Picture this: a sun-drenched kitchen filled with the irresistible aroma of smoky, marinated chicken, mingling with the fragrant notes of rice sizzling away in vegetable broth. This is the kind of atmosphere that draws friends and family around the table, eager to dive into a hearty meal. Inspired by the vibrant flavors of Peruvian cuisine, I stumbled upon this delightful Peruvian Chicken & Rice with Green Sauce recipe during one of my many culinary experiments, and it has quickly become a favorite go-to for busy weeknights and special occasions alike.
With juicy chicken, a gorgeous blanket of golden yellow rice, and a creamy green sauce that delivers a zesty kick, this dish is all about balanced flavors and comfort. You won’t need hours in the kitchen to create something that feels gourmet—just 50 minutes and a few simple ingredients stand between you and an explosion of taste that will have everyone asking for seconds. Trust me; once you serve this meal, the dull fast food nights will be a distant memory!
Why is Peruvian Chicken & Rice with Green Sauce a Must-Try?
Irresistible Aroma: Imagine the combination of smoky chicken and fragrant rice swirling through your kitchen!
Quick Preparation: In just 50 minutes, you can create a gourmet meal, perfect for busy weeknights.
Flavor Explosion: The creamy green sauce adds a zesty kick, elevating comfort food to new heights.
Versatile Recipe: Customize it with different chicken cuts or swap in tofu for a vegetarian twist.
Crowd-Pleaser: This dish impresses everyone at the table, making it ideal for family gatherings or casual dinners.
If you’re intrigued by bright flavors in your everyday meals, check out my other popular easy dinner recipes for more inspiration!
Peruvian Chicken & Rice with Green Sauce Ingredients
For the Chicken
- Chicken (1.5-2 pounds) – Use thighs, breasts, drumsticks, or a whole cut chicken for versatility.
- Garlic (2-3 cloves, minced) – Fresh garlic provides the best aroma in both the marinade and rice.
- Lime Juice (2 tablespoons) – Balances the richness; white vinegar works as a substitute.
- Oil (2 tablespoons) – Use your favorite cooking oil to enhance flavor during marination.
- Ground Cumin (1 tablespoon) – An essential ingredient for an authentic Peruvian taste.
- Smoked Paprika (1 teaspoon) – Adds a subtle smokiness that enhances the overall flavor.
- Kosher Salt (1 teaspoon) – Essential for seasoning; adjust according to personal taste.
- Black Pepper (1/2 teaspoon) – A touch of warmth and flavor to elevate the dish.
For the Green Sauce
- Fresh Cilantro (1 cup) – The key ingredient for a vibrant green sauce; parsley is a mild alternative.
- Mayonnaise (1/2 cup) & Sour Cream (1/4 cup) – Creates a creamy base; Greek yogurt can lighten it up.
- Jalapeño Chiles (2 whole, roughly chopped) – Adds heat; adjust based on your spice preference.
- Olive Oil (1 tablespoon) – Adds richness to the green sauce.
- Lemon/Lime Juice (1 tablespoon) – Brightens the sauce and balances the flavors.
For the Rice
- Jasmine Rice (1 cup) – Provides a fragrant and fluffy base; can be swapped with basmati rice.
- Butter/Oil (1 tablespoon) – Sauté onion and garlic for added depth of flavor.
- Onion (1/4 cup, diced) – Forms the flavor base; shallots or scallions can also be used.
- Turmeric (1 teaspoon) & Additional Spices (1/4 tsp each of cumin and onion powder) – Color and flavor enhancement for the rice.
- Chicken Stock (2 cups) – Enhances the rice’s flavor; vegetable stock is a great vegetarian option.
- Frozen Peas (1 cup) – Adds color and nutrition; substitute with mixed vegetables if desired.
Dive into this vibrant and nourishing recipe that promises to become a family favorite!
How to Make Peruvian Chicken & Rice with Green Sauce
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Marinate Chicken: In a bowl, combine the marinade ingredients, reserving about a quarter for later. Coat the chicken thoroughly and let it marinate for at least 1 hour, or ideally overnight, to enhance the flavors.
