As the aroma of spices and marinated chicken fills my kitchen, I’m transported to the bustling streets of Peru, where vibrant flavors take center stage. Today, I’m thrilled to share my take on Peruvian Chicken and Rice with Green Sauce, a dish that embodies the spirit of joyful, homemade cooking. It not only brings a burst of excitement to your dinner table but is also a fantastic option for meal prep, allowing you to savor each bite throughout the week. The juicy chicken and fluffy rice create a comforting base, while the herbaceous green sauce adds a delightful zing that will have everyone asking for seconds. So, are you ready to dive into this culinary adventure and wow your taste buds?
Why is this Peruvian Chicken recipe a must-try?
Vibrant Flavors: Experience the zest of Peru with juicy, marinated chicken alongside fluffy rice, topped with a creamy green sauce that’s bursting with freshness.
Meal Prep Friendly: Perfect for batch cooking, you can savor leftovers without losing any delightful flavors throughout the week.
Customizable: Whether you prefer it grilled or baked, or even a vegetarian twist with roasted cauliflower, this dish adapts beautifully to your tastes.
Family Favorite: With its harmonious blend of spices and textures, this meal is sure to impress both family and guests alike.
Cultural Delight: It’s not just a meal; it’s a culinary journey into the heart of Peruvian cuisine that adds excitement to any dining experience.
For more incredible chicken recipes, check out my Smothered Chicken Rice or Bbq Chicken Rice.
Peruvian Chicken and Rice with Green Sauce Ingredients
• Dreaming of a delicious dish? Here’s what you need!
For the Chicken Marinade
- Chicken (breasts or thighs) – Choosing thighs ensures a juicier bite, while breasts offer a leaner option.
- Garlic – Fresh garlic enhances the marinade’s flavor perfectly.
- Lime juice (or vinegar) – A splash of acidity brightens up the whole dish.
- Oil – Essential for marinating and cooking, it adds moisture.
- Cumin – This warm, earthy spice elevates the chicken’s flavor profile.
- Smoked paprika – Adds a rich, smoky depth that complements the chicken beautifully.
- Salt and black pepper – Fundamental for seasoning, enhancing all flavors.
For the Rice
- Rice – Choose long-grain for a fluffy texture to soak up the flavors.
- Frozen peas – Add vibrant color and a hint of sweetness to the rice.
- Onion – Aromatic base that brings depth to the dish.
- Butter – Enhances richness when sautéing the onion and rice.
For the Green Sauce
- Cilantro – Fresh herb that provides a vibrant kick in the green sauce.
- Mayonnaise and sour cream – Together, they create a creamy and luscious texture.
- Jalapeños – Offers an optional heat that can be adjusted for your taste.
- Olive oil – Helps blend the sauce to a smooth consistency.
- Lemon or lime juice – A zingy addition that brightens the sauce.
- Salt and pepper – Further seasoning to bring all flavors together.
Get ready to create a mouthwatering dish with these ingredients and let the flavors of Peru take you on an unforgettable culinary journey!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce
Step 1: Marinate Chicken
In a large mixing bowl, combine the chicken pieces with minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Ensure all chicken is coated well in the marinade, and reserve a portion of the marinade for later basting. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor absorption.
Step 2: Cook Chicken
Preheat your grill to medium-high heat or the oven to 450°F. Remove the marinated chicken from the refrigerator, and grill each piece for 5-7 minutes per side, basting with the reserved marinade halfway through. If baking, place chicken on a lined baking tray and cook for approximately 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
Step 3: Prepare Rice
While the chicken cooks, rinse the rice under cold water until the water runs clear, then soak it for 10 minutes. In a large saucepan, melt butter over medium heat, and sauté chopped onion until translucent. Add minced garlic and cook until fragrant, about 1 minute, stirring constantly. Stir in the soaked rice, followed by chicken stock, and bring to a boil. Cover and reduce heat to low, cooking for 15 minutes.
Step 4: Add Peas to Rice
Once the rice has cooked, remove it from heat and let it sit for another 5 minutes while covered. Gently fluff the rice with a fork, then stir in the frozen peas, allowing them to heat through. The peas will add a pop of color and sweetness, enhancing your Peruvian Chicken and Rice dish.
