Welcome to the vibrant world of Peruvian Chicken and Rice with Green Sauce! This dish was born from numerous kitchen experiments where I explored flavors and textures, always discovering new depth in its deliciousness. If you’re looking for a hearty meal that’s packed with flavor, this recipe might just become your go-to! Don’t forget to check out my Honey Glazed Chicken recipe for another savory option.
About Peruvian Chicken and Rice with Green Sauce
This delightful dish encapsulates the essence of Peruvian cuisine, combining marinated chicken with fragrant rice and a creamy green sauce. After testing various marinades and cooking methods, I found that letting the chicken marinate overnight brings out the flavors beautifully. Whether you’re feeding the family on a weeknight or hosting guests, this meal fits any occasion.
- Quick prep: Simple enough for a weeknight dinner.
- Budget-friendly: Flexible ingredients that won’t break the bank.
- Family favorite: Cozy and flavorful, sure to please everyone at the table.
- Peruvian heritage: This meal reflects the rich culinary traditions of Peru.
Key Ingredients & Their Roles
- Chicken: Primary protein, thighs or breasts work well. Choosing thighs will yield a juicier result.
- Cilantro: Adds brightness and freshness, essential for the green sauce.
- Mayonnaise: Creates a creamy texture in the sauce; opt for a lighter version if desired.
- Jasmine Rice: Soft and fragrant, easily absorbs flavors from the broth.
How to Make Peruvian Chicken and Rice with Green Sauce
- Marinate the chicken: Combine all marinade ingredients—garlic, lime juice, oil, cumin, paprika, salt, and pepper. Add chicken, coat well, and refrigerate for at least 1 hour or overnight for best results.
- Preheat your grill to medium-high or the oven to 450ºF. This is the ideal time to begin cooking the jasmine rice.
- Cook the chicken: Grill for 5-7 minutes per side, brushing with the reserved marinade halfway through, or bake for 30 minutes until the chicken reaches 165ºF.
- Prepare rice: Rinse until the water runs clear, soak for 10 minutes, and drain. Sauté diced onion and garlic in butter until fragrant, then toast the rice. Add chicken stock, bring to a boil, cover, and simmer for 15 minutes. Stir in frozen peas and let the rice rest covered for another 5-10 minutes before fluffing.
- Make the green sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice until smooth.
- Serve: Plate the rice, top with grilled chicken, and drizzle generously with green sauce.
Pro Tips & Troubleshooting
- After testing various marination times, I found overnight marination allows the flavors to penetrate deeper, enhancing the taste.
- Common mistake: Not using enough salt in the green sauce. Always taste and adjust seasoning for balance!
- For variation, replace jasmine rice with quinoa for a nutty flavor or to add a different texture.
- If you’re making this for a crowd, you can easily double or halve the quantities without losing flavor.
Storage & Make-Ahead Guide
Store any leftovers in the fridge in an airtight container for up to 3 days. For longer storage, the chicken and rice can be frozen for up to 2 months. When reheating, use a microwave or reheat gently in a skillet over low heat. I once kept leftovers for a few days, and they were still delicious, with the flavors melding together beautifully!
Serving Suggestions
Pair this dish with a simple green salad or crispy fried plantains for a complete meal. You can also check out my Maple Balsamic Brussels Sprouts for a delightful side!
Frequently Asked Questions
- How can I make this dish spicy? Add an extra jalapeño to the green sauce or stir in some chili flakes with the marinade.
- Can I use other cuts of chicken? Absolutely! Drumsticks or wings will also work; just adjust cooking times as needed.
- What can I substitute for mayonnaise? Greek yogurt offers a tangy and healthier creaminess in the sauce.
- Is this recipe gluten-free? Yes, all ingredients used here are gluten-free, making it safe for a gluten-sensitive diet.
- Can I prep this dish ahead of time? Yes, marinate the chicken the night before and make the rice just before serving.
Final Thoughts
I’m excited for you to try this Peruvian Chicken and Rice with Green Sauce! It’s become a household favorite, and I can’t wait to hear how yours turns out. Feel free to share your results or any variations you try!
More Recipes You’ll Love
- Honey Glazed Chicken – complements with savory flavors.
- One Pot Chicken and Rice Soup – connection via chicken and rice technique.
- Creamy Tuscan Ravioli Soup – seasonal pairing with a creamy texture.
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
- 0.5 teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves
- 0.5 cup mayonnaise
- 0.25 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
- 0.25 cup onion diced
- 1 teaspoon turmeric
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ 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.
- Preheat grill to medium-high or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
- 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.
- 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.
- Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté onion 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 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.
- Add all the ingredients for the green sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
- Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!