Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Chicken:; 5-2 pounds chicken thighs (breasts, or any cut (bone-in, skin-on or boneless, skinless), see notes); 2-3 cloves garlic (minced); 2 tablespoons lime juice or white vinegar; 2 tablespoons oil of choice (vegetable, olive, or avocado oil); 1 Tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Green Sauce:; 1 cup fresh cilantro leaves (roughly chopped); 1/2 cup mayonnaise; 1/4 cup sour cream; 2 whole jalapeño chiles (roughly chopped (remove seeds for less heat)); 2 cloves garlic; 1 Tablespoon olive oil; 1 Tablespoon fresh lemon or lime juice; Kosher salt and freshly ground black pepper to taste; Peruvian Yellow Rice:; 1 cup jasmine rice; 1 tbsp butter/oil; ¼ cup onion (diced); 2-3 garlic cloves (minced); 1 tsp turmeric; 1/4 tsp EACH cumin (onion powder, salt, pepper); 2 cups chicken stock; 1 cup frozen peas

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Description: This recipe brings the vibrant flavors of Peru to your kitchen with tender, marinated chicken served over fragrant, yellow rice, and drizzled with a creamy, spicy green sauce. It’s a complete, satisfying meal that’s surprisingly easy to make.

Why You Will Love This Recipe:

Explosion of Flavor: The combination of smoky paprika, cumin, and zesty lime in the chicken marinade, the aromatic turmeric and garlic in the rice, and the fiery kick of jalapeño in the green sauce creates an unforgettable flavor profile.
Versatile Protein: Whether you prefer chicken thighs for their juicy richness or chicken breasts for a leaner option, this recipe works beautifully with your favorite cut. You can even use a whole chicken cut into pieces.
Easy to Customize: Adjust the spice level of the green sauce by using more or fewer jalapeños, or add other herbs like mint or parsley for a different flavor twist. The rice can also be customized with different vegetables or spices.
Make-Ahead Friendly: The chicken can be marinated overnight, and the rice can be made ahead of time and reheated. This makes it perfect for busy weeknights or meal prepping.
Impressive Presentation: The vibrant colors of the yellow rice, grilled chicken, and bright green sauce make this dish visually appealing and perfect for entertaining.

Introduction

Peruvian cuisine is known for its bold flavors, unique ingredients, and fusion of culinary traditions. This Peruvian Chicken and Rice with Green Sauce is inspired by the iconic flavors of Peru, adapted for the home cook.

The heart of this dish lies in its simplicity and balance of flavors. Tender chicken, marinated in a blend of spices, is grilled or baked until perfectly cooked. The rice, infused with turmeric and garlic, is fluffy and fragrant. But the star of the show is undoubtedly the green sauce, a creamy, spicy, and herbaceous concoction that elevates the entire dish to another level.

This recipe is a celebration of fresh ingredients and vibrant flavors, offering a taste of Peru in the comfort of your own home. It’s a crowd-pleaser that’s sure to become a family favorite.

Ingredients:

Chicken:

1. 5-2 pounds chicken thighs, breasts, or any cut (bone-in, skin-on or boneless, skinless), see notes
2-3 cloves garlic, minced
2 tablespoons lime juice or white vinegar
2 tablespoons oil of choice (vegetable, olive, or avocado oil)
1 Tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Green Sauce:

1 cup fresh cilantro leaves, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 whole jalapeño chiles, roughly chopped (remove seeds for less heat)
2 cloves garlic
1 Tablespoon olive oil
1 Tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper to taste

Peruvian Yellow Rice:

1 cup jasmine rice
1 tbsp butter/oil
¼ cup onion, diced
2-3 garlic cloves, minced
1 tsp turmeric
1/4 tsp EACH cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Preparation:

Step 1: Marinate the Chicken
In a medium bowl, combine the minced garlic, lime juice (or white vinegar), oil, cumin, smoked paprika, salt, and pepper. Whisk well to ensure all the ingredients are thoroughly combined. Reserve about ¼ of this marinade in a separate small bowl; this will be used for brushing the chicken later during cooking to amplify the flavor. Add the chicken to the bowl with the remaining marinade. Toss the chicken pieces until they are evenly coated with the marinade. Place the bowl in the refrigerator and allow the chicken to marinate for at least 1 hour. For the best flavor, marinate overnight. This allows the spices and flavors to penetrate deep into the chicken.

