As the aroma of marinated chicken wafts through my kitchen, I can’t help but feel transported to the vibrant streets of Peru. This Peruvian Chicken and Rice with Creamy Green Sauce has become a beloved staple in my home, effortlessly bringing flavors that are both exotic and comforting. Not only is this dish quick to prepare, but it’s also gluten-free and guaranteed to impress anyone who joins you at the dinner table. The tender, juicy chicken pairs beautifully with fluffy jasmine rice and is elevated by a zesty ají verde sauce that adds a delicious explosion of flavor. Are you ready to create a meal that will have your family returning for seconds? Let’s dive in!
Why is this Peruvian Dish a Must-Try?
Flavor Explosion: This dish delivers a zesty punch with its creamy green sauce, making every bite an adventure for your taste buds.
Quick and Easy: With simple marinades and straightforward cooking methods, it’s perfect for busy weeknight dinners or when you want to impress guests without spending all day in the kitchen.
Gluten-Free Goodness: Enjoy the hearty flavors without any gluten concerns—it’s suitable for everyone at the table!
Versatile Options: Swap out chicken for pork or tofu, and let your creativity flow, just like in my Southern Green Bean Casserole.
Impressive Presentation: The vibrant colors of the dish are sure to catch eyes—think of it as a fiesta on your plate that draws everyone in!
Get ready to savor an incredible dining experience with this Peruvian Chicken and Rice with Green Sauce that combines comfort and excitement in every bite!
Peruvian Chicken & Rice Ingredients
For the Chicken Marinade
• Chicken (1.5-2 pounds) – Choose thighs or breasts for succulent results.
• Garlic (2-3 cloves, minced) – Opt for fresh garlic to truly elevate the flavor.
• Lime Juice or White Vinegar (2 tablespoons) – This helps tenderize and infuse the chicken with zest.
• Oil (2 tablespoons) – Use olive or vegetable oil to help meld the lovely flavors.
• Ground Cumin (1 tablespoon) – An earthy spice that complements the chicken beautifully.
• Smoked Paprika (1 teaspoon) – For a hint of smoky depth in your marinade.
• Kosher Salt (1 teaspoon) & Black Pepper (1/2 teaspoon) – Don’t skip these; they bring out the best in your chicken.
For the Creamy Green Sauce
• Fresh Cilantro (1 cup) – The star of the green sauce, offering vibrant flavor.
• Mayonnaise (1/2 cup) – For a creamy base; Greek yogurt is a lighter alternative.
• Sour Cream (1/4 cup) – Adds a rich touch to the sauce.
• Jalapeño Chiles (2, roughly chopped) – For a spicy kick; seeds can be removed for less heat.
For the Rice Base
• Jasmine Rice (1 cup) – This soft, fragrant rice provides the perfect vehicle for the chicken.
• Butter/Oil (1 tablespoon) – To sauté that lovely onion and garlic mix.
• Onion (1/4 cup, diced) – Sweetens and deepens the flavor profile of your rice.
• Chicken Stock (2 cups) – Elevates the rice’s flavor—no bland rice here!
• Frozen Peas (1 cup) – Adds a pop of color and sweetness to the dish.
• Additional Spices (Turmeric, Onion Powder, Salt, Pepper) – For seasoning and enhancing the rice’s color.
Gather these ingredients, and you’ll be set to whip up a delightful Peruvian Chicken and Rice with Green Sauce that’s bursting with flavor!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a large mixing bowl, combine the minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create the marinade. Add the chicken pieces, ensuring they are well-coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and penetrate the meat.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat or your oven to 450°F. Once hot, place the marinated chicken on the grill, cooking for 5-7 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F. If using the oven, arrange the chicken on a baking sheet and bake for 30 minutes, brushing occasionally with reserved marinade for extra flavor.
Step 3: Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes to ensure a fluffy texture. In a medium pot, melt butter or heat oil over medium heat and sauté the diced onion and minced garlic until softened. Add the rice, stirring it in until fragrant, about 2-3 minutes, before adding chicken stock and bringing it to a boil.
