Peruvian Chicken and Rice with Green Sauce

Welcome to the comforting world of Peruvian cuisine! Today, we’re diving into a dish that beautifully combines succulent chicken with fluffy rice and a vibrant green sauce. This Peruvian Chicken and Rice with Green Sauce is not just a meal; it’s a celebration of flavors that will transport you straight to the streets of Lima. Perfect for family dinners, special occasions, or even a casual weeknight, this recipe is sure to please everyone at the table. Let’s get started!

Why You’ll Love This Recipe

There are so many reasons to love this dish! First, it’s incredibly easy to prepare, making it perfect for both novice and experienced cooks. The marinade infuses the chicken with bold flavors, while the green sauce adds a beautiful, creamy kick. Plus, the jasmine rice is the perfect companion, soaking up all the delicious juices from the chicken. Once you try it, you’ll find yourself making it over and over again!

Ingredients

Instructions

1. Marinate the chicken: In a medium bowl, combine the minced garlic, lime juice (or vinegar), oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of the mixture and set it aside. Add the chicken to the bowl, mixing until fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.
2. Prepare to cook: Preheat your grill to medium-high or your oven to 450ºF. If you plan to serve with rice, this is a great time to start preparing it.
3. Grill the chicken: Grill the chicken for at least 5-7 minutes on each side or until it reaches an internal temperature of 165ºF. Brush with the reserved marinade halfway through cooking for extra flavor.
4. Bake the chicken: Alternatively, place the marinated chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with the reserved marinade halfway through, until cooked through.
5. Cook the rice: Rinse the jasmine rice under cold water until it runs clear. Soak for 10-15 minutes, then drain. In a pot, sauté the diced onion and minced garlic in butter until soft. Add the rice and spices, stirring for 1 minute until fragrant. Pour in chicken stock, bring to a boil, cover, and reduce heat to low. Cook for 15 minutes, then stir in the frozen peas. Cover and let sit for an additional 5-10 minutes. Fluff with a fork before serving.
6. Make the green sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lime juice, and a pinch of salt and pepper. Blend until creamy. Taste and adjust seasoning as needed.
7. Serve: Divide the rice among serving plates, top with grilled chicken, and drizzle generously with green sauce. Enjoy every bite!

Tips & Variations

• Spice it up: If you love heat, consider adding more jalapeños or even a dash of hot sauce to the green sauce.
• Vegetarian option: Substitute chicken with grilled vegetables or tofu for a delicious vegetarian twist.
• Extra flavor: Marinate the chicken overnight for deeper flavor absorption.
• Rice variations: Try different types of rice, like brown rice or quinoa, for a healthier option.

Serving Suggestions

This Peruvian Chicken and Rice is perfect for any occasion! Pair it with:

• A fresh green salad to balance the richness of the chicken.
• Plantains for a sweet and savory combination.
• A chilled beverage like a refreshing iced tea or lemonade.

Conclusion

Now that you have all the secrets to making this Peruvian Chicken and Rice with Green Sauce, it’s time to gather your loved ones around the table and enjoy a meal filled with flavor and warmth. This dish is sure to become a favorite in your household!

FAQ

Can I use other types of chicken?

Absolutely! Thighs are great for juiciness, but breasts or even drumsticks work well too.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I freeze this dish?

Yes, you can freeze the chicken and rice separately for up to 3 months. Thaw in the refrigerator before reheating.

What can I serve with this dish?

Consider serving with a simple salad, roasted vegetables, or your favorite bread to soak up the delicious green sauce!

Delicious Peruvian Chicken and Rice with Green Sauce

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Main CourseCuisine: PeruvianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

655

kcal

Enjoy a vibrant and flavorful Peruvian Chicken and Rice with Green Sauce that’s perfect for any occasion!

Ingredients

• 1.5-2 pounds chicken1.5-2 pounds chicken

• 2-3 cloves garlic2-3 cloves garlic

• 2 tablespoons lime juice2 tablespoons lime juice

• 2 tablespoons oil2 tablespoons oil

• 1 tablespoon ground cumin1 tablespoon ground cumin

• 1 teaspoon smoked paprika1 teaspoon smoked paprika

• 1 teaspoon kosher salt1 teaspoon kosher salt

• 1/2 teaspoon black pepper1/2 teaspoon black pepper

• 1 cup fresh cilantro1 cup fresh cilantro

• 1/2 cup mayonnaise1/2 cup mayonnaise

• 1/4 cup sour cream1/4 cup sour cream

• 2 jalapeño chiles2 jalapeño chiles

• 2 cloves garlic2 cloves garlic

• 1 tablespoon olive oil1 tablespoon olive oil

• 1 tablespoon lemon juice1 tablespoon lemon juice

• 1 cup jasmine rice1 cup jasmine rice

• 1 tablespoon butter1 tablespoon butter

• 1/4 cup onion1/4 cup onion

• 2-3 cloves garlic2-3 cloves garlic

• 1 teaspoon turmeric1 teaspoon turmeric

• 1/4 teaspoon cumin1/4 teaspoon cumin

• 1/4 teaspoon onion powder1/4 teaspoon onion powder

• 2 cups chicken stock2 cups chicken stock

• 1 cup frozen peas1 cup frozen peas

Directions

• Marinate the chicken in the medium bowl with garlic, lime juice, oil, cumin, paprika, salt, and pepper.
• Preheat grill to medium-high or oven to 450ºF.
• Grill chicken for 5-7 minutes per side until cooked through.
• Alternatively, bake chicken on a foil-lined sheet pan for 30 minutes.
• Wash jasmine rice until water runs clear, soak, and sauté onion and garlic.
• Add rice and seasonings, then chicken stock. Cover and cook for 15 minutes.
• Stir in frozen peas and let sit covered for 5-10 minutes.
• Blend green sauce ingredients until creamy.
• Serve rice topped with chicken and green sauce.