As I entered my kitchen the other day, the vibrant scent of spices wafted through the air, promising a savory escape to Peru. I couldn’t resist making Peruvian Chicken and Rice with Irresistible Green Sauce—a dish that captures the heart of Peruvian cuisine in every bite. This recipe not only delivers a hearty and fulfilling meal, but it also simplifies your cooking efforts, making it perfect for busy weeknights or when you want to impress guests without spending all day in the kitchen. Juicy marinated chicken is nestled on a bed of seasoned jasmine rice and drizzled with a creamy green sauce that adds a refreshing twist. Are you ready to take your taste buds on a flavorful adventure? Let’s dive in!
Why is Peruvian Chicken & Rice So Loved?
Bold, Flavorful Dish: Bright, zesty flavors of the green sauce perfectly complement the tender chicken.
Quick and Easy: With just a few simple steps, you can create a restaurant-worthy meal at home.
Versatile Ingredients: Feel free to swap chicken for fish or brown rice for a wholesome twist.
Crowd-Pleasing Appeal: Ideal for impressing family or guests at your next dinner party—everyone loves it!
Meal Prep Friendly: Marinate in advance for a quick, satisfying dinner that fits your busy schedule. Try pairing this with a fresh side salad or your favorite grilled vegetables, just like in my Alternative Thanksgiving Meals for a complete experience!
Peruvian Chicken & Rice Ingredients
For the Chicken
• Chicken (1.5-2 pounds) – Main protein source; use thighs or breasts, perfect for marinating.
• Garlic (2–3 cloves, minced) – Adds aromatic flavor that enchants the dish.
• Lime Juice or White Vinegar (2 tablespoons) – Brightens flavors and tenderizes chicken beautifully.
• Oil of Choice (2 tablespoons) – Essential for marinating and cooking, ensuring tenderness.
• Ground Cumin (1 tablespoon) – Infuses warmth and earthiness to the marinade.
• Smoked Paprika (1 teaspoon) – Introduces a smoky flavor that elevates the chicken.
• Kosher Salt (1 teaspoon) – Enhances overall flavor, essential for the perfect seasoning.
• Black Pepper (1/2 teaspoon) – Adds a mild heat that rounds out the dish.
For the Green Sauce
• Fresh Cilantro Leaves (1 cup) – Key herb for this green sauce; can substitute with parsley for a different touch.
• Mayonnaise (1/2 cup) – Provides the creamy base of the green sauce.
• Sour Cream (1/4 cup) – Adds a tanginess that complements the dish; Greek yogurt works too.
• Jalapeño Chiles (2 whole, chopped) – Delivers heat; remove seeds for a milder version.
For the Rice
• Jasmine Rice (1 cup) – The comforting base of the dish, seasoned for an extra flavor boost.
• Chicken Stock (2 cups) – Cooking liquid for the rice; intensifies flavor and moisture.
• Butter/Oil (1 tbsp) – For sautéing aromatics, making the rice aromatic and rich.
• Onion (1/4 cup, diced) & Garlic (2–3 cloves, minced) – Aromatics that enhance the rice’s flavor profile.
• Frozen Peas (1 cup) – Adds a pop of sweetness and color; can be swapped for corn or carrots for variety.
Now that you have everything laid out, you’re just a few steps away from enjoying a delightful Peruvian Chicken and Rice with Green Sauce! Let’s get cooking!
Step‑by‑Step Instructions for Peruvian Chicken & Rice
Step 1: Marinate the Chicken
In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Add the chicken pieces, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors of the Peruvian Chicken to deepen and infuse.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat, or for oven preparation, set it to 450°F. If grilling, place the marinated chicken on the grill for 5–7 minutes per side, ensuring it reaches an internal temperature of 165°F and is nicely charred. Alternatively, arrange chicken on a foil-lined baking sheet and bake for 30 minutes, occasionally basting with reserved marinade for added moisture and flavor.
Step 3: Prepare the Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear, then soak it for 10–15 minutes before draining. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté diced onion and minced garlic until they are translucent and fragrant, about 3–4 minutes, before adding the soaked rice and stirring until fragrant, around another minute.
