Savory Peruvian Chicken Rice with Zesty Green Sauce

Looking to impress your guests with a dish that’s sure to become a family favorite? Look no further than Peruvian Chicken and Rice with Green Sauce. This recipe has been a labor of love, perfected over time to capture the authentic flavors that make Peruvian cuisine so special. The combination of tender chicken, fragrant spices, and zesty green sauce is a surefire way to elevate your weeknight dinners into something truly extraordinary.

I first discovered the magic of Peruvian Chicken and Rice with Green Sauce at a bustling local eatery, and after countless trials in my kitchen, I’ve managed to recreate that same mouthwatering experience. This dish has garnered rave reviews from even the pickiest eaters, with its succulent chicken, flavorful rice, and that irresistible green sauce that everyone can’t stop talking about. Whether you’re hosting guests or simply craving a special meal for yourself, this recipe is bound to leave a lasting impression with its vibrant flavors and heartwarming appeal.

Quick Benefits

• Impressive Flavor Profile: Aromatic spices, charred chicken, and zingy green sauce create a harmonious combination that delights the taste buds.
• Versatile Dish: Perfect for weeknight dinners or impressing guests, this recipe offers flexibility for customization and experimentation with ingredients like aji amarillo paste or coconut milk.
• Leftover Friendly: Enjoy the deliciousness for days to come by storing components separately. The green sauce can double as a dip or spread, and the chicken makes a tasty addition to salads.
• Easy Preparation: Despite its gourmet appeal, this recipe doesn’t require advanced cooking skills or rare ingredients, making it accessible to a wide range of home cooks.

Why You’ll Love This Savory Peruvian Chicken Rice with Zesty Green Sauce Recipe

• Impressively Flavorful: The blend of aromatic spices, charred chicken, and zingy green sauce creates a burst of flavors that will leave you craving more.
• Kid-Approved: Even the pickiest eaters will fall in love with this dish – just like the nugget-loving nephew who declared it “the best chicken ever.”
• Versatile Presentation: Customize the dish with avocado slices, pickled red onions, aji amarillo paste, or coconut rice variations to suit different tastes and occasions.
• Leftover Friendly: Enjoy the deliciousness for days with the chicken, rice, and sauce storing well in the fridge. The chicken is also a delightful addition to salads the next day.
• Crispy Skin Tip: For extra crispy chicken skin, follow the baking tip of starting skin-side down and flipping halfway through.
• Easy and Accessible: You don’t need advanced cooking skills or rare ingredients to create this exceptional meal that’s a crowd-pleaser for both kids and food enthusiasts.

Ingredients for Savory Peruvian Chicken Rice with Zesty Green Sauce

For the Chicken

• 1 tablespoon ground cumin
• 2 tablespoons lime juice or white vinegar
• 1.5-2 pounds chicken thighs, breasts, or any cut you prefer
• 1 teaspoon kosher salt
• 2-3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons oil of choice
• 1/2 teaspoon freshly ground black pepper

For the Green Sauce

• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup fresh cilantro leaves
• 2 whole jalapeño chiles, roughly chopped

For the Yellow Rice

• 1/4 teaspoon cumin
• 1 tablespoon butter or oil
• 1 cup jasmine rice
• 1 teaspoon turmeric
• 1/4 cup onion, diced
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2-3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 cup frozen peas
• 1/4 teaspoon onion powder

How to Make Savory Peruvian Chicken Rice with Zesty Green Sauce

Step 1: Marinate the Chicken

Combine all chicken marinade ingredients in a bowl. Set aside 1/4 of the mixture. Add chicken to the remaining marinade, ensuring it is fully coated. Chill in the refrigerator for a minimum of 1 hour or overnight.

Step 2: Prepare for Cooking

Preheat grill to medium-high or oven to 450°F. Begin cooking the rice simultaneously.

Step 3: Cook the Chicken

For grilling, cook chicken for 5-7 minutes on each side until internal temperature reaches 165°F. For baking, place chicken on a foil-lined baking sheet and bake for approximately 30 minutes until fully cooked. Brush with reserved marinade halfway through cooking.

Step 4: Make the Yellow Rice

Rinse rice until water is clear, soak for 10-15 minutes, then drain. Sauté onion and garlic in butter until soft. Stir in rice and seasonings, cook for 1 minute. Pour in chicken stock, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Stir in peas, cover, and let rest for 5-10 minutes. Fluff rice before serving.

Step 5: Make the Green Sauce

Blend sauce ingredients until smooth. Adjust salt and pepper to taste.

Step 6: Serve

Portion rice onto plates, add chicken on top, and drizzle with green sauce.

Storage Tips

After preparing Peruvian Chicken and Rice with Green Sauce, store the chicken, rice, and green sauce separately in the refrigerator for up to 3 days. The green sauce may darken slightly on top, but a quick stir will refresh it. When reheating the dish, consider adding a splash of water to the rice before microwaving to help restore its moisture. The leftover chicken can be enjoyed cold in salads or reheated for another delicious meal.

For an extra crispy chicken skin when baking, begin by placing the chicken skin-side down and then flip it halfway through cooking. The flavorful green sauce can also double as a fantastic dip for roasted potatoes or a spread for sandwiches. Utilize the cilantro stems by blending them into the sauce for added flavor. Whether serving picky eaters or food enthusiasts, this dish consistently impresses with its harmonious blend of flavors, offering a taste of Peru at your table without the need for advanced cooking skills or hard-to-find ingredients.

