As I stood in the kitchen, the tantalizing aroma of marinated chicken sizzling on the grill instantly transported me to the vibrant streets of Peru. This Peruvian Chicken & Rice with Green Sauce combines laziness-defying quick prep with crowd-pleasing flavors that will charm anyone at your dinner table. The juicy, grilled chicken paired with fluffy yellow rice, all drizzled in a zesty and creamy ají verde, creates a feast that feels both festive and comforting. In just a short time, you can transform a busy weeknight into a memorable gathering that will leave your loved ones asking for seconds! So, are you ready to experience a burst of South American flair in your next meal?
Why is this Peruvian Chicken & Rice special?
Bold flavors: The marinade transforms simple chicken into a succulent delight that bursts with taste and character.
Quick & easy: Perfect for busy weeknights, this recipe requires minimal prep, making it accessible for any home cook.
Versatile dish: Pair with your favorite veggies or switch proteins effortlessly for a different experience every time.
Family favorite: With its vibrant colors and exquisite flavors, it’s sure to impress guests and make weeknight dinners feel festive!
Satisfying comfort food: The fluffy yellow rice and spicy ají verde sauce combine perfectly, providing a cozy meal that warms the soul. Add a side of Cheesy Garlic Chicken or a refreshing salad for a well-rounded feast!
Peruvian Chicken & Rice Ingredients
• Discover the key components for this flavorful dish!
For the Chicken
- Chicken – 1.5-2 pounds, marinating makes it tender and flavorful; thighs or drumsticks work well for extra juiciness.
- Garlic – 2-3 cloves, minced; fresh garlic is essential for enhancing flavor.
- Lime Juice – 2 tablespoons; adds acidity and balance, white vinegar can substitute in a pinch.
- Oil – 2 tablespoons; neutral oil is best for marinating and cooking.
- Ground Cumin – 1 tablespoon; infuses the chicken with warm flavor notes, key for an authentic taste.
- Smoked Paprika – 1 teaspoon; gives the chicken a smoky flavor and beautiful coloring.
- Kosher Salt – 1 teaspoon; an essential seasoning to bring out the dish’s natural flavors.
- Black Pepper – 1/2 teaspoon, freshly ground; balances the overall dish with a touch of heat.
For the Green Sauce
- Cilantro Leaves – 1 cup, fresh; this is the heart of the ají verde, parsley can be used as a substitute.
- Mayonnaise – 1/2 cup; adds creaminess, Greek yogurt can be a lighter alternative.
- Sour Cream – 1/4 cup; enhances creaminess, optional if you’d prefer using more mayonnaise or yogurt.
- Jalapeño Chiles – 2 whole, chopped; adds heat, deseed for milder flavor preferences.
- Olive Oil – 1 tablespoon; helps blend the sauce smoothly.
- Lemon Juice – 1 tablespoon, fresh; brightens flavors, lime juice works just as well if you have that on hand.
For the Yellow Rice
- Jasmine Rice – 1 cup; this forms the dish’s base, feel free to swap in basmati rice if needed.
- Butter/Oil – 1 tablespoon; adds rich flavor to the dish.
- Onion – 1/4 cup, diced; for added depth, sauté until soft for maximized flavor.
- Garlic – 2-3 cloves, minced; infuses the rice with delightful flavor.
- Turmeric – 1 teaspoon; provides beautiful color and a mild taste.
- Spices – 1/4 teaspoon each (cumin, onion powder, salt, and pepper); builds robust flavor in your rice.
- Chicken Stock – 2 cups; enhances the rice’s flavor, bringing it to life better than plain water.
- Frozen Peas – 1 cup; adds a pop of color and texture, can be substituted with other veggies like bell peppers.
Enjoy the culinary adventure that comes with preparing this Peruvian Chicken & Rice!
Step‑by‑Step Instructions for Peruvian Chicken & Rice
Step 1: Marinate the Chicken
In a large bowl, mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper until well combined. Add the chicken, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour or, for better flavor, overnight. The longer it marinates, the more flavorful your Peruvian Chicken will become.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat or your oven to 450°F. Once hot, remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 5-7 minutes per side, or bake in the oven for approximately 30 minutes until its internal temperature reaches 165°F. You should see a golden-brown exterior and juices running clear.
Step 3: Prepare the Yellow Rice
While the chicken is marinating, rinse 1 cup of jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes. In a saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté 1/4 cup diced onion and 2-3 minced garlic cloves until the onion softens, about 3-5 minutes, releasing delightful aromas that enhance the base of your Peruvian Chicken & Rice.