Step 4: Cook the Rice
Pour in 2 cups of chicken stock and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes. When time’s up, turn off the heat but keep the rice covered for an additional 5–10 minutes, allowing it to steam and absorb all the flavors while you prepare the peas.
Step 5: Add Peas to Rice
After resting, uncover the rice and gently fold in 1 cup of frozen peas, which will add sweet bursts of flavor and vibrant color. Cover the rice again to let the peas warm through for about 2-3 minutes. Fluff the rice with a fork and let it sit while you finish preparing the creamy green sauce that will elevate your Peruvian Chicken and Rice.
Step 6: Make the Green Sauce
In a blender, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, ¼ cup of sour cream, and 2 chopped jalapeño chiles. Blend until the mixture is smooth and creamy, adjusting seasoning with a pinch of salt and pepper to taste. This vibrant green sauce will provide a refreshing contrast to your juicy chicken and fluffy rice.
Step 7: Serve the Dish
To plate the dish, create a generous bed of the seasoned rice on each plate, then top it with slices of the grilled chicken. Drizzle the creamy green sauce over the chicken and rice, allowing it to cascade down. Serve immediately while warm, and enjoy the delightful combination of flavors and textures in your Peruvian Chicken & Rice!
Storage Tips for Peruvian Chicken & Rice
Refrigerator: Keep leftovers in separate airtight containers for up to 4 days. This way, the flavors of the chicken, rice, and green sauce remain intact.
Freezer: For longer storage, freeze marinated chicken in an airtight container for up to 3 months. Cooked rice can also be frozen for up to 2 months.
Green Sauce: The creamy green sauce can be stored in the fridge for about 5 days. Keep it in an airtight jar to maintain its freshness.
Reheating: Reheat chicken and rice in the microwave or on the stovetop over low heat until warmed through. Avoid overheating the green sauce to keep its creamy texture!
What to Serve with Peruvian Chicken and Rice
Imagine a delightful dinner table filled with vibrant colors and tantalizing aromas that transport you straight to Peru.
-
Crispy Plantain Chips: These sweet, crispy chips offer a wonderful crunch, balancing the tender chicken and creamy green sauce perfectly.
-
Fresh Avocado Salad: Creamy avocado slices tossed with lime and cilantro create a refreshing contrast that complements the dish’s flavors beautifully.
-
Grilled Vegetables: Charred bell peppers, zucchini, and corn add smoky depth and a burst of color, enhancing the overall presentation and taste.
-
Zesty Coleslaw: A tangy slaw with lime and crunchy vegetables adds a textural contrast to the meal, brightening every bite of the chicken and rice.
-
Spicy Black Beans: Hearty, flavor-packed black beans bring additional protein and a delightful twist, making this a complete meal.
-
Chicha Morada: A traditional Peruvian purple corn drink, its sweetness is a refreshing counterpoint to the savory chicken and rice, enhancing the dining experience!
Peruvian Chicken & Rice Variations
Feel free to get creative and make this dish truly your own with these delicious swaps and enhancements!
- Dairy-Free: Substitute sour cream with coconut yogurt and mayonnaise with avocado for a creamy vegan twist.
- Fish Option: Use firm white fish like cod or salmon instead of chicken for a seafood-inspired version.
- Whole Grain Rice: Swap jasmine rice for brown rice to add more fiber and a nuttier flavor to your meal.
- Heat Level: Adjust the number of jalapeños in the green sauce based on your preferred spice level, or use milder peppers for a gentle kick.
- Vegetarian Delight: Omit chicken entirely and add grilled or roasted vegetables for a vibrant, plant-based dish that still packs flavor.
For a delightful complement, serve this with a fresh garden salad for added crunch, or check out my idea for Alternative Thanksgiving Meals to elevate your dinner table experience. Explore flavors and textures by adding grilled corn or sweet peppers to the rice, creating a colorful and tasty dish that’s sure to impress!
Expert Tips for Peruvian Chicken & Rice
-
Marinate Longer: For deeper flavor, marinate the chicken overnight. This allows the spices to infuse thoroughly, ensuring a tasty meal.
