Name: Peruvian Chicken and Rice with Green Sauce: A Flavorful Fiesta for Beginners!
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Peruvian
Ingredients: 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; 1 cup cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream (or Greek yogurt); 2 jalapeños, chopped (remove seeds for less heat); 2 cloves garlic; 1 tbsp olive oil; 1 tbsp lemon or lime juice; 1 cup jasmine rice; 1 tbsp butter or 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

Jump to Recipe

If you are craving a vibrant, unforgettable dish that brings warmth and excitement to your table, then this Peruvian Chicken and Rice with Green Sauce recipe is your next kitchen adventure. It’s truly A Flavorful Fiesta for Beginners! packed with bold spices, creamy, zesty green sauce, and juicy marinated chicken that melts in your mouth. Each element balances perfectly, making every bite a celebration of Peruvian flavors that’s simple enough for anyone to master. Trust me, once you try this, you’ll be hooked on whipping up this feast again and again!

A Flavorful Fiesta for Beginners! Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this recipe are straightforward but essential; they each play their part in creating a dish with incredible depth and texture. From tangy lime juice to aromatic cumin, these staples work harmoniously for an impressive flavor without complexity.

Chicken (1.5-2 lbs): Choose thighs, breasts, or your favorite cut for juicy, tender results.
Garlic (2-3 cloves minced): Adds pungency and depth to the chicken marinade and green sauce.
Lime juice or white vinegar (2 tbsp): Brings brightness and tenderizes the chicken perfectly.
Oil (2 tbsp): Helps in marinating and grilling to keep chicken juicy.
Cumin (1 tbsp + ¼ tsp): Provides a warm, earthy foundation in both chicken and rice.
Smoked paprika (1 tsp): Adds a subtle smokiness enhancing the chicken’s flavor.
Salt (1 tsp + ¼ tsp): Essential for seasoning and enhancing every ingredient’s taste.
Pepper (½ tsp + ¼ tsp): Adds gentle heat throughout the dish.
Cilantro leaves (1 cup): The hero herb for fresh, vibrant green sauce.
Mayonnaise (½ cup): Creates richness and smooth texture in the sauce.
Sour cream (¼ cup): Adds a tangy creaminess to balance the green sauce.
Jalapeños (2 chopped): Kick in a fresh, mild heat.
Olive oil (1 tbsp): Provides a silky finish to the green sauce.
Lemon or lime juice (1 tbsp): Brightens and lifts the sauce flavors.
Jasmine rice (1 cup): The fluffy base with a delicate aroma.
Butter or oil (1 tbsp): Used to sauté aromatics giving the rice a rich start.
Onion (¼ cup diced): Adds sweetness and softness to the rice.
Garlic (2-3 cloves minced): Essential to the rice’s flavor foundation.
Turmeric (1 tsp): Gives the rice its vibrant yellow color and subtle earthiness.
Onion powder (¼ tsp): Layers in additional understated flavor.
Chicken stock (2 cups): Replaces water to infuse the rice with deeper taste.
Frozen peas (1 cup): Bright green bites for texture and nutrition.

How to Make Peruvian Chicken and Rice with Green Sauce: A Flavorful Fiesta for Beginners!

Step 1: Prepare the Chicken Marinade

Start by mixing together minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. This simple marinade is your flavor foundation – it infuses the chicken with layers of tangy, smoky, and spicy notes. Reserve a small portion of this marinade; it’s a secret trick you’ll use later to brush the chicken and keep it juicy during cooking.

Step 2: Marinate the Chicken

Coat your chicken pieces thoroughly in the larger portion of the marinade, massaging it into every nook and cranny. Marinating for at least an hour, or overnight if you can, makes a world of difference. It not only imparts vibrant taste but also makes the chicken incredibly tender. Refrigerate during this time for maximum flavor penetration.

Step 3: Cook the Chicken

Whether you grill or bake, this step seals all that flavor while cooking the chicken to perfection. For grilling, aim for medium-high heat, cooking each side 5-7 minutes, basting with the reserved marinade to build moisture and taste. If baking, preheat to 450°F (232°C), space the chicken well on a foil-lined sheet, and bake for 30 minutes, again brushing halfway through. Always use a meat thermometer – 165°F (74°C) is the safe, juicy endpoint.

Step 4: Prepare the Peruvian Yellow Rice

Wash the jasmine rice under cold water until clear to reduce starch and avoid clumping. Soak for 10-15 minutes to promote even cooking. Sauté diced onion and minced garlic in butter or oil until translucent and fragrant, then toast the drained rice with turmeric, cumin, onion powder, salt, and pepper. Add chicken stock and simmer covered on low heat for 15 minutes. Stir frozen peas in, cover again, and let sit for 5-10 minutes for those little pops of green freshness. Fluff with a fork before serving for the perfect texture.

Step 5: Make the Green Sauce

In your blender, combine cilantro leaves, mayonnaise, sour cream, jalapeños (seeded for less heat if preferred), garlic cloves, olive oil, and lemon or lime juice. Pulse to roughly chop, then blend until creamy and smooth. Taste and adjust salt, pepper, or acidity to suit your style. This sauce is a luscious, tangy, cooling partner that brings the entire dish to life.

How to Serve Peruvian Chicken and Rice with Green Sauce: A Flavorful Fiesta for Beginners!

Garnishes

Fresh cilantro sprigs are the natural choice to decorate your plates, imparting their bright herbaceous aroma at first sight and bite. A sprinkle of finely chopped red onion adds a pop of color and a bit of bite that sharpens the dish beautifully.

Side Dishes

While the rice is a complete side itself, feel free to add a simple green salad with lime vinaigrette or some roasted vegetables. These fresh and light accompaniments balance the richness of the chicken and sauce without overpowering the delicate Peruvian spices.

Creative Ways to Present

For a fun twist during family dinners or gatherings, serve the chicken sliced atop rice in individual bowls, then drizzle the green sauce in a zigzag pattern for visual flair. Alternatively, serve family style with large platters so everyone can help themselves – adding a festive, communal vibe to your Peruvian Chicken and Rice with Green Sauce: A Flavorful Fiesta for Beginners.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and rice separate if possible to preserve texture and flavor integrity, and keep your green sauce chilled in a separate small jar or bowl.

Freezing

This dish freezes beautifully. Freeze the cooked chicken and rice in portioned freezer-safe containers for up to 2 months. However, freeze the green sauce separately in small containers or ice cube trays to thaw and use fresh — it tastes best when freshly made or properly preserved.

Reheating

Reheat the chicken and rice gently in a microwave or stovetop covered with a lid or damp paper towel to retain moisture. Avoid overheating to keep the chicken tender. Add a fresh drizzle of green sauce after reheating so you enjoy that creamy zest at its best.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work perfectly in this recipe. Just be mindful of cooking times, as breasts can dry out faster. Brushing with marinade and not overcooking ensures tender results.

How spicy is the green sauce?

The heat level depends on how many jalapeños you use and whether you include the seeds. Removing seeds tones down the spice, making it pleasantly mild for sensitive palates.

Can this recipe be made gluten-free?

Yes! All the ingredients here are naturally gluten-free, but always check your chicken stock ingredients and mayonnaise to ensure no hidden gluten sources.

What’s the best way to store leftover green sauce?

Keep it in a sealed container in the refrigerator where it will stay fresh for up to 4 days. Stir before serving to restore creaminess.

Can I substitute jasmine rice with another type?

You can swap jasmine rice for basmati or long-grain white rice. Just adjust soaking and cooking times accordingly for even texture.

Final Thoughts

There’s nothing quite like the joy of mastering a dish that feels exciting yet totally approachable, and this Peruvian Chicken and Rice with Green Sauce is just that A Flavorful Fiesta for Beginners! It brings bold, fresh flavors and colors to your table and promises smiles and compliments with every bite. So why wait? Dive in and make this vibrant, delicious feast your new favorite!

Peruvian Chicken and Rice with Green Sauce: A Flavorful Fiesta for Beginners!