Step 4: Cook the Rice
Add the soaked jasmine rice to the saucepan with the sautéed onions and garlic, stirring gently for about 2 minutes until the rice is coated and slightly toasted. Then, pour in 2 cups of chicken stock, along with 1 teaspoon of turmeric, and season with spices like cumin, onion powder, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes until the rice absorbs all the liquid.
Step 5: Stir in Peas
After the rice has simmered, add 1 cup of frozen peas to the pot, gently folding them into the rice. Re-cover and let the rice rest on low heat for an additional 5-10 minutes. This step ensures the peas heat through and the rice becomes fluffy, creating a colorful foundation for your Peruvian Chicken & Rice.
Step 6: Make the Green Sauce
In a blender, combine 1 cup of fresh cilantro leaves, 1/2 cup mayonnaise, 1/4 cup sour cream (if using), and 2 chopped jalapeño chiles. Drizzle in 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice. Blend until you achieve a smooth and creamy consistency, adjusting the heat level to your preference. This vibrant green sauce will add a delightful kick to your dish.
Step 7: Serve the Dish
To assemble, place a generous serving of the fluffy yellow rice on each plate as the base. Top with the juicy, grilled chicken and drizzle generously with the zesty green sauce. Serve your Peruvian Chicken & Rice hot, and enjoy a beautiful combination of flavors that will transport you straight to Peru with every bite!
Expert Tips for Peruvian Chicken & Rice
- Marination Matters: Allowing the chicken to marinate for at least one hour, or ideally overnight, enhances tenderness and infuses flavor. Don’t skip this step!
- Check Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This guarantees safety and juiciness in your Peruvian Chicken.
- Rinse Rice: Rinsing jasmine rice until the water runs clear removes excess starch. This prevents stickiness and results in fluffy yellow rice that complements the chicken perfectly.
- Reserve Marinade: Set aside a small portion of the marinade before coating the chicken. Brush this on during cooking for an extra burst of flavor.
- Adjust Heat Level: Taste the ají verde sauce as you blend. You can modify the heat by adding or reducing jalapeños, ensuring it matches your family’s spice preference!
How to Store and Freeze Peruvian Chicken & Rice
- Fridge: Store cooked Peruvian Chicken & Rice in airtight containers for up to 4 days. Make sure to keep the chicken and rice separate if possible for better texture when reheating.
- Freezer: You can freeze components separately for up to 3 months. Chicken can be wrapped tightly in plastic wrap and foil, while rice should cool completely before freezing in a freezer-safe bag.
- Reheating: Thaw chicken in the refrigerator overnight before reheating. To reheat, warm in the oven at 350°F until heated through, about 15-20 minutes, or microwave in 30-second intervals.
- Green Sauce: Store the creamy green ají verde in the fridge for up to 3 days. For longer storage, freeze it in ice cube trays, then transfer to a zip-top bag for future use.
What to Serve with Peruvian Chicken & Rice
A delightful meal calls for the perfect accompaniments to enhance your dining experience.
- Crisp Side Salad: A fresh salad with mixed greens, tomatoes, and a zesty vinaigrette adds a refreshing contrast to the warm, bold flavors of the chicken.
- Garlic Bread: Warm, buttery garlic bread offers a comforting texture, perfect for soaking up any leftover green sauce. Its heartiness balances the meal beautifully.
- Roasted Vegetables: Seasonal veggies like zucchini and bell peppers, lightly seasoned and roasted, add color and a sweet crunch, complementing the dish’s robust profile.
- Mango Sorbet: A light dessert that provides a refreshing finish, mango sorbet beautifully contrasts the spiciness of the green sauce, rounding off the meal perfectly.
- Sauvignon Blanc: A chilled Sauvignon Blanc pairs wonderfully, its crisp acidity balancing the richness of the chicken and the creaminess of the green sauce.
- Avocado Slices: Creamy avocado can elevate the dish, providing richness while cutting through the heat of the sauce—vibrant and delicious!
- Corn on the Cob: Grilled or steamed corn adds sweetness and a satisfying crunch, enhancing the experience of this beloved Peruvian Chicken & Rice.
- Quinoa Salad: A light quinoa salad with diced cucumbers and a squeeze of lime offers a nutritious and pleasant complement to the vibrant flavors of the main dish.
Make Ahead Options
These Peruvian Chicken & Rice with Green Sauce are perfect for busy home cooks looking to save time without sacrificing flavor! You can marinate the chicken up to 24 hours in advance, ensuring it’s bursting with flavor when it’s time to cook. Additionally, the creamy ají verde sauce can be prepared and refrigerated for up to 3 days, allowing the flavors to meld beautifully. To finish the dish, simply grill the marinated chicken and prepare the yellow rice just before serving for a fresh, delicious meal that’s just as good as when made day-of. Embrace the convenience of meal prep, and enjoy a vibrant Peruvian dish that’s quick and satisfying!
