As I stirred the vibrant yellow rice bubbling on the stove, I couldn’t help but be transported to the sunny streets of Peru, where the aroma of grilled chicken mingles with zesty sauces. Today, I’m excited to share my recipe for Peruvian Chicken and Rice with Green Sauce—an enchanting dish that effortlessly blends juicy marinated chicken with aromatic, turmeric-infused rice. With its flavorful ají verde sauce that’s both creamy and tangy, this meal is perfect for a cozy weeknight dinner or a show-stopping centerpiece for your next gathering. Plus, it’s deceptively easy to prepare, making it a go-to for anyone who craves a hearty, homemade feast without the hassle. Ready to embark on a culinary journey that will delight your senses? Let’s dive into the taste of Peru together!
Why is This Recipe a Must-Try?
Simplicity at Its Best: With straightforward steps, this Peruvian Chicken and Rice with Green Sauce will make you feel like a culinary pro in no time.
Incredible Flavor Combination: The blend of marinated chicken, aromatic turmeric rice, and zesty ají verde sauce creates a rich tapestry of flavors that dance on your palate.
Versatile Dish: Enjoy this meal as is or pair it with a fresh tomato and onion salad for a delightful twist.
Crowd-Pleasing Appeal: Perfect for gatherings, your guests will be raving about the dish long after the plates are cleared.
Meal Prep Friendly: Cook it ahead of time and store it; it reheats beautifully, making weeknight dinners stress-free.
Peruvian Chicken & Rice Ingredients
For the Chicken
• Chicken Thighs or Breasts – 1.5-2 pounds, tender and flavorful; skin-on options add richness.
• Garlic – 2-3 cloves minced, enhances the marinade’s depth.
• Lime Juice/Vinegar – 2 tablespoons, provides acidity for flavor and tenderness.
• Oil – 2 tablespoons of any choice, ideal for marinating the chicken.
• Ground Cumin – 1 tablespoon, adds a warm, earthy element to the marinade.
• Smoked Paprika – 1 teaspoon, infuses the chicken with a delightful smoky taste.
• Kosher Salt – 1 teaspoon, essential for enhancing flavor.
• Black Pepper – ½ teaspoon freshly ground, brings balanced seasoning.
For the Green Sauce
• Cilantro – 1 cup fresh leaves, the primary flavor that defines the sauce.
• Mayonnaise – ½ cup, creates a creamy base for the green sauce.
• Sour Cream – ¼ cup, adds an extra tangy kick.
• Jalapeño Chilies – 2 whole, chopped; adjust for desired heat.
• Olive Oil – 1 tablespoon, adds richness and smoothness to the sauce.
• Lime Juice – 1 tablespoon, brightens the overall flavor of the sauce.
For the Peruvian Yellow Rice
• Jasmine Rice – 1 cup, serves as the dish’s comforting base.
• Butter or Oil – 1 tablespoon for sautéing, enhances flavor.
• Onion – ¼ cup diced, offerings a robust flavor to the rice.
• Garlic – 2-3 cloves minced, for an aromatic boost.
• Turmeric – 1 teaspoon, imparts both color and subtle flavor to the rice.
• Seasonings (Cumin, Onion Powder, Salt, Pepper) – ¼ teaspoon each; these enhance the overall rice profile.
• Chicken Stock – 2 cups, deepens the flavor and richness of the rice.
• Frozen Peas – 1 cup; optional, adds a pop of color and sweetness.
Embark on this flavorful journey with the essential ingredients for your Peruvian Chicken and Rice with Green Sauce and prepare to impress!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a fragrant marinade. Add the chicken thighs or breasts, ensuring they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if you have the time, for maximum flavor infusion.
Step 2: Prepare the Rice
Rinse 1 cup of jasmine rice under cold water until it runs clear, then soak it for 15 minutes. In a medium saucepan, heat butter or oil over medium heat, add diced onion and minced garlic, sautéing until they’re soft and translucent, about 3-5 minutes. Then, add the soaked rice, turmeric, cumin, onion powder, salt, pepper, and 2 cups of chicken stock, stirring well.
