Peruvian Chicken & Rice with Green Sauce Recipe
Let me introduce you to Peruvian Chicken and Rice with Green Sauce, truly A Flavorful Fiesta for Beginners! Imagine juicy, spice-rubbed chicken nestled atop vibrant, golden rice, all drizzled with a creamy, cilantro-packed green sauce that feels like a burst of sunshine in every bite. This is the recipe I pull out to wow both newcomers and seasoned cooks, because it brings bold flavors together with simple, accessible steps. Whether you’re throwing a weeknight dinner or hosting friends, this dish never fails to steal the show and deliver pure joy—one plate at a time!
Ingredients You’ll Need
Simple pantry staples and a handful of fresh ingredients are all it takes to unlock layers of flavor in this recipe. Every component plays its part in building color, aroma, or signature zest—nothing here is hard to find, but each ingredient helps create that crave-worthy A Flavorful Fiesta for Beginners!
- Chicken (1.5-2 lbs thighs, breasts, or any cut): Go with your favored cut—thighs for juiciness, breasts for lean—each brings wonderful texture.
- Garlic, minced (2-3 cloves for marinade, 2-3 for rice, 2 for sauce): Aromatic and bold, it’s the backbone of flavor in every element.
- Lime juice or white vinegar (2 tbsp): Adds brightness that wakes up the whole dish—lime is traditional, but vinegar is a reliable stand-in.
- Oil (2 tbsp for marinade, 1 tbsp for sauce): Helps carry spices and locks in moisture.
- Cumin (1 tbsp for marinade, ¼ tsp for rice): Earthy warmth that gives the dish its Peruvian soul.
- Smoked paprika (1 tsp): Brings a subtle, smoky depth—totally worth hunting down!
- Salt (1 tsp for chicken, ¼ tsp for rice): Seasoning essentials to bring flavors forward.
- Pepper (½ tsp for chicken, ¼ tsp for rice): A touch of gentle heat in every element.
- Cilantro leaves (1 cup): The unmistakable herbal burst that makes the green sauce shine.
- Mayonnaise (½ cup): Brings creamy richness, plus helps the sauce cling to the chicken.
- Sour cream (¼ cup): Adds tang and body—swap with Greek yogurt if you prefer.
- Jalapeños, chopped (2): For those iconic zesty, fresh chile notes—you control the heat!
- Olive oil (1 tbsp, for sauce): Brings roundness and silkiness to the sauce.
- Lemon/lime juice (1 tbsp, for sauce): Lifts the herbiness and balances the creaminess in your sauce.
- Jasmine rice (1 cup): Delicately fragrant and fluffy—the perfect foundation.
- Butter/oil (1 tbsp, for rice): Adds richness and helps sauté your aromatics for gorgeous flavor.
- Onion, diced (¼ cup): Sautéed onion deepens the savory notes in the rice.
- Turmeric (1 tsp): Gives the rice its brilliant yellow hue and a warm, subtle flavor.
- Onion powder (¼ tsp): A pinch boosts the savory aspect even further.
- Chicken stock (2 cups): For extra flavor and a savory, seasoned rice.
- Frozen peas (1 cup): Stirred in at the end for color and sweet pops of freshness.
How to Make Peruvian Chicken & Rice with Green Sauce
Step 1: Make the Chicken Marinade (The Flavor Infusion)
This is where your Peruvian Chicken & Rice with Green Sauce journey begins. In a medium bowl, combine your minced garlic, lime juice (or white vinegar), oil, cumin, smoked paprika, salt, and pepper. Stir until it forms an aromatic paste. This marinade bath will set the tone for everything to come—an instant passport to South American flavor.
Step 2: Reserve Some Marinade (The Flavor Booster)
Before you add your chicken, scoop out about a quarter of the marinade into a separate small bowl. This will be your secret weapon for brushing over the chicken as it cooks, keeping it juicy and loaded with extra flavor until the very last minute.
Step 3: Marinate the Chicken (The Flavor Deepening)
Add your chicken pieces to the remaining marinade, turning to coat thoroughly. Make sure each piece gets a generous blanket of flavor. Cover and refrigerate for at least one hour—or, if you can, overnight. Extra time means extra tenderness, and the wait is always worth it for this unforgettable A Flavorful Fiesta for Beginners! experience.
Step 4: Cook the Chicken (The Protein Powerhouse)
You have two easy options here. To grill: preheat to medium-high and cook chicken 5-7 minutes per side, brushing with the reserved marinade halfway through. To bake: place chicken on a foil-lined tray and bake at 450°F for 30 minutes, basting with that extra marinade mid-way. Either method delivers sizzling, juicy chicken with irresistible golden edges. Don’t forget to check for 165°F for doneness!
Step 5: Prepare the Peruvian Yellow Rice (The Flavorful Foundation)
Start by rinsing your jasmine rice in cold water until clear, then soak for 10-15 minutes. In a pot, melt butter or heat oil and sauté diced onion until translucent. Add your minced garlic, then stir in drained rice, turmeric, cumin, onion powder, salt, and pepper. Toast the grains for a minute to unlock another dimension of flavor. Pour in chicken stock, bring to a boil, lower heat, and simmer covered for 15 minutes. Finally, stir in frozen peas, cover again, and let it all rest for five more minutes. Fluff with a fork for perfectly separated, golden grains that shine beside the chicken.
