Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is a delightful dish that combines vibrant flavors and textures. This meal is perfect for family dinners, gatherings, or even casual weeknight meals. The marinated chicken paired with creamy green sauce over seasoned rice creates a culinary experience that’s both satisfying and impressive. Whether you’re hosting a dinner party or simply treating yourself, this recipe will surely be a crowd-pleaser.

Why You’ll Love This Recipe

• Flavorful Marinade: The chicken is marinated in a blend of spices and lime juice, ensuring every bite bursts with flavor.
• Customizable Cooking Methods: You can grill or bake the chicken according to your preference, making it easy to fit into your cooking style.
• Creamy Green Sauce: The fresh green sauce adds a creamy, zesty touch that enhances the entire dish.
• Quick and Easy Preparation: With straightforward steps, you can prepare this meal in under an hour, making it ideal for busy nights.
• Perfect for Meal Prep: This dish holds well in the fridge, allowing you to enjoy delicious leftovers throughout the week.

Tools and Preparation

Before diving into this delicious recipe, gather your tools to make the process smoother. Having everything handy will help you create the perfect Peruvian Chicken and Rice with Green Sauce without any hiccups.

Essential Tools and Equipment

• Grill or oven
• Mixing bowls
• Measuring spoons
• Blender
• Pot with lid
• Cutting board and knife

Importance of Each Tool

• Grill or oven: Essential for cooking the chicken evenly while achieving your desired texture.
• Blender: Needed for creating a smooth, creamy green sauce that complements the dish beautifully.
• Pot with lid: Crucial for cooking rice properly, allowing it to steam and absorb flavors effectively.

Ingredients

Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor! Marinated chicken thighs or breasts are grilled or baked (your choice!) to perfection. Serve over well-seasoned rice with fresh, creamy green sauce for a dinner that’s sure to impress!

For the Chicken Marinade

• 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
• 1/2 teaspoon freshly ground black pepper

For the Green Sauce

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeño chiles (roughly chopped)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper

For the Rice

• 1 cup jasmine rice
• 1 tablespoon butter/oil
• ¼ cup onion (diced)
• 2-3 garlic cloves (minced)
• 1 teaspoon turmeric
• 1/4 teaspoon EACH cumin, onion powder, salt, pepper
• 2 cups chicken stock
• 1 cup frozen peas

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate Chicken

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.

Step 2: Preheat Your Cooking Method

When ready to cook, preheat grill to medium-high or preheat oven to 450ºF. This would also be a good time to make rice if serving with rice.

Step 3: Cook Chicken on Grill

Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on cut of chicken) or until cooked through to 165ºF. Brush with reserved marinade halfway through.

Step 4: Bake Chicken Option

Place chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through with an internal temperature reaching 165ºF. Brush with reserved marinade halfway through.

Step 5: Prepare Rice

Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add rice and seasoning to pot; stir for 1 minute until fragrant. Add chicken stock; bring to boil, cover with lid, reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas; cover again and rest for 5-10 minutes. Fluff with fork before serving.

Step 6: Make Green Sauce

Add all ingredients for sauce into blender; pulse for 30 seconds or until creamy. Taste and add salt & pepper as needed.

Step 7: Serve

Divide rice mixture into serving plates; top with grilled chicken and drizzle green sauce over each plate. Enjoy!

How to Serve Peruvian Chicken and Rice with Green Sauce

Serving Peruvian Chicken and Rice with Green Sauce can elevate your dining experience. This flavorful dish pairs well with various accompaniments that enhance its taste and presentation.

Garnish with Fresh Herbs

• Cilantro: Sprinkle fresh cilantro on top for a burst of color and flavor.
• Lime Wedges: Serve lime wedges on the side for an extra zing.

Pair with a Crisp Salad

• Mixed Greens: A simple salad of mixed greens dressed lightly complements the richness of the chicken.
• Tomato and Avocado Salad: This combination adds creaminess and freshness to your meal.

Add Some Crunch

• Tortilla Chips: Serve crispy tortilla chips for a delightful crunch alongside the main dish.
• Pickled Red Onions: These add tanginess that cuts through the richness, providing balance.

How to Perfect Peruvian Chicken and Rice with Green Sauce

To ensure your Peruvian Chicken and Rice with Green Sauce turns out perfectly every time, follow these helpful tips.

• Marinate Overnight: For deeper flavor, marinate the chicken overnight instead of just one hour.
• Use a Meat Thermometer: Ensure chicken is fully cooked by checking that it reaches an internal temperature of 165ºF.
• Rinse Your Rice: Rinsing rice helps remove excess starch, resulting in fluffier grains.
• Adjust Spice Level: If you prefer milder flavors, deseed the jalapeños before adding them to the green sauce.
• Taste as You Go: Always taste your marinade and sauce. Adjust seasoning for your personal preference.

Best Side Dishes for Peruvian Chicken and Rice with Green Sauce

Pairing side dishes with your Peruvian Chicken and Rice can make the meal more enjoyable. Here are some excellent options to consider.

