Cooking is often about memories and flavors, and one dish that brings back my fondest memories is Peruvian Chicken and Rice with Green Sauce. I remember the first time I tasted it; the rich spices filled the air, and the colorful plate was simply inviting. This recipe holds a special place in my heart as it combines simple ingredients to create a flavorful journey for any beginner cook. In just a few steps, you can bring the heart of Peru to your kitchen, making it a delightful experience for everyone at the table. What makes this dish truly special is the fresh green sauce that elevates the chicken and rice into something extraordinary.
Why Make This Recipe
This Peruvian Chicken and Rice with Green Sauce is perfect for beginner cooks who want to explore bold flavors without getting overwhelmed. The marinade infuses the chicken with delicious spices, while the rice is aromatic and satisfying. Plus, the vibrant green sauce, made with fresh cilantro and lime, adds a zesty kick that’s hard to resist. It’s an easy enough recipe that you can make on a weeknight, yet it feels special enough for a get-together. Cooking this dish is a great way to practice skills like marinating and cooking rice while impressing your family and friends.
How to Make Peruvian Chicken and Rice
Ingredients
- 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
- 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 tablespoon butter/oil
- ¼ cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon EACH cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Directions
- In a medium bowl, mix all the ingredients for the chicken marinade. Set aside about ¼ of this mixture. Add the chicken and mix well to coat. Marinate in the fridge for at least 1 hour or overnight for better flavor.
- Preheat your grill to medium-high heat or your oven to 450ºF. If serving with rice, this is a good time to start cooking it.
- Grill the chicken for 5-7 minutes on each side or until it reaches 165ºF. Brush with the reserved marinade halfway through.
- Alternatively, you can bake the chicken on a foil-lined sheet pan for about 30 minutes, also brushing with the reserved marinade.
- Rinse the jasmine rice under water until it runs clear. Soak it for 10-15 minutes, then drain.
- Sauté onion and garlic in a pot with butter until soft. Add the drained rice and seasonings, stirring for 1 minute until fragrant. Then, add chicken stock and bring to a boil.
- Cover and reduce heat to low, cooking for 15 minutes. Stir in frozen peas, cover again, and let it rest for another 5-10 minutes. Fluff with a fork before serving.
- For the green sauce, blend all its ingredients until creamy. Adjust salt and pepper to taste.
- Serve the rice on plates, top with grilled chicken, and drizzle with the green sauce. Enjoy!
How to Serve Peruvian Chicken and Rice
This dish is best served fresh. Plates can be garnished with extra cilantro or lime wedges for added flavor. Pair it with a light salad or some crusty bread to create a well-rounded meal.
How to Store Peruvian Chicken and Rice
If you have leftovers, store them in airtight containers in the refrigerator for up to 3 days. When you’re ready to reheat, ensure the chicken reaches an internal temperature of 165ºF before serving again.
Tips to Make Peruvian Chicken and Rice
- Allow the chicken to marinate overnight for deeper flavor.
- If you want a milder sauce, remove the seeds from the jalapeños before blending.
- Ensure the rice is rinsed and soaked for the best texture.
Variation
Feel free to use vegetables like bell peppers or carrots mixed into the rice for added nutrition and color. You can also substitute the chicken with shrimp or tofu for different protein options.
FAQs
Can I make the green sauce ahead of time?
Yes, the green sauce can be made a day in advance and stored in the refrigerator.
What can I serve with this dish?
A simple green salad or avocado slices complement this dish nicely.
Is it spicy?
The level of spiciness can be adjusted based on how much of the jalapeño you use. For a milder flavor, deseed the peppers or use less.
Peruvian Chicken and Rice with Green Sauce
Ingredients
For the Chicken Marinade
- 1.5-2 pounds chicken (thighs, breasts, or any cut) Choose your preferred cut of chicken.
- 2-3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar Lime juice preferred for flavor.
- 2 tablespoons oil of choice Use vegetable or olive oil.
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped Remove seeds for less heat.
- 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 Rice
- 1 cup jasmine rice Rinse and soak before cooking.
- 1 tablespoon butter/oil
- 1/4 cup onion, diced
- 2-3 cloves garlic, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Method
Preparation
- In a medium bowl, mix all the ingredients for the chicken marinade. Set aside about ¼ of this mixture. Add the chicken and mix well to coat. Marinate in the fridge for at least 1 hour or overnight for better flavor.
- Rinse the jasmine rice under water until it runs clear. Soak it for 10-15 minutes, then drain.
Cooking Chicken
- Preheat your grill to medium-high heat or your oven to 450ºF.
- Grill the chicken for 5-7 minutes on each side or until it reaches 165ºF. Brush with the reserved marinade halfway through.
- Alternatively, bake the chicken on a foil-lined sheet pan for about 30 minutes, also brushing with the reserved marinade.
Cooking Rice
- Sauté onion and garlic in a pot with butter until soft. Add the drained rice and seasonings, stirring for 1 minute until fragrant.
- Then, add chicken stock and bring to a boil.
- Cover and reduce heat to low, cooking for 15 minutes. Stir in frozen peas, cover again, and let it rest for another 5-10 minutes. Fluff with a fork before serving.
Making Green Sauce
- Blend all green sauce ingredients until creamy. Adjust salt and pepper to taste.
Serving
- Serve the rice on plates, top with grilled chicken, and drizzle with the green sauce. Enjoy!