Step 2: Prepare the Peruvian Yellow Rice
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. After rinsing, soak the rice in water for 10-15 minutes, then drain the water thoroughly. This step helps to soften the rice and promotes even cooking.
In a medium-sized pot with a lid, melt the butter/oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the drained rice to the pot along with the turmeric, cumin, onion powder, salt, and pepper. Stir the rice and spices together for about 1 minute, allowing the rice to toast slightly and become fragrant. This step enhances the flavor of the rice. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, stir in the frozen peas, cover the pot again, and let it rest for 5-10 minutes, allowing the peas to heat through and the rice to fully absorb the remaining liquid. Fluff the rice with a fork before serving.

Step 3: Cook the Chicken

Grilling Method:
Preheat your grill to medium-high heat. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This will help the chicken cook more evenly. Place the chicken on the preheated grill and cook for approximately 5-7 minutes per side, depending on the thickness and cut of the chicken. The chicken should reach an internal temperature of 165ºF (74ºC). Halfway through the cooking process, brush the chicken with the reserved marinade to add another layer of flavor. Ensure the chicken is cooked through, with no pink remaining inside.

Baking Method:
Preheat your oven to 450ºF (232ºC). Line a baking sheet with foil for easy cleanup. Place the marinated chicken on the prepared baking sheet. Bake for approximately 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through the cooking time to enhance the flavor. Ensure the chicken is cooked through, with no pink remaining inside.

Step 4: Make the Green Sauce
In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeño chiles, garlic, olive oil, and lemon or lime juice. Pulse the ingredients until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with salt and pepper as needed. If you prefer a smoother sauce, you can blend it for a longer time. For a spicier sauce, add more jalapeño chiles.

Step 5: Assemble and Serve
Divide the Peruvian yellow rice among the serving plates. Place the grilled or baked chicken on top of the rice. Generously drizzle the creamy green sauce over the chicken and rice. Garnish with additional cilantro or a wedge of lime, if desired. Serve immediately and enjoy!

COOKING Rating:

Difficulty: Easy to Medium
Time Commitment: Medium

Serving Suggestions:

Serve with a side of steamed vegetables like broccoli or green beans.
Add a simple salad with a light vinaigrette to balance the richness of the dish.
Garnish with extra cilantro and lime wedges.
A cold Peruvian beer, like Cusqueña, pairs perfectly with this meal.

Tips:

Marinating Time: For the best flavor, marinate the chicken for at least 1 hour, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will be.
Spice Level: Adjust the number of jalapeños in the green sauce to suit your taste. Remove the seeds and membranes for a milder sauce.
Rice Cooking: Use a tight-fitting lid when cooking the rice to ensure even cooking and prevent it from drying out.
Green Sauce Consistency: If the green sauce is too thick, add a tablespoon or two of water to thin it out. If it’s too thin, add a bit more mayonnaise or sour cream.
Chicken Doneness: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165ºF (74ºC). This ensures that the chicken is safe to eat and still juicy.
Make Ahead: The rice and green sauce can be made a day ahead and stored in the refrigerator. The chicken can be marinated overnight.

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes

Nutritional Information:

(Estimated, may vary based on specific ingredients and portion sizes)

Calories: 655 kcal
Protein: 46 g
Sodium: 1036 mg

Conclusion

This Peruvian Chicken and Rice with Green Sauce is a flavorful and satisfying dish that’s sure to impress. The combination of tender, marinated chicken, fragrant yellow rice, and creamy, spicy green sauce is a true culinary delight. With its easy preparation and customizable ingredients, this recipe is perfect for weeknight dinners or special occasions. Enjoy a taste of Peru in your own kitchen with this delicious and vibrant dish!

Questions and Answers:

Q1: Can I make the green sauce ahead of time?

A: Absolutely! In fact, making the green sauce a few hours or even a day in advance allows the flavors to meld together, resulting in an even more delicious sauce. Store it in an airtight container in the refrigerator. Keep in mind that the color might slightly fade over time, but the flavor will still be fantastic.

Q2: I don’t have jasmine rice. Can I use another type of rice?

A: Yes, you can! While jasmine rice offers a delightful aroma and slightly sticky texture that complements the dish, other types of rice will work just fine. Long-grain rice, such as basmati, is a good substitute. Just adjust the cooking time and liquid amount according to the package directions for the type of rice you’re using. Avoid using short-grain rice, as it can become too sticky.

Q3: I’m not a fan of spicy food. How can I reduce the heat in the green sauce?

