As I stood in my kitchen, the fragrant scent of marinating chicken filled the air, instantly transporting me to the vibrant streets of Peru. This Easy and Flavorful Peruvian Chicken and Rice with Creamy Green Sauce is more than just a meal—it’s an experience that encapsulates the warmth of family dinners and the joy of home cooking. Imagine juicy, marinated chicken atop a bed of aromatic yellow rice, drizzled with a zesty ají verde sauce that adds a deliciously unexpected twist. Not only is this dish a fantastic crowd-pleaser, but it also comes together in under an hour, making it an ideal choice for busy weeknights. Whether you choose to grill or bake, you’ll find every bite bursting with flavor. Are you ready to savor this culinary adventure? Let’s dive in!
Why is This Peruvian Chicken So Special?
A Taste of Peru: This dish brings tropical flavors straight to your table, transforming an ordinary night into a culinary celebration that everyone will love.
Easy Prep: With just a few simple steps, you can savor a comforting family meal without spending hours in the kitchen.
Versatile Ingredients: Feel free to mix and match with protein options like pork or even tofu for a veggie twist. Want to customize? Swap rice for quinoa or add seasonal vegetables!
Crowd-Pleasing Appeal: Your family and friends will rave about the smoky chicken, hearty yellow rice, and that irresistible creamy green sauce, similar to what you might find in my Chicken Fillet Sauce.
Minimal Cleanup: One cooking pot for the rice and one pan for the chicken means you can spend more time enjoying this delicious meal and less time doing dishes!
This recipe is your next go-to for easy weeknight dinners that feel special.
Peruvian Chicken Ingredients
• Experience the magic of flavors with these essential components!
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For the Chicken
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Chicken (1.5-2 pounds) – Choose skin-on thighs or breasts for added moisture and tenderness.
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Garlic (2-3 cloves, minced) – Freshly minced garlic enhances the aromatic flavor profile.
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Lime Juice or White Vinegar (2 tablespoons) – Use fresh lime juice for its rich acidity and tenderizing properties.
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Oil (2 tablespoons) – Olive or vegetable oil works well for marinating the chicken.
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Ground Cumin (1 tablespoon) – This warm, earthy spice is crucial for that authentic Peruvian chicken taste.
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Smoked Paprika (1 teaspoon) – Adds a lovely smokiness and vibrant color; substitute with regular paprika if needed.
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Kosher Salt (1 teaspoon) – Adjust to taste for an enhanced flavor throughout the dish.
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Black Pepper (1/2 teaspoon, freshly ground) – Freshly ground provides the best depth of flavor.
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For the Green Sauce
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Fresh Cilantro Leaves (1 cup) – The star of the sauce; fresh cilantro gives it a distinctive flavor. Consider swapping with parsley if preferred.
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Mayonnaise (1/2 cup) – The creamy base of the sauce; Greek yogurt can be a lighter alternative.
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Sour Cream (1/4 cup) – Adds a tangy depth; you can use more mayo or Greek yogurt in its place.
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Jalapeño Chiles (2 whole, roughly chopped) – Adjust to your heat preference; these chiles pack a flavorful punch!
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For the Rice
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Jasmine Rice (1 cup) – This fragrant rice absorbs flavors beautifully; feel free to replace with long-grain or basmati.
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Butter or Oil (1 tablespoon) – Enhances the rice’s flavor; can be omitted for a lighter option.
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Onion (1/4 cup, diced) & Garlic (2-3 cloves, minced) – Create a savory base for the rice; shallots make a great substitute.
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Turmeric (1 teaspoon) – This adds a stunning yellow color and earthy flavor; saffron offers an authentic alternative if desired.
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Chicken Stock (2 cups) – This flavorful liquid cooks the rice; vegetable or beef stock can give a unique twist.
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Frozen Peas (1 cup) – Adds color and sweetness; corn can be a tasty replacement, or feel free to omit.
Dive into this easy, family-friendly Peruvian chicken and rice recipe, and delight in all the flavors it has to offer!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Coat your choice of chicken pieces (thighs or breasts) with the marinade, reserving a small amount for later. Cover and refrigerate for at least 1 hour to infuse the chicken with those delightful Peruvian flavors.
Step 2: Cook the Rice While Marinating
Rinse 1 cup of jasmine rice under cold water until the water runs clear, then soak it for about 15 minutes. In a pot over medium heat, melt 1 tablespoon of butter, sauté diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the drained rice, turmeric, and sauté for an additional minute before pouring in 2 cups of chicken stock. Bring to a boil, cover, and let it simmer on low heat for 15 minutes, or until the liquid is absorbed.