Step 3: Cook the Rice
Bring the mixture to a boil, then cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer for about 15 minutes until all the liquid is absorbed. Once the rice is tender, remove it from heat, stir in optional frozen peas, and let it rest for an additional 5-10 minutes covered, letting the flavors meld.
Step 4: Grill or Bake the Chicken
While the rice is resting, heat your grill to medium-high or preheat the oven to 450°F. If grilling, cook the marinated chicken for about 5-7 minutes per side until fully cooked, and it juices run clear. If baking, place the chicken on a lined baking sheet and bake for about 30 minutes, basting with reserved marinade halfway through to enhance the flavor.
Step 5: Prepare the Green Sauce
In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, olive oil, and lime juice. Blend until smooth and creamy; taste and adjust seasoning as desired. This vibrant green sauce will provide a creamy, zesty contrast to the juicy chicken and fluffy yellow rice in your Peruvian Chicken & Rice with Green Sauce.
Step 6: Serve the Dish
To serve, plate a generous scoop of the turmeric-infused yellow rice alongside the perfectly grilled or baked chicken. Drizzle the creamy green sauce generously over the chicken and rice, allowing the brilliant colors to shine through. Pair with a fresh salad or veggies, if desired, for a complete meal that’s sure to impress!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store the cooked chicken and rice separately in airtight containers for up to 4 days. This helps maintain the flavors and textures until you’re ready to enjoy again.
Freezer: If you want to save leftovers, freeze the chicken and rice in well-sealed containers for up to 3 months. Thaw in the fridge overnight before reheating.
Green Sauce: Keep the ají verde sauce in a separate airtight container in the fridge for up to 5 days. Stir well before using to re-emulsify.
Reheating: For best results, reheat chicken and rice in the oven at 350°F until warmed through, or microwave in short intervals, stirring often.
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your dining experience by pairing delectable sides that beautifully complement this vibrant culinary masterpiece.
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Crispy Garlic Bread: A crunchy, buttery delight, perfect for sopping up any leftover green sauce for a satisfying end to your meal.
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Grilled Vegetables: Seasoned zucchini, bell peppers, and asparagus add a smoky note and a fresh contrast to the rich, creamy dish.
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Fresh Tomato and Onion Salad: This refreshing salad provides a crisp, vibrant side, balancing the meal’s richness with juicy sweetness and acidity.
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Avocado Slices: Creamy avocado elegantly enhances the dish while bringing a lovely texture and additional richness to each bite.
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Lemonade or Iced Tea: A refreshing drink option that pairs brilliantly, cutting through the richness of the chicken and creamy sauce while adding a bright flavor contrast.
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Flan or Tres Leches Cake: Surprise your guests with a sweet finish! These traditional desserts offer the perfect ending to your Peruvian feast, delightfully sweet and satisfying.
Make Ahead Options
These delicious Peruvian Chicken and Rice with Green Sauce are perfect for busy weeknights! You can marinate the chicken (for maximum flavor) up to 24 hours in advance, allowing the spices to enhance the meat’s tenderness. The rice can be cooked and stored in the refrigerator for up to 3 days. To maintain its fluffy texture, simply reheat it gently in a pan with a splash of chicken stock or water before serving. Additionally, prepare the creamy green sauce ahead of time; it stays fresh refrigerated for up to 5 days. When you’re ready to enjoy, grill or bake the marinated chicken, serve it over the reheated rice, and drizzle with the vibrant green sauce for a satisfying, homemade meal that saves you time!
Expert Tips for Peruvian Chicken & Rice
Marinate Longer: For deeper flavor, marinate the chicken overnight. This allows the spices to penetrate thoroughly.
Avoid Overcrowding: When grilling or baking, ensure chicken pieces aren’t touching. This promotes even cooking and desirable browning.
Adjust Heat Levels: Tailor the jalapeño quantity in the green sauce to suit your spice preference, ensuring everyone enjoys the flavor without overwhelming heat.
Use Fresh Ingredients: Fresh garlic and cilantro in the marinade and sauce enhance overall flavor significantly. Dried herbs won’t give the same vibrant taste.
Perfect Rice Texture: Cook jasmine rice until just tender; overcooking can lead to mushy rice. It’s best to stick to the recommended cooking time and let it rest covered.
