The aroma wafted through my kitchen, transporting me to the vibrant streets of Lima where food is not just a meal, but a celebration. That’s the magic of Peruvian Chicken & Rice with Green Sauce! This dish offers the perfect combination of marinated, juicy chicken nestled atop fluffy yellow rice, all crowned with a creamy, zesty green sauce. Not only is this recipe gluten-free, making it a fantastic option for various diets, but it’s also a versatile weeknight dinner that can impress guests without fuss. Whether you choose chicken thighs, breasts, or even a plant-based alternative, its rich flavors and simple preparation will surely become a staple in your home. Ready to elevate your dinner routine with this Peruvian delight? Let’s dive into the recipe!
Why is This Recipe a Must-Try?
Simplicity at Its Best: Even beginner cooks can master this dish with ease, requiring just a few essential steps.
Versatile Ingredients: You can customize it by using various cuts of chicken or even substitute with fish for a lighter twist.
Flavor Explosion: The combination of spices and the zesty green sauce brings delightful depth and excitement to your meal.
Perfect for Any Occasion: Whether it’s a cozy family dinner or a gathering with friends, this dish will definitely impress your guests, much like our Spicy Fiery Chicken does!
Crowd-Pleaser: Its gluten-free nature ensures that everyone at your table can enjoy it without worry.
Easy Prep & Clean-Up: Most ingredients are likely in your pantry, making this a quick and convenient option for any busy weeknight.
Peruvian Chicken & Rice Ingredients
Ready to bring the vibrant flavors of Peru to your kitchen? Here’s what you’ll need for this delightful Peruvian Chicken & Rice with Green Sauce!
For the Chicken Marinade
- Chicken (1.5-2 pounds) – A versatile protein option; thighs or breasts work wonderfully.
- Garlic (2-3 cloves, minced) – Adds aromatic depth and elevates the overall flavor.
- Lime Juice (2 tablespoons) – Brightens the dish with a tangy kick; can be substituted with white vinegar.
- Oil (2 tablespoons) – Keeps the chicken moist during cooking.
- Ground Cumin (1 tablespoon) – Essential for an earthy flavor that’s hard to resist.
- Smoked Paprika (1 teaspoon) – Infuses smokiness and a gorgeous color.
- Kosher Salt (1 teaspoon) – Enhances all the flavors beautifully.
- Black Pepper (1/2 teaspoon) – Adds warmth and subtle spice to the marinade.
For the Creamy Green Sauce
- Fresh Cilantro (1 cup leaves) – A key ingredient; provides a fresh, vibrant taste in the sauce. If you’re not a fan, parsley works too.
- Mayonnaise (1/2 cup) – Creates the velvety base of the green sauce.
- Sour Cream (1/4 cup) – Adds richness and creaminess to balance the flavors.
- Jalapeños (2, chopped) – Incorporates some heat; adjust for your preferred spice level.
For the Yellow Rice
- Jasmine Rice (1 cup) – The perfect base, offering a fluffy and fragrant side.
- Butter/Oil (1 tablespoon) – For sautéing aromatics and enhancing flavors.
- Onion (1/4 cup, diced) – Adds a touch of sweetness when sautéed to perfection.
- Garlic (2-3 cloves, minced) – Infuses additional flavor into the rice.
- Turmeric (1 teaspoon) – Colors the rice beautifully and enhances its taste.
- Spices (1/4 teaspoon each of cumin, onion powder, salt, pepper) – Provide extra layers of flavor to your rice.
- Chicken Stock (2 cups) – The cooking liquid that infuses the rice with depth.
- Frozen Peas (1 cup) – Optional for adding color and nutrients to your dish.
Now you’re all set to create this delightful meal! Prepare to enjoy a taste of Peru that will leave everyone asking for seconds!
Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade for your chicken. Add the chicken pieces, ensuring they’re well-coated, and refrigerate for at least 1 hour—overnight is best for deeper flavor. Reserve about 1/4 cup of the marinade for later brushing.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat, around 450°F, or set your oven to bake. Once hot, place the marinated chicken on the grill and cook for approximately 5-7 minutes per side, until it reaches an internal temperature of 165°F and develops a golden brown crust. If baking, transfer to a lined baking tray and brush with reserved marinade halfway through, cooking for about 30 minutes.
Step 3: Prepare the Rice
While the chicken cooks, rinse 1 cup of jasmine rice under cold water until it runs clear to remove excess starch. Soak it for 10-15 minutes, then drain. In a medium saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté 1/4 cup diced onion and 2-3 minced garlic cloves until fragrant, about 3-4 minutes, then add the rice and spices, stirring to combine.