Step 5: Make Green Sauce
While the rice is resting, prepare the green sauce. In a blender, combine fresh cilantro, mayonnaise, sour cream, chopped jalapeños (if using), garlic, olive oil, lime juice, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy, adjusting seasoning to your taste. This zesty green sauce will elevate your dish’s flavor profile.
Step 6: Assemble Dish
To serve, place a generous scoop of the fluffy rice on each plate, then top it with the grilled chicken. Drizzle the vibrant green sauce over the chicken and rice, using as much or as little as you like. For an extra touch, garnish with additional cilantro or scallions and lime wedges on the side for a refreshing finish to your Peruvian Chicken and Rice with Green Sauce.
Expert Tips for Peruvian Chicken and Rice
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Marination Time: Allow the chicken to marinate for at least 1 hour, but overnight is ideal for maximum flavor infusion in your Peruvian Chicken and Rice.
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Adjust Heat Levels: Modify the amount of jalapeño in the green sauce based on your heat preference; taste as you blend for the right balance.
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Rice Rinsing: Rinse the rice until the water runs clear to remove excess starch, ensuring fluffy rice that doesn’t clump together when cooked.
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Vegetarian Substitutes: For a vegetarian version, swap chicken with marinated roasted cauliflower or firm tofu to keep that flavorful punch.
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Storage Tips: Store the chicken, rice, and green sauce separately in airtight containers to maintain their textures and flavors when meal prepping.
How to Store and Freeze Peruvian Chicken and Rice
Fridge: Store chicken, rice, and green sauce in separate airtight containers for up to 3-4 days. This prevents moisture from making the rice soggy while maintaining the chicken’s flavor.
Freezer: You can freeze the chicken and rice together in a single container for up to 2 months. To thaw, place in the fridge overnight, then reheat thoroughly before serving.
Green Sauce: This creamy sauce stays fresh in the fridge for 2-3 days. For longer storage, freeze it in ice cube trays, then transfer to a bag to use as needed in future meals.
Reheating: Gently reheat chicken and rice in the microwave or stovetop until warmed through. The Peruvian Chicken and Rice with Green Sauce is best enjoyed freshly heated for optimal taste and texture.
Peruvian Chicken and Rice with Green Sauce Variations
Feel free to enjoy this delicious dish in countless ways that suit your taste buds!
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Grilled Vegetables: Replace chicken with seasonal grilled vegetables like zucchini and bell peppers for a delightful veggie twist. The marinating process enhances their natural flavors beautifully.
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Quinoa Swap: For a gluten-free and protein-packed alternative, use quinoa instead of rice. It adds a pleasant nutty flavor and a lovely texture to your plate.
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Spice It Up: Add a pinch of cayenne or crushed red pepper flakes to the marinade for added heat. This little kick will elevate the overall flavor experience, balancing the creamy green sauce perfectly.
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Herb Variants: Experiment by adding fresh parsley or mint to the green sauce for an exciting flavor variation. Each herb brings its unique essence that can change the whole vibe of the dish!
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Creaminess Upgrade: Swap out sour cream with Greek yogurt for a tangier green sauce. It’s lower in fat, yet just as creamy and delicious, making it a great option for health-conscious diners.
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Rice Texture Twist: Incorporate wild rice or a blend of grains for a heartier side dish. The contrasting textures will make each bite more exciting, offering a beautiful visual appeal on your plate.
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Sweet Addition: Toss in sweetcorn along with the peas for a subtle sweetness against the savory chicken. It creates a delightful balance that’s hard to resist.
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Side Dish Compliments: Serve with fried plantains or a light salad to not only enhance the meal but also add refreshing contrasts that harmonize well with the chicken’s richness.
These variations will help you personalize your Peruvian Chicken and Rice with Green Sauce, ensuring every meal feels unique and inventive!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Looking to create a deliciously complete meal that tantalizes the taste buds?
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Fresh Lime Wedges: Bright and zesty, these wedges elevate each bite of chicken and rice, enhancing the dish’s vibrant flavors. They also add a refreshing tang that cuts through the richness of the green sauce.
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Simple Green Salad: A light salad with crisp greens and a citrus vinaigrette contrasts beautifully with the hearty chicken and rice. The freshness of the salad adds crunch and balances the meal, making each forkful feel light and enjoyable.
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Fried Plantains: Sweet and crispy, fried plantains bring a delightful contrast to the savory chicken. Their caramelized edges and soft centers add a comforting sweetness that pairs perfectly with the dish.
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Cilantro Rice: Enhance the flavor by serving a side of cilantro rice. The herbal notes harmonize with the green sauce while adding an extra layer of freshness that ties everything together beautifully.
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Grilled Corn on the Cob: Charred and slightly sweet, grilled corn adds a smoky flavor that complements the marinated chicken. Its satisfying texture works well to round out this culturally rich meal.
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Chilled White Wine: A crisp Sauvignon Blanc or a refreshing Pinot Grigio offers a light, fruity contrast to the flavors of the dish. The wine’s acidity works wonders in balancing the creaminess of the green sauce.
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Tres Leches Cake: For dessert, savor a light and airy tres leches cake. Its sweet and milky flavor offers a delightful end to your vibrant Peruvian feast, ensuring a memorable dining experience.
These pairings will enhance your Peruvian Chicken and Rice with Green Sauce experience, making it a fantastic meal for any occasion!
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to meld beautifully. Simply combine the chicken with the marinade ingredients and refrigerate it until you’re ready to cook. The rice can be cooked up to 3 days in advance; just store it in an airtight container in the fridge to keep it fluffy. When you’re ready to serve, reheat the rice and grill or bake the marinated chicken until it’s cooked through. For the green sauce, prepare it ahead of time and refrigerate it for 2-3 days. This way, you’ll have a delicious, home-cooked meal that tastes just as fresh as the day you made it!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
What is the best type of chicken to use for this recipe?
Absolutely! For the Peruvian Chicken and Rice with Green Sauce, I recommend using chicken thighs for their juiciness and flavor, but chicken breasts work beautifully too if you prefer leaner meat. Both options will absorb the marinade well, delivering delightful results.
How should I store leftover chicken and rice?
You can store chicken, rice, and green sauce in separate airtight containers for up to 3-4 days in the fridge. This prevents the rice from becoming soggy and keeps the chicken tasty. When you’re ready for the next meal, just reheat in the microwave or on the stovetop until warmed through.
Can I freeze this dish for later?
Yes! You can freeze the chicken and rice together in a single container for up to 2 months. To thaw, simply place it in the fridge overnight. When reheating, ensure everything is warmed thoroughly to maintain its delicious taste. The green sauce can also be frozen in ice cube trays, making it easy to use in future meals!
What if my green sauce is too thick?
If your green sauce turns out thicker than desired, don’t worry—simply add a splash of water or extra lime juice and blend again until you reach your preferred consistency. This is an easy fix and won’t alter the flavor, allowing you to enjoy a creamy, zesty sauce.
Are there any dietary considerations for this recipe?
Yes! This dish is gluten-free, and you can easily adapt it for vegetarian diets by substituting chicken with marinated roasted cauliflower or firm tofu using the same marinade. Just be sure to check all your ingredients for any potential allergens, especially with the mayonnaise and sour cream in the sauce.
Peruvian Chicken and Rice with Green Sauce Prep Time Made Easy
Ingredients
Equipment
Method
- In a large mixing bowl, combine the chicken pieces with minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Ensure all chicken is coated well in the marinade, and reserve a portion of the marinade for later basting. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill to medium-high heat or the oven to 450°F. Grill each piece of chicken for 5-7 minutes per side, basting with reserved marinade halfway through, or bake for approximately 30 minutes until internal temperature reaches 165°F.
- Rinse the rice under cold water until the water runs clear, then soak for 10 minutes. Melt butter in a large saucepan over medium heat and sauté chopped onion until translucent. Add minced garlic and cook until fragrant, about 1 minute. Stir in the soaked rice, add chicken stock, and bring to a boil. Cover and reduce heat to low, cooking for 15 minutes.
- Remove rice from heat and let it sit for 5 minutes, then fluff with a fork and stir in the frozen peas.
- In a blender, combine fresh cilantro, mayonnaise, sour cream, jalapeños (if using), garlic, olive oil, lime juice, and salt and pepper. Blend until smooth and creamy.
- To serve, place a scoop of rice on each plate, top with grilled chicken, and drizzle with green sauce. Garnish with additional cilantro or scallions and lime wedges.