Step 4: Cook the Rice
Once the rice mixture comes to a boil, lower the heat to a simmer and cover the pot. Cook for 15 minutes or until the liquid is absorbed and the rice is tender. Afterward, gently fold in the frozen peas, cover the pot again, and let it rest for an additional 5 minutes to warm the peas and complete the cooking process.
Step 5: Make the Green Sauce
In a blender, combine the fresh cilantro, mayonnaise, sour cream, and chopped jalapeños. Blend until creamy and smooth, adjusting seasoning with salt and pepper to taste. This zesty green sauce will bring vibrancy and a burst of flavor to your Peruvian Chicken & Rice.
Step 6: Serve Up Your Dish
On a serving plate, mound a generous portion of the fluffy rice. Top it with the perfectly grilled chicken, then drizzle the creamy green sauce generously over the chicken and rice. Enjoy this beautiful Peruvian Chicken & Rice with Green Sauce that’s sure to impress at your table!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your meal experience with delightful side dishes and accompaniments that beautifully complement the vibrant flavors of this South American delicacy.
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Creamy Avocado Salad: Fresh avocados, tomatoes, and a squeeze of lime provide a cool contrast to the spicy green sauce while enhancing the meal’s richness.
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Grilled Corn on the Cob: Sweet, smoky corn brushed with a little butter pairs perfectly with the savory chicken, adding texture and flavor to every bite.
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Zesty Quinoa Salad: A light salad featuring quinoa, bell peppers, and a citrus dressing adds brightness and a crunchy element that balances the dish beautifully.
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Black Beans with Cilantro: Rich, creamy black beans seasoned with cilantro offer an earthy flavor that enhances the marinated chicken’s smokiness while keeping it gluten-free.
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Spicy Roasted Sweet Potatoes: Crisp-tender sweet potatoes with a touch of heat bring a sweet contrast to the savory chicken and can be served alongside or on top of the rice.
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Mango Salsa: A refreshing mix of diced mango, onion, and lime creates a bright salsa that cuts through the richness of the creamy green sauce, making each bite delightful.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or a light-bodied Pinot Grigio enhances the meal’s flavors, making for a refreshing pairing with your hearty dish.
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Dulce de Leche Flan: Finish your meal on a sweet note with this creamy caramel flan, which provides a rich dessert that complements the vibrant tastes of the main dish beautifully.
Expert Tips for Peruvian Chicken & Rice
Marinate for Flavor: Letting the chicken marinate overnight will deepen the flavors, ensuring a richer dish. Don’t rush this step!
Check the Temp: Use a meat thermometer to make sure your chicken reaches 165°F. This guarantees juicy, cooked-through chicken every time.
Balance the Sauce: Adjust jalapeño quantity for your preferred spice level. Remember, removing the seeds can significantly reduce the heat!
Fluffy Rice Trick: Rinsing the jasmine rice until the water runs clear removes excess starch, leading to perfectly fluffy rice.
Storage Secrets: Store leftover chicken and rice separately to maintain their texture. The green sauce can enhance your meals even after a few days!
Enjoy crafting your Peruvian Chicken & Rice with Green Sauce—it’s sure to be a hit!
Make Ahead Options
These flavorful Peruvian Chicken and Rice with Green Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen. Additionally, you can cook the rice and store it in an airtight container for up to 3 days in the refrigerator; just ensure it’s cooled before sealing to maintain its texture. The creamy green sauce can be blended and refrigerated for up to 5 days without losing its vibrant flavor. When you’re ready to serve, simply reheat the chicken and rice, and drizzle the green sauce over the top for equally delicious restaurant-quality results with minimal effort!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftover Peruvian Chicken and Rice in airtight containers for up to 4 days. This helps maintain the flavors and moisture of the chicken.
Freezer: For longer storage, freeze individual portions of chicken and rice in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Green Sauce: Keep the creamy green sauce in a separate airtight container in the fridge for about 5 days. It also freezes well for up to 3 months.
Reheating: To reheat, thaw any frozen components in the fridge, then microwave or heat on the stove until thoroughly warmed. Enjoy that vibrant flavor all over again!
Peruvian Chicken & Rice Variations
Feel free to give this delicious dish your own twist with these fun variations that will inspire your culinary creativity!
