The rich, smoky scent of marinated chicken sizzling fills the air, transporting me straight to the vibrant streets of Peru. This Peruvian Chicken & Rice with Creamy Ají Verde Sauce is a delightful way to turn the mundane into memorable—a perfect solution for those hectic weeknights when you crave something special without spending hours in the kitchen. With its quick-prep nature and the versatility to swap in your favorite ingredients, this dish not only wins hearts but also pleases diverse palates. Trust me, your friends and family won’t stop talking about the burst of flavors from that zesty green sauce! What will you pair it with on your next culinary adventure?
Why is Peruvian Chicken & Rice a Must-Try?
Flavorful, comforting taste: The blend of spices and savory chicken creates a dish that warms the soul, making it feel like a big hug on a plate.
Versatile ingredients: Feel free to customize with different chicken cuts, or even swap in tofu or fish for a personal twist.
Quick preparation: Perfect for busy weeknights, this recipe gets you a delicious meal on the table in no time, allowing you to enjoy a home-cooked feast without the fuss.
Crowd-pleaser: The vibrant colors and delightful ají verde sauce are sure to impress your guests, making it an excellent choice for gatherings or family dinners.
Nutrient-rich: Packed with fresh ingredients like cilantro and peas, this dish is not just tasty, but also good for you! Pair it with a refreshing salad or some of those Cheesy Garlic Chicken wraps for a complete meal experience.
Peruvian Chicken & Rice Ingredients
For the Chicken Marinade
- Chicken (1.5-2 pounds) – Marinating enhances tenderness and flavor; thighs or drumsticks can be juicier alternatives.
- Garlic (2-3 cloves, minced) – Fresh garlic adds aromatic depth for a deliciously savory chicken.
- Lime Juice (2 tablespoons) / White Vinegar – Lime brings a fresh acidity; vinegar works in a pinch if lime is unavailable.
- Oil (2 tablespoons) – A neutral oil helps achieve a perfect sear during cooking.
- Ground Cumin (1 tablespoon) – Essential for that warm, earthy taste typical of authentic Peruvian flavors.
- Smoked Paprika (1 teaspoon) – This adds a smoky, rich flavor to elevate the dish.
- Kosher Salt (1 teaspoon) – Enhances chicken flavor; adjust based on salt type used.
- Black Pepper (1/2 teaspoon, freshly ground) – Provides subtle heat that balances the dish.
For the Ají Verde Sauce
- Cilantro Leaves (1 cup, fresh) – The main herb in this sauce; parsley can be a suitable substitute if desired.
- Mayonnaise (1/2 cup) – Adds creaminess; try Greek yogurt for a lighter option.
- Sour Cream (1/4 cup) – An optional addition for extra creaminess.
- Jalapeño Chiles (2 whole, roughly chopped) – Adjust for heat level; deseeding makes the sauce milder.
- Olive Oil (1 tablespoon) – Helps blend the sauce smoothly for a luscious consistency.
- Lemon Juice (1 tablespoon, fresh) – Brightens flavors; lime juice can also work here.
For the Rice
- Jasmine Rice (1 cup) – This aromatic rice serves as the base; basmati rice is a great alternative if you prefer.
- Butter / Oil (1 tablespoon) – Adds richness when sautéing the rice.
- Onion (1/4 cup, diced) – Sauté until translucent for sweetness and depth in flavor.
- Turmeric (1 teaspoon) – Gives the rice a vibrant yellow color and mild flavor.
- Spices (1/4 teaspoon each: cumin, onion powder, salt, pepper) – These enhance the rice with robust flavor.
- Chicken Stock (2 cups) – Boosts the rice’s flavor significantly; water can be used but will be less flavorful.
- Frozen Peas (1 cup) – Adds a pop of color and texture; feel free to mix in other veggies if you like!
Dive into this Peruvian Chicken & Rice recipe and let the warmth of the vibrant flavors bring your family together around the table!
Step‑by‑Step Instructions for Peruvian Chicken & Rice
Step 1: Marinate the Chicken
In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Add your 1.5 to 2 pounds of chicken, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour, though overnight is ideal for maximum flavor and tenderness, setting the stage for your delicious Peruvian Chicken & Rice.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat or your oven to 450°F. Remove the marinated chicken from the fridge and let it come to room temperature for about 15 minutes. Grill the chicken for 5-7 minutes per side or bake in the oven for about 30 minutes, until the internal temperature reaches 165°F and the juices run clear, showcasing that perfect smoky flavor.
