Jump to Recipe Print RecipeAs a burst of sunshine graces the dinner table, I can’t help but think of my favorite comfort food—Peruvian Chicken & Rice with Green Sauce. This versatile dish embraces juicy marinated chicken and fluffy jasmine rice, coupled with a vibrant creamy ají verde sauce that truly elevates every bite. Not only is it a wholesome option for those craving homemade food over fast meals, but it’s also quick to prepare, allowing you to whip up a flavorful feast in no time. Imagine spreading smiles around the table as everyone digs into this colorful, satisfying plate. Are you ready to discover the secret behind this delightful blend of flavors? Let’s dive in! Why is this recipe a must-try? Versatile: This recipe opens up a world of possibilities with your choice of chicken cuts and cooking methods, making it easily adaptable for everyone. Flavor Explosion: The marriage of marinated chicken with zesty ají verde sauce delivers a symphony of flavors that will tantalize your taste buds. Time-Saving: Ready in under an hour, you can enjoy a homemade meal without spending all day in the kitchen—perfect for busy weeknights! Colorful Presentation: The vibrant green sauce over turmeric-hued rice creates a dish that’s as pleasing to the eye as it is to the palate. Crowd-Pleasing: Whether for family dinners or entertaining guests, this dish effortlessly impresses everyone at the table, making you the culinary star of the evening. Don’t forget to serve it alongside a simple green salad for a complete meal that’s bursting with freshness. Peruvian Chicken & Rice Ingredients For the Chicken • Chicken (1.5-2 pounds) – Use any cuts like thighs, breasts, or drumsticks for a versatile and flavorful main. • Garlic (2-3 cloves, minced) – This aromatic ingredient adds depth; increase the amount for a more robust flavor. • Lime juice (2 tbsp) or white vinegar – Brightens the marinade; vinegar is a perfectly suitable alternative. • Oil (2 tbsp, any choice) – Essential for the marinade; olive oil can provide a healthier twist. • Ground cumin (1 tbsp) – Adds warmth and earthiness; coriander can be switched for a unique profile. • Smoked paprika (1 tsp) – Offers rich, smoky notes; regular paprika is an excellent substitute if needed. • Kosher salt (1 tsp) – Your essential seasoning; regular salt can do the trick if kosher isn’t available. • Black pepper (1/2 tsp, ground) – Freshly ground gives the best flavor and enhances seasoning. For the Green Sauce • Fresh cilantro leaves (1 cup) – This ingredient is the backbone of the sauce; feel free to swap with parsley for a different flavor. • Mayonnaise (1/2 cup) & sour cream (1/4 cup) – Adds creaminess; Greek yogurt can lighten it up. • Jalapeños (2, chopped) – Provides a spicy kick; adjust the quantity based on your heat preference. • Garlic (2 cloves) – Strengthens the overall flavor; omit if you’re watching your garlic intake. • Olive oil (1 tbsp) – Ensures a smooth consistency in the sauce; can substitute with avocado oil if desired. • Fresh lemon or lime juice (1 tbsp) – This balances the flavors; add more to taste for an extra zing. For the Peruvian Yellow Rice • Jasmine rice (1 cup) – The perfect base grain; any long-grain rice can also work. • Butter or oil (1 tbsp) – Infuses richness into the rice; a plant-based fat can be used too. • Onion (1/4 cup, diced) & garlic (2-3 cloves, minced) – These contribute aromatic flavor; shallots are an appealing substitute. • Turmeric (1 tsp) – Provides beautiful color; if it’s not on hand, you can simply omit it. • Cumin, onion powder, salt, pepper (1/4 tsp each) – Essential seasonings; feel free to adjust these to fit your taste. • Chicken stock (2 cups) – Rich in flavor; vegetable broth complements the dish beautifully as well. • Frozen peas (1 cup) – Adds a touch of sweetness and vibrant color; swap them out for another veggie if desired. Understanding the ingredients of this Peruvian Chicken & Rice with Green Sauce empowers you to create the perfect balance of flavors and textures in this delightful dish! Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce Step 1: Marinate Chicken In a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Set aside ¼ cup of this marinade, then add your chicken cuts, ensuring they’re thoroughly coated. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour, or overnight for a deeper flavor. Step 2: Prepare Cooking Method Preheat your grill to medium-high or your oven to 450°F. Ensure the grill grates are clean and lightly oiled to prevent sticking. If baking, line a baking sheet with foil for easier cleanup. Proper preheating will help achieve the perfect char and juiciness in your chicken for the rewarding Peruvian Chicken & Rice with Green Sauce. Step 3: Cook Chicken For grilling, place the marinated chicken on the hot grill, cooking for about 5-7 minutes per side. Use the reserved marinade to baste the chicken for added flavor and moisture. If baking, arrange chicken on the lined baking sheet and bake for 30 minutes, or until it reaches an internal temperature of 165°F, basting halfway through for even seasoning. Step 4: Make Rice While the chicken cooks, rinse and soak 1 cup of jasmine rice in cold water for about 15 minutes, then drain. In a medium saucepan, melt butter over medium heat and sauté diced onion and minced garlic until they’re soft and fragrant. Stir in the drained rice and seasonings for 1 minute, allowing each grain to toast slightly before adding chicken stock. Step 5: Cook Rice Add 2 cups of chicken stock to the rice mixture and bring it to a rapid boil. Once boiling, cover the pot with a lid, reduce the heat to low, and simmer for 15 minutes. After cooking, turn off the heat and let it rest for an additional 5-10 minutes while stirring in frozen peas. Fluff the rice with a fork for an inviting texture. Step 6: Prepare Green Sauce In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, minced garlic, olive oil, and lemon juice. Blend until the mixture is creamy and smooth, adjusting the seasoning with salt or more lime juice to taste. This vibrant green sauce is a key component of your Peruvian Chicken & Rice with Green Sauce, adding a fresh and spicy kick. Step 7: Serve On each plate, serve a generous portion of the fluffy, turmeric-hued rice topped with the succulent chicken. Drizzle the creamy green sauce over the chicken, allowing its flavors to mingle with the rice below. Garnish with extra cilantro or lime wedges for a pop of color, and enjoy this delightful and satisfying dish with family or friends. Make Ahead Options These delicious Peruvian Chicken & Rice with Green Sauce are perfect for those seeking time-saving meal prep solutions! You can marinate the chicken up to 24 hours in advance; this enhances the flavor while ensuring the chicken stays juicy. Additionally, the jasmine rice and green sauce can be prepared and stored in the fridge for up to 3 days. To maintain quality, keep the rice and sauce in airtight containers, separating them from the chicken until ready to serve. When it’s time to enjoy, simply reheat the rice and chicken, and drizzle with the creamy green sauce for a meal that’s just as fresh and flavorful as when you made it! What to Serve with Peruvian Chicken & Rice with Green Sauce Elevate your dining experience by complementing this vibrant dish with sides that balance flavors and textures beautifully. Sliced Avocado: The creamy texture of ripe avocado adds a rich contrast, enhancing each bite with a slight nuttiness. Simple Green Salad: A fresh salad with mixed greens, cucumbers, and a light vinaigrette refreshes the palate, perfecting the comforting flavors of chicken and rice. Grilled Corn on the Cob: Sweet, smoky corn pairs wonderfully with the spicy ají verde, as the kernels burst with each bite and add fun texture. Crispy Plantains: These golden bites bring a sweet crunch that beautifully balances the savory elements of the dish, creating a delightful harmony. Black Beans: Hearty black beans provide protein and earthiness, making them an excellent complement alongside the chicken and greens. Classic Sangria: A chilled glass of fruity sangria adds a refreshing and festive touch, perfectly enhancing the flavors of your meal while keeping the mood lively. Lemon Sorbet: Finish off the meal with a light, zesty lemon sorbet. It offers a cooling contrast that’s the ideal end note after the savory fare. Expert Tips for Peruvian Chicken & Rice with Green Sauce Marinate Wisely: For maximum flavor, let your chicken marinate overnight. It enhances the taste and tenderness significantly. Check Doneness: Always use a meat thermometer to ensure your chicken reaches 165°F. It guarantees safety and juicy results in your Peruvian Chicken & Rice with Green