As I sifted through my spice cabinet one evening, a vibrant jar of smoked paprika caught my eye, taking me straight back to a cozy Peruvian restaurant I once visited. The tantalizing flavors of marinated chicken, fluffy turmeric-infused rice, and a zesty green sauce danced in my mind, igniting a familiar craving. This Peruvian Chicken & Rice with Green Sauce recipe is not just a meal; it’s a colorful journey to the heart of Peru, right from your kitchen.
Ready in just 50 minutes, this adaptable dish is perfect for busy weeknights or lively family gatherings. Whether you stick to the classic chicken or switch it up with tofu or pork, each bite promises to delight with its mix of earthy spices and creamy sauce. Plus, it can easily cater to various dietary preferences, ensuring everyone around your table can indulge. So, let’s dive into this flavorful adventure that will make your weeknight dinners anything but boring!
Why is Peruvian Chicken & Rice with Green Sauce a must-try?
Flavorful Journey: Experience a taste explosion with vibrant spices and zesty green sauce.
Quick and Easy: Ready in just 50 minutes, perfect for busy days!
Customizable Options: Whether you’re a meat lover or vegetarian, there are substitutions for everyone.
Family-Friendly: A dish that appeals to all ages, making it a crowd-pleaser.
Elevated Comfort: This recipe takes the classic home-cooked meal to gourmet levels.
Meal Prep Friendly: Leftovers store well, making your weeknight dinners hassle-free! Want to explore more ways to spice it up? Check out our guide to easy meal prep ideas.
Peruvian Chicken & Rice with Green Sauce Ingredients
• Here’s what you’ll need to create this vibrant dish!
For the Chicken
• Chicken (1.5-2 pounds) – This is your main protein; substitute with boneless pork chops or tofu if desired.
• Garlic (2-3 cloves, minced) – Adds aromatic depth to the marinade.
• Lime Juice (2 tablespoons) – Provides a zesty acidity; white vinegar can work as a substitute.
• Oil (2 tablespoons) – For the marinade base; use olive or vegetable oil.
• Ground Cumin (1 tablespoon) – Lends warm and earthy spice to the chicken.
• Smoked Paprika (1 teaspoon) – Contributes a delicious smoky flavor.
• Kosher Salt (1 teaspoon) – Essential for enhancing all the flavors.
• Black Pepper (½ teaspoon, freshly ground) – Adds a touch of spiciness to the mixture.
For the Green Sauce
• Fresh Cilantro (1 cup leaves) – This key ingredient gives the sauce its signature taste; parsley can be a good alternative.
• Mayonnaise (½ cup) – Creates a creamy base; opt for Greek yogurt for a lighter option.
• Sour Cream (¼ cup) – Adds a touch of creaminess; can be swapped for more Greek yogurt.
• Jalapeño Chiles (2 whole, chopped) – Delivers heat; adjust the amount based on spice preference.
• Olive Oil (1 tablespoon) – Adds smoothness to the sauce.
• Lemon or Lime Juice (1 tablespoon) – Brightens up the flavor profile of the sauce.
For the Rice
• Jasmine Rice (1 cup) – The base of your dish; swap for brown rice or quinoa for added fiber.
• Butter or Oil (1 tablespoon) – For sautéing and adding richness to the rice.
• Onion (¼ cup, diced) – Imparts sweetness and depth; substitute with shallots if needed.
• Garlic (2-3 cloves, minced) – Enhances the flavor profile in the rice.
• Turmeric (1 teaspoon) – Provides lovely color and a hint of flavor.
• Chicken Stock (2 cups) – The cooking liquid for the rice; vegetable stock works for a vegetarian version.
• Frozen Peas (1 cup) – Adds color and nutrition; corn can be substituted as desired.
Now that you have all the ingredients ready, let the kitchen adventures begin with this hearty Peruvian Chicken & Rice with Green Sauce!
How to Make Peruvian Chicken & Rice with Green Sauce
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Marinate Chicken: Combine all the marinade ingredients in a bowl, setting aside ¼ for later. Coat the chicken well, cover, and refrigerate for at least 1 hour, or overnight for deeper flavor.
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Preheat Cooking Appliance: Preheat your grill to medium-high or your oven to 450°F for even cooking. This ensures your chicken cooks perfectly and develops a lovely char.