Step 3: Prepare the Rice
Rinse 1 cup of jasmine rice under cold water until it runs clear, removing excess starch, and soak for 10-15 minutes to ensure fluffy rice. In a medium saucepan, melt 1 tablespoon of butter over medium heat and sauté 1/4 cup diced onion until translucent, about 3 minutes. Add minced garlic for an additional minute to build those vibrant flavors.
Step 4: Cook the Rice
Add the soaked rice to the saucepan, stirring it together with the sautéed onion and garlic. Pour in 2 cups of chicken stock along with 1 teaspoon of turmeric and your spice blend (1/4 teaspoon each of cumin, onion powder, salt, and pepper). Bring it to a boil, then cover and simmer on low for 15 minutes until the stock is fully absorbed. Stir in 1 cup of frozen peas, cover again, and let it rest for an extra 5-10 minutes.
Step 5: Make the Ají Verde Sauce
While the chicken and rice are cooking, blend together 1 cup of fresh cilantro, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 chopped jalapeño chiles, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice in a food processor or blender. Process until smooth and creamy, adjusting the seasoning according to taste, bringing a refreshing element to your Peruvian Chicken & Rice.
Step 6: Serve
To plate your dish, serve a generous scoop of the fluffy rice as a base, layering the beautifully grilled chicken on top. Drizzle your creamy ají verde sauce generously over the chicken for that vibrant finish. The colors and flavors are sure to create a delightful presentation, making your Peruvian Chicken & Rice the star of the meal!
Peruvian Chicken & Rice Customizations
Explore delightful twists and adaptations to make this recipe your own, tantalizing your taste buds in new ways!
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Gluten-Free: Use gluten-free soy sauce instead of regular in the marinade for a safe, flavorful dish that everyone can enjoy.
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Extra Veggies: Add bell peppers, corn, or carrots into the rice for vibrant color and additional nutrition, making every bite a surprise.
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Herb Alternatives: If cilantro isn’t your favorite, swap it out for fresh parsley or basil for a different flavor profile in the ají verde sauce.
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Spicy Kick: Increase the heat by adding sliced serrano or Thai chilis to the marinade for those who love a fiery touch.
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Creamier Sauce: For a richer green sauce, try incorporating avocado into the ají verde mix, adding creaminess and a unique twist.
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Lean Protein: Substitute chicken with turkey or even fish like tilapia for a lighter option that remains flavorful and satisfying.
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Grain Swaps: Basmati or quinoa can replace jasmine rice, providing an exciting variation in texture and flavor while keeping your dish nutritious.
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Flavor Infusion: Experiment with different spices in your rice, like saffron or cardamom, for a fragrant enhancement that transforms your Peruvian Chicken & Rice experience.
Make it even more scrumptious by pairing with a colorful side salad or some delectable Garlic Butter Chicken to complement the rich flavors of your dish!
How to Store and Freeze Peruvian Chicken & Rice
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water to keep rice moist.
- Freezer: You can freeze this dish for up to 3 months. Store chicken and rice in separate containers to maintain texture. Thaw overnight in the fridge before reheating.
- Green Sauce: Keep ají verde sauce in a sealed container in the fridge for up to 3 days. For longer storage, freeze it in ice cube trays and use as needed.
- Reheating: When reheating frozen chicken, it’s best to thaw it first in the refrigerator overnight. Reheat thoroughly until it reaches 165°F for safe consumption.
Make Ahead Options
These flavorful Peruvian Chicken & Rice with Creamy Ají Verde Sauce are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the spices to penetrate deeply for maximum flavor. Simply cover the chicken with the marinade and refrigerate it until you’re ready to cook. The ají verde sauce can be prepared and refrigerated for up to 3 days; just store it in an airtight container to maintain its vibrant color and freshness. When it’s time to serve, grill or bake the marinated chicken, cook the rice, and blend the sauce, ensuring your weeknight dinner is a breeze and just as delicious as freshly made!
What to Serve with Peruvian Chicken & Rice?
Enhance your Peruvian feast with delightful side dishes that bring out the robust flavors and textures of this dish.
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Crisp Green Salad: A refreshing mix of greens and light vinaigrette complements the richness of the ají verde sauce, balancing flavors beautifully.
