Peruvian Chicken and Rice with Green Sauce is a delightful meal that fills your kitchen with mouthwatering aromas. After numerous testing sessions, I discovered the perfect balance of spices and techniques that truly elevate the flavors. The marinated chicken, grilled to juicy perfection, pairs beautifully with the fragrant rice and vibrant green sauce. This recipe will impress your family or guests with its authentic taste. For a complementary dish, check out my peruvian chicken recipe.
About Peruvian Chicken and Rice with Green Sauce
Peruvian Chicken and Rice with Green Sauce showcases the rich culinary traditions of Peru. I’ve spent time refining this recipe, ensuring it remains both authentic and accessible. With a mixture of grilled chicken and seasoned rice, it’s a perfect weeknight meal that brings a taste of South America to your table. You can easily adjust the spice levels to suit your family’s preferences, making it a versatile dish that everyone will appreciate.
- Quick Prep: Easily marinate the chicken ahead of time for a last-minute dinner.
- Budget-Friendly: Uses simple ingredients while offering impressive flavor.
- Family Favorite: The combination of savory chicken and creamy sauce is always a hit.
- Cultural Insight: Green sauce (aji verde) is a staple in Peruvian cuisine, commonly enjoyed with grilled meats.
Key Ingredients & Their Roles
- Chicken: Essential for protein; thighs offer juiciness, but breasts can be used for a leaner option.
- Cilantro: Key flavor for the green sauce; use fresh for the best results.
- Garlic: Adds rich aroma and depth; using fresh is important for maximum flavor.
- Jasmine Rice: Fragrant and fluffy; rinse well for the best texture.
How to Make Peruvian Chicken and Rice with Green Sauce
- In a medium bowl, combine the chicken marinade ingredients: garlic, lime juice, oil, cumin, paprika, salt, and pepper. Mix well, reserving a quarter for later. Coat the chicken and refrigerate for at least 1 hour, or overnight for deeper flavor.
- When ready to cook, preheat your grill to medium-high or your oven to 450ºF. If serving with rice, start preparing it now.
- If grilling, place the chicken on the grill and cook for 5-7 minutes on each side until the internal temperature reaches 165ºF, brushing with reserved marinade halfway through.
- If baking, arrange chicken on a foil-lined sheet and bake for 30 minutes, also using reserved marinade midway through.
- For the rice, rinse the jasmine rice until the water runs clear. Soak for 10-15 minutes and drain. In a pot, sauté shallots and garlic in butter until softened, then add rice and stir until fragrant.
- Pour in the chicken stock, bring to a boil, lower heat, and cover. Cook for 15 minutes before adding frozen peas; rest covered for 5-10 minutes before fluffing with a fork.
- To prepare the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, oil, lemon juice, salt, and pepper until smooth.
- Serve the rice on plates, top with grilled chicken, and drizzle with green sauce. Enjoy!
Pro Tips & Troubleshooting
- During my tests, marinating overnight made a huge difference in flavor depth—don’t skip this step!
- A common mistake is not checking chicken doneness; always ensure it reaches 165ºF to keep it safe and juicy.
- Feel free to swap jasmine rice for brown rice; just adjust cooking times accordingly.
- This dish scales well; double the chicken and rice without changing the cooking technique.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days or freeze for about 2 months. Reheat in the oven at 350ºF for 15-20 minutes or in the microwave until heated through. I’ve found freezing the green sauce separately keeps it fresh and flavorful.
Serving Suggestions
This dish pairs excellently with a fresh green salad or warm, crusty bread to soak up the extra sauce. For more delicious sides, consider trying this healthy salad recipe or my homemade garlic bread.
Frequently Asked Questions
- How can I make this dish spicier? Add more jalapeños or a dash of cayenne to the marinade.
- Can I use other meats? Yes, pork or turkey can be delicious alternatives.
- What if I don’t have fresh cilantro? Parsley can be a suitable substitute in the green sauce.
- How do I prevent my chicken from drying out? Make sure to avoid overcooking; use a meat thermometer for best results.
- Can I make the green sauce in advance? Absolutely! Just store it in an airtight container in the fridge for up to a week.
Final Thoughts
Peruvian Chicken and Rice with Green Sauce has quickly become one of my favorite meals. The combination of vibrant flavors and satisfying textures never fails to impress. I encourage you to try this dish for your next family dinner, and don’t forget to share your results with me!
More Recipes You’ll Love
- Homemade Peruvian Chicken and Rice with Green Sauce – a delicious match highlighting the same base ingredients and spices.
- Homemade Creamy Pepperoncini Chicken Skillet – connection via flavor profile with a creamy twist.
- Homemade Spicy Coconut Curry Ramen – brings an exotic flair similar to Peruvian spices.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Peruvian Chicken and Rice with Green Sauce
Ingredients
- 1.5-2 pounds chicken thighs, breasts, or any cut
- 2-3 cloves garlic minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion diced
- 2-3 cloves garlic minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about 1/4 of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
- When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
- To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
- To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
- To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
- To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt and pepper.
- Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!