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Cook Chicken: Grill the marinated chicken for about 5-7 minutes on each side, or until it reaches an internal temperature of 165°F. If baking, place it on a foil-lined sheet and cook for roughly 30 minutes, basting halfway.
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Prepare Rice: Rinse and soak the jasmine rice. In a pan, sauté onion and garlic in butter or oil until fragrant. Stir in the rice and seasonings for 1 minute, then add chicken stock. Bring to a boil, cover, and let it simmer for 15 minutes. Finally, gently stir in the peas and let it rest, covered, for another 5-10 minutes.
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Make Green Sauce: While the rice is resting, blend together all green sauce ingredients until smooth. Taste and adjust the seasonings to your liking for that perfect zing.
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Serve: Place fluffy rice on plates, top with sliced chicken, and generously drizzle with the vibrant green sauce. Garnish with fresh cilantro and lime wedges for an extra burst of flavor!
Optional: Add a sprinkle of queso fresco or feta for an extra touch of creaminess.
Exact quantities are listed in the recipe card below.
Peruvian Chicken & Rice with Green Sauce Variations
Embrace your creativity in the kitchen and personalize this delightful dish to your taste!
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Dairy-Free: Substitute Greek yogurt and sour cream with coconut yogurt for a creamy, dairy-free alternative. The result is just as luscious without the dairy.
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Meat Alternatives: Use boneless pork chops or firm tofu in place of chicken for an equally flavorful protein option. Each alternative absorbs the marinade beautifully!
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Spice Adjustments: For a milder sauce, reduce the number of jalapeños or swap them out for sweet bell peppers. You can even experiment with roasted red peppers for added sweetness.
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Gluten-Free Grains: Replace jasmine rice with cauliflower rice or quinoa for a gluten-free and nutritious base. Both options give a fresh twist to this classic dish.
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Herb Substitution: If cilantro isn’t your favorite, try replacing it with fresh parsley or even basil to create your own unique flavor profile. It’s an easy switch that transforms the green sauce.
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Veggie Boost: Toss in chopped bell peppers or zucchini while sautéing the rice for an extra burst of color and nutrition. It adds a lovely crunch that complements the tenderness of the chicken beautifully.
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Flavor Infusion: Add a splash of orange juice to both the chicken marinade and the green sauce to introduce a hint of sweetness that enhances the dish’s complexity.
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Crunch Factor: Sprinkle toasted pumpkin seeds or sunflower seeds on top of the finished dish for a delightful crunch that contrasts with the creaminess of the sauce. It makes every bite exciting!
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy home cooks! You can marinate the chicken up to 24 hours in advance; just ensure it’s covered in the fridge to keep it fresh. The green sauce can be prepared ahead and stored in an airtight container for up to 5 days in the refrigerator—this ensures the flavors meld beautifully. For meal prep, you can also cook the rice a day in advance; just reheat it gently with a splash of chicken stock to restore its fluffy texture. When you’re ready to enjoy dinner, simply grill the marinated chicken and serve the rice and sauce for quick, delicious results any night of the week!
How to Store and Freeze Peruvian Chicken & Rice with Green Sauce
Fridge: Store leftovers in an airtight container for up to 4 days. For optimal texture, separate the chicken and green sauce before refrigerating.
Freezer: You can freeze components for up to 3 months. Individually wrap chicken and place in a freezer-safe bag. Cool rice completely before transferring to a freezer-safe container.
Reheating: To reheat chicken, bake at 350°F until warmed through. For the rice, use a microwave with a splash of water to maintain moisture.
Green Sauce Storage: The sauce can be prepared up to 5 days ahead and stored in the fridge. For longer storage, freeze in ice cube trays for easy portioning!
Expert Tips for Peruvian Chicken & Rice
- Marinate Longer: Extend marination to 24 hours for a deeper flavor in your Peruvian Chicken & Rice with Green Sauce.
- Green Sauce Storage: Make the green sauce up to 5 days in advance; store in the fridge for a quick meal option.
- Cooking Temperature: Ensure your grill or oven is preheated to guarantee even cooking; use a meat thermometer for accuracy.