Step 4: Cook the Rice
Pour in 2 cups of chicken stock and 1 teaspoon of turmeric, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15 minutes. After cooking, stir in the optional frozen peas for added color and nutrients. Let the rice rest, covered, for an additional 5-10 minutes before fluffing it with a fork.
Step 5: Make the Green Sauce
In a blender, combine 1 cup of fresh cilantro leaves, 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 2 chopped jalapeños. Blend until smooth and creamy, adjusting seasoning to taste. This vibrant green sauce will complement your Peruvian Chicken and Rice beautifully, adding a zesty kick to the dish.
Step 6: Serve and Enjoy
To plate, scoop a generous portion of the fluffy yellow rice on each dish, then top it with the grilled chicken pieces. Drizzle the creamy green sauce over the chicken, allowing the vibrant flavors to meld together. This Peruvian Chicken & Rice with Green Sauce is ready to impress your family and friends, so dig in and savor the delightful combination of textures and tastes!
How to Store and Freeze Peruvian Chicken & Rice
Fridge: Store leftovers in airtight containers; chicken and rice can last up to 4 days. Keep the creamy green sauce separate for maximum freshness.
Freezer: If needed, freeze the chicken and rice in separate airtight bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, warm the chicken and rice in the microwave or on the stovetop, adding a splash of chicken stock if needed to avoid drying out. Use the creamy green sauce fresh for the best flavor.
Storage Tip: Always refrigerate the green sauce separately, as it keeps well for about 5 days in an airtight container, ensuring its bright flavors remain intact for your next meal!
Peruvian Chicken & Rice with Green Sauce Variations
Feel free to get creative with this dish and make it your own, exploring vibrant flavors that will excite your taste buds!
- Different Cuts: Use chicken thighs for a juicier texture or go with breasts for a leaner option. Both variations hold the marinade beautifully!
- Fish Delight: Swap chicken for flaky fish like cod or salmon for a lighter, coastal-inspired twist. You’ll love the fresh flavors dancing on your palate!
- Quinoa Alternative: Replace jasmine rice with quinoa for a nutty flavor and a protein boost. This gluten-free option brings added health benefits without sacrificing taste.
- Vegetable Boost: Toss in bell peppers, zucchini, or corn while cooking the rice to add vibrant colors and extra nutrients. It’s an easy way to up the veggie ante!
- Spicy Kick: For a fiery touch, add more jalapeños to the green sauce or sprinkle chili flakes over the chicken before serving. Spice lovers will rejoice!
- Herb Swap: If cilantro isn’t your favorite, consider substituting with fresh basil or parsley in the green sauce for a different but equally green and fresh flavor.
- Rice Variations: Try using brown rice or cauliflower rice for a healthier take on the base. Each adds a unique texture and flavor that’s well worth exploring.
- Savory Additions: Mix in some cooked bacon or chorizo with the rice for an added savory depth and party-ready flair. This twist gives the dish a fantastic twist!
Don’t forget to check out our delicious Chicken Fajita Rice Bowls for another layered flavor experience or enhance your meal with our fresh and zesty Verde Chicken Rice for an exciting change!
Expert Tips for Peruvian Chicken & Rice
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Marinate Well: Enhance the flavor by marinating your chicken overnight instead of the minimum one hour. This allows the spices to deeply penetrate the meat.
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Perfect Cooking Temp: Always ensure the chicken reaches an internal temperature of 165°F. Use a meat thermometer to avoid undercooking or overcooking.
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Rinse Rice Thoroughly: Rinse the jasmine rice until the water runs clear to prevent a gummy texture. This step is crucial for fluffy rice in your Peruvian Chicken & Rice.
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Use Quality Stock: Opt for homemade or low-sodium chicken stock for cooking the rice. It adds rich flavor, elevating your dish’s overall depth.
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Customize the Heat: Adjust jalapeño quantity in the green sauce to suit your spice preference. Start with less if you’re sensitive to heat, and add gradually.
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Fluff with Care: Gently fluff the rice with a fork after resting. This keeps the grains separate and fluffy, making your plate look as inviting as it tastes.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing all those wonderful flavors to deepen and meld together. Additionally, the green sauce can be prepared and refrigerated up to 3 days beforehand; simply store it in an airtight container to maintain its vibrant color and freshness. For the rice, you can measure and soak the jasmine rice in advance, just remember to cook it fresh to ensure it’s fluffy. When you’re ready to serve, simply grill or bake the marinated chicken, cook the rice, and drizzle with your pre-made green sauce for a delicious, time-saving meal!
What to Serve with Peruvian Chicken & Rice with Green Sauce
Pairing this vibrant dish with complementary sides and drinks creates the perfect dining experience that will delight your senses.