Step 6: Make the Green Sauce (The Flavor Bomb)
Add cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice to a blender. Pulse to chop everything together, then blend until utterly smooth and creamy. Taste and season—more salt, spice, or citrus as your heart desires. This sauce brings the signature punch that makes Peruvian Chicken & Rice with Green Sauce so memorable.
Step 7: Assemble the Plates (The Plating Presentation)
Spoon a generous bed of yellow rice onto each plate, then crown it with your sizzling chicken pieces. Drizzle the vivid green sauce liberally over everything, letting those creamy, herbaceous rivers cascade down. Garnish with extra cilantro or a sprinkle of diced red onion for the final, festive touch.
How to Serve Peruvian Chicken & Rice with Green Sauce
Garnishes
Cilantro sprigs bring verdant freshness while sliced jalapeños add color and a hint of heat. A sprinkle of chopped red onion not only boosts crunch but also gives each plate the kind of visual dazzle worthy of A Flavorful Fiesta for Beginners!
Side Dishes
This dish is a celebration in itself, but pairing it with cool avocado slices, simple tomato salad, or plantain chips takes things into party territory. Each adds contrast and interest to your plate, making this A Flavorful Fiesta for Beginners! an even grander spread.
Creative Ways to Present
Try serving everything family style on a large platter for a casual vibe, or plate individually with artful sauce drizzles for a fancier dinner. Mini servings in small bowls make fantastic party bites, showcasing every component of this A Flavorful Fiesta for Beginners! to big applause.
Make Ahead and Storage
Storing Leftovers
Store any extra chicken, rice, and sauce in separate airtight containers in the fridge. The flavors deepen a bit overnight, making leftovers a joy to revisit. Everything will keep nicely for 3-4 days without sacrificing that A Flavorful Fiesta for Beginners! punch.
Freezing
The cooked chicken and rice freeze beautifully—just allow to cool fully, then pack in portioned containers for easy future meals. Green sauce can be frozen too, though the texture may change a bit. Thaw everything overnight in the fridge for best results.
Reheating
Gently reheat rice and chicken in the microwave or oven, adding a splash of broth or water to keep things moist. The green sauce is best served cold or at room temperature; give it a good stir before using to revive its creamy, vibrant texture that makes Peruvian Chicken & Rice with Green Sauce truly pop.
FAQs
Can I make this dish less spicy?
Absolutely! For a milder A Flavorful Fiesta for Beginners!, simply remove the seeds and ribs from the jalapeños, or use just one pepper in the green sauce. You can also substitute a mild green chili if heat isn’t your thing.
Is it okay to use boneless, skinless chicken pieces?
Yes! Boneless, skinless thighs or breasts work well and cook quickly. Just keep an eye on them as they bake or grill, since thinner pieces will be ready faster. The marinade keeps everything juicy either way.
What if I don’t have jasmine rice?
No problem! Basmati or even long-grain white rice will still deliver a fluffy, fragrant base. The key is thorough rinsing and soaking for perfect, celebrated grains in this A Flavorful Fiesta for Beginners!
Can I make the green sauce ahead of time?
Definitely! The green sauce actually gets better if made a few hours in advance, allowing the flavors to meld. Store covered in the fridge and give it a quick stir before serving for maximum wow factor.
How can I double this recipe for a party?
It’s easy! Double all the ingredients and split the chicken between two baking sheets or use your grill in batches. Prepare the rice and sauce as written, and you’ll have plenty for a true A Flavorful Fiesta for Beginners! gathering that feeds a crowd.
Final Thoughts
Give this Peruvian Chicken and Rice with Green Sauce a try and see just how easy and joyful cooking can be. It truly is A Flavorful Fiesta for Beginners!—bright, bold, and guaranteed to become a favorite in your kitchen. I can’t wait for you to share these delicious flavors with your family and friends!
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Peruvian Chicken & Rice with Green Sauce Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that combines marinated chicken with fragrant yellow rice and a zesty green sauce. Perfect for beginners looking to explore the delicious world of Peruvian cuisine!
Ingredients
Marinated Chicken:
- 1.5–2 lbs chicken (thighs, breasts, or any cut)
- 2–3 cloves garlic, minced
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
Green Sauce:
- 1 cup cilantro leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 jalapeños, chopped
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp lemon/lime juice
Peruvian Yellow Rice:
- 1 cup jasmine rice
- 1 tbsp butter/oil
- ¼ cup onion, diced
- 2–3 garlic cloves, minced
- 1 tsp turmeric
- ¼ tsp cumin
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Chicken Marinade (The Flavor Infusion): Combine all marinade ingredients in a bowl.
- Reserve Marinade (The Flavor Booster): Set aside a portion of the marinade.
- Marinate Chicken (The Flavor Deepening): Coat chicken in remaining marinade and refrigerate.
- Cooking the Chicken (The Protein Powerhouse): Grill or bake marinated chicken.
- Peruvian Yellow Rice (The Flavorful Foundation): Prepare seasoned rice with peas.
- Green Sauce (The Flavor Bomb): Blend all sauce ingredients.
- Assemble Plates (The Plating Presentation): Serve rice topped with chicken and drizzled with green sauce.
Notes
- Marinate chicken overnight for richer flavor.
- Adjust green sauce ingredients to taste.
- For spicier sauce, leave jalapeño seeds in.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Peruvian, Chicken, Rice, Green Sauce, Easy, Flavorful