Sauce. Rice Rinsing: Rinse your jasmine rice thoroughly under cold water before cooking. This step prevents stickiness and ensures the perfect fluffy texture. Green Sauce Adjustments: Modify the jalapeño quantity based on your heat preference. Start with less; you can always add more spice later! Cooking Method Flexibility: Don’t hesitate to experiment with different cuts of chicken. Thighs and breasts yield slightly different flavors and textures, all delicious. Presentation Counts: Drizzle extra green sauce generously on top for a stunning presentation. It not only looks great but also enhances the overall flavor in every bite. Peruvian Chicken & Rice Variations Feel free to make this delightful dish your own with these fun and flavorful twists! Different Chicken Cuts: Opt for thighs, breasts, or drumsticks depending on your preference for tenderness or flavor. Pork Swap: Replace chicken with pork chops or tenderloin for a different meaty treat, while maintaining that rich marinade. Grain Alternatives: Use quinoa or cauliflower rice for a lower-carb version that still excites the palate and adds unique texture. Vegetable Add-ins: Toss in colorful bell peppers or sweet corn for added crunch and beauty in the rice, making each bite more vibrant. Heat Level Adjustments: Play with jalapeños in the green sauce; reduce for a milder kick or increase for an exciting heat that energizes the dish. Herb Variations: Try parsley or even fresh mint in the green sauce instead of cilantro for a refreshing twist, giving a different aromatic layer to the meal. Creamy Twist: Substitute sour cream with Greek yogurt in the sauce for added protein and a tangy flavor that’s just as delicious. Smoky Flavor Boost: Add a touch of chipotle or smoked paprika to the marinade for a deeper smoky essence that beautifully complements the dish. As you explore these variations, consider pairing your meal with a refreshing green salad or crispy avocado slices for an extra layer of brightness. Enjoy experimenting with your Peruvian Chicken & Rice with Green Sauce! Storage Tips for Peruvian Chicken & Rice with Green Sauce Room Temperature: Store leftovers at room temperature for a maximum of 2 hours to avoid bacterial growth. Fridge: Refrigerate any leftover Peruvian Chicken & Rice with Green Sauce in airtight containers for up to 4 days. Keep chicken separate from rice and sauce for the best texture. Freezer: For longer storage, freeze individual portions in airtight containers for up to 3 months. Thaw in the fridge before reheating. Reheating: Reheat the chicken and rice in the microwave or on the stovetop until piping hot. Add a splash of water for the rice to regain its moisture. Peruvian Chicken & Rice with Creamy Green Sauce Recipe FAQs How do I select ripe ingredients for this recipe? Absolutely, choosing fresh, high-quality ingredients is key! For chicken, look for cuts that are firm with a pink flesh and no dark spots. When selecting garlic, choose bulbs that are plump and without any soft spots. Fresh cilantro should be vibrant green without yellowing leaves, and your limes should feel heavy and juicy when squeezed. What’s the best way to store leftovers? Make sure to refrigerate any leftover Peruvian Chicken & Rice with Creamy Green Sauce in airtight containers within 2 hours of cooking to avoid bacteria growth. Keep the chicken separate from the rice and sauce for optimal texture. It will keep well in the fridge for up to 4 days; just be sure to reheat thoroughly before serving! Can I freeze the chicken and rice? Definitely! For the best preservation, I recommend freezing individual portions of the chicken and rice in airtight containers. This way, you can enjoy them at your convenience later on. You can freeze them for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator before reheating. What if my chicken isn’t cooking evenly? Very! If you encounter uneven cooking, it could be due to the chicken being of different thicknesses. For a more uniform cook, ensure your chicken pieces are similar in size. Using a meat thermometer is essential; remember, chicken is safe to eat once it reaches an internal temperature of 165°F. If the outside is browning too quickly, reduce the heat or cover it with foil to avoid drying out. Are there any dietary considerations I should be aware of? Absolutely! If you’re preparing this dish for anyone with