Peruvian Chicken & Rice with Green Sauce Recipe

If you’re in the mood for something flavorful, colorful, and incredibly satisfying, then this Peruvian Chicken & Rice with Green Sauce is your new go-to dish. The tender chicken, paired with perfectly seasoned rice, and the zesty, vibrant green sauce will transport your taste buds to Peru in no time. It’s a fantastic option for busy weeknights, and it’s so delicious that your family will think you spent hours preparing it—when, in reality, it comes together in less than an hour!

Why You’ll Love This Recipe

• Simple and Quick: A hearty, full meal on your table in just under 45 minutes! It’s the perfect solution for busy days when you want something homemade and flavorful without spending hours in the kitchen.
• Packed with Flavor: The chicken is marinated in a mixture of spices and herbs that bring out bold flavors. The rice is wonderfully aromatic, and the green sauce is the star of the show with its creamy, tangy kick.
• Versatile: While this dish has classic Peruvian flavors, it’s easy to tweak it according to your preferences. Whether you prefer a spicier sauce or a different herb in the marinade, you can make this dish your own!

Ingredients You’ll Need

You won’t believe how easily everything comes together for this amazing dish. Let’s get the essentials ready:

• Chicken: Bone-in, skin-on chicken thighs or breasts—both work perfectly! The skin adds flavor and keeps the meat juicy as it cooks.
• Rice: Long-grain white rice, which cooks up fluffy and light, making it the perfect base for soaking up the delicious sauce.
• Garlic: Fresh garlic is a must. It enhances both the marinade for the chicken and the green sauce, adding that signature savory punch.
• Peruvian Seasoning: A mix of paprika, cumin, and chili powder adds depth and warmth to the chicken. If you can find aji amarillo, that’s a bonus for authentic flavor.
• Fresh Cilantro: Not just for the green sauce, cilantro also adds a bright flavor to the chicken marinade. It’s essential for creating that fresh, vibrant taste.
• Lime: Lime juice brightens the chicken marinade and the green sauce, giving everything a zesty edge.
• Greek Yogurt or Mayonnaise: The base for the green sauce. Use Greek yogurt for a tangy kick, or mayonnaise for a creamier, milder sauce.
• Jalapeños: For a spicy little boost in the green sauce. You can adjust the amount depending on your heat preference.
• Olive Oil: For marinating the chicken and helping the rice come together perfectly.

Variations

Want to mix things up a bit? Try some of these variations to make the dish uniquely yours:

• Spicy Green Sauce: Add more jalapeños or a pinch of red pepper flakes to the green sauce if you love some heat!
• Different Protein: Swap out the chicken for pork or beef, or even make this dish with shrimp for a seafood twist.
• Vegetarian Option: Skip the chicken and sauté some mushrooms or zucchini for a hearty, plant-based meal that’s still full of flavor.
• Herb Twist: Experiment with adding different herbs to the green sauce like mint, parsley, or basil, for an interesting spin.

How to Make Peruvian Chicken & Rice with Green Sauce

Step 1: Marinate the Chicken

In a bowl, mix garlic, lime juice, olive oil, cumin, paprika, and cilantro to create a fragrant marinade. Coat your chicken in the mixture and let it marinate for at least 20 minutes—longer if you have the time!

Step 2: Cook the Rice

Start by rinsing the rice until the water runs clear. In a saucepan, heat a little oil and sauté a minced clove of garlic. Add the rice and toast it lightly for a couple of minutes before adding water (or chicken broth for extra flavor). Bring it to a boil, then cover and simmer until the rice is fully cooked—about 15-18 minutes.

Step 3: Prepare the Green Sauce

In a blender, combine fresh cilantro, lime juice, jalapeños, Greek yogurt (or mayonnaise), garlic, and a pinch of salt. Blend until smooth and creamy, adjusting the seasoning to taste. If the sauce is too thick, thin it out with a bit of water.

Step 4: Cook the Chicken

Heat a pan over medium-high heat and cook your marinated chicken, skin-side down, until it’s golden brown and crispy. Flip the chicken and cook for an additional 5-10 minutes, or until the internal temperature reaches 165°F.

Step 5: Serve It Up

Place a generous scoop of rice on each plate, top with the chicken, and drizzle with that luscious green sauce. Garnish with more fresh cilantro if desired.

Pro Tips for Making the Recipe

• Don’t Skip the Marinade: The longer you marinate the chicken, the more flavorful it will be. If you have time, let it marinate overnight.
• Perfectly Cooked Rice: Keep an eye on the rice while it’s cooking. If the water evaporates too quickly, just add a little more liquid and let it simmer until the rice is tender.
• Adjust the Sauce to Your Taste: Not a fan of spice? Skip the jalapeños or reduce the amount. Likewise, if you want extra heat, feel free to add more peppers.

How to Serve

This Peruvian Chicken & Rice with Green Sauce can be served in so many delicious ways. Here are a few ideas to round out the meal:

• Sides: Pair it with a light salad of fresh tomatoes, onions, and avocado, or even some crispy fried plantains for an extra touch of sweetness.
• For Extra Crunch: Serve with some crispy tortilla chips on the side for a delightful contrast to the creamy green sauce.
• Garnishes: Top the dish with more cilantro, a squeeze of lime, and even a sprinkle of crumbled feta or cotija cheese for a rich, creamy finish.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!

Freezing

You can freeze the rice and chicken separately. The chicken can be stored in a freezer-safe container for up to 3 months. Just be sure to allow everything to cool before freezing.

Reheating

Reheat the chicken and rice in the microwave or in a skillet over medium heat. If the green sauce has thickened, simply stir in a bit of water or lime juice to bring it back to its creamy consistency.

FAQs

Can I use boneless chicken for this recipe?
Yes, boneless chicken works well, especially if you’re short on time. Just be sure to adjust the cooking time accordingly.

Can I make the green sauce ahead of time?
Absolutely! The green sauce can be made a day ahead and stored in the fridge. It actually tastes even better after the flavors have had time to meld together.

Can I use brown rice instead of white rice?
Yes, brown rice is a great alternative. Just be aware that it will take longer to cook, so plan for an additional 10-15 minutes of cooking time.

What can I use if I don’t have Greek yogurt?
If you don’t have Greek yogurt, mayonnaise is a great substitute for the sauce, giving it a creamy and rich texture. Alternatively, sour cream can also work well.

Final Thoughts

This Peruvian Chicken & Rice with Green Sauce is the definition of comfort food with a kick! It’s flavorful, fresh, and satisfying—perfect for a weeknight dinner that feels both exciting and comforting. Whether you’re cooking for yourself or for a family, it’s easy to make, and everyone will love the bold, tangy flavors. Give it a try, and you just might have a new favorite recipe!

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