Peruvian Chicken Rice with Green Sauce

There’s something incredibly satisfying about preparing a dish that warms the heart, like my favorite Peruvian Chicken Rice with Green Sauce. I remember the first time I tasted it at a friend’s family gathering, the aroma of spices filling the air, and the vibrant colors on the table. It was a dish that brought everyone together, laughter ringing through the kitchen as we gathered around. That moment sparked my love for cooking, and now I find joy in recreating this beloved recipe. Every time I make Peruvian Chicken Rice with Green Sauce, it feels like I’m inviting all my friends back into my home, sharing stories and indulging in delightful flavors. The tender chicken paired with zesty rice and a creamy green sauce is not just a meal; it’s an experience that speaks to the soul.

Ingredients Required for Peruvian Chicken Rice with Green Sauce

Cooking is an art, and every ingredient plays a vital role in creating a masterpiece. In Peruvian Chicken Rice with Green Sauce, each element comes together to form a symphony of flavors. The combination of spices, fresh herbs, and rich proteins work in harmony to create a dish that’s not only satisfying but also a feast for the senses.

• 1.5-2 pounds chicken (thighs, breasts, or any cut, see notes) – The star of the dish, providing a hearty base with a juicy texture.
• 2-3 cloves garlic (minced) – Adds depth and a robust flavor that complements the chicken beautifully.
• 2 tablespoons lime juice or white vinegar – Brings acidity and brightness to the dish.
• 2 tablespoons oil of choice – Helps to cook the chicken evenly while enhancing the flavor.
• 1 tablespoon ground cumin – A warm spice that adds an earthy note to the marinade.
• 1 teaspoon smoked paprika – Infuses a smoky flavor that enhances the overall taste.
• 1 teaspoon kosher salt – Essential for seasoning the chicken and enhancing all flavors.
• 1/2 teaspoon freshly ground black pepper – Adds a hint of heat to the mix.
• 1 cup fresh cilantro leaves – Provides a fresh, vibrant note that balances the richness of the dish.
• 1/2 cup mayonnaise – Adds creaminess to the green sauce.
• 1/4 cup sour cream – Enhances the texture of the sauce, making it rich and velvety.
• 2 whole jalapeño chiles (roughly chopped) – Introduces heat and a bright flavor.
• 2 cloves garlic – Used in the green sauce for a robust garlic flavor.
• 1 tablespoon olive oil – Used in the sauce to blend smoothly.
• 1 tablespoon fresh lemon or lime juice – Brightens the sauce with a citrusy zing.
• Kosher salt and freshly ground black pepper – For seasoning the sauce to taste.
• 1 cup jasmine rice – The perfect side to soak up all those delicious flavors.
• 1 tablespoon butter/oil – Adds richness to the cooking rice.
• 1/4 cup onion (diced) – Provides a subtle sweetness and depth to the rice.
• 2-3 cloves garlic (minced) – Adds flavor to the rice dish.
• 1 teaspoon turmeric – Gives the rice a lovely color and an earthy flavor.
• 1/4 teaspoon each cumin, onion powder, salt, pepper – A blend of spices that elevates the rice.
• 2 cups chicken stock – Used for cooking the rice, adding richness and depth.
• 1 cup frozen peas – Adds a pop of color and sweetness to the rice.

How to Cook Peruvian Chicken Rice with Green Sauce

Cooking Peruvian Chicken Rice with Green Sauce is a delightful journey that fills your kitchen with irresistible aromas. Follow these steps to create a meal that will impress your family and friends.

1. Start by marinating the chicken. In a medium bowl, combine all the ingredients for the marinade: garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper. Whisk them together until well blended. Reserve about a quarter of this marinade for later use in basting. Add the chicken to the bowl and mix thoroughly until every piece is coated in the marinade. Cover the bowl and refrigerate for at least one hour, or overnight for deeper flavor.

2. When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. This is also a great time to start preparing the rice, if that’s how you plan to serve the chicken.

3. To grill the chicken, place each piece on the grill and cook for approximately five to seven minutes per side. You want them to reach an internal temperature of 165ºF. Halfway through cooking, brush the chicken with the reserved marinade to enhance the flavor.

4. If you prefer baking, place the marinated chicken on a foil-lined baking sheet and bake for about thirty minutes, or until they reach the same internal temperature. Again, don’t forget to brush with the reserved marinade during the cooking process.

5. While the chicken cooks, let’s make the rice. Rinse the jasmine rice under cold water until it runs clear. Soak it for ten to fifteen minutes, then drain. In a pot, melt some butter or heat oil over medium heat. Add diced onion and sauté until soft. Add the minced garlic and sauté for another minute.

6. Add the soaked rice to the pot and stir for about one minute until it’s fragrant. Then, pour in the chicken stock and bring to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Let it simmer for about fifteen minutes.

7. After fifteen minutes, stir in the frozen peas and cover again. Let the rice rest for an additional five to ten minutes to allow the flavors to meld. Fluff the rice with a fork before serving, and make sure it’s light and fluffy.