Step 3: Cook the Chicken
Preheat your grill to medium-high heat or oven to 450°F. Once hot, place the marinated chicken on the grill or a baking dish. Grill each piece for 5-7 minutes per side, or bake for 30 minutes, brushing with the reserved marinade halfway through. The chicken is done when it reaches an internal temperature of 165°F, and the juices run clear.
Step 4: Make the Creamy Green Sauce
In a blender, combine fresh cilantro, mayonnaise, sour cream, and chopped jalapeños. Blend until smooth and creamy. Taste and adjust seasonings as needed, adding more lime juice or jalapeño for extra zing and spice. This vibrant green sauce will be the perfect finishing touch for your Peruvian chicken.
Step 5: Serve the Dish
Fluff the cooked yellow rice with a fork, then plate generously. Top with the succulent grilled chicken and drizzle over the creamy green sauce for a burst of flavor. Enjoy this mouthwatering Peruvian Chicken & Rice with Green Sauce as a delightful family meal, capturing the essence of Peru on your dining table!
What to Serve with Easy and Flavorful Peruvian Chicken and Rice
Elevate your meal with these complimentary sides and drinks that beautifully enhance the vibrant flavors of your Peruvian dish.
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Creamy Avocado Salad: A refreshing mix of ripe avocados and tomatoes adds creaminess and a burst of color to your plate. This salad is light yet satisfying, making it a perfect counterbalance to the rich chicken and zesty sauce.
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Crispy Plantain Chips: These crunchy delights offer a sweet-savory crunch that harmonizes beautifully with the creamy green sauce. Their slightly crispy texture provides a wonderful contrast to the juicy chicken and fluffy rice.
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Zesty Coleslaw: A tangy coleslaw with lime dressing introduces a crunchy, refreshing element to your table. This vibrant side provides a palate-cleansing contrast against the smoky flavors of the chicken.
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Grilled Corn on the Cob: Sweet and smoky grilled corn pairs perfectly with the warmth of the spices used in your dish. Serve it slathered in butter and a sprinkle of chili powder for an added kick!
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Corn or Black Bean Salad: Loaded with fresh herbs, lime juice, and colorful vegetables, this salad brightens up your meal while complementing the earthy flavors of the rice and chicken.
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Chilled White Sangria: Serve a refreshing glass of chilled white sangria, filled with citrus fruits that echo the zesty notes of the ají verde sauce. This fruity drink enhances the dish’s vibrant taste and adds a spirited touch to your dining experience.
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Coconut Flan: For dessert, enjoy a rich and silken coconut flan with hints of vanilla. Its sweetness beautifully balances the meal, leaving a lingering satisfaction that ties everything together perfectly.
Creating a harmonious feast has never been easier with these delightful pairings alongside your Easy and Flavorful Peruvian Chicken and Rice!
How to Store and Freeze Peruvian Chicken and Rice
Fridge: Store leftover Peruvian chicken in airtight containers for up to 4 days. Keep the rice and green sauce separately for optimal freshness.
Freezer: For longer storage, freeze the chicken and rice in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat chicken in the oven at 350°F for 15-20 minutes or until warmed through. The rice can be reheated in the microwave with a splash of chicken stock to maintain moisture.
Green Sauce: Store the creamy green sauce in a sealed container in the fridge for up to 5 days. It can also be frozen for up to 2 months.
Variations & Substitutions for Peruvian Chicken
Feel free to explore these delicious adaptations and make this dish truly your own!
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Different Proteins: Switch things up by using pork or even tofu for a vegetarian version to cater to all tastes.
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Quinoa Twist: Replace jasmine rice with quinoa for a nutty flavor and an extra protein punch that’s both gluten-free and delightful.
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Fresh Veggie Additions: Toss in bell peppers, carrots, or zucchini to the rice for a vibrant burst of color and added crunch, making it even healthier.
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Low-Carb Option: Cauliflower rice makes an excellent substitute for a lighter, grain-free base while still soaking up all those delicious flavors.
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Heat Level Control: To manage the spice, reduce the number of jalapeños in the green sauce or remove the seeds; a dash of smoked paprika can also add a gentle warmth.
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Herb Alternatives: For those who aren’t fond of cilantro, parsley or a blend of dill and parsley can provide a refreshing twist in the green sauce without losing that creamy goodness.
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Flavor Boost: Enhance the rice by adding toasted spices like cumin or coriander during cooking for an added layer of depth; feel free to experiment like in my Sausage and Sweet Potatoes with Honey Garlic Sauce!