- Fresh Green Salad: A mix of leafy greens, tomatoes, and cucumbers with a light vinaigrette adds a crisp and refreshing counterpoint to the warm, flavorful chicken.
- Cilantro Lime Rice: Keep that fresh flavor flowing! This zesty rice mirrors the dish’s main element, enhancing the dining experience with bright notes.
- Grilled Vegetables: Smoky leftover marinade on seasonal veggies like zucchini, bell peppers, and corn brings an extra layer of flavor to your meal. Grilled to perfection, they’ll add a satisfying bite that complements tender chicken.
- Creamy Coleslaw: Serve a refreshing, crunchy slaw drizzled with a light dressing to balance out the richness of the green sauce—it’s a delightfully tangy crunch.
- Plantain Chips: These crispy snacks offer a sweet, salty contrast; they work beautifully as a side, adding a fun texture that everyone will love.
- Sparkling Water with Lime: Serve alongside a fizzy drink to cleanse the palate between bites. Sparkling water infused with fresh lime brightens every flavor on your plate, making each bite refreshing.
- Flan Dessert: End the meal on a sweet note with this classic Peruvian dessert. The smooth, caramel custard provides a lovely contrast to the savory dishes you’ve savored.
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How do I choose the best chicken for this recipe?
Absolutely! For the most flavorful Peruvian Chicken & Rice, I recommend using bone-in, skin-on chicken thighs, as they tend to stay juicy during cooking. However, boneless breasts or even a whole chicken cut into pieces will work beautifully too. Just ensure the meat is fresh, with no dark spots, and pick pieces that feel firm to the touch!
What’s the best way to store leftovers?
Very easy! Store any leftover Peruvian Chicken & Rice in separate airtight containers; the chicken and rice can last up to 4 days in the refrigerator. Keep the green sauce separately to maintain its freshness and flavor. Just pop them in the fridge and enjoy them as a quick meal the next day!
Can I freeze this dish?
Absolutely! To freeze, place the cooled chicken and rice in separate airtight bags or containers for up to 3 months. Thaw the chicken and rice in the refrigerator overnight before reheating. When ready, warm them gently in the microwave or on the stovetop, adding a splash of chicken stock to prevent drying out.
What if my rice turns out gummy?
Ah, the classic rice conundrum! If your rice ends up gummy, it could be due to not rinsing it thoroughly. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. If you find it gummy despite this, try cooking it with a little less liquid next time or soak it for a shorter period—about 10 minutes should suffice for fluffy results.
Is the green sauce safe for my pets?
Great question! While the creamy green sauce includes ingredients like cilantro and mayonnaise, it’s best to keep it away from pets. The garlic in the marinade can be harmful to dogs, so it’s wise to stick to plain cooked chicken for them. Always ensure any leftover sauces aren’t accessible to your furry friends!
How can I adapt this recipe for a gluten-free diet?
You’re in luck! This Peruvian Chicken & Rice with Green Sauce is naturally gluten-free, especially if you check the ingredients of your stock and mayonnaise. However, always ensure those brands are labeled gluten-free just to be safe. Enjoy this vibrant dish without worry at your next gathering!
Irresistible Peruvian Chicken & Rice with Green Sauce Recipe
Ingredients
Equipment
Method
- In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade for your chicken. Add the chicken pieces, ensuring they're well-coated, and refrigerate for at least 1 hour—overnight is best for deeper flavor. Reserve about 1/4 cup of the marinade for later brushing.
- Preheat your grill to medium-high heat, around 450°F, or set your oven to bake. Once hot, place the marinated chicken on the grill and cook for approximately 5-7 minutes per side until it reaches an internal temperature of 165°F and develops a golden brown crust. If baking, transfer to a lined baking tray and brush with reserved marinade halfway through, cooking for about 30 minutes.
- While the chicken cooks, rinse 1 cup of jasmine rice under cold water until it runs clear to remove excess starch. Soak it for 10-15 minutes, then drain. In a medium saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté 1/4 cup diced onion and 2-3 minced garlic cloves until fragrant, about 3-4 minutes, then add the rice and spices, stirring to combine.
- Pour in 2 cups of chicken stock and 1 teaspoon of turmeric, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15 minutes. After cooking, stir in the optional frozen peas for added color and nutrients. Let the rice rest, covered, for an additional 5-10 minutes before fluffing it with a fork.
- In a blender, combine 1 cup of fresh cilantro leaves, 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 2 chopped jalapeños. Blend until smooth and creamy, adjusting seasoning to taste.
- To plate, scoop a generous portion of the fluffy yellow rice on each dish, then top it with the grilled chicken pieces. Drizzle the creamy green sauce over the chicken.
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