A: To tame the heat, the most effective method is to remove the seeds and membranes from the jalapeño chiles before chopping them. The majority of the capsaicin (the compound that causes the spicy sensation) is concentrated in these parts. You can also reduce the number of jalapeños you use or substitute a milder chili pepper, such as a poblano or Anaheim pepper, for a subtle hint of flavor without much heat.

Q4: Can I use dried herbs instead of fresh cilantro in the green sauce?

A: While fresh cilantro provides the best flavor and vibrant green color for the sauce, you can use dried cilantro in a pinch. Keep in mind that dried herbs have a more concentrated flavor than fresh herbs, so use about one-third of the amount called for in the recipe. In this case, use about 1/3 cup of dried cilantro. However, for the best results, try to find fresh cilantro whenever possible.

Q5: I don’t have chicken stock for the rice. Can I use water instead?

A: While chicken stock is preferred as it adds depth and richness to the rice, you can substitute water if necessary. To compensate for the lack of flavor, you might want to add a bouillon cube or some extra spices to the rice. Just be mindful of the sodium content if using bouillon. Using broth/stock makes a significant difference.

Peruvian Chicken and Rice with Green Sauce

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine peruvian

Calories 655 kcal

Ingredients

Chicken:
5-2 pounds chicken thighs breasts, or any cut (bone-in, skin-on or boneless, skinless), see notes
2-3 cloves garlic minced
2 tablespoons lime juice or white vinegar
2 tablespoons oil of choice vegetable, olive, or avocado oil
1 Tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Green Sauce:
1 cup fresh cilantro leaves roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 whole jalapeño chiles roughly chopped (remove seeds for less heat)
2 cloves garlic
1 Tablespoon olive oil
1 Tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper to taste
Peruvian Yellow Rice:
1 cup jasmine rice
1 tbsp butter/oil
¼ cup onion diced
2-3 garlic cloves minced
1 tsp turmeric
1/4 tsp EACH cumin onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Step 1: Marinate the Chicken
In a medium bowl, combine the minced garlic, lime juice (or white vinegar), oil, cumin, smoked paprika, salt, and pepper. Whisk well to ensure all the ingredients are thoroughly combined. Reserve about ¼ of this marinade in a separate small bowl; this will be used for brushing the chicken later during cooking to amplify the flavor. Add the chicken to the bowl with the remaining marinade. Toss the chicken pieces until they are evenly coated with the marinade. Place the bowl in the refrigerator and allow the chicken to marinate for at least 1 hour. For the best flavor, marinate overnight. This allows the spices and flavors to penetrate deep into the chicken.
Step 2: Prepare the Peruvian Yellow Rice
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. After rinsing, soak the rice in water for 10-15 minutes, then drain the water thoroughly. This step helps to soften the rice and promotes even cooking.
In a medium-sized pot with a lid, melt the butter/oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the drained rice to the pot along with the turmeric, cumin, onion powder, salt, and pepper. Stir the rice and spices together for about 1 minute, allowing the rice to toast slightly and become fragrant. This step enhances the flavor of the rice. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, stir in the frozen peas, cover the pot again, and let it rest for 5-10 minutes, allowing the peas to heat through and the rice to fully absorb the remaining liquid. Fluff the rice with a fork before serving.
Step 3: Cook the Chicken
Grilling Method:
Preheat your grill to medium-high heat. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This will help the chicken cook more evenly. Place the chicken on the preheated grill and cook for approximately 5-7 minutes per side, depending on the thickness and cut of the chicken. The chicken should reach an internal temperature of 165ºF (74ºC). Halfway through the cooking process, brush the chicken with the reserved marinade to add another layer of flavor. Ensure the chicken is cooked through, with no pink remaining inside.
Baking Method:
Preheat your oven to 450ºF (232ºC). Line a baking sheet with foil for easy cleanup. Place the marinated chicken on the prepared baking sheet. Bake for approximately 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through the cooking time to enhance the flavor. Ensure the chicken is cooked through, with no pink remaining inside.
Step 4: Make the Green Sauce
In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeño chiles, garlic, olive oil, and lemon or lime juice. Pulse the ingredients until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with salt and pepper as needed. If you prefer a smoother sauce, you can blend it for a longer time. For a spicier sauce, add more jalapeño chiles.
Step 5: Assemble and Serve
Divide the Peruvian yellow rice among the serving plates. Place the grilled or baked chicken on top of the rice. Generously drizzle the creamy green sauce over the chicken and rice. Garnish with additional cilantro or a wedge of lime, if desired. Serve immediately and enjoy!