Peruvian Chicken and Rice with Green Sauce Recipe

If you’re seeking a meal that bursts with vibrant flavor, gorgeous color, and a surprising hit of creamy, herby heat, you’ll fall for Peruvian Chicken and Rice with Green Sauce. This beloved classic delivers juicy marinated chicken, aromatic golden rice, and a sensational cilantro-jalapeño sauce bursting with zing. Whether you’re entertaining or just want to perk up a midweek dinner, Peruvian Chicken and Rice with Green Sauce is always the answer for an easy, memorable meal.

Ingredients You’ll Need

The beauty of Peruvian Chicken and Rice with Green Sauce is how every ingredient pulls its weight for maximum flavor, texture, and color. Grab these simple kitchen staples and get ready for a delicious journey!

• Chicken (1.5-2 pounds): Thighs, breasts, or your favorite cut — thighs stay extra juicy, but all cuts work beautifully.
• Garlic (2-3 cloves, minced): Adds must-have pungency to the marinade and depth to the rice.
• Lime juice or white vinegar (2 tbsp): The acid helps tenderize the chicken and balances all the rich flavors.
• Oil of choice (2 tbsp): Helps lock in moisture and achieves a golden crust on your chicken.
• Ground cumin (1 tbsp): Earthy and distinctive, cumin is the signature spice in this dish.
• Smoked paprika (1 tsp): Lends a subtle smokiness that sets the chicken apart from anything else.
• Kosher salt (to taste): For seasoning throughout, bringing out all those wonderful flavors.
• Black pepper (½ tsp): Just enough to bring a touch of heat and complexity.
• Cilantro (1 cup leaves): The star of the green sauce, providing color and a burst of herbal brightness.
• Mayonnaise (½ cup): Gives the sauce its creamy base and irresistible texture.
• Sour cream (¼ cup): Adds tang and balances out the spice in the sauce.
• Jalapeño chiles (2 whole, roughly chopped): For the essential fresh chile flavor and customizable heat.
• Garlic (2 cloves): Brightens and deepens the sauce.
• Olive oil (1 tbsp): Carries the flavors in the green sauce and gives it a silky finish.
• Lemon or lime juice (1 tbsp): Adds more citrusy zing to the vibrant sauce.
• Kosher salt & black pepper: For seasoning the sauce to perfection.
• Jasmine rice (1 cup): Fragrant and fluffy, the perfect foundation for this dish.
• Butter or oil (1 tbsp): Creates a rich base for the rice, enhancing taste and aroma.
• Onion (¼ cup, diced): Sweetness and subtlety in every bite of rice.
• Garlic cloves (2-3, minced): Building that deep, savory flavor in your rice.
• Turmeric (1 tsp): Gives the rice that fantastic golden hue and a mild earthy edge.
• Cumin, onion powder, salt, pepper (¼ tsp each): Enhance the rice’s flavor profile so it holds its own on the plate.
• Chicken stock (2 cups): Infuses the rice with savory depth and keeps every grain tender.
• Frozen peas (1 cup): For a pop of color, sweetness, and texture that ties it all together.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Start your Peruvian Chicken and Rice with Green Sauce by gathering all your marinade ingredients — garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Whisk these together, then set aside a quarter of the mixture to brush on later. Add your chicken pieces, making sure every nook gets coated, and let them chill in the fridge for at least an hour or even overnight. This downtime ensures every bite is juicy, flavorful, and perfectly tender — it’s worth the wait!

Step 2: Cook the Chicken

When you’re ready to cook, preheat your grill to medium-high or set your oven to 450ºF. Either method gives you delicious results, depending on what equipment you have or your mood! For grilling, lay the marinated chicken on the grates and cook each side for 5 to 7 minutes (more or less depending on cut and thickness) until the inside reads 165ºF. If you prefer baking, line a sheet pan with foil, arrange the chicken, and roast for 30 minutes until fully cooked. Remember to brush with the reserved marinade halfway through for extra flavor and color.