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Creamy Additions: For an even richer green sauce, consider incorporating a splash of avocado or Greek yogurt to introduce creaminess without excess calories.
This recipe is versatile enough to meet any dietary need, ensuring that everyone can enjoy the delicious taste of Peru!
Expert Tips for Peruvian Chicken
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Marination Time: Ensure chicken is marinated for at least 1 hour—or overnight if possible—so it absorbs all the rich flavors, making your Peruvian chicken incredibly tender.
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Spice Control: Adjust the heat in the green sauce by removing the seeds from jalapeños or using fewer chiles for a milder taste, catering to everyone’s preferences.
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Rice Fluffing: After cooking the rice, fluff it with a fork rather than stirring rigorously, which helps maintain fluffiness and prevents it from becoming sticky.
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Resting the Chicken: Let the grilled or baked chicken rest for a few minutes before slicing, allowing the juices to redistribute for moist, flavorful bites in your dish.
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Ingredient Variations: Don’t hesitate to swap ingredients as needed—like using Greek yogurt instead of mayonnaise to lighten up the creamy green sauce while keeping it delicious!
Make Ahead Options
These Easy and Flavorful Peruvian Chicken and Rice with Creamy Green Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance; just combine your marinade ingredients, coat the chicken, and refrigerate it for robust flavor. Additionally, the rice can be cooked ahead and stored in the refrigerator for up to 3 days; simply reheat with a splash of chicken stock to restore its fluffiness. For the creamy green sauce, prepare and refrigerate it for up to 5 days; this allows the flavors to meld beautifully. When you’re ready to serve, just grill the marinated chicken and fluff the rice, then drizzle with the green sauce for a vibrant and delicious meal!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! When choosing ingredients, look for chicken that is fresh and has a healthy color. For vegetables, select garlic bulbs that feel firm and heavy, and pick limes that are slightly firm and yield to gentle pressure—they’ll be juicy! Fresh cilantro should have vibrant green leaves without dark spots, ensuring a fresh taste for your green sauce.
How should I store leftovers from the Peruvian Chicken and Rice?
Very! Store your leftover chicken in an airtight container in the fridge, where it will last up to 4 days. Keep the rice and creamy green sauce in separate containers, ensuring all components retain their flavors. This way, you can simply reheat each part without worrying about sogginess or flavor loss.
Can I freeze the Peruvian Chicken and Rice?
Of course! To freeze, let the chicken and rice cool completely, then portion them into airtight containers or freezer bags. They can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat in a 350°F oven or microwave for a quick meal.
What if I find the green sauce too spicy?
If the green sauce comes out too spicy for your taste, don’t worry! You can adjust the heat by removing the seeds from the jalapeños before blending, or by simply using one less jalapeño. Another great trick is to add a tablespoon or two of additional mayonnaise or sour cream to balance the heat, keeping that creamy texture intact while toning it down!
Are there any dietary considerations I should keep in mind for my family?
Absolutely! If someone in your family has cilantro allergies, substitute it with parsley or a mix of dill and parsley for a refreshing flavor. Also, check that the mayonnaise and sour cream are free from allergens if anyone is sensitive. If making for children or those who prefer milder foods, reduce the jalapeño in the green sauce and serve the dish without it for a more family-friendly option.
How long can I keep the green sauce in the fridge?
You can keep the creamy green sauce in a sealed container in the fridge for up to 5 days. For longer storage, consider freezing it for up to 2 months. When ready to use, just thaw it in the refrigerator overnight and give it a good stir or blend to regain its creamy consistency.
Delicious Peruvian Chicken & Rice with Green Sauce Magic
Ingredients
Equipment
Method
- In a bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade. Coat chicken with the marinade, cover and refrigerate for at least 1 hour.
- Rinse the jasmine rice under cold water until clear and soak it for about 15 minutes. In a pot over medium heat, melt butter, sauté onion and garlic for 3-4 minutes. Add drained rice, turmeric, and sauté for a minute before adding chicken stock. Bring to a boil, cover, and simmer for 15 minutes.
- Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes per side or bake for 30 minutes, brushing with reserved marinade halfway through. The chicken is done when it reaches an internal temperature of 165°F.
- Blend fresh cilantro, mayonnaise, sour cream, and chopped jalapeños in a blender until smooth. Adjust seasonings to taste.
- Fluff the cooked rice and plate generously. Top with grilled chicken and drizzle over the creamy green sauce.
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