1. Fried Plantains: Sweet plantains add a delicious caramelized flavor that contrasts beautifully with the savory chicken.
2. Corn on the Cob: Grilled or boiled corn makes for a sweet and crunchy side that enhances the overall meal.
3. Black Beans: A simple preparation of black beans provides protein and balances the dish’s flavors.
4. Avocado Salad: Creamy avocado mixed with lime juice offers freshness that complements the richness of the chicken.
5. Quinoa Salad: A light quinoa salad adds texture and is packed with nutrients, creating a wholesome meal.
6. Coleslaw: A tangy coleslaw can add crunch and acidity, making it a refreshing side option.

Common Mistakes to Avoid

When preparing Peruvian Chicken and Rice with Green Sauce, it’s easy to make some common mistakes that can affect the dish’s flavor and texture. Here are a few pitfalls to watch for:

• Ignoring marination time: Skipping the marination process can lead to bland chicken. Ensure you marinate the chicken for at least 1 hour, or ideally overnight, to maximize flavor.
• Overcooking the chicken: Cooking chicken for too long can make it dry. Use a meat thermometer to check for doneness; it should reach an internal temperature of 165ºF.
• Not rinsing the rice: Failing to wash the rice can result in a gummy texture. Rinse until the water runs clear to remove excess starch before cooking.
• Under-seasoning the sauce: A bland green sauce can dull your dish’s flavor. Always taste and adjust seasoning with salt and pepper after blending.
• Using low-quality ingredients: Poor-quality oils or stale spices can compromise your dish. Opt for fresh, high-quality ingredients for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Peruvian Chicken and Rice with Green Sauce

• Freeze in airtight containers or freezer bags.
• Can be stored in the freezer for up to 3 months.

Reheating Peruvian Chicken and Rice with Green Sauce

• Oven: Preheat oven to 350ºF. Place food in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until warmed through.
• Microwave: Transfer portions to a microwave-safe bowl. Heat on medium power for 2-3 minutes, stirring halfway through for even warming.
• Stovetop: In a skillet over medium heat, add a splash of water or broth and stir frequently until warmed through, usually about 5-7 minutes.

Frequently Asked Questions

What is Peruvian Chicken and Rice with Green Sauce?

Peruvian Chicken and Rice with Green Sauce is a flavorful dish featuring seasoned chicken served over aromatic rice and drizzled with a creamy green sauce made from fresh herbs.

Can I use different cuts of chicken?

Yes! You can use thighs, breasts, or any cut you prefer. Just adjust cooking times accordingly based on the cut’s thickness.

How do I customize the green sauce?

Feel free to adjust the spice level by adding more jalapeños or using milder peppers if you prefer less heat. You can also incorporate avocado for added creaminess.

What sides pair well with this recipe?

This dish pairs well with simple salads or roasted vegetables. You could also serve it with fried plantains for an authentic touch.

Can I use brown rice instead of jasmine rice?

Absolutely! Just remember that brown rice may require longer cooking times and more liquid than jasmine rice.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is not only delicious but also versatile. With its vibrant flavors and customizable elements, this dish is perfect for any occasion. Don’t hesitate to experiment with your favorite ingredients or sides to make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Peruvian Chicken and Rice with Green Sauce

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavor-packed dish that combines marinated chicken and aromatic rice, topped with a creamy green sauce. Ideal for family gatherings or weeknight dinners, this recipe delivers a delightful culinary experience that will impress your guests.

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Ingredients

Scale 1x2x3x

• 1.5–2 pounds chicken (thighs or breasts)
• 1 cup jasmine rice
• 1 cup fresh cilantro
• ½ cup mayonnaise
• 2 tablespoons lime juice
• ¼ cup onion (diced)
• 2 cups chicken stock
• 2–3 cloves garlic (minced)
• 2 tablespoons oil of choice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen peas
• 1 tablespoon butter/oil
• 2–3 garlic cloves (minced)
• 1 teaspoon turmeric
• ¼ teaspoon EACH cumin, onion powder, salt, pepper
• 2 whole jalapeño chiles (roughly chopped)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Marinate the chicken in garlic, lime juice, oil, cumin, paprika, salt, and pepper for at least one hour.
2. Preheat your grill or oven to medium-high (450°F).
3. Cook the marinated chicken for 5-7 minutes per side on the grill or bake for approximately 30 minutes until fully cooked (165°F internal temperature).
4. Rinse jasmine rice until water runs clear; sauté onion and garlic in butter before adding rice and seasoning.
5. Pour in chicken stock; bring to a boil, cover, reduce heat, and simmer for about 15 minutes.
6. Prepare the green sauce by blending cilantro, mayonnaise, jalapeños, garlic, olive oil, lemon/lime juice together until smooth.
7. Serve chicken over rice with green sauce drizzled on top.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Grilling/Baking
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 plate (approximately 400g)
• Calories: 650
• Sugar: 3g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 120mg