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Roasted Vegetables: Seasonally roasted veggies add a touch of sweetness and earthiness, perfect for soaking up any extra sauce from the chicken.
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Garlic Bread: Warm, buttered garlic bread is a comforting addition, perfect for mopping up the creamy ají verde and flavorful juices.
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Mango Salsa: Bright, zesty mango salsa brings a sweet and tangy contrast to the dish, tantalizing your taste buds with each bite.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs perfectly, cutting through the richness and enhancing the meal experience.
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Cilantro Lime Rice: Elevate your dish with a side of cilantro lime rice, echoing the bold cilantro flavors from the ají verde while providing a zesty and aromatic touch.
These sides will not only elevate your dining experience but also create a vibrant celebration of flavors around your table!
Expert Tips for Peruvian Chicken & Rice
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Marinate Deeply: Marinating the chicken for at least an hour, preferably overnight, enriches the flavors, making your Peruvian Chicken & Rice incredibly tender and delicious.
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Rinse and Soak: Rinse jasmine rice until the water is clear and soak for 10-15 minutes to remove excess starch, ensuring fluffy, perfect rice every time.
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Basting Boost: Set aside a small amount of marinade to baste the chicken while it cooks. This adds layers of flavor without cross-contamination, keeping your dish rich and savory.
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Adjust Heat: Modify the jalapeño quantity based on your spice tolerance; deseeding them will help to tone down the heat for a milder ají verde sauce that your whole family can enjoy.
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Use Stock Wisely: Using chicken stock in your rice instead of water elevates the dish, allowing the rice to absorb all the lovely flavors from the meal.
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Vegetable Variety: Feel free to incorporate additional veggies like bell peppers or carrots into the rice for added nutrients and color in your Peruvian Chicken & Rice masterpiece!
Peruvian Chicken & Rice Recipe FAQs
What type of chicken works best for this recipe?
Absolutely! While you can use any chicken cut, I recommend bone-in, skin-on thighs or drumsticks for juiciness and flavor. Boneless cuts are fine too, just remember they may cook faster. The marinating process enhances tenderness and flavor in all variations!
How should I store leftovers of Peruvian Chicken & Rice?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop, adding a splash of water to the rice to keep it moist. This way, you can enjoy the delicious flavors for a few more days!
Can I freeze Peruvian Chicken & Rice?
Definitely! You can freeze this dish for up to 3 months. I recommend storing the chicken and rice in separate containers to maintain optimal texture. To thaw, place them in the refrigerator overnight before reheating until they are fully warmed through to 165°F.
What if the ají verde sauce is too spicy for my taste?
No worries! If you’re sensitive to heat, simply adjust the number of jalapeño chiles. Deseeding them will significantly reduce the spiciness. You can also add extra mayonnaise or Greek yogurt to mellow the sauce while keeping that creamy texture.
How do I know if my chicken is cooked properly?
To ensure your chicken is cooked to perfection, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have one, check that the juices run clear when pierced at the thickest part, and there should be no pink flesh remaining.
Can I make Peruvian Chicken & Rice gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you’re using gluten-free chicken stock. Additionally, ensure any store-bought condiments like mayonnaise are labeled gluten-free. Enjoy a comforting and flavorful gluten-free meal without worry!
Peruvian Chicken & Rice: A Flavorful Weeknight Delight
Ingredients
Equipment
Method
- In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade. Add chicken, ensuring it's well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill to medium-high heat or your oven to 450°F. Remove marinated chicken from fridge and let it come to room temperature for 15 minutes. Grill chicken for 5-7 minutes per side or bake for 30 minutes, until internal temperature reaches 165°F.
- Rinse jasmine rice under cold water until it runs clear, removing excess starch, and soak for 10-15 minutes. In a medium saucepan, melt butter over medium heat and sauté onion until translucent, about 3 minutes. Add garlic for an additional minute.
- Add soaked rice to the saucepan, stirring with the sautéed onion and garlic. Pour in chicken stock along with turmeric and spice blend. Bring to a boil, cover, and simmer on low for 15 minutes until stock is absorbed. Stir in peas and let rest for 5-10 minutes.
- Blend cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lemon juice in a food processor until smooth and creamy, adjusting seasoning to taste.
- Plate by serving rice as a base, layering grilled chicken on top. Drizzle the creamy ají verde sauce over chicken.
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