★★★★★

5.3 from 27 reviews

Author: Charlotte
Total Time: 1 hour 5 minutes (plus marinating time, preferably overnight)
Yield: 4 servings 1x
Diet: Halal

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Description

This Peruvian Chicken and Rice with Green Sauce recipe is a vibrant and flavorful dish perfect for beginners looking to explore the rich tastes of Peruvian cuisine. Tender marinated chicken with a smoky or baked finish pairs beautifully with aromatic yellow turmeric rice and a zesty, creamy green cilantro sauce, creating a delightful and balanced meal that’s both satisfying and easy to prepare.

Instructions

Chicken Marinade: The Flavor Infusion – In a medium bowl, combine minced garlic, lime juice or white vinegar, oil, cumin, smoked paprika, salt, and pepper. Mix well to blend all flavors.
Reserve Marinade: The Flavor Booster – Set aside about ¼ of the marinade in a small bowl for brushing the chicken during cooking.
Marinate Chicken: The Flavor Deepening – Add chicken pieces to the remaining marinade, coat thoroughly, and refrigerate for at least 1 hour, preferably overnight, to allow deep flavor penetration.
Cook the Chicken: The Protein Powerhouse – Choose your cooking method:
To Grill: The Smoky Option – Preheat grill to medium-high. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Brush with reserved marinade halfway through.
To Bake: The Convenient Option – Preheat oven to 450°F (232°C). Line baking sheet with foil. Place chicken on sheet without overcrowding. Bake 30 minutes until internal temperature reaches 165°F (74°C). Brush with reserved marinade halfway.
Peruvian Yellow Rice: The Flavorful Foundation
Wash the Rice: The Starch Removal – Rinse jasmine rice under cold running water until water runs clear to remove excess starch.
Soak the Rice: The Even Cooking Secret – Soak rice in cold water for 10-15 minutes, then drain thoroughly.
Sauté the Aromatics: The Flavor Base – In a medium pot, melt butter or heat oil over medium heat. Add diced onion, sauté 3-5 minutes until translucent. Add minced garlic and cook 1 more minute until fragrant.
Add Rice and Seasoning: The Flavor Infusion – Stir in drained rice, turmeric, cumin, onion powder, salt, and pepper. Toast rice and spices for 1 minute.
Add Chicken Stock: The Flavor Liquid – Pour in chicken stock, bring to boil. Reduce heat to low, cover, and simmer 15 minutes undisturbed.
Add Peas: The Veggie Addition – Stir in frozen peas, cover again, and let sit for 5-10 minutes to cook peas with residual heat.
Fluff the Rice: The Texture Touch – Use a fork to fluff rice before serving to separate grains.
Green Sauce: The Flavor Bomb
Blend Ingredients: The Flavor Fusion – Combine cilantro, mayonnaise, sour cream or Greek yogurt, jalapeños (seeded if desired), garlic, olive oil, and lemon or lime juice in a blender.
Pulse and Blend: The Creamy Transformation – Pulse to roughly chop, then blend until smooth and creamy.
Taste and Adjust: The Flavor Perfection – Adjust seasoning with salt, pepper, more citrus juice or olive oil if desired.
Assemble Plates: The Plating Presentation – Divide yellow rice among plates.
Top with Chicken: The Protein Centerpiece – Place grilled or baked chicken pieces atop the rice.
Drizzle with Sauce: The Flavor Drizzle – Generously spoon the green sauce over chicken and rice.
Garnish: The Finishing Touch – Optionally garnish with cilantro sprigs or chopped red onion for color and extra freshness.
Enjoy: The Delicious Reward – Serve immediately and savor the vibrant Peruvian flavors!

Notes

Marinate the chicken overnight for best flavor and tenderness.
Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
Removing seeds from jalapeños reduces sauce heat if desired.
Rinsing and soaking rice prevents clumping and ensures fluffy texture.
Chicken stock enhances the rice’s flavor, but water can be used as a substitute in a pinch.
You can substitute sour cream with Greek yogurt for a healthier option.
Adjust spice levels in the green sauce according to your heat preference.
Grilling adds a smoky flavor, while baking is easier and hands-off.
This dish can be served with extra lime wedges for added brightness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Marinate, Grill or Bake, Sauté, Simmer, Blend
Cuisine: Peruvian