Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: For the Chicken Marinade:; 1.5–2 lbs chicken (thighs, breasts, or preferred cut); 2–3 cloves garlic, minced; 2 tbsp lime juice or white vinegar; 2 tbsp oil of choice; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; ½ tsp freshly ground black pepper; For the Green Sauce (Ají Verde):; 1 cup fresh cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream; 2 jalapeños, roughly chopped; 2 cloves garlic; 1 tbsp olive oil; 1 tbsp fresh lemon or lime juice; Salt and pepper, to taste; For the Peruvian Yellow Rice:; 1 cup jasmine rice; 1 tbsp butter or oil; ¼ cup onion, diced; 2–3 garlic cloves, minced; 1 tsp turmeric; ¼ tsp each: cumin, onion powder, salt, and pepper; 2 cups chicken stock; 1 cup frozen peas

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Why You’ll Love This Recipe

Flavorful Marinade: The chicken is marinated in a blend of warm spices, lime juice, and garlic, infusing it with deep, smoky flavors.
Versatile Cooking Options: Whether you prefer grilling or baking, this recipe provides instructions for both methods, ensuring juicy and tender chicken every time.
Aromatic Yellow Rice: The rice is seasoned with turmeric, cumin, and other spices, then cooked in chicken stock for added depth.
Creamy Green Sauce: The ají verde sauce, made with fresh cilantro, jalapeños, and creamy ingredients, adds a refreshing and spicy kick.
Complete Meal: Served together, the chicken, rice, and sauce create a well-rounded and satisfying meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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
½ teaspoon freshly ground black pepper

For the Green Sauce:

1 cup fresh cilantro leaves
½ cup mayonnaise
¼ 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, to taste

For the Peruvian Yellow Rice:

1 cup jasmine rice
1 tablespoon butter or oil
¼ cup onion, diced
2-3 garlic cloves, minced
1 teaspoon turmeric
¼ teaspoon each of cumin, onion powder, salt, and pepper
2 cups chicken stock
1 cup frozen peas

Directions

Marinate the Chicken: In a medium bowl, combine all the marinade ingredients. Reserve about ¼ of the mixture and set aside. Add the chicken to the remaining marinade, ensuring it's fully coated. Cover and refrigerate for at least 1 hour or overnight.
Cook the Chicken:
- Grilling: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through cooking.
- Baking: Preheat the oven to 450°F. Place the chicken on a foil-lined baking sheet and bake for 30 minutes, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through baking.
Prepare the Rice:
- Rinse the rice until the water runs clear. Soak for 10-15 minutes, then drain.
- In a pot, sauté the onion and garlic in butter until softened.
- Add the rice and seasonings, stirring for about 1 minute until fragrant.
- Pour in the chicken stock and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes.
- Stir in the frozen peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.
Make the Green Sauce: In a blender, combine all the sauce ingredients. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Assemble the Dish: Serve the grilled or baked chicken over the yellow rice, drizzled with the green sauce.

Servings and Timing

Servings: 4 people
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Protein Options: Substitute chicken with pork chops or tofu for a different take.
Herb Substitutes: If you're not a fan of cilantro, try using parsley or dill in the green sauce.
Vegetable Additions: Add sautéed vegetables like bell peppers or zucchini to the rice for extra nutrition and flavor.
Spice Level: Adjust the number of jalapeños in the green sauce to control the heat level.

Storage/Reheating

Storage: Store leftover chicken, rice, and sauce in separate airtight containers in the refrigerator. Chicken and rice will keep for up to 4 days, while the green sauce is best used within 5 days.
Reheating: Reheat chicken and rice in the microwave or on the stovetop until warmed through. The green sauce is best served cold or at room temperature.

FAQs

What makes Peruvian chicken unique?

Peruvian chicken is known for its flavorful marinade, which often includes spices like cumin and paprika, as well as citrus juice and garlic. This combination creates a deep, smoky, and tangy flavor profile.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used in place of thighs. Keep in mind that breasts may cook faster and can dry out more easily, so monitor the cooking time closely.

Is the green sauce spicy?

The green sauce has a mild to moderate heat level, depending on the number of jalapeños used and whether their seeds are included. Adjust the amount to suit your taste.

Can I make the green sauce ahead of time?

Absolutely. The green sauce can be prepared in advance and stored in the refrigerator for up to 5 days.

What can I serve with this dish?

This dish is a complete meal on its own, but you can serve it with a side salad or roasted vegetables for added variety.

Can I freeze the leftovers?

While the chicken and rice can be frozen for up to 2 months, the green sauce is best enjoyed fresh and may not freeze well due to its creamy texture.

How can I make this dish vegetarian?

Replace the chicken with tofu or a plant-based meat substitute, and use vegetable stock instead of chicken stock for the rice.

What type of rice is best for this recipe?

Jasmine rice is recommended for its light and fluffy texture, but basmati or Latin parboiled rice can also be used.

Can I bake the chicken instead of grilling?

Yes, baking is a great alternative to grilling. Follow the baking instructions provided in the recipe.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

Conclusion

Peruvian Chicken & Rice with Green Sauce is a flavorful and satisfying dish that combines marinated chicken, aromatic rice, and a zesty green sauce. Its versatility and bold flavors make it a standout meal that's sure to impress. Whether you're cooking for family or guests, this recipe offers a delightful culinary experience.

Peruvian Chicken & Rice with Green Sauce