Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that brings together tender, juicy chicken, aromatic rice, and a zesty green sauce bursting with fresh herbs and spices. This recipe perfectly balances taste, texture, and color, making it an irresistible meal for lunch, dinner, or any occasion. Whether you’re craving something comforting or looking to impress friends, this dish delivers bold Peruvian flavors that everyone will love.
Why You’ll Love This Recipe
- Bold flavors: The combination of citrus-marinated chicken and tangy green sauce creates an unforgettable taste experience.
- Simple ingredients: Using fresh, easy-to-find ingredients makes this recipe accessible for cooks of all skill levels.
- Versatile meal: Perfect for weeknight dinners, meal prep, or special gatherings with friends and family.
- Colorful presentation: The vibrant green sauce adds visual appeal that brightens up your plate and appetite.
- Balanced nutrition: Protein-rich chicken paired with hearty rice delivers a satisfying and wholesome meal.
Ingredients You’ll Need
Each ingredient in Peruvian Chicken and Rice with Green Sauce plays a crucial role, from the fragrant herbs that pack the sauce to the marinade that makes the chicken tender and flavorful. These essentials are simple but deliver maximum taste, texture, and color to your plate.
- Chicken thighs: Juicy and tender, perfect for soaking up the marinade and cooking evenly.
- Jasmine or long-grain rice: Fluffy and fragrant, this rice forms the perfect base for the dish.
- Cilantro: Fresh and vibrant, cilantro is the star herb for that signature green sauce.
- Garlic cloves: Adds warmth and a slight pungency essential to both the marinade and sauce.
- Lime juice: Provides bright acidity that balances richness and adds zest.
- Jalapeño or aji amarillo: A mild heat element that elevates the flavor without overpowering.
- Mayonnaise or Greek yogurt: Creates a creamy, silky texture in the green sauce.
- Olive oil: Enhances flavor and helps with even cooking of chicken.
- Spices like cumin and paprika: Add earthiness and a subtle smoky undertone.
- Salt and pepper: Essential seasoning to bring all the flavors together perfectly.
Variations for Peruvian Chicken and Rice with Green Sauce
Customizing Peruvian Chicken and Rice with Green Sauce is easy and fun. Whether you want to tweak the heat, swap ingredients, or cater to dietary preferences, these variations let you make the dish your own while keeping its delicious essence.
- Spicy green sauce: Add extra jalapeños or a pinch of cayenne for those who crave more heat.
- Vegan twist: Use tofu or tempeh instead of chicken and substitute mayonnaise with vegan alternatives.
- Different proteins: Try grilled shrimp or turkey breast for a fresh protein take.
- Brown rice or quinoa: Swap traditional rice for a whole-grain option to boost fiber and nutrients.
- Herb-loaded sauce: Experiment by adding parsley or basil alongside cilantro for a unique herbal flavor.
How to Make Peruvian Chicken and Rice with Green Sauce
Step 1: Prepare the Marinade
In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes to soak in the bold flavors.
Step 2: Cook the Rice
Rinse the jasmine rice to remove excess starch, then cook it in water or chicken broth for extra depth, following package instructions until fluffy and tender.
Step 3: Make the Green Sauce
In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy, adjusting thickness with water if needed.
Step 4: Cook the Chicken
Heat a skillet over medium-high heat and sear the marinated chicken thighs for about 6-7 minutes per side or until cooked through and beautifully caramelized.
Step 5: Plate and Serve
Place a generous serving of rice on each plate, top with the cooked chicken, and drizzle the bright green sauce over everything for a flavorful finish that pops visually and in taste.
Pro Tips for Making Peruvian Chicken and Rice with Green Sauce
- Marinate longer: For deeper flavor, marinate the chicken overnight whenever possible.
- Use fresh herbs: Fresh cilantro makes all the difference in vibrant green sauce flavor.
- Control the heat: Adjust jalapeño quantity based on your preferred spiciness level.
- Cook rice with broth: Using chicken broth instead of water adds an extra layer of savory goodness.
- Rest the chicken: Let cooked chicken rest a few minutes before slicing to keep it juicy.
How to Serve Peruvian Chicken and Rice with Green Sauce
Garnishes
Sprinkle freshly chopped cilantro, a wedge of lime, or thinly sliced avocado on top to add freshness and extra color contrast that elevates the dish.
Side Dishes
Pair this recipe with a simple mixed greens salad, roasted vegetables, or traditional Peruvian sides like fried plantains to round out the meal.
Creative Ways to Present
Serve the chicken sliced over rice in a decorative platter with the green sauce artistically drizzled, or assemble as a vibrant bowl topped with crunchy toasted corn or nuts for texture.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken, rice, and green sauce in airtight containers and refrigerate for up to 3 days to retain freshness and flavor.
Freezing
Freeze the cooked chicken and rice separately in freezer-safe bags for up to 2 months. Store the green sauce in a smaller container but avoid freezing it to preserve texture.
Reheating
Warm chicken and rice gently in the microwave or stovetop, adding a splash of water or broth to prevent dryness, and stir the sauce before serving cold or at room temperature.
FAQs
What is Peruvian Chicken and Rice with Green Sauce?
It is a traditional Peruvian-inspired dish featuring marinated and cooked chicken served atop fluffy rice, accompanied by a zesty, herb-packed green sauce that enhances every bite.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used for a leaner option, but thighs remain juicier and more flavorful when cooked this way.
Is the green sauce spicy?
The sauce has a gentle heat thanks to jalapeños or aji amarillo, but you can easily adjust the spice level to suit your taste.
Can I prepare this recipe vegan?
Absolutely! Swap chicken for tofu or tempeh and use vegan mayonnaise or cashew cream in the green sauce to keep it plant-based and delicious.
How long does the marinade need?
At least 30 minutes is recommended, but marinating overnight will enhance the flavor and tenderness even more.
Final Thoughts
Peruvian Chicken and Rice with Green Sauce is truly one of those dishes that makes cooking joyful and eating exciting. Its blend of zesty, fresh, and comforting flavors invites everyone to the table, promising a meal that’s easy to make and impossible to forget. I can’t wait for you to try this recipe and discover just how amazing Peruvian-inspired food can be in your own kitchen.
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Peruvian Chicken and Rice with Green Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish featuring tender, citrus-marinated chicken thighs served over fragrant jasmine rice, topped with a zesty green sauce bursting with fresh herbs, garlic, and a mild spicy kick. This balanced and colorful meal showcases bold Peruvian flavors perfect for any occasion.
Ingredients
Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Rice
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
Green Sauce
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed for less heat
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- Prepare the Marinade: In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
- Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
- Make the Green Sauce: In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
- Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
- Plate and Serve: Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.
Notes
- Marinate chicken overnight for more intense flavor and tenderness.
- Use fresh cilantro for the most vibrant and flavorful green sauce.
- Adjust the amount of jalapeño or aji amarillo to control spiciness.
- Cooking rice in chicken broth adds extra savory depth.
- Allow chicken to rest a few minutes after cooking before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg