Peruvian Chicken and Rice with Green Sauce Recipe

If you are craving something vibrant, bursting with flavor, and comfort all in one plate, look no further than Peruvian Chicken and Rice with Green Sauce. This dish combines tender, juicy chicken marinated in a tantalizing blend of garlic, lime, and spices, paired with fluffy turmeric-infused rice that’s studded with sweet peas. The crowning glory is the silky, herbaceous green sauce that ties everything together with a creamy kick. Every bite will transport you straight to the heart of Peru’s rich culinary tradition, making it a favorite to share with family and friends any night of the week.

Ingredients You’ll Need

Don’t be intimidated by the list—the ingredients for this Peruvian Chicken and Rice with Green Sauce are straightforward yet essential, each bringing its own magic to the final dish. From fresh herbs that brighten the sauce to spices that deepen the chicken’s flavor, every component plays a crucial role.

• Chicken (1.5-2 pounds): Thighs, breasts, or your preferred cut work great for juicy results.
• Garlic (2-3 cloves, minced): Adds pungent warmth to the marinade and rice.
• Lime juice or white vinegar (2 tablespoons): Provides bright acidity to tenderize and flavor the chicken.
• Oil of choice (2 tablespoons): Helps with marinade coating and cooking.
• Ground cumin (1 tablespoon): Offers earthy depth to the chicken seasoning.
• Smoked paprika (1 teaspoon): Brings a subtle smoky note enhancing the grilled flavor.
• Kosher salt (1 teaspoon): Balances and elevates all the flavors.
• Freshly ground black pepper (1/2 teaspoon): Adds a gentle heat.
• Fresh cilantro leaves (1 cup): The green sauce’s star herb for freshness.
• Mayonnaise (1/2 cup): Creates creaminess in the green sauce.
• Sour cream (1/4 cup): Adds tang and smooth texture to the sauce.
• Jalapeño chiles (2, roughly chopped): Infuses the sauce with a pleasant, spicy kick.
• Garlic (2 cloves for the sauce): Reinforces that classic Peruvian garlicky flavor.
• Olive oil (1 tablespoon): Gives the sauce a luscious mouthfeel.
• Fresh lemon or lime juice (1 tablespoon): Brightens the green sauce for balance.
• Jasmine rice (1 cup): The fluffy base to soak up all the fantastic flavors.
• Butter or oil (1 tablespoon): For sautéing and adding richness to the rice.
• Onion (¼ cup, diced): Provides sweetness and aroma in the rice.
• Garlic (2-3 cloves, minced, for rice): Deepens the rice’s savory profile.
• Turmeric (1 teaspoon): Colors the rice a beautiful golden hue and adds subtle earthiness.
• Cumin, onion powder, salt, pepper (¼ teaspoon each): A simple spice combo that completes the rice seasoning.
• Chicken stock (2 cups): Adds rich, savory moisture to cook the rice perfectly.
• Frozen peas (1 cup): Bursts of sweetness and color for bright contrast in the rice.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Mix together garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper in a medium bowl. Reserve about a quarter of this marinade to brush on the chicken later. Toss the chicken pieces in the marinade until fully coated, then cover and chill for at least one hour, or ideally overnight to let the flavors soak in deeply.

Step 2: Prepare the Rice

While your chicken marinates, focus on the rice. Rinse the jasmine rice under cold water until it runs clear to remove excess starch. Soak for 10 to 15 minutes, then drain. In a pot, sauté the diced onion and minced garlic in butter or oil until soft and fragrant. Stir in turmeric, cumin, onion powder, salt, and pepper, letting the spices toast just a bit. Add drained rice, stirring for a minute to coat it well. Pour in the chicken stock, bring to a boil, then cover and lower the heat. Let the rice simmer gently for 15 minutes, then stir in frozen peas, cover, and rest off the heat for a final 5 to 10 minutes. Fluff with a fork to finish.

