. Add the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, so the flavors can meld. This marination will yield juicy and aromatic Peruvian chicken, enhancing your meal.
Step 2: Prepare the Rice
Start by rinsing the jasmine rice under cold water until it runs clear. Soak the rice for about 20 minutes, then drain. In a medium saucepan, heat butter over medium heat and sauté diced onion until soft and translucent, about 3-4 minutes. Stir in the garlic and drained rice, coating it well before adding turmeric and chicken stock. Cook the rice, bringing it to a gentle simmer for about 15 minutes, until fluffy.
Step 3: Cook the Chicken
Preheat your grill or oven to 450°F. If grilling, place marinated chicken directly on the preheated grill, cooking for 5-7 minutes on each side until the internal temperature reaches 165°F and you see nice grill marks. If baking, roast on a lined baking sheet for 30 minutes, brushing with the reserved marinade halfway through for extra flavor and moisture.
Step 4: Make the Green Sauce
While the chicken is cooking, prepare the creamy green sauce. In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and garlic. Blend until smooth and creamy, adding a drizzle of olive oil and lime juice for extra zing. Taste and adjust seasoning as needed, ensuring it’s a vibrant complement to your Peruvian chicken dish.
Step 5: Serve Your Dish
Once the chicken is done cooking and rested, fluff the rice and fold in the frozen peas for added color and nutrition. To serve, plate a generous portion of jasmine rice, top with a succulent piece of grilled chicken, and generously drizzle with the zesty green sauce. This vibrant presentation is bound to impress your family at dinner!
Peruvian Chicken & Rice Variations
Feel free to get creative with this recipe—you might just discover your new favorite twist!
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Pork Swap: Substitute chicken with pork tenderloin for a different flavor profile. It brings a lovely sweetness and tenderness to the dish.
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Tofu Delight: For a meatless option, replace chicken with cubed tofu. Marinate and cook until golden for a protein-packed vegetarian meal.
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Creamy Avocado Sauce: Mix diced avocado into the green sauce for an extra creamy texture that will make every bite heavenly.
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Spice Level Up: Feel free to add more jalapeños for those who crave heat or include a sprinkle of chili flakes in your rice for added warmth.
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Quinoa Alternative: Swap jasmine rice with quinoa for a nutty taste and a nutritional boost. Quinoa’s fluffy texture pairs beautifully with the chicken and sauce.
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Cilantro-Free: If cilantro isn’t your thing, make the green sauce with parsley instead—it provides a fresh herb flavor without the distinct taste of cilantro.
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Sautéed Veggies: Toss in some colorful sautéed bell peppers or zucchini along with the peas for added nutrition and a pop of color.
To truly enhance your culinary experience, you might also love pairing it with a refreshing side salad or considering a blend of flavors by adding roasted vegetables, giving you a dinner that’s both satisfying and vibrant!
What to Serve with Peruvian Chicken & Rice with Green Sauce
Elevate your dining experience with simple yet delightful sides that balance and complement the vibrant flavors of your meal.
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Refreshing Salad: A crisp mixed greens salad with a light vinaigrette can brighten up the palate, contrasting the hearty chicken and rice with freshness.
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Roasted Vegetables: Seasonal vegetables like zucchini, bell peppers, and carrots, seasoned and roasted until tender, provide a comforting, earthy complement to the dish.
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Cilantro Lime Quinoa: This fluffy quinoa, dressed with lime juice and fresh cilantro, echoes the green sauce’s zest while adding a nutty texture that pairs beautifully with the chicken.
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Grilled Corn on the Cob: Sweet, juicy corn pairs wonderfully with the smoky flavors of the chicken. Brushed with a little lime butter, it’s a crowd favorite!
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Creamy Avocado Toast: For a trendy option, serve slices of avocado toast topped with chili flakes and lime. This simple dish complements the meal’s rich and zesty elements effortlessly.
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Pisco Sour: Treat your guests to a classic Peruvian drink, this cocktail made with pisco, lemon juice, and a hint of sugar adds a refreshing kick that rounds out your dining experience.
Tips for the Best Peruvian Chicken & Rice
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Marination Magic: Marinate the chicken overnight for the deepest flavor infusion; this is key for juicy, well-seasoned Peruvian chicken.
