Peruvian Chicken & Rice with Green Sauce

If you’re looking for a dish that’s bursting with flavor, color, and warmth, look no further than Peruvian Chicken & Rice with Green Sauce. This delightful recipe brings together tender chicken, perfectly cooked rice, and a vibrant green sauce that adds a zesty kick. Perfect for family dinners or meal prep, this dish is not just delicious but also a feast for the eyes. Get ready to embark on a culinary adventure that will transport you straight to the heart of Peru!

Top Reasons to Make Peruvian Chicken & Rice with Green Sauce

• Flavor Explosion: The blend of spices and fresh herbs creates a flavor profile that’s irresistible.
• Easy to Prepare: With simple ingredients and straightforward steps, this dish is perfect for cooks of all levels.
• Versatile: Customize the chicken cuts and spice levels to suit your taste preferences.
• Meal Prep Friendly: Great for leftovers, making it ideal for busy weeknights.
• Colorful Presentation: The vibrant green sauce adds a pop of color to your plate, making it a true showstopper.

What’s in the Bowl

• 1.5-2 pounds chicken: Use thighs, breasts, or any cut you prefer.
• 2-3 cloves garlic: Minced for a fragrant base.
• 2 tablespoons lime juice or white vinegar: Adds acidity and brightness.
• 2 tablespoons oil of choice: For marinating and cooking.
• 1 tablespoon ground cumin: Infuses warm, earthy notes.
• 1 teaspoon smoked paprika: Brings a subtle smokiness.
• 1 teaspoon kosher salt: Enhances all the flavors.
• 1/2 teaspoon freshly ground black pepper: Adds depth.
• 1 cup fresh cilantro leaves: A key ingredient for the green sauce.
• 1/2 cup mayonnaise: Creaminess for the sauce.
• 1/4 cup sour cream: Adds tang and richness.
• 2 whole jalapeño chiles: Roughly chopped for heat (adjust to taste).
• 2 cloves garlic: Extra flavor for the green sauce.
• 1 tablespoon olive oil: For sautéing.
• 1 tablespoon fresh lemon or lime juice: Brightens the sauce.
• 1 cup jasmine rice: Fluffy and aromatic.
• 1 tablespoon butter/oil: For cooking the rice.
• 1 cup onion: Diced for flavor.
• 2-3 garlic cloves: Minced for the rice.
• 1 teaspoon turmeric: For color and health benefits.
• 1/4 teaspoon each of cumin, onion powder, salt, pepper: Seasoning for the rice.
• 2 cups chicken stock: For cooking the rice.
• 1 cup frozen peas: Adds sweetness and color.

Cook’s Kit

• Large skillet: Ideal for cooking the chicken and rice.
• Mixing bowls: For marinating the chicken and preparing the green sauce.
• Measuring cups and spoons: Accurate measurements make a difference.
• Chef’s knife: For chopping ingredients.
• Wooden spoon or spatula: Great for stirring and serving.
• Blender or food processor: Essential for making the green sauce smooth.

Peruvian Chicken & Rice with Green Sauce: How It’s Done

Step 1: Marinate the Chicken

In a mixing bowl, combine the chicken, minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

Step 2: Prepare the Green Sauce

In a blender or food processor, combine the fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lemon or lime juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

Step 3: Cook the Rice

In a large skillet, heat the butter or oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 4: Season the Rice

Add the turmeric, cumin, onion powder, salt, and pepper to the skillet. Stir to combine, then add the jasmine rice. Toast the rice for about 2-3 minutes, stirring constantly.

Step 5: Add Chicken Stock and Cook Rice

Pour in the chicken stock and bring to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid. In the last 5 minutes of cooking, sprinkle the frozen peas over the rice, cover, and allow the residual heat to cook them through.

Step 6: Cook the Chicken

While the rice is cooking, heat a separate skillet over medium-high heat. Add a touch of oil and cook the marinated chicken for about 6-8 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.

Step 7: Serve

Fluff the rice with a fork and divide it among serving plates. Top with sliced chicken and drizzle generously with green sauce. Garnish with additional cilantro if desired.