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Cook Rice: Rinse the jasmine rice under cold water until it runs clear. In a saucepan over medium heat, sauté the diced onion and minced garlic in butter until fragrant. Stir in the rice, turmeric, ground cumin, and onion powder, letting it toast lightly. Then, add chicken stock and bring to a boil. Once boiling, cover and reduce heat to low; cook for 15 minutes. Afterward, stir in the frozen peas, cover again, and let it rest for 5-10 minutes.
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Grill or Bake Chicken: Preheat your grill to medium-high or your oven to 450°F. If grilling, cook the chicken for about 5-7 minutes on each side until fully cooked. If baking, place the chicken on a baking sheet and brush with reserved marinade halfway through; bake for about 30 minutes.
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Make Green Sauce: In a blender, combine all the green sauce ingredients and blend them until creamy. Taste and adjust seasoning with salt and pepper as necessary for optimal flavor.
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Serve: Plate the fluffy yellow rice, top with the grilled chicken, and generously drizzle the creamy green sauce over everything. Enjoy the burst of flavors!
Optional: Garnish with extra cilantro leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Peruvian Chicken & Rice with Green Sauce
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Room Temperature: Allow the chicken and rice to cool completely before storing. They should not be left out for more than 2 hours to avoid bacterial growth.
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Fridge: Store leftover chicken and rice in separate airtight containers in the refrigerator. They will remain fresh for up to 4 days, and the green sauce can last for about 5 days.
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Freezer: For longer storage, freeze chicken and rice in freezer-safe bags or containers. They can be frozen for up to 3 months. To retain flavor, wrap the rice tightly.
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Reheating: When ready to enjoy, thaw frozen chicken and rice in the fridge overnight. Reheat chicken in the oven at 350°F and rice in a covered pan over low heat, adding a splash of water to keep it moist. Don’t forget to serve the creamy green sauce fresh!
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are a fantastic choice for busy home cooks looking to simplify meal prep! You can marinate the chicken up to 24 hours in advance, allowing the flavors to intensify beautifully. Additionally, prepare the rice and green sauce ahead of time—both can be refrigerated for up to 3 days. Just remember to keep the green sauce in a separate container to maintain its freshness. When you’re ready to enjoy your meal, grill or bake the marinated chicken, reheat the rice, and simply drizzle the creamy green sauce over the top. This method ensures that you serve a delicious, homemade dinner with minimal last-minute fuss!
Peruvian Chicken & Rice Variations
Get ready to personalize your dish and create even more flavors!
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Protein Swap: Try using pork or tofu instead of chicken for a new twist; both options will absorb the marinade beautifully.
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Vegetarian Delight: Substitute chicken stock with vegetable stock and use chickpeas for protein while maintaining a hearty texture.
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Herb Choice: If cilantro isn’t your favorite, switch it out for fresh parsley in the green sauce; this creates a milder, but equally vibrant flavor.
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Heat Level: For a milder green sauce, replace jalapeños with bell peppers. This way, you can still enjoy the sauce’s creaminess without the heat.
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Rice Variation: Opt for brown rice or quinoa for a healthful twist; these alternatives will add extra nuttiness and fiber to your meal.
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Extra Flavor: Add freshly grated ginger or a squeeze of orange juice to your marinade for a fragrant, citrusy kick that will surprise your taste buds.
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Sweet Touch: Incorporate diced sweet potatoes in the rice for a touch of sweetness and added nutrition. They pair beautifully with the savory chicken.
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Garnish Ideas: For a delightful finish, top your dish with crumbled feta cheese or sliced avocado, enhancing both flavor and texture in each bite.
What to Serve with Peruvian Chicken & Rice with Green Sauce?
Picture yourself hosting a lively gathering filled with laughter and laughter, complemented by delicious dishes. Here’s how to elevate your Peruvian Chicken & Rice with Green Sauce experience!
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Crispy Roasted Vegetables: Freshly roasted broccoli, carrots, and bell peppers add vibrant colors and healthful crunch, balancing the creamy sauce beautifully. Toss with olive oil, salt, and your favorite herbs before roasting until caramelized.
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Light Green Salad: A refreshing salad of mixed greens, cucumber, and avocado drizzled with a citrus vinaigrette complements the dish’s richness while providing a crisp texture. This bright crunch will make each bite of chicken and rice feel lighter.