8. Now, let’s prepare the green sauce! In a blender, combine cilantro, the remaining garlic, jalapeños, mayonnaise, sour cream, olive oil, and fresh lime juice. Blend until smooth and creamy. Taste and season with salt and black pepper as needed.

9. Finally, to serve, divide the rice mixture onto plates. Top with the grilled or baked chicken and drizzle generously with the green sauce. Enjoy your delicious creation!

Recipe Tips about Peruvian Chicken Rice with Green Sauce

Cooking is all about learning and experimenting! Here are some helpful tips to ensure your Peruvian Chicken Rice with Green Sauce turns out perfect.

• Storage: After enjoying your meal, store leftovers in an airtight container in the fridge. It will keep for up to three days.
• Freezing: You can freeze the marinated chicken before cooking for a quick dinner later. Just ensure it’s sealed well.
• Pairing: Serve Peruvian Chicken Rice with Green Sauce with a fresh green salad or grilled vegetables for a wholesome meal.
• Meal prep: Consider preparing the marinade and rice in advance for a stress-free dinner experience.
• Adjusting heat: If you’re not a fan of spice, feel free to reduce the amount of jalapeños or omit them altogether.

What Goes Well With This Peruvian Chicken Rice with Green Sauce

Serving is just as important as cooking! Here are some ideas to elevate your experience with Peruvian Chicken Rice with Green Sauce.

• Fresh salads: A simple green salad dressed with lemon vinaigrette complements the richness of the dish.
• Roasted vegetables: Serve alongside seasonal roasted vegetables for a vibrant and colorful plate.
• Occasions: This dish is perfect for casual family dinners, potlucks, or even festive gatherings!
• Storage tips: Store any leftovers in the fridge for a delicious lunch the next day.
• Seasonal pairings: In the summer, pair with grilled corn on the cob or a refreshing cucumber salad.

FAQ

Conclusion

Peruvian Chicken Rice with Green Sauce is a delightful dish that combines rich flavors and fresh ingredients, making it a go-to recipe in any household. I encourage you to try this recipe, as it brings a taste of Peru right to your kitchen!

Peruvian Chicken Rice with Green Sauce

The ultimate comfort food, Peruvian Chicken Rice with Green Sauce combines succulent chicken, zesty rice, and a creamy green sauce for an easy weeknight dinner. Experience layers of flavor and a burst of freshness in every bite. You won’t want to miss out on making this tonight!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Peruvian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds chicken thighs, breasts, or any cut, see notes
• 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
• 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
• 1 cup jasmine rice
• 1 tbsp butter/oil
• 1/4 cup onion diced
• 2-3 cloves garlic minced
• 1 tsp turmeric
• 1/4 tsp each cumin, onion powder, salt, pepper
• 2 cups chicken stock
• 1 cup frozen peas

Equipment

• Chef's Knife
• Blender
• Cutting Board
• Large Pot
• Wooden Spoon
• Baking Sheet
• Mixing Bowl
• Frying Pan
• Skillet
• Oven

Method

 

1. Start by marinating the chicken. In a medium bowl, combine all the ingredients for the marinade: garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper. Whisk them together until well blended. Reserve about a quarter of this marinade for later use in basting. Add the chicken to the bowl and mix thoroughly until every piece is coated in the marinade. Cover the bowl and refrigerate for at least one hour, or overnight for deeper flavor.
2. When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. This is also a great time to start preparing the rice, if that’s how you plan to serve the chicken.
3. To grill the chicken, place each piece on the grill and cook for approximately five to seven minutes per side. You want them to reach an internal temperature of 165ºF. Halfway through cooking, brush the chicken with the reserved marinade to enhance the flavor.
4. If you prefer baking, place the marinated chicken on a foil-lined baking sheet and bake for about thirty minutes, or until they reach the same internal temperature. Again, don’t forget to brush with the reserved marinade during the cooking process.
5. While the chicken cooks, let’s make the rice. Rinse the jasmine rice under cold water until it runs clear. Soak it for ten to fifteen minutes, then drain. In a pot, melt some butter or heat oil over medium heat. Add diced onion and sauté until soft. Add the minced garlic and sauté for another minute.
6. Add the soaked rice to the pot and stir for about one minute until it’s fragrant. Then, pour in the chicken stock and bring to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Let it simmer for about fifteen minutes.
7. After fifteen minutes, stir in the frozen peas and cover again. Let the rice rest for an additional five to ten minutes to allow the flavors to meld. Fluff the rice with a fork before serving, and make sure it’s light and fluffy.
8. Now, let’s prepare the green sauce! In a blender, combine cilantro, the remaining garlic, jalapeños, mayonnaise, sour cream, olive oil, and fresh lime juice. Blend until smooth and creamy. Taste and season with salt and black pepper as needed.
9. Finally, to serve, divide the rice mixture onto plates. Top with the grilled or baked chicken and drizzle generously with the green sauce. Enjoy your delicious creation!

Notes

• Tip 1: You can use a whole chicken cut in ½ or 1/4th. You can also use skin-on chicken thighs, drumsticks, or leg quarters. Additionally, chicken breasts also work. Boneless chicken thighs are another great option!

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.