Peruvian Chicken & Rice Variations
Feel free to get creative with this recipe and make it your own with exciting twists and substitutes!
-
Gluten-Free: Swap jasmine rice for quinoa or a gluten-free grain to cater to dietary needs without compromising on flavors.
Embrace a hearty alternative that keeps the essence of the dish while ensuring everyone’s included at the table. -
Vegetable-Loaded Rice: Toss in your favorite vegetables like bell peppers, corn, or zucchini to the rice for added nutrition and color.
The vibrant veggies bring brightness and freshness, making every bite even more delightful and visually appealing. -
Herb-Infused Sauce: Experiment with different herbs in the green sauce, such as mint or basil, to create a unique flavor profile.
This twist can give your ají verde an unexpected freshness that can thrill your taste buds with every dip. -
Spicy Variation: For an extra kick, add more jalapeños or a dash of cayenne pepper to the green sauce.
Turn up the heat to please your spice-loving friends and family—you might find this version becomes a new favorite! -
Creamy Alternative: Replace the mayonnaise and sour cream with Greek yogurt for a healthier take on the green sauce.
This swap still delivers a creamy texture while boosting your dish with extra protein and a tangy flavor. -
Smoky Twist: Incorporate chipotle in adobo sauce into the green sauce for a smoky, rich flavor that transforms the classic recipe.
This addition creates a bold twist, making it an exhilarating experience for smoky flavor lovers. -
Protein Swap: Use grilled shrimp or tofu instead of chicken for a different protein option that’s equally delicious.
You’ll have a new, flavorful dish suitable for seafood aficionados or plant-based eaters without losing the essence of the original. -
Add Sweetness: Mix in sweet corn or diced mango to the yellow rice for a slight sweetness that pairs beautifully with the savory chicken.
This unexpected touch makes your meal not just savory, but a burst of sweetness, creating a perfect marriage of flavors.
Dive into these variations to customize your Peruvian Chicken & Rice, and don’t forget to complement your meal with refreshing sides like a chilled mango salsa or a crisp green salad!
Peruvian Chicken & Rice Recipe FAQs
How do I select the best chicken for this recipe?
Absolutely! When choosing chicken, look for cuts that are plump and free of any dark spots or unpleasant odors. I usually opt for bone-in, skin-on chicken thighs or drumsticks, as they tend to be juicier after marinating and grilling. If using boneless breasts, consider slightly undercooking them for a tender result.
How should I store leftover Peruvian Chicken & Rice?
Very good question! Store leftovers in airtight containers in the fridge for up to 4 days. If possible, keep the chicken and rice separate to maintain their textures. When reheating, warm the chicken in the oven at 350°F for about 15-20 minutes, or microwave in 30-second intervals until heated through.
Can I freeze this dish, and how do I do that?
Definitely! You can freeze components separately for up to 3 months. Wrap the chicken tightly in plastic wrap, then foil, ensuring no air gets in. For the rice, allow it to cool completely, then transfer it to a freezer-safe bag or container. When ready to use, thaw the chicken in the fridge overnight, and reheat along with the rice.
What can I do if my rice turns out sticky?
It’s a common mishap, and troubleshooting is key! Rinsing the jasmine rice until the water runs clear is crucial; this removes excess starch and results in a fluffier texture. If your rice is already cooked and sticky, try fluffing it gently with a fork to separate the grains, or adding a touch of olive oil while reheating can help too.
Is this Peruvian Chicken & Rice recipe suitable for gluten-free diets?
Absolutely! This recipe can be made gluten-free with little effort. For the yellow rice, simply ensure that your chicken stock is gluten-free, and you’re good to go. The chicken marinade, spices, and the creamy green sauce are all compliant as well, making it an excellent choice for family gatherings!
Peruvian Chicken & Rice: A Burst of Flavor in Every Bite
Ingredients
Equipment
Method
- Marinate the Chicken: Mix together minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Add chicken, coat well, cover, and refrigerate for at least 1 hour.
- Cook the Chicken: Preheat grill to medium-high or oven to 450°F. Remove chicken from marinade and cook until golden-brown and internal temperature reaches 165°F.
- Prepare the Yellow Rice: Rinse rice under cold water until clear, soak for 10-15 mins. Heat butter/oil, sauté onion and garlic until onion softens.
- Cook the Rice: Add soaked rice, stir for 2 mins. Add chicken stock, turmeric, and spices. Bring to boil, reduce heat, cover and simmer for 15 mins.
- Stir in Peas: Add frozen peas to the pot, fold them into rice, re-cover and let rest for 5-10 mins.
- Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lemon juice until smooth.
- Serve the Dish: Serve fluffy yellow rice on plates, top with grilled chicken, and drizzle with green sauce.
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