allergies, ensure they check for ingredients like mayonnaise and sour cream in the green sauce, as they may contain dairy. For a dairy-free version, consider using Greek yogurt or a vegan sour cream substitute. Always ask your guests about spice levels if they’re sensitive to heat, as jalapeños can vary quite a bit! Can I use white rice instead of jasmine rice? Yes, very much! While jasmine rice provides a lovely fragrance and texture, you can certainly use any long-grain rice in this Peruvian Chicken & Rice with Creamy Green Sauce recipe! Just remember to adjust the cooking time slightly, as different rice varieties may require different cooking durations. Enjoy the versatility! Savor Peruvian Chicken & Rice with Creamy Green Sauce Today Delight in this Peruvian Chicken & Rice with Green Sauce, a vibrant and comforting dish packed with flavors. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarinating Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: PeruvianCalories: 650 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1.5-2 pounds Chicken Use any cuts like thighs, breasts, or drumsticks.2-3 cloves Garlic, minced Increase for a more robust flavor.2 tbsp Lime juice or white vinegar Vinegar is a good alternative.2 tbsp Oil Any choice, olive oil is healthier.1 tbsp Ground cumin Coriander can be used for a unique profile.1 tsp Smoked paprika Regular paprika is a substitute.1 tsp Kosher salt Regular salt can be used.1/2 tsp Black pepper, ground Freshly ground gives the best flavor.For the Green Sauce1 cup Fresh cilantro leaves Parsley can be swapped for a different flavor.1/2 cup Mayonnaise1/4 cup Sour cream Greek yogurt can lighten it up.2 Jalapeños, chopped Adjust based on heat preference.2 cloves Garlic Omit if watching garlic intake.1 tbsp Olive oil Can substitute with avocado oil.1 tbsp Fresh lemon or lime juice Add more to taste.For the Peruvian Yellow Rice1 cup Jasmine rice Any long-grain rice works.1 tbsp Butter or oil Plant-based fat can be used.1/4 cup Onion, diced Shallots are an appealing substitute.2-3 cloves Garlic, minced1 tsp Turmeric Omit if not on hand.1/4 tsp Cumin1/4 tsp Onion powder1/4 tsp Salt1/4 tsp Pepper2 cups Chicken stock Vegetable broth works as well.1 cup Frozen peas Can swap for another veggie if desired. Equipment Mixing BowlGrill or ovenMedium saucepanBlender Method Step-by-Step InstructionsIn a mixing bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Set aside ¼ cup, then add your chicken cuts, ensuring they're thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight.Preheat your grill to medium-high or your oven to 450°F. Ensure grill grates are clean and lightly oiled. If baking, line a baking sheet with foil. This preheating is essential for achieving perfect char and juiciness.For grilling, place marinated chicken on the grill, cooking for about 5-7 minutes per side. Baste with reserved marinade for added flavor. If baking, arrange on lined baking sheet and bake for 30 minutes or until internal temperature reaches 165°F, basting halfway through.While the chicken cooks, rinse and soak 1 cup of jasmine rice in cold water for about 15 minutes, then drain. In a medium saucepan, melt butter over medium heat and sauté diced onion and minced garlic until soft and fragrant. Stir in the drained rice and seasonings for 1 minute before adding chicken stock.Add 2 cups of chicken stock to the rice mixture and bring to a rapid boil. Once boiling, cover, reduce heat to low, and simmer for 15 minutes. After cooking, turn off the heat and let it rest for 5-10 minutes, stirring in frozen peas. Fluff rice with a fork.In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños, minced garlic, olive oil, and lemon juice. Blend until creamy and smooth, adjusting seasoning with salt or more lime juice to taste.On each plate, serve a generous portion of turmeric-hued rice topped with the succulent chicken. Drizzle the creamy green sauce over the chicken, allowing its flavors to mingle with the rice. Garnish with extra cilantro or lime wedges and enjoy. Nutrition Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 45gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg NotesFor maximum flavor, let your chicken marinate overnight. Rinse jasmine rice thoroughly for a perfect fluffy texture. Adjust jalapeño quantity based on heat preference. Tried this recipe?Let us know how it was!