- Protein Swap: Replace chicken with boneless pork chops or cod to mix things up; both options cook beautifully and add a fresh profile.
- Vegetarian Style: Opt for grilled veggies like bell peppers and zucchini or tofu instead of chicken. Don’t forget to use vegetable stock for the rice!
- Creamy Avocado Addition: Blend avocado into the green sauce for an extra creamy and nutrient-packed twist that complements the chicken perfectly.
- Queso Fresco Finish: Crumble queso fresco over the dish just before serving for a salty, creamy kick that elevates the dining experience.
- Spice Level Adjustments: Love heat? Add more jalapeños or even a dash of crushed red pepper flakes to the green sauce for an added kick.
- Coconut Rice Delight: Cook your jasmine rice in coconut milk instead of chicken stock for a subtly sweet flavor that harmonizes beautifully with the chicken.
- Herb Variation: Swap cilantro for parsley or dill in the green sauce if you’re a fan of those herbs; it changes the flavor while still keeping it vibrant.
- Zesty Citrus Burst: Add some lime zest to the rice for a fresh pop of citrus flavor that will brighten the dish and tantalize your taste buds.
As you explore these variations, don’t hesitate to check out other delightful recipes like my Easiest Cranberry Sauce or Sheet Pan Green Beans to round out your meal. Enjoy your culinary journey!
Peruvian Chicken & Rice with Creamy Green Sauce Recipe FAQs
How do I choose ripe chicken for this recipe?
Absolutely! When selecting chicken, look for meat that is pink, plump, and without any dark spots or foul odor. Fresh chicken should be firm to the touch and should not be slimy. If you prefer, opt for organic or free-range options for even better flavor and quality.
How should I store leftovers of this dish?
Very good question! Store leftover Peruvian Chicken and Rice in airtight containers in the refrigerator for up to 4 days. This keeps the dish fresh and prevents any unwanted odors from affecting your food. If you save the green sauce separately, it can be stored for about 5 days, but make sure it’s in a tightly sealed container to maintain its delicious creaminess.
Can I freeze the chicken and rice? What’s the best way?
Yes, you can! For freezing, I recommend portioning the chicken and rice separately into airtight containers or freezer bags. This will prevent them from clumping together. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the refrigerator overnight before reheating on the stove or microwave until heated through.
What should I do if my chicken isn’t cooking through?
If your chicken isn’t reaching the correct temperature of 165°F, it’s likely that it needs more time on the grill or in the oven. Always use a meat thermometer to check the thickest part of the chicken. Look for juices running clear, and remember that factors like thickness and starting temperature can affect cooking time. For even cooking, flipping the chicken halfway through grilling or baking also helps.
Are there any dietary considerations I should keep in mind?
Definitely! This recipe is gluten-free, but be cautious if anyone at your table has allergies, specifically to chicken, garlic, or cilantro. As a personal touch, if you’re feeding small children or looking to adjust spice levels, remove the jalapeño seeds and simply use less than directed. Vegan friends? You can substitute the chicken with grilled tofu or veggies for a delightful vegetarian version.
Peruvian Chicken & Rice with Green Sauce: A Flavorful Fiesta!
Ingredients
Equipment
Method
- In a large mixing bowl, combine the minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create the marinade. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat grill to medium-high heat or oven to 450°F. Grill marinated chicken for 5-7 minutes per side until golden brown and reaches an internal temperature of 165°F. Alternatively, arrange on baking sheet and bake for 30 minutes, brushing occasionally with reserved marinade.
- Rinse jasmine rice under cold water until it runs clear, soak for 10-15 minutes. In a medium pot, melt butter or heat oil, sauté diced onion and garlic until softened. Add rice, stirring until fragrant, then add chicken stock and bring to a boil.
- Once boiling, lower heat to simmer and cover. Cook for 15 minutes until liquid is absorbed and rice is tender. Fold in frozen peas, cover and let rest for an additional 5 minutes.
- In a blender, combine cilantro, mayonnaise, sour cream, and jalapeños. Blend until creamy, adjusting seasoning with salt and pepper.
- On a serving plate, mound a portion of rice, top with grilled chicken, and drizzle creamy green sauce over the dish. Serve and enjoy!
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