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Perfect Rice: Always rinse jasmine rice until the water runs clear to remove excess starch. This keeps it fluffy and prevents clumping.
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Watch the Temperature: Use a meat thermometer to ensure your chicken reads 165°F; this guarantees safe consumption and perfectly cooked meat.
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Creamy Sauce Balance: Adjust the green sauce’s heat by removing jalapeño seeds; introducing avocados can lend an even creamier texture.
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Flavorful Stock: For a more robust flavor, use homemade or low-sodium chicken stock when cooking your rice instead of plain water.
Make Ahead Options
Preparing your Peruvian Chicken & Rice with Green Sauce ahead of time is a game changer for busy weeknights! Marinate the chicken up to 24 hours in advance, allowing the flavors to deepen, and keep it refrigerated until you’re ready to cook. You can also prepare the green sauce up to 3 days ahead; just store it in an airtight container in the fridge to maintain its vibrant freshness. For the rice, cook it in advance and refrigerate for up to 4 days, then simply reheat with a splash of chicken stock before serving to keep it fluffy. When ready to enjoy, grill the chicken and serve immediately, ensuring your family savors the deliciousness of this meal with minimal effort!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftover Peruvian chicken, rice, and green sauce in separate airtight containers. They can be kept in the fridge for up to 4 days for optimal freshness.
Freezer: For longer storage, freeze the chicken and rice in airtight containers. They’ll maintain quality for up to 3 months. Avoid freezing the green sauce to retain its creamy texture.
Reheating: Thaw overnight in the fridge and reheat the chicken in the oven at 350°F until warmed through. Rice can be reheated in the microwave with a splash of water for moisture. Enjoy your flavorful meal again!
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
What kind of chicken can I use for this recipe?
You can use any cut of chicken you prefer, such as thighs, breasts, or skin-on pieces. Thighs tend to be more succulent and flavorful, while breasts are leaner. The key is to marinate the chicken well, regardless of the cut!
How long can I store leftovers in the fridge?
You can store leftover Peruvian chicken, rice, and green sauce in separate airtight containers for up to 4 days in the fridge. Make sure to keep them separated to maintain the integrity of each component.
Can I freeze Peruvian chicken and rice?
Absolutely! For optimal flavor and texture, freeze the chicken and rice in airtight containers. They can last for up to 3 months in the freezer. However, I recommend not freezing the green sauce, as it may lose its creamy consistency when thawed.
What should I do if the chicken is overcooked?
If your chicken turns out dry, don’t worry! You can shred it and mix it with a bit of chicken broth or the green sauce to add moisture and flavor. This can help salvage the dish and still provide a delicious meal!
Is this recipe suitable for vegetarians?
To adapt this recipe for vegetarians, substitute the chicken with firm tofu or tempeh. Marinate it the same way, and cook until golden and heated through. This will give you a satisfying alternative while still enjoying the vibrant flavors of the dish!
What can I use if I’m allergic to cilantro?
If you’re sensitive to cilantro, you can substitute it with fresh parsley to make the green sauce. It will provide a different but still delicious herbaceous flavor that complements the chicken and rice well!
Peruvian Chicken & Rice with Green Sauce You'll Love
Ingredients
Equipment
Method
- In a large mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create a flavorful marinade. Add the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
- Start by rinsing the jasmine rice under cold water until it runs clear. Soak the rice for about 20 minutes, then drain. In a medium saucepan, heat butter over medium heat and sauté diced onion until soft, about 3-4 minutes. Stir in the garlic and drained rice, coating it before adding turmeric and chicken stock. Cook for about 15 minutes until fluffy.
- Preheat your grill to 450°F. Place marinated chicken directly on the grill, cooking for 5-7 minutes on each side until the internal temperature reaches 165°F. If baking, roast on a lined baking sheet for 30 minutes, brushing with reserved marinade halfway through.
- In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, and garlic. Blend until smooth, adding a drizzle of olive oil and lime juice for extra zing. Adjust seasoning as needed.
- Once the chicken is done, fluff the rice and fold in the frozen peas. Plate jasmine rice, top with grilled chicken, and drizzle with green sauce.
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