Step 3: Make the Rice

This rice is a star in its own right. Rinse the grains until the water runs clear (for fluffier results), then soak for about 10-15 minutes. Sauté diced onion and minced garlic in butter or oil over medium heat until fragrant and soft. Toss in the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring until toasty and aromatic. Add chicken stock, bring to a boil, cover, and simmer on low for 15 minutes. Just before serving, fold in frozen peas, replace the lid, and let it rest off heat for a perfect finish. Fluff with a fork and you’re ready for assembly!

Step 4: Blend the Green Sauce

Now comes the showstopper: the green sauce. In your blender or food processor, add the cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and a splash of lemon or lime juice. Whiz everything together for about 30 seconds until creamy and vibrantly green. Give it a taste and adjust salt and pepper as you like — go bold, this sauce loves a little extra seasoning! The result is a punchy, creamy sauce that will make you want to drizzle it over everything in sight.

Step 5: Assemble and Serve

It’s showtime! Spoon a generous helping of golden rice onto each plate, top with your gorgeous grilled or baked chicken, and finish with a waterfall of that sensational Peruvian Green Sauce. You’ll know just from the aroma and color that you’ve made something really special. Grab a fork and dig in while everything is hot and fresh!

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Add the finishing touches to your Peruvian Chicken and Rice with Green Sauce with a handful of fresh cilantro, a few lime wedges, or some extra sliced jalapeños on the side. These little extras not only make the plate pop but also let your guests adjust the spice and zing to their liking.

Side Dishes

This dish is impressive on its own, but you can round out your meal with a crisp tomato and avocado salad, sweet fried plantains, or even some crunchy roasted potatoes. The bright, creamy sauce and the golden rice pair beautifully with fresh veggie sides or even a simply dressed green salad for a lighter touch.

Creative Ways to Present

Why not build Peruvian Chicken and Rice with Green Sauce grain-bowl style? Layer rice, top with sliced chicken, and set out a little bowl of green sauce for dipping or drizzling. Or, serve it family-style on a big platter so everyone can help themselves — it’s a fun, interactive way to enjoy this meal with a crowd!

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and rice in airtight containers once cooled. The green sauce should be stored separately in a small jar or a covered bowl in the fridge. Both the chicken and rice will be at their best for up to 3 days, and the sauce stays fresh for about 4-5 days.

Freezing

The chicken and rice components freeze surprisingly well! Portion them into freezer-safe containers or bags — just exclude the green sauce, as its creamy texture doesn’t freeze as nicely. The chicken and rice will keep for 1-2 months and make for a fantastic meal prep option.

Reheating

To reheat, microwave the rice and chicken together until hot, or reheat gently in a 350ºF oven, covered, to prevent drying out. Warm the sauce only if you prefer (it’s delicious cold!) but always give it a good stir before serving to re-emulsify.

FAQs

Can I use bone-in chicken for this recipe?

Absolutely! Bone-in thighs or drumsticks work beautifully and can even add more flavor to the finished Peruvian Chicken and Rice with Green Sauce. Just extend your cooking time slightly and use a thermometer to check for doneness.

Is the green sauce spicy?

The green sauce has a pleasant kick thanks to jalapeños, but it’s easy to customize. For less heat, seed the peppers first or use just one. If you love extra spice, leave the seeds in or add another pepper!

What’s the best way to prep Peruvian Chicken and Rice with Green Sauce for a party?

Marinate and cook the chicken ahead of time, and keep everything warm (or even at room temp). Make the sauce and rice just before guests arrive, or even batch-cook the rice and gently fluff before serving. Offer lots of garnishes for a festive, interactive feast!

Can I swap out the jasmine rice for another type?

You can! Basmati rice or even long-grain white rice makes an excellent substitute. Adjust the liquid amount and cook time according to the rice you choose.

Is this dish gluten free?

Yes, the classic Peruvian Chicken and Rice with Green Sauce recipe is naturally gluten free as written, so it’s perfect for sharing with friends and family regardless of dietary needs. Just double-check your mayonnaise and stock to be sure!

Final Thoughts

There’s a reason why Peruvian Chicken and Rice with Green Sauce wins fans everywhere it appears. The flavors are bold, the prep is simple, and the visual wow factor is undeniable! Give it a try; you just might find yourself making this for friends and family again and again.

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