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Peruvian Chicken and Rice with Green Sauce is a vibrant and approachable meal that combines savory marinated chicken, golden yellow rice, and a punchy green sauce. This recipe is designed for home cooks who want to experience bold Latin American flavors without fuss or hard-to-find ingredients. The steps are clear and forgiving for beginners, yet yield results that wow at the table.
When I first made this Peruvian dish for my family, they could not get over the aroma in our kitchen and the creamy tang of the green sauce. It is now our go-to recipe whenever we want to impress guests or just crave something lively on a gloomy day.
Ingredients
- Chicken thighs or breasts: Choose your favorite cut for a juicy center and quick prep Look for chicken with a healthy pink color and minimal fat for best results
- Fresh garlic: Minced for depth and authentic flavor Fresh cloves are worth it over jarred for the brightest taste
- Lime juice or white vinegar: Either adds zing to the marinade Freshly squeezed lime offers the best tang
- Oil: Helps the marinade cling and keeps chicken juicy Use a mild oil like canola or light olive oil
- Cumin: Adds earthy authenticity and warmth Choose ground cumin with a strong aroma for best results
- Smoked paprika: For smokiness and color Spanish style brings extra depth
- Salt: To bring out all the other flavors Go for kosher or sea salt
- Black pepper: Adds gentle heat Use freshly ground for more flavor
- Cilantro: Leaves only for the brightest green sauce Use lively bright bunches with no wilted stems
- Mayonnaise: Gives creaminess to the green sauce Full fat or light works but full fat tastes richer
- Sour cream: Adds balancing tang Greek yogurt can work too if you prefer
- Jalapeños: Brings pop and color Choose firm jalapeños with shiny skins Remove seeds for milder flavor
- Olive oil: Makes sauce lustrous and unifies flavors Use extra virgin for the most aroma
- Lemon or lime juice: Lifts flavors and adds acid Fresh juice is best for a clean taste
- Jasmine rice: Naturally fragrant and fluffy Go for long grain with a floral scent
- Butter or oil: To coat rice and add flavor Butter offers richness or use oil for a lighter taste
- Onion: Diced for a sweet base Look for firm glossy onions with no sprouts
- Turmeric: Offers signature yellow color and subtle earthiness Bright yellow powder signals freshness
- Onion powder: Backs up the fresh onion and deepens the taste Choose onion powder with no hard clumps
- Chicken stock: Adds full flavor to rice Choose low sodium so you control the saltiness
- Frozen peas: A sweet pop of color and flavor Look for peas that are bright and not frosty
Step-by-Step Instructions
- Prepare the Marinade:
- In a medium bowl mix minced garlic fresh lime juice or vinegar oil cumin smoked paprika salt and black pepper until fully combined so you create a thick deeply flavorful marinade base
- Reserve a Portion for Basting:
- Spoon about a quarter of the marinade into a small bowl Set aside to use for brushing chicken during cooking as it helps keep the meat juicy and layered with flavor
- Coat and Marinate the Chicken:
- Add chicken to the main bowl of marinade Toss thoroughly until every piece is coated Cover and refrigerate for at least one hour or overnight for maximum tenderness and flavor penetration
- Grill or Bake the Chicken:
- Choose grilling for a smoky finish or baking for convenience If grilling heat to medium high and cook chicken for about five to seven minutes per side brushing with the reserved marinade halfway through If baking arrange on a foil lined tray and roast at four hundred fifty degrees Fahrenheit for thirty minutes basting halfway through Use a thermometer and make sure chicken reaches one hundred sixty five degrees Fahrenheit
- Wash and Soak the Rice:
- Place jasmine rice in a bowl and rinse under cold water swirling with your hands Dump and repeat until water runs mostly clear Let the clean rice soak in cold water for ten to fifteen minutes to help it cook evenly
- Cook the Aromatics:
- Warm butter or oil in a medium pot Add diced onion and cook over medium heat stirring often until transparent and soft about three to five minutes Add minced garlic and stir until fragrant for another minute
- Toast the Rice with Spices:
- Add drained rice to the pot Sprinkle in turmeric cumin onion powder salt and pepper Stir for about a minute making sure rice is coated and just slightly toasted so the spices bloom and flavors build
- Simmer with Broth:
- Pour in chicken stock Bring to a boil then turn the heat to low and cover Let the rice cook undisturbed for fifteen minutes so the grains absorb the spiced broth
- Add Peas and Finish the Rice:
- Stir in frozen peas replace the lid and let sit off the heat five to ten minutes The peas cook through with just the residual steam and keep their bright green color
- Fluff and Serve Rice:
- Use a fork to lightly fluff the rice Just gently separate the grains without mashing so the texture stays light
- Make the Green Sauce:
- Combine cilantro mayonnaise sour cream jalapeños garlic olive oil and fresh lemon or lime juice in a blender Pulse several times to break it down then blend until creamy green and totally smooth Taste and tweak salt acidity or oil to reach your ideal flavor and texture
- Assemble and Serve:
- Scoop rice onto plates Arrange chicken pieces on top Drizzle generously with green sauce and sprinkle with fresh cilantro or red onion if desired Serve while everything is hot
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The green sauce is always my favorite part Fresh cilantro makes it so lively and the creamy texture gets everyone at the table mopping up every last drop My family laughs about how my cousin once licked the blender after trying it for the first time and now insists on making a double batch
Storage Tips
Leftover chicken will keep fresh for about three days in an airtight container The green sauce holds for up to five days and the rice stays fluffy for several days as well Make sure to cool each component before sealing for best results
Ingredient Swaps
If you are out of jasmine rice try basmati or long grain white rice and still get a beautiful fluffy texture Chicken can be swapped for boneless thighs or even tofu for a vegetarian twist In the green sauce swap sour cream for Greek yogurt if you want an extra creamy tang
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Serving Suggestions
Turn this meal into a festive feast by adding fried plantains a simple tomato salad or a quick avocado salsa Leftover green sauce is perfect as a dip for fries or drizzled over roasted veggies
A Taste of Peru
This dish borrows from Peruvian pollos a la brasa tradition which pairs smoky marinated chicken and golden rice with bright punchy aji-style sauces It is a celebration food in its home country and bringing it to your table is a way to experience Peru’s joyful spirit
Recipe FAQs
- → What cut of chicken works best for this dish?
Both chicken thighs and breasts work well. Thighs yield juicy, flavorful results, while breasts offer a leaner option. Adjust cooking times accordingly.
- → Can the chicken be baked instead of grilled?
Absolutely! Baking at high heat produces a tender, flavorful chicken that stays moist. Brushing with reserved marinade enhances flavor during cooking.
- → How do I keep the rice from becoming sticky?
Rinse the rice thoroughly before cooking to remove excess starch, then soak and drain. Fluff with a fork after cooking to separate the grains.
- → Is the green sauce spicy?
The green sauce is mildly spicy thanks to jalapeños. Remove seeds for a gentler heat, or add extra for more kick to suit your preference.
- → What are good side dishes for this meal?
Simple salads, roasted vegetables, or fried plantains complement the bold flavors and make a complete dinner plate.
- → Can the green sauce be made ahead of time?
Yes, the green sauce can be prepared in advance and stored in the fridge for up to three days. Stir before serving for best texture.