Peruvian Chicken and Rice with Green Sauce Recipe

Imagine juicy marinated chicken nestled atop fragrant yellow rice, all crowned with a zesty, creamy sauce that practically transports you straight to Lima. That’s what you get with Peruvian Chicken and Rice with Green Sauce—a meal that’s bold, fresh, and bursting with gorgeous color. If you’ve never tried this South American classic, you’re in for a flavor-packed adventure!

Ingredients You’ll Need

There’s nothing intimidating here—just a handful of vibrant, fresh staples. Each ingredient is crucial: the right marinade for succulent chicken, turmeric and veggies for colorful rice, and those magical cilantro and jalapeños for an unmistakably Peruvian green sauce.

• Chicken (1.5-2 pounds, any cut): Thighs stay extra juicy, but feel free to use breasts or legs—just adjust cooking times as needed.
• Garlic (4-5 cloves total): Brings depth to both the marinade and the rice base; don’t skimp!
• Lime juice or white vinegar: Brightens up the marinade and ensures tenderness (fresh lime is especially lovely here).
• Oil (olive or any neutral): Adds richness to both chicken and green sauce; olive oil brings a bit of extra flavor.
• Cumin, smoked paprika, salt, pepper: Classic Peruvian-style spices—smoked paprika is key for a subtle earthy note.
• Fresh cilantro (for sauce): The backbone of the green sauce, so use the freshest leaves you can find.
• Mayonnaise and sour cream: These create that creamy, cool base for your sauce (Greek yogurt is an easy sub if needed).
• Jalapeño chiles: Adjust quantity (and whether you remove seeds) for spiciness; they’re the green sauce’s kick!
• Jasmine rice: Fluffy and fragrant, it soaks up the chicken stock and spices perfectly.
• Butter or oil (for rice): Adds silkiness and carries the flavors through the grains.
• Onion and peas: Onion (or shallot) for savory-sweetness; peas add a pop of sweet color and flavor at the finish.
• Turmeric: Gives the rice its irresistible yellow hue and subtle earthiness.
• Chicken stock: Boosts flavor and moisture in the rice—homemade or store-bought both work.

Variations

This Peruvian Chicken and Rice with Green Sauce recipe is incredibly flexible—think of it as a foundation for your own inspired twist! Swap proteins, play with spices, or dial up (or down) the tang and heat to make it exactly how you love it.

• Swap in Shrimp or Tofu: Not into chicken? Marinate peeled shrimp, or use extra-firm tofu for a vibrant pescatarian or vegetarian spin.
• Go Dairy-Free: Sub in vegan mayo and coconut-based sour cream for a completely plant-based green sauce that won’t miss a beat.
• Add More Veggies: Toss diced bell peppers, carrots, or corn into the rice for bursts of color and texture.
• Spice It Up or Down: Add another jalapeño (or swap in a serrano) for green sauce with serious heat—or simply remove the seeds for a milder kick.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

In a roomy bowl, whisk together the marinade ingredients: garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve about a quarter of the marinade in a separate container (you’ll be brushing this over the chicken as it cooks—trust me, it’s worth it!). Toss the chicken in the main bowl until every piece is happily coated. Pop it all in the fridge for at least 1 hour, or even overnight if you’re planning ahead. The longer it soaks, the more flavorful and succulent your chicken will be!

Step 2: Make the Yellow Rice

While your chicken marinates, rinse jasmine rice under cold water until it runs clear—this gives you the fluffiest, separated grains! Soak the rice for 10-15 minutes and drain. In a saucepan, sauté diced onion (or shallot) and minced garlic in butter or oil until soft and aromatic. Add the drained rice and sprinkle in turmeric, cumin, onion powder, salt, and pepper. Stir until fragrant, then pour in chicken stock. Bring it to a boil, cover, and let it simmer on low for 15 minutes. Finish by folding in the frozen peas and allowing the rice to steam off-heat for 5-10 minutes before fluffing with a fork.

Step 3: Cook the Chicken

After marinating, it’s showtime! Fire up your grill to medium-high or preheat your oven to 450ºF. If grilling, place the chicken on the hot grates and cook for 5-7 minutes per side (time varies by thickness and type), brushing with the reserved marinade halfway through. If baking, arrange the chicken on a foil-lined sheet pan and roast for about 30 minutes, again brushing on more marinade midway. You’re aiming for a juicy 165ºF internal temperature—don’t overcook!

Step 4: Blend the Magical Green Sauce

While your chicken cooks, whip up the green sauce: toss fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice into a blender. Blitz for about 30 seconds, until you have a creamy, vibrant sauce. Season to taste with salt and pepper—it should be lush, bright, and hard to resist licking straight from the blender.

Step 5: Plate and Serve

Spoon a hearty helping of golden rice onto each plate, nestle a juicy chicken piece (or two!) on top, and drizzle liberally with that emerald-green sauce. The colors and aromas will have everyone at the table gathered around in no time.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

This dish is already a showstopper, but you can give it a finishing flourish with a sprinkle of fresh cilantro, thinly sliced green onions, or extra lemon/lime wedges on the side for a bright twist. Even a few pickled red onions add incredible color and a tangy crunch!

Side Dishes

Keep it simple and let the Peruvian Chicken and Rice with Green Sauce shine! A crisp green salad, grilled corn, or lightly sautéed veggies all pair beautifully. If you want to lean in to tradition, serve with fried plantains for a true South American feast.

Creative Ways to Present

Try serving this meal family-style by arranging the rice, chicken, and sauce on a large platter for dramatic effect. Or, for gatherings, assemble in individual bowls—they’re great for casual dinners and perfect for meal prep lunches, too. Just a generous drizzle of green sauce right before serving will make everyone Ooh and Ahh!

Make Ahead and Storage

Storing Leftovers

Allow everything to cool, then transfer the chicken, rice, and green sauce into separate airtight containers. They’ll stay fresh in the refrigerator for about 3–4 days—which means lunch or dinner is covered for nearly a week!

Freezing

Both the chicken and rice can be frozen for up to 2 months (just skip freezing the green sauce, as creamy sauces don’t thaw as nicely). Cool the chicken and rice fully, then portion into freezer-safe bags for easy reheating later.

Reheating

For best results, gently reheat chicken and rice in the microwave with a damp paper towel or in a covered skillet over low heat. Give the green sauce a quick whisk before serving—use it straight from the fridge to keep things cool and zesty!

FAQs

Final Thoughts

If you’re craving something dazzlingly flavorful, Peruvian Chicken and Rice with Green Sauce delivers every single time. The colors, the aromas, the layers of spice—it’s the kind of meal that turns an ordinary night into a mini celebration. I hope you’ll gather your friends and family to dig in and savor every bite. Enjoy!

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