- Substitution Tips: Experiment with protein swaps like tofu or pork, ensuring everyone can enjoy this adaptable dish.
- Rice Texture: Rinse and soak rice before cooking for the fluffiest results; it removes excess starch and prevents stickiness.
What to Serve with Peruvian Chicken & Rice with Green Sauce?
Create a vibrant dining experience that beautifully complements the main dish!
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Fresh Arugula Salad: Crisp and peppery, this salad adds a light crunch to balance the hearty chicken and rice.
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Grilled Corn on the Cob: Sweet and smoky, it pairs well with the spices and enhances the overall flavor profile of the meal.
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Sautéed Vegetables: A colorful medley of bell peppers and zucchini brings additional texture and nutrients, making the meal even more satisfying.
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Cilantro Lime Rice: For extra zest, this rice option echoes the flavors in your main dish and brings a delightful freshness.
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Chilled Mango Salsa: The sweetness of mango with a hint of spice creates an exciting contrast to the savory elements of the chicken and rice.
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Flan or Tres Leches Cake: End on a sweet note by serving these traditional desserts, which provide a lovely creamy finish to your Peruvian-themed dinner.
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Pisco Sour: This classic Peruvian cocktail offers a refreshing citrus finish that ties the entire meal together beautifully.
Add these scrumptious sides to elevate your Peruvian Chicken & Rice with Green Sauce into an unforgettable feast!
Peruvian Chicken & Rice with Green Sauce Recipe FAQs
How do I select the best chicken for this recipe?
Absolutely! For the best flavor and texture, choose bone-in, skin-on chicken pieces, which will remain juicy and tender during cooking. If you prefer a leaner option, boneless skinless chicken breasts work well too. Ensure the chicken is fresh and has a pleasant smell, with no dark spots or discoloration.
How should I store leftovers of Peruvian Chicken & Rice with Green Sauce?
Very! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, I recommend separating the chicken from the green sauce during storage. This way, the chicken stays moist, and the sauce retains its creaminess.
Can I freeze this dish?
Absolutely! You can freeze the components for up to 3 months. To do this, individually wrap cooked chicken pieces in plastic wrap and place them in freezer-safe bags. For the rice, let it cool completely before transferring to a freezer-safe container. The green sauce can also be frozen in ice cube trays for easy portioning.
What if my chicken isn’t cooking evenly?
If your chicken isn’t cooking evenly, first make sure the grill or oven is preheated properly. Flip the chicken every 5 minutes and use a meat thermometer to check that it’s reached an internal temperature of 165°F. If necessary, move the chicken to a different part of the grill or oven that may be heating better.
Are there any dietary considerations for this recipe?
Definitely! This recipe is highly customizable. If you’d like to accommodate food allergies, consider using tofu or boneless pork as alternatives to chicken. Be cautious with the green sauce; it contains jalapeños, which can be spicy. For those with cilantro allergies, parsley is a great substitute that won’t compromise the flavor too much!
How can I make the green sauce milder?
The more the merrier! If you prefer a milder green sauce, simply reduce the amount of jalapeños you use. Alternatively, replace them with a sweet bell pepper, which will still provide sweetness while significantly lowering the heat level. Enjoy experimenting with flavors until it’s just right for your palate!
Peruvian Chicken & Rice with Green Sauce: Bold Flavor Awaits
Ingredients
Equipment
Method
- Marinate Chicken: Combine all the marinade ingredients in a bowl, setting aside ¼ for later. Coat the chicken well, cover, and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat Cooking Appliance: Preheat your grill to medium-high or your oven to 450°F for even cooking.
- Cook Chicken: Grill the marinated chicken for about 5-7 minutes on each side, or until it reaches an internal temperature of 165°F.
- Prepare Rice: Rinse and soak the jasmine rice. In a pan, sauté onion and garlic in butter or oil until fragrant. Stir in the rice and seasonings for 1 minute, then add chicken stock. Bring to a boil, cover, and let it simmer for 15 minutes.
- Make Green Sauce: Blend together all green sauce ingredients until smooth. Taste and adjust the seasonings to your liking.
- Serve: Place fluffy rice on plates, top with sliced chicken, and generously drizzle with the green sauce. Garnish with fresh cilantro and lime wedges.