-
Avoid Overcooking: Watch the rice carefully; overcooking can make it mushy. Aim for fluffy grains for the ideal Peruvian Chicken & Rice experience.
-
Use Fresh Ingredients: Fresh lime juice and cilantro elevate your green sauce significantly. Avoid bottled substitutes for the best taste.
-
Baste for Juiciness: If baking, baste the chicken with reserved marinade halfway through cooking to keep it juicy and flavorful.
-
Experiment with Spice: Adjust the jalapeño in the green sauce based on your heat preference. More seeds mean more spice; less yields a milder sauce.
Make Ahead Options
These Peruvian Chicken and Rice with Irresistible Green Sauce are ideal for meal prep, making weeknight dinners a breeze! You can marinate the chicken up to 24 hours in advance, ensuring the flavors penetrate deeply. Additionally, the rice can be cooked and refrigerated for up to 3 days. When you’re ready to serve, simply reheat the rice with a splash of chicken stock to fluff it up and warm the chicken either in the oven or on the grill until heated through. Finish by drizzling on the green sauce just before serving for that fresh, vibrant taste. With these prep-ahead tips, you’ll enjoy a delicious meal with minimal effort, perfect for busy days!
Peruvian Chicken and Rice with Irresistible Green Sauce Recipe FAQs
What is the best way to select ripe ingredients for this dish?
Absolutely! When choosing chicken, opt for fresh pieces with a bright, pink color and moist texture. For cilantro, select vibrant green leaves without browning or wilting. The limes should feel heavy for their size, indicating juiciness. Fresh garlic should be firm and free of sprouting.
How should I store leftovers?
Store any leftovers in separate airtight containers for up to 4 days in the fridge. For optimal freshness, keep the chicken, rice, and green sauce separate until you’re ready to enjoy them again. This approach helps maintain each component’s texture and flavor!
Can I freeze the chicken and rice?
Yes, you can! Marinate the chicken first, then place it in an airtight container and freeze it for up to 3 months. For cooked rice, let it cool completely, then transfer it to a freezer-safe bag and it can last for about 2 months. When you’re ready to eat, thaw both in the refrigerator overnight before reheating.
What should I do if my rice turns out mushy?
If you find your rice mushy, it may have been cooked too long or needed more water. To salvage a mushy batch, spread it out on a baking sheet and let it cool slightly to reduce moisture. Alternatively, adding a little more savory seasoning can often help mask the texture issues!
Is this dish suitable for those with allergies?
Definitely! This recipe contains common allergens such as chicken, dairy (mayonnaise and sour cream), and gluten-free elements. If you’re cooking for someone with dietary restrictions, consider substituting dairy with lactose-free or plant-based alternatives. Just be sure to double-check every ingredient before serving!
Savory Peruvian Chicken & Rice with Creamy Green Sauce
Ingredients
Equipment
Method
- In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a flavorful marinade. Add the chicken pieces, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Preheat your grill to medium-high heat, or for oven preparation, set it to 450°F. If grilling, place the marinated chicken on the grill for 5–7 minutes per side, ensuring it reaches an internal temperature of 165°F. Alternatively, arrange chicken on a foil-lined baking sheet and bake for 30 minutes, occasionally basting with reserved marinade.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear, then soak it for 10–15 minutes before draining. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté diced onion and minced garlic until translucent, about 3–4 minutes, before adding the soaked rice and stirring until fragrant.
- Pour in 2 cups of chicken stock and bring to a vigorous boil. Once boiling, reduce heat to low, cover the saucepan, and let it simmer for 15 minutes. Turn off heat but keep covered for an additional 5–10 minutes.
- Uncover the rice and gently fold in 1 cup of frozen peas. Cover the rice again to let the peas warm through for about 2-3 minutes. Fluff the rice with a fork.
- In a blender, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, ¼ cup of sour cream, and 2 chopped jalapeño chiles. Blend until smooth and creamy, adjusting seasoning with salt and pepper to taste.
- To plate, create a generous bed of the seasoned rice on each plate, top with slices of grilled chicken, and drizzle the creamy green sauce over. Serve immediately while warm.
Leave a Reply