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Sweet Plantains: These caramelized, tender bites of sweetness are the perfect contrast to the spicy green sauce, offering a taste of Peru in every mouthful. The natural sugars highlight the savory flavors and round out your meal beautifully.
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Quinoa Salad: Nutty quinoa mixed with black beans, corn, cilantro, and lime creates a protein-packed side that meshes perfectly with the chicken while adding a delightful textural contrast.
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Chilled Beer or Pisco Sour: Pair your meal with an ice-cold beer or a traditional Peruvian Pisco sour for a refreshing sip that cuts through the dish’s richness. Both drinks will elevate your dining experience, bringing a taste of Peru into your home.
With these tasty pairings, your family dinner will be an unforgettable feast. Enjoy!
Expert Tips for Peruvian Chicken & Rice with Green Sauce
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Marinate Longer: To amp up flavor, marinate the chicken overnight. It allows the spices to infuse deeply and enhances tenderness.
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Check Doneness: Use a meat thermometer to ensure chicken reaches 165°F, preventing dryness and ensuring it’s perfectly juicy.
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Perfect Rice: Rinse rice well until water runs clear to remove excess starch, ensuring fluffy and non-sticky rice.
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Customize Heat: Adjust the number of jalapeños in the green sauce according to your spice tolerance—start with fewer for a milder kick!
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Store Wisely: Keep the green sauce in a separate container from the chicken and rice to maintain its freshness and vibrant flavor until serving.
Now, enjoy making this delightful Peruvian Chicken & Rice with Green Sauce that will surely impress your loved ones!
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! You can use any chicken cut you prefer, such as thighs, breasts, or drumsticks. I often recommend thighs for their juiciness and flavor, but if you prefer something leaner, breasts work beautifully too. Just remember to adjust the cooking times accordingly—thighs may take a bit longer to cook through than breasts.
How should I store leftover chicken and rice?
Very important! Allow the chicken and rice to cool completely before transferring them to separate airtight containers. They can stay fresh in the refrigerator for up to 4 days. For the green sauce, you can store it in a tightly sealed jar for about 5 days.
Can I freeze Peruvian Chicken & Rice with Green Sauce?
Definitely! To freeze, place the cooked chicken and rice in freezer-safe containers or bags, ensuring to remove as much air as possible. They can last for up to 3 months in the freezer. Remember to tightly wrap the rice to prevent freezer burn for best flavor retention.
How do I avoid dry chicken while cooking?
A common concern! To ensure juicy chicken, always use a meat thermometer to check that the internal temperature reaches 165°F. If grilling, keep an eye on the cooking time—approximately 5-7 minutes per side usually does the trick. For baking, you can brush the chicken with reserved marinade halfway through cooking to add moisture.
Is this recipe suitable for people with dietary restrictions?
Absolutely! If you’re cooking for someone with dairy allergies, you can substitute mayonnaise and sour cream for a dairy-free option like coconut yogurt. If you have a vegetarian or vegan preference, swap chicken for tofu or veggies and use vegetable stock instead of chicken stock in the rice for a fulfilling meal that still packs a flavor punch!
What if I want to make this dish spicier?
The more the merrier! For a kick of heat, consider adding more jalapeño chiles to the green sauce or even a dash of cayenne pepper. Tasting along the way will help you achieve the desired spice level without overwhelming the other flavors.
Delicious Peruvian Chicken & Rice with Green Sauce Recipe
Ingredients
Equipment
Method
- Marinate Chicken: In a bowl, combine the marinade ingredients, reserving about a quarter for later. Coat the chicken thoroughly and let it marinate for at least 1 hour, or ideally overnight.
- Cook Rice: Rinse jasmine rice under cold water until it runs clear. Sauté onion and garlic in butter until fragrant. Stir in rice, turmeric, ground cumin, and onion powder, letting it toast lightly. Add chicken stock and bring to a boil, cover, and reduce heat to low; cook for 15 minutes, then stir in frozen peas and let it rest.
- Grill or Bake Chicken: Preheat grill to medium-high or oven to 450°F. Grill chicken for about 5-7 minutes on each side or bake for about 30 minutes.
- Make Green Sauce: Blend all green sauce ingredients until creamy. Adjust seasoning with salt and pepper.
- Serve: Plate rice, top with chicken, and drizzle with green sauce. Enjoy!