How to Make Peruvian Chicken and Rice with Green Sauce

If you’re craving a dish that bursts with vibrant flavors and brings a taste of Peru right to your kitchen, look no further than Peruvian Chicken and Rice with Green Sauce. This recipe combines juicy, marinated chicken with perfectly cooked rice, all topped off with a zesty, herb-packed green sauce that’s fresh and tangy. Whether you’re cooking for family or friends, this meal offers a harmonious blend of spices and textures that will quickly become a beloved favorite.

Why You’ll Love This Recipe

• Bold, Authentic Flavors: Experience the unique combination of Peruvian spices and fresh herbs that create an unforgettable taste.
• Simple Ingredients: You don’t need a long shopping list—just fresh, easy-to-find components for a delicious meal.
• One-Pot Convenience: The rice cooks alongside the chicken, saving you time and reducing cleanup.
• Fresh and Vibrant Sauce: The green sauce adds brightness that perfectly balances the savory chicken and rice.
• Family Favorite: Perfect for sharing, it appeals to adults and kids alike with its mild heat and robust flavor.

Ingredients You’ll Need

Gathering simple yet essential ingredients is key to nailing this Peruvian Chicken and Rice with Green Sauce. Each one brings something special, from vibrant color to layered flavor and satisfying textures.

• Chicken thighs: Juicy and tender, they soak up the marinade brilliantly while staying moist during cooking.
• Long-grain white rice: Fluffy and light, this forms the perfect bed for the richly flavored chicken.
• Lime juice: For acidity and a fresh kick, brightening every bite.
• Fresh cilantro: A must for the green sauce, offering herbaceous aroma and color.
• Garlic cloves: Infuse deep, savory notes into both the chicken and sauce.
• Jalapeño or aji amarillo pepper: Adds just a little heat and authentic Peruvian flair to the sauce.
• Greek yogurt or mayonnaise: Provides creaminess for the green sauce and balances the spicy elements.
• Chicken broth: Cooks the rice and infuses it with savory goodness.
• Ground cumin and paprika: These spices boldly complement and season the chicken.
• Olive oil: For marinating and sautéing, delivering richness and helping everything brown beautifully.

Variations for Peruvian Chicken and Rice with Green Sauce

This dish is wonderfully adaptable. Whether you want to tweak it for dietary needs or experiment with flavors, it’s easy to make your own version.

• Substitute chicken breasts: Use boneless skinless breasts for a leaner option, though thighs stay juicier.
• Make it vegetarian: Swap chicken with roasted cauliflower or portobello mushrooms for an earthy twist.
• Spice level: Adjust the amount of jalapeño or swap for milder peppers if you prefer less heat.
• Add vegetables: Incorporate peas, corn, or diced carrots into the rice for extra color and nutrients.
• Dairy-free sauce: Replace yogurt with avocado to keep the green sauce creamy without dairy.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper to create a flavorful marinade. Coat the chicken thighs thoroughly and let them sit for at least 30 minutes to absorb the spices.

Step 2: Prepare the Green Sauce

In a blender, combine fresh cilantro, garlic cloves, jalapeño, lime juice, Greek yogurt (or mayonnaise), salt, and a splash of olive oil. Blend until smooth and creamy, then refrigerate to allow flavors to meld.

Step 3: Cook the Chicken

Sear the marinated chicken thighs in a hot skillet over medium-high heat until golden on both sides. Remove and set aside once nearly cooked through.

Step 4: Cook the Rice

In the same skillet, sauté a little garlic, then add rinsed rice and chicken broth. Stir to combine, scraping up any browned bits for extra flavor.

Step 5: Combine and Simmer

Place the chicken thighs back on top of the rice, cover the pan, and let everything simmer on low heat until the rice is tender and the chicken is fully cooked, about 20 minutes.

Step 6: Serve

Fluff the rice with a fork and plate it alongside the chicken. Generously drizzle the vibrant green sauce on top or serve on the side for dipping.

Pro Tips for Making Peruvian Chicken and Rice with Green Sauce

• Marinate longer: Let the chicken marinate for a few hours or overnight for deeper flavor infusion.
• Use bone-in thighs: They stay juicier and add more depth to the dish’s taste.
• Rinse rice: Washing the rice removes excess starch, preventing it from getting too sticky.
• Don’t skip the sear: Browning the chicken adds a beautiful caramelized flavor that makes the recipe stand out.
• Fresh herbs matter: Always use fresh cilantro and lime for the green sauce to keep it vibrant and fresh.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Fresh cilantro leaves, thinly sliced red onions, and extra lime wedges make perfect garnishes that add brightness and contrast.

Side Dishes

A crisp side salad, roasted vegetables, or creamy avocado slices complement the meal wonderfully and add balanced texture.

Creative Ways to Present

Serve in colorful bowls or traditional-style on a large platter to encourage sharing. You can also layer the chicken and rice inside warm tortillas for Peruvian-inspired wraps.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers into airtight containers and refrigerate for up to 3 days. The flavors actually deepen with time, making for great next-day meals.

Freezing

Both the chicken and rice freeze well. Store separately or together in freezer-safe bags and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist. Reheat the green sauce separately and drizzle fresh when ready to serve.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work fine but tend to be less juicy than thighs, so be careful not to overcook.

Is the green sauce spicy?

The sauce has a mild heat from jalapeño or aji amarillo, but you can easily adjust the spice level to your liking.

Can I make this dish vegetarian?

Absolutely! Substitute chicken with roasted vegetables like cauliflower or mushrooms for a satisfying vegetarian version.

How long does marinating take?

At minimum, 30 minutes, but marinating for a few hours or overnight will elevate the flavor significantly.

What’s the best way to store leftovers?

Keep leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is a delightful blend of fresh herbs, bold spices, and tender chicken that’s impressively easy to make and sure to wow any crowd. Dive into this dish and bring a little Peruvian sunshine to your table—you’ll be so glad you did!

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