Tailor It to Your Diet

• For a spicy kick: Add more jalapeños or include some hot sauce in the green sauce.
• For a lighter version: Use Greek yogurt instead of mayonnaise in the green sauce.
• For a vegan option: Substitute chicken with grilled tofu or chickpeas and use a plant-based mayo.
• For a gluten-free meal: Ensure all sauces and ingredients are certified gluten-free.

What Not to Do

Avoid the following common mistakes to ensure your Peruvian Chicken & Rice with Green Sauce turns out perfectly:

• Do not skip marinating the chicken; it’s crucial for flavor.
• Do not overcook the rice; keep an eye on the cooking time to prevent mushiness.
• Do not skimp on the seasoning; the spices are the heart of this dish.
• Do not forget to taste and adjust seasoning in the green sauce; balance is key!

Shelf Life & Storage

Leftover Peruvian Chicken & Rice with Green Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop. The flavors tend to deepen over time, making the leftovers even more delicious!

Your Questions, Answered

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice! Just keep in mind that the cooking time will be longer, and you may need to adjust the amount of chicken stock accordingly.

Is this dish spicy?

The level of heat depends on the amount of jalapeños you use. For a milder version, remove the seeds from the jalapeños before blending or use a smaller quantity.

Can I freeze leftovers?

Absolutely! You can freeze the chicken and rice separately or together. Just make sure to cool them completely before transferring them to airtight containers or freezer bags.

What can I serve with this dish?

This dish is fantastic on its own, but you can also serve it with a side of grilled vegetables, a fresh salad, or some crusty bread to soak up the delicious green sauce.

More Recipes You’ll Love

• Chicken Tacos with Fresh Salsa
• Mediterranean Quinoa Salad
• Creamy Garlic Pasta with Spinach
• Colorful Vegetable Stir-Fry

Save & Share

If you enjoyed this Peruvian Chicken & Rice with Green Sauce recipe, don’t forget to save it for later and share it with friends and family! Cooking is more fun when you share the deliciousness. Happy cooking!

This vibrant dish will surely impress at your dinner table, bringing the flavors of Peru into your home. Enjoy every bite!

Peruvian Chicken & Rice with Green Sauce

This Peruvian Chicken & Rice is bursting with flavor! Tender chicken, fluffy rice, and a zesty green sauce make for a delightful meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Peruvian

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 1.5-2 pounds chicken thighs, breasts, or any cut preferred
• 2-3 cloves garlic minced
• 2 tablespoons lime juice or white vinegar
• 2 tablespoons oil of choice for marinating and cooking
• 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
• 2 cloves garlic extra for the sauce
• 1 tablespoon olive oil for sautéing
• 1 tablespoon fresh lemon or lime juice

For the Rice:

• 1 cup jasmine rice
• 1 tablespoon butter or oil for cooking rice
• 1 cup onion diced
• 2-3 cloves garlic minced for the rice
• 1 teaspoon turmeric
• 1/4 teaspoon each of cumin, onion powder, salt, pepper seasoning for the rice
• 2 cups chicken stock for cooking the rice
• 1 cup frozen peas adds sweetness and color

Equipment

• Large Skillet
• Mixing Bowls
• Measuring cups and spoons
• Chef’s knife
• Wooden spoon or spatula
• Blender or food processor

Method

 

How It's Done:

1. In a mixing bowl, combine the chicken, minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
2. In a blender or food processor, combine the fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lemon or lime juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
3. In a large skillet, heat the butter or oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Add the turmeric, cumin, onion powder, salt, and pepper to the skillet. Stir to combine, then add the jasmine rice. Toast the rice for about 2-3 minutes, stirring constantly.
5. Pour in the chicken stock and bring to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid. In the last 5 minutes of cooking, sprinkle the frozen peas over the rice, cover, and allow the residual heat to cook them through.
6. While the rice is cooking, heat a separate skillet over medium-high heat. Add a touch of oil and cook the marinated chicken for about 6-8 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.
7. Fluff the rice with a fork and divide it among serving plates. Top with sliced chicken and drizzle generously with green sauce. Garnish with additional cilantro if desired.

Notes

• Marinating the chicken enhances flavor; don’t skip this step!
• For extra heat, increase jalapeños in the green sauce.
• Leftovers taste even better after a day in the fridge.