Peruvian Chicken and Rice with Green Sauce

If you’re looking for a dish that’s bursting with flavor and sure to please a crowd, then you’ve come to the right place! Peruvian Chicken and Rice with Green Sauce is one of those meals that brings everyone together. It’s perfect for busy weeknights when you want something hearty but don’t have hours to spend in the kitchen. Plus, it’s a fantastic option for family gatherings or casual dinners with friends. Trust me, once you try this recipe, it will become a beloved favorite in your home!

What makes this dish so special is the combination of marinated chicken cooked just right and served over wonderfully seasoned rice. And let’s not forget about that vibrant green sauce—it adds a creamy kick that elevates every bite. You’re going to love how easy it is to prepare and how delicious it turns out!

Why You’ll Love This Recipe

• Simple preparation: With straightforward steps and accessible ingredients, this recipe is easy enough for any cook.
• Family-friendly: Kids and adults alike will love the flavors, making it a hit at the dinner table.
• Make-ahead convenience: Marinate the chicken in advance or prepare extra rice; it holds up well for leftovers!
• Flavor-packed: The harmonious blend of spices and fresh herbs ensures every bite is memorable.
• Versatile serving options: Enjoy it as a main course or pair it with sides for an impressive meal spread.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need to bring this delightful dish to life:

For the 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 or 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

Variations

This recipe is so flexible! Feel free to get creative based on your preferences or what you have on hand.

• Swap the protein: Use turkey or tofu instead of chicken for a different twist. Both options absorb flavors beautifully!
• Change up the grains: Try quinoa or brown rice instead of jasmine rice for added nutrients and texture.
• Add more veggies: Toss in bell peppers, corn, or spinach while cooking the rice for extra color and nutrition.
• Spice it up: If you like heat, add more jalapeños to the green sauce or sprinkle some red pepper flakes on top before serving.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

In a medium bowl, combine all the marinade ingredients—this infuses your chicken with wonderful flavors! Reserve about ¼ of this mixture as a basting sauce later. Coat your chicken thoroughly and let it marinate in the fridge for at least an hour (or overnight if you have time). This step ensures your chicken stays juicy and flavorful during cooking.

Step 2: Prepare Your Cooking Method

When you’re ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. This will ensure that your chicken cooks evenly and develops a lovely outside texture. If you’re serving this meal with rice (which I highly recommend!), now is also a great time to start preparing it.

Step 3: Grill or Bake Chicken

If grilling, place the marinated chicken on the grill for about 5-7 minutes per side until cooked through (an internal temperature of 165ºF). If baking, arrange it on a foil-lined sheet pan and bake for around 30 minutes. Don’t forget to brush with that reserved marinade halfway through—this enhances flavor!

Step 4: Cook the Rice

Rinse your jasmine rice until the water runs clear; soaking for about 10-15 minutes helps achieve fluffy grains. Sauté diced onion and minced garlic in butter until soft in a pot—the aroma is delightful! Add your rice along with seasonings and stir briefly before pouring in chicken stock. Bring everything to a boil then cover and reduce heat; let it simmer gently for about 15 minutes.

Step 5: Make the Green Sauce

While everything cooks away happily, whip up your green sauce! In a blender, combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, lemon juice, salt & pepper. Blend until creamy—taste-test it; you might just want to lick the spoon!

Step 6: Serve It Up!

Once everything is cooked perfectly—fluffy rice beneath succulent chicken—it’s time to plate up! Divide your rice among plates, lay down that gorgeous grilled chicken on top, and finish with a generous drizzle of green sauce. Sit back and enjoy every bite!

Pro Tips for Making Peruvian Chicken and Rice with Green Sauce

Creating a dish that bursts with flavor is easier than you think! Here are some handy tips to elevate your Peruvian Chicken and Rice with Green Sauce.

• Marinate Longer: If time allows, marinate the chicken overnight. This enhances the flavors and ensures a juicy texture.

• Use Fresh Ingredients: Fresh herbs and spices make a world of difference. They contribute to the vibrant taste of the green sauce, giving it that authentic Peruvian flair.

• Adjust Spice Level: If you’re sensitive to heat, remove the seeds from the jalapeños before blending them into the sauce. This way, you can still enjoy the flavor without overwhelming spice.

• Fluff Your Rice: After cooking, let your rice rest and then fluff it with a fork before serving. This keeps it light and prevents it from becoming sticky.

• Serve Warm: Both the chicken and rice are best enjoyed warm. If they cool down, reheat gently in the oven or on the stovetop to maintain their deliciousness.

How to Serve Peruvian Chicken and Rice with Green Sauce

Presenting your meal beautifully can enhance the dining experience. Here’s how to serve this delightful dish!

Garnishes

• Chopped Cilantro: Sprinkle fresh cilantro over the top for a pop of color and an extra burst of freshness.
• Lime Wedges: Add lime wedges on the side for guests who enjoy a little extra acidity to brighten up their plates.

Side Dishes

• Simple Salad: A fresh side salad with mixed greens, cucumber, and avocado drizzled with olive oil complements the richness of the chicken and rice.
• Steamed Vegetables: Lightly steamed broccoli or green beans add color and nutrition while balancing out your meal.
• Corn on the Cob: Grilled or boiled corn on the cob sprinkled with a pinch of salt makes for a sweet contrast to savory flavors.
• Plantains: Sweet fried plantains offer a delightful sweetness that pairs perfectly with both chicken and rice.

With these tips and serving suggestions, you’ll create not only a meal but an experience that everyone will rave about! Enjoy your culinary journey into Peruvian cuisine!

Make Ahead and Storage

This Peruvian Chicken and Rice with Green Sauce is not only delicious but also perfect for meal prep! You can easily make this dish ahead of time, store it, and enjoy it throughout the week. Here’s how to keep your leftovers fresh:

Storing Leftovers

• Store leftover chicken and rice in an airtight container in the refrigerator.
• Consume within 3-4 days for optimal freshness.
• Keep the green sauce separate to maintain its creamy texture.

Freezing

• Allow the chicken and rice to cool completely before freezing.
• Place them in freezer-safe containers, ensuring you label them with the date.
• They can be frozen for up to 2-3 months.

Reheating

• Thaw overnight in the refrigerator before reheating for best results.
• Reheat chicken and rice in a microwave-safe dish, adding a splash of water to prevent drying out.
• Heat until warmed through, about 2-3 minutes in the microwave or reheat on the stove over low heat.

FAQs

Here are some common questions about making Peruvian Chicken and Rice with Green Sauce:

Can I use different cuts of chicken for this recipe?

Absolutely! This recipe works well with any cut of chicken you prefer, whether it’s thighs or breasts. Just ensure that you adjust cooking times accordingly.

What can I serve with Peruvian Chicken and Rice with Green Sauce?

This dish pairs beautifully with a side salad or steamed vegetables. The creamy green sauce is also fantastic as a dip for fresh veggies!

How do I make the green sauce less spicy?

If you’re concerned about spice, you can reduce the amount of jalapeños or remove the seeds before blending. This will give you a milder green sauce without sacrificing flavor.

Can I prepare this recipe in advance?

Yes! You can marinate the chicken a day ahead and cook it just before serving. The flavors will be even more pronounced after marinating overnight!

Final Thoughts

I hope you feel inspired to try making this delightful Peruvian Chicken and Rice with Green Sauce! It’s an easy yet impressive meal that’s perfect for family gatherings or a cozy dinner at home. Enjoy every bite of this flavorful dish—it’s sure to become a favorite in your kitchen! Don’t hesitate to share your experiences or variations; I’d love to hear how it turns out for you!