Peruvian Chicken & Rice with Green Sauce Recipe

Why You’ll Love This Recipe

This recipe is perfect for anyone looking to elevate their chicken dinner routine. The combination of juicy, marinated chicken with the earthy flavors of the rice and the zingy green sauce is irresistible. Plus, you can choose between grilling or baking the chicken, making it versatile and adaptable to your preference. It's a complete meal that’s hearty, flavorful, and sure to be a hit with your family or guests.

Ingredients

• 2 pounds of chicken (boneless thighs, skin-on thighs, drumsticks, or breasts)

• 1 tablespoon cumin

• 1 tablespoon smoked paprika

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 tablespoon oil

• 2 tablespoons lime juice

• 4 cloves garlic, minced

For the green sauce:

• 1 cup cilantro, packed

• ½ cup mayonnaise

• ¼ cup sour cream (or Greek yogurt for a healthier option)

• 2 jalapeños (seeds removed for less heat)

• 2 cloves garlic

• 2 tablespoons oil

• 2 tablespoons fresh lime or lemon juice

For the Peruvian yellow rice:

• 1 cup jasmine rice (or Basmati or Latin parboiled rice)

• 1 shallot (or onion), finely chopped

• 2 cloves garlic, minced

• 1 tablespoon butter or oil

• ½ cup frozen peas (optional)

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 2 cups chicken stock

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

Directions

1. Marinate the chicken: In a medium bowl, combine cumin, paprika, salt, pepper, oil, lime juice, and garlic. Reserve about ¼ of the marinade. Coat the chicken with the marinade, then refrigerate for at least 1 hour, or overnight for best results.

2. Cook the chicken: Preheat the grill to medium-high heat or the oven to 450ºF. Grill the chicken for 5-7 minutes on each side or bake for 30 minutes, brushing with reserved marinade halfway through. The internal temperature should reach 165ºF.

3. Prepare the rice: Rinse the rice until the water runs clear. Soak for 10-15 minutes and drain. Sauté shallots and garlic in butter or oil until soft. Add the rice and spices, stirring for 1 minute. Add chicken stock and bring to a boil. Cover, reduce heat, and cook for 15 minutes. Stir in peas, cover, and let sit for 5-10 minutes before fluffing.

4. Make the green sauce: Blend all green sauce ingredients in a blender until smooth. Adjust seasoning with salt and pepper to taste.

5. Serve: Plate the rice, top with grilled chicken, and drizzle with green sauce.

Servings and Timing

• Servings: 4-6

• Prep time: 1 hour (including marinating)

• Cook time: 30-40 minutes

• Total time: 1 hour 30 minutes

Variations

• Chicken: You can use different cuts like skin-on chicken thighs, drumsticks, leg quarters, or chicken breasts. Adjust cooking times based on the chicken type.

• Serve with potatoes: This dish is often served with roasted baby potatoes for an alternative side.

Storage/Reheating

Store leftover chicken, rice, and sauce separately in airtight containers. Refrigerate for up to 4 days. Reheat the chicken and rice in the microwave or on the stove, and serve with fresh sauce.

FAQs

Why is Peruvian Chicken so good?

Peruvian Chicken is a standout thanks to the flavorful marinade, tender chicken, savory rice, and the creamy, zesty green sauce that ties everything together.

What is Peruvian green sauce made of?

Ají Verde, or Peruvian green sauce, is made from cilantro, garlic, lime juice, jalapeños, and a creamy base of mayonnaise and sour cream, creating a tangy and creamy condiment.

Can you make this meal ahead of time?

Yes, you can prep the chicken, rice, and sauce ahead of time. Marinate the chicken, cook the rice, and blend the sauce a day before, storing everything in the fridge.

What kind of rice should I use for this dish?

Jasmine rice is preferred for its light, buttery texture, but Basmati or Latin parboiled rice also works well.

How do I know when my chicken is fully cooked?

Ensure the chicken reaches an internal temperature of 165ºF to ensure it’s safe to eat.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Adjust cooking time accordingly, as breasts tend to cook faster than thighs.

Can I make the green sauce less spicy?

To reduce the heat, simply remove the seeds from the jalapeños, or use a milder pepper variety.

Can I freeze leftovers?

You can freeze the chicken and rice separately. The green sauce may lose its texture after freezing, so it’s best to keep it refrigerated.

Can I skip the peas in the rice?

Yes, the peas are optional. You can omit them if you prefer, or substitute with other vegetables like carrots or corn.

What’s the best way to reheat the green sauce?

Reheat the chicken and rice, but serve the green sauce cold or at room temperature for the best flavor and texture.

Conclusion

Peruvian Chicken and Rice with Green Sauce offers a delightful fusion of smoky chicken, fragrant rice, and creamy green sauce. It's a versatile and flavorful dish that's perfect for any occasion. Whether you’re grilling or baking, this recipe will impress your family and friends, making it a meal you’ll want to make again and again.