Step 3: Cook the Chicken

You have options here depending on your equipment and preference. For grilling, preheat your grill to medium-high heat. Grill the chicken for 5 to 7 minutes per side or until the internal temperature reaches 165ºF, brushing with the reserved marinade halfway through for extra flavor and moisture. If baking, preheat the oven to 450ºF, place the chicken on a foil-lined sheet pan, and bake for about 30 minutes, brushing with reserved marinade halfway as well. Either method results in tender, juicy chicken with that signature Peruvian char and zest.

Step 4: Blend the Green Sauce

Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and fresh lemon or lime juice in a blender. Pulse for about 30 seconds or until smooth and creamy. Taste the sauce; add salt and pepper to your liking. This sauce is what makes the Peruvian Chicken and Rice with Green Sauce truly special with its bright, herbaceous, and slightly spicy character.

Step 5: Assemble and Serve

Plate the fragrant yellow rice, top with the succulent chicken, and generously drizzle the luscious green sauce over everything. This is the perfect moment to savor the incredible harmony of flavors and textures coming together on your plate.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Elevate your serving with a few simple garnishes. Fresh cilantro sprigs add a vibrant look and an extra pop of herbaceous aroma. A wedge of lime on the side invites guests to add an extra zing of citrus if they like. Some thinly sliced red onion or pickled vegetables also provide a wonderful contrast in texture and brightness.

Side Dishes

This dish is a complete meal on its own, but if you want to round it out, consider serving with a crisp green salad or roasted vegetables like asparagus or sweet potatoes. A light avocado salad with lime and red onion also pairs beautifully, complementing the creamy green sauce and spicy chicken.

Creative Ways to Present

For a festive touch, serve portions in mini cast iron skillets or on colorful ceramic plates to highlight the dish’s vibrant hues. You can also spread the rice on a large platter, arrange the chicken artfully on top, and drizzle the green sauce in a decorative pattern, perfect for sharing at gatherings.

Make Ahead and Storage

Storing Leftovers

After enjoying your Peruvian Chicken and Rice with Green Sauce, store leftovers in airtight containers in the refrigerator for up to three days. Keep the green sauce separate if possible, to preserve its freshness and texture.

Freezing

You can freeze cooked chicken and rice for up to two months. Place cooled ingredients in freezer-safe containers or bags, removing as much air as possible. The green sauce does not freeze well, so prepare a fresh batch when you thaw the meal.

Reheating

Reheat the rice and chicken gently in a covered skillet with a splash of water or chicken stock to keep things moist. Avoid overheating to prevent drying out the chicken. Warm the green sauce separately to maintain its creamy texture before drizzling over warmed chicken and rice.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work perfectly in Peruvian Chicken and Rice with Green Sauce, though thighs tend to stay juicier and more flavorful. Just adjust cooking times accordingly to avoid dryness.

How spicy is the green sauce?

The green sauce has a mild to moderate heat depending on how much jalapeño you use. You can easily adjust the spiciness to your preference by reducing or increasing the amount of jalapeño or removing seeds.

Can I make the green sauce vegan?

Absolutely! Swap the mayonnaise and sour cream for vegan alternatives, like vegan mayo and cashew cream, for a plant-based version that’s just as creamy and delicious.

Is jasmine rice necessary for this recipe?

Jasmine rice is preferred because of its fluffy texture and subtle floral aroma, which complements this dish beautifully. However, you can use basmati or long-grain white rice as a substitute if needed.

Can I cook the chicken in a skillet instead of grilling or baking?

Yes! Pan-searing the marinated chicken over medium heat until cooked through is a quick and tasty alternative if you don’t have access to a grill or oven.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is truly one of those dishes that brings sunshine to any table. With its juicy, spiced chicken, vibrant golden rice, and the creamy, zesty green sauce, this recipe is a celebration of bold, fresh flavors that’s easy enough for weeknight dinners yet special enough to impress guests. Give it a try—you’re going to love sharing this Peruvian favorite with everyone you know!

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