Ingredient Substitutions

If you prefer a milder heat level in the green sauce, you can substitute jalapeño chiles with seeded and deveined poblano peppers for a more subtle kick. Additionally, if fresh cilantro is unavailable, you can use a combination of fresh parsley and a touch of mint to mimic the herbaceous flavor profile of the original recipe. For a dairy-free alternative to the green sauce, replace the mayonnaise and sour cream with blended silken tofu or soaked cashews for a creamy texture.

When making the jasmine rice, you can swap out the jasmine rice for long-grain white rice or basmati rice if that’s what you have on hand. To make the dish vegetarian, substitute the chicken stock with vegetable broth and use tofu or tempeh instead of chicken. You can also add a variety of vegetables like bell peppers, carrots, or corn to the rice for added color and nutrients.

Serving Suggestions

For a creative serving suggestion with the Peruvian Chicken and Rice with Green Sauce, consider assembling a build-your-own bowl station for a fun and interactive dining experience. Set out bowls of steamed jasmine rice, sliced Peruvian chicken, diced ripe avocados with lime juice and salt, quick-pickled red onions, and a generous dollop of the zingy green sauce. Let your guests customize their bowls with their favorite toppings for a personalized and flavorful meal.

Another idea is to transform leftovers into a satisfying and delicious Peruvian Chicken and Rice wrap. Take a large flour tortilla and layer on reheated chicken, rice, sliced avocado, pickled red onions, and a generous drizzle of the green sauce. Roll it up burrito-style and enjoy a portable and flavor-packed meal on the go. The combination of textures and flavors wrapped in a soft tortilla makes for a perfect handheld treat.

FAQs for Savory Peruvian Chicken Rice with Zesty Green Sauce

Can I use chicken breasts instead of chicken thighs for this recipe?

Yes, you can use chicken breasts instead of chicken thighs in this recipe. Just be mindful of the cooking time as chicken breasts cook faster than thighs, and you may need to adjust cooking times accordingly to prevent them from drying out.

Can I make the green sauce ahead of time?

Absolutely! You can prepare the green sauce ahead of time and store it in the refrigerator for up to 3 days. Just give it a stir before serving, as the sauce may darken a bit on top due to oxidation.

How can I make this dish vegetarian?

To make a vegetarian version of this dish, you can substitute the chicken with tofu or tempeh marinated in the same spices and cooked accordingly. You can also explore using plant-based alternatives for the mayonnaise and sour cream in the green sauce.

Can I freeze the leftovers of this dish?

Yes, you can freeze the leftovers of this dish. Store the chicken, rice, and sauce separately in airtight containers in the freezer for up to 1-2 months. Thaw them overnight in the refrigerator before reheating. Consider adding a splash of water to the rice before microwaving to restore moisture.

Conclusion

I hope you enjoyed creating and savoring this flavorful Peruvian Chicken and Rice with Green Sauce dish as much as I do. The blend of spices, tender chicken, aromatic rice, and zesty green sauce truly make for a memorable meal that’s perfect for any occasion. Whether you’re cooking for your family, impressing guests, or simply treating yourself to a delicious dinner, this recipe is sure to delight your taste buds.

Remember, don’t be afraid to get creative with this recipe! Add your own twists like aji amarillo paste for extra heat or coconut milk for a tropical flair. The leftovers are just as tasty, making it a convenient option for meal prep or enjoying the next day. Thank you for joining me on this culinary journey to bring a taste of Peru to your table with this delightful Peruvian Chicken and Rice with Green Sauce recipe. Cheers to many more delicious meals ahead!

Savory Peruvian Chicken Rice with Zesty Green Sauce

“Peruvian Chicken and Rice with Green Sauce – A flavor-packed dish that brings a taste of Peru to your table, impressing guests and satisfying picky eaters alike.”

Print Recipe Pin Recipe

Prep Time20 Minutes

Cook Time30 Minutes

Total Time50 Minutes

CuisinePeruvian

Skill LevelEasy

Servings4 Servings

Ingredients

For the Chicken

• 1 tablespoon ground cumin
• 2 tablespoons lime juice or white vinegar
• 1.5-2 pounds chicken thighs, breasts, or any cut you prefer
• 1 teaspoon kosher salt
• 2-3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons oil of choice
• 1/2 teaspoon freshly ground black pepper

For the Green Sauce

• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup fresh cilantro leaves
• 2 whole jalapeño chiles, roughly chopped

For the Yellow Rice

• 1/4 teaspoon cumin
• 1 tablespoon butter or oil
• 1 cup jasmine rice
• 1 teaspoon turmeric
• 1/4 cup onion, diced
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2-3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 cup frozen peas
• 1/4 teaspoon onion powder

Instructions

1. Marinate the Chicken: Combine all chicken marinade ingredients in a bowl. Set aside 1/4 of the mixture. Add chicken to the remaining marinade, ensuring it is fully coated. Chill in the refrigerator for a minimum of 1 hour or overnight.
2. Prepare for Cooking: Preheat grill to medium-high or oven to 450°F. Begin cooking the rice simultaneously.
3. Cook the Chicken: For grilling, cook chicken for 5-7 minutes on each side until internal temperature reaches 165°F. For baking, place chicken on a foil-lined baking sheet and bake for approximately 30 minutes until fully cooked. Brush with reserved marinade halfway through cooking.
4. Make the Yellow Rice: Rinse rice until water is clear, soak for 10-15 minutes, then drain. Sauté onion and garlic in butter until soft. Stir in rice and seasonings, cook for 1 minute. Pour in chicken stock, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Stir in peas, cover, and let rest for 5-10 minutes. Fluff rice before serving.
5. Make the Green Sauce: Blend sauce ingredients until smooth. Adjust salt and pepper to taste.
6. Serve: Portion rice onto plates, add chicken on top, and drizzle with green sauce.