Keep Safe: Always reserve a portion of the raw chicken marinade before adding the chicken. This prevents cross-contamination when brushing your grilled chicken.
Peruvian Chicken & Rice Variations
Feel free to unleash your culinary creativity with these delightful twists on Peruvian Chicken & Rice!
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Pork Swap: Substitute chicken with pork for a richer flavor. Note that pork tenderloin or shoulder works beautifully when marinated the same way.
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Fish Delight: For a lighter take, replace chicken with flaky fish like cod or salmon. The green sauce complements seafood perfectly, creating a refreshing change.
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Veggie Boost: Mix in sautéed spinach or steamed broccoli instead of peas for a vibrant, nutrient-packed option. This adds texture and color to your dish.
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Quinoa Twist: For a healthy grain alternative, swap jasmine rice with quinoa. It adds a nutty flavor and boosts the protein content, perfect for a wholesome meal.
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Creamy Variations: Adjust the sour cream amount in the green sauce for varied creaminess. A little more will give it a rich, decadent touch!
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Heat Levels: Customize your spice level by using more or fewer jalapeños in the green sauce. A jalapeño kick adds a nice zest, perfect for heat-loving fans.
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Herb Infusion: Experiment with different herbs like parsley or basil in your green sauce. Each herb brings a unique layer of flavor to this vibrant condiment.
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Serve with Styles: Try serving the chicken and rice in tacos or burritos for a fun, interactive family meal! Wrap it all together with the green sauce for a delightful flavor explosion.
As you explore these variations, remember the flavorful depths you’ve uncovered, similar to what you’d find when pairing it with a comforting bowl of Chicken Noodle Soup or drizzling the dish with the addictive Fiery Chicken Sauce. Embrace your creativity and let your taste buds guide you!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! I recommend using boneless, skinless chicken thighs or breasts for their tenderness and flavor. Chicken thighs are often juicier and can stand up well to grilling. If you prefer a lighter option, feel free to opt for skinless breasts.
What is the best way to store leftovers?
Very good question! To keep your delicious Peruvian Chicken and Rice fresh, store the chicken and rice separately in airtight containers in the fridge for up to 4 days. This keeps the textures nice and ensures you can enjoy the meal without losing its charm.
Can I freeze the chicken and rice?
Indeed! You can freeze both the chicken and rice for future meals. Just package them in well-sealed containers, and they’ll last for up to 3 months. To thaw, simply place them in the fridge overnight before reheating. This way, you can savor the flavors of Peru at a moment’s notice!
What should I do if my chicken isn’t cooking evenly?
If you find your chicken is not cooking evenly, ensure it’s not overcrowded on the grill or baking sheet; give each piece enough space for proper airflow. Aim for an internal temperature of 165°F to ensure it’s fully cooked. If possible, use a meat thermometer for precise results.
Is this recipe safe for those with food allergies?
Great consideration! This recipe contains common allergens like dairy (sour cream and mayonnaise) and potential gluten from the chicken stock. For a dairy-free version, substitute the sour cream and mayonnaise with vegan alternatives. Always check labels for allergens when choosing your ingredients.
How do I reheat leftovers without drying them out?
For the best results, reheat your chicken and rice in the oven at 350°F for about 15 minutes, or until warmed through. If using a microwave, do so in short intervals, stirring often to keep everything moist. Adding a splash of chicken stock can help revive the flavors and moisture beautifully!
Delicious Peruvian Chicken & Rice with Green Sauce Perfection
Ingredients
Equipment
Method
- In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper. Add the chicken and cover with plastic wrap. Refrigerate for at least 1 hour.
- Rinse jasmine rice under cold water until clear, then soak for 15 minutes. In a saucepan, heat butter/oil, add onion and garlic; sauté until soft. Add rice, turmeric, cumin, onion powder, salt, pepper, and chicken stock.
- Bring to a boil, cover, and reduce heat. Simmer for about 15 minutes until liquid is absorbed. Stir in peas, let rest for 5-10 minutes.
- Heat grill to medium-high or oven to 450°F. Cook marinated chicken for 5-7 minutes per side, or 30 minutes in the oven, basting halfway.
- In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lime juice. Blend until smooth.
- Plate the rice alongside the chicken, drizzle with green sauce, and serve with a salad or veggies.
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