As the aroma of marinated chicken fills my kitchen, I can’t help but drool thinking about the upcoming feast. Today, I’m sharing my Peruvian Chicken and Rice with Green Sauce, a dish that transforms weeknight dinners into delightful culinary adventures. Picture tender chicken, marinated to juicy perfection, resting on a bed of vibrant yellow rice, all topped with a creamy, zesty ají verde sauce that adds a burst of flavor. Not only is this recipe quick to prepare, making it perfect for busy nights, but it’s also an absolute crowd-pleaser that even your pickiest eaters will love. Have you ever thought about how a simple dish can lift everyone’s spirits at the dinner table? Get ready to impress your family with this delicious home-cooked meal! Why is this dish a weeknight favorite? Quick Cooking: The entire process takes under an hour from start to finish, making it perfect for busy weeknights. Flavor Explosion: Each bite packs a punch with savory marinated chicken and a zesty green sauce that elevates the dish. Crowd-Pleaser: Ideal for families, even picky eaters will be asking for seconds—especially with that creamy ají verde sauce! Versatile: Perfectly paired with a side salad or roasted veggies, you can easily customize this dish. Comfort Food: With its warm flavors and vibrant appearance, it’s a guaranteed hit that brings everyone together at the table. Peruvian Chicken & Rice Ingredients • To create this mouthwatering Peruvian Chicken and Rice with Green Sauce, gather the following ingredients to make your weeknight dinner a fabulous feast! For the Chicken Chicken – 1.5-2 pounds of thighs or breasts; skin-on adds extra moisture and flavor. Garlic – 2-3 cloves, minced; fresh garlic provides the strongest aromatic enhancement. Lime Juice or White Vinegar – 2 tablespoons; lime juice adds a bright taste that elevates the chicken. Oil of Choice – 2 tablespoons; use olive oil or vegetable oil for optimal marination and cooking. Ground Cumin – 1 tablespoon; adds warm depth to the overall flavor profile. Smoked Paprika – 1 teaspoon; contributes a subtle smoky flavor to the chicken. Kosher Salt – 1 teaspoon; essential for enhancing all the dish’s flavors. Black Pepper – 1/2 teaspoon; adds warmth and a hint of spice. For the Green Sauce Cilantro – 1 cup fresh leaves; cilantro is the key herb in the green sauce—substitute with parsley if needed. Mayonnaise – 1/2 cup; forms the creamy base of the green sauce, providing richness. Sour Cream – 1/4 cup; adds a delightful tanginess to the sauce. Jalapeño Chiles – 2 whole, chopped; for a spicy kick—remove seeds for a milder flavor. Olive Oil – 1 tablespoon; enhances the creamy texture of the green sauce. Fresh Lemon or Lime Juice – 1 tablespoon; brightens the overall flavor of the sauce. For the Rice Jasmine Rice – 1 cup; serves as the delicious carbohydrate base. Butter/Oil – 1 tablespoon; used for sautéing aromatics during rice preparation. Onion – 1/4 cup, diced; adds natural sweetness and flavor to the rice. Turmeric – 1 teaspoon; provides vibrant color and a mild flavor to the rice. Chicken Stock – 2 cups; enriches the rice with flavor while it cooks. Frozen Peas – 1 cup; adds nutrition and color; can substitute with corn or green beans. Step‑by‑Step Instructions for Peruvian Chicken & Rice with Green Sauce Step 1: Marinate Chicken In a mixing bowl, combine the minced garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper to create the marinade for the Peruvian Chicken. Reserve about 1/4 of the marinade for later use. Coat the chicken with the remaining marinade, ensuring it’s well covered, then refrigerate for at least 1 hour, or overnight for the best flavor. Step 2: Cook Chicken Preheat your grill to medium-high heat or your oven to 450°F. Once heated, place the marinated chicken on the grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F. If baking, arrange chicken on a baking sheet and roast for about 30 minutes until golden brown and fully cooked. Step 3: Prepare Rice Rinse 1 cup of jasmine rice under cold water until the water runs clear, removing excess starch. In a medium saucepan, heat 1 tablespoon of butter or oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Stir in the rice, turmeric, and a pinch of salt, cooking for an additional minute for flavor absorption. Step 4: Cook Rice Add 2 cups of chicken stock to the saucepan with the rice mixture, bringing it to a boil. Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15 minutes. After the time is up, remove from heat and add 1 cup of frozen peas, covering again to let steam for 5 minutes before fluffing with a fork. Step 5: Make Green Sauce In a blender, combine the cilantro, mayonnaise, sour cream, chopped jalapeños, olive oil, fresh lemon or lime juice, and a bit of salt and pepper. Blend on high speed until the mixture is creamy and smooth, tasting to adjust seasonings as necessary. This green sauce is vibrant and will complement your Peruvian Chicken beautifully. Step 6: Serve On each plate, serve a generous scoop of the vibrant yellow rice as the base. Place the juicy marinated chicken on top, then drizzle over the creamy green sauce with a flourish. The interaction of flavors in the Peruvian Chicken & Rice with Green Sauce is sure to elevate any weeknight meal. Peruvian Chicken & Rice Variations Feel free to explore the possibilities with your Peruvian Chicken and Rice, transforming it into something uniquely yours! Pork Alternative: Swap chicken for boneless pork chops; they’ll soak up all those delicious marinade flavors perfectly! Tofu Option: For a plant-based twist, use extra-firm tofu, marinated and grilled for a satisfying vegetarian option. Heat Factor: Increase the spice by adding more jalapeños or a dash of your favorite hot sauce to the green sauce. Rice Variety: Basmati or quinoa can be used instead of jasmine rice for a different texture and flavor profile. Veggie Boost: Instead of peas, toss in sautéed bell peppers, corn, or broccoli for added color and nutrition in your rice. Creamy Sauce Twist: Replace mayonnaise with Greek yogurt for a lighter version of the green sauce without sacrificing creaminess. Herb Swap: If cilantro isn’t your style, parsley or even basil can provide a fresh touch to the green sauce! Citrus Burst: Add zest from a lime or lemon to the rice for a bright, refreshing flavor that complements the entire dish beautifully. For inspiration on what to pair with this dish, consider exploring my recipes for Garlic Butter Chicken or Smothered Chicken Rice. Enjoy experimenting! Tips for the Best Peruvian Chicken & Rice Overnight Marinade: Marinate the chicken overnight for the deepest flavor infusion. Don’t rush it; the longer it sits, the juicier it becomes. Meat Thermometer: Always use a meat thermometer to check that chicken reaches at least 165°F. This ensures it’s perfectly cooked, tender, and safe to eat. Rinse the Rice: Rinse jasmine rice until the water runs clear to remove excess starch. This step prevents sticky rice and enhances texture. Texture of Sauce: Blend the green sauce thoroughly for a smooth, creamy texture. If it’s too thick, you can add a little water or extra lime juice for a fresher taste. Pea Substitution: Feel free to swap out peas for even more vibrant additions like roasted bell peppers or sautéed broccoli to suit your family’s preferences. Make Ahead Options These Peruvian Chicken and Rice with Green Sauce are perfect for busy home cooks looking to save time during the week! You can marinate the chicken up to 24 hours in advance, letting those flavors develop beautifully. Additionally, the rice can be cooked and refrigerated for up to 3 days; just reheat gently, adding a splash of chicken stock to restore moisture. The zesty green sauce can also be prepared a day ahead; simply store it in an airtight container to keep it fresh. When you’re ready to serve, grill or bake the marinated chicken, fluff up the rice, and drizzle with the creamy sauce for a meal that’s just as delicious as if it were made fresh! How to Store and Freeze Peruvian Chicken & Rice Fridge: Store leftover Peruvian Chicken and Rice in an airtight container for up to 4 days. Refrigerate chicken, rice, and green sauce separately to maintain freshness and texture. Freezer: Freeze the chicken and rice in separate airtight containers for up to 3 months. Avoid freezing the green sauce, as it may separate when thawed. Reheating: When ready to enjoy, thaw in the refrigerator overnight. Reheat chicken in the oven at 350°F for about 15-20 minutes, and microwave rice, adding a splash of water to keep it moist. Make-Ahead: Marinate the chicken a day in advance for maximum flavor. This way, you can simply grill or bake it straight from the fridge when you’re ready to cook! What to Serve with Peruvian Chicken and Rice with Green Sauce Elevate your dinner table with delightful sides that will complement the vibrant flavors of this dish beautifully. Crispy Roasted Vegetables: A medley of seasonal veggies, roasted until caramelized, adds a delightful crunch to balance the meal. Tropical Fruit Salad: Fresh fruits like mango and pineapple bring a refreshing sweetness that contrasts the savory notes of the chicken and rice. Quinoa Salad: Light and nutty quinoa mixed with cucumbers and tomatoes provides an intriguing texture and a nutritional boost. Cilantro Lime Rice: A zesty twist on classic rice, this option echoes the flavors in your green sauce for a cohesive taste experience. Steamed Broccoli: Bright green florets add freshness while their mild flavor allows the chicken and sauce to shine without competing. Margaritas: A chilled citrusy drink enhances the vibrant flavors of the meal, making it feel like a festive occasion! Chocolate Flan: To finish off, a rich and creamy flan introduces dessert in a sweet, smooth endnote that resonates with the warmth of the evening. Garlic Bread: Crunchy bread brushed with garlic butter complements the saucy dish, perfect for scooping up every last bite! Black Bean Salad: Hearty yet light, this salad adds protein and a smoky flavor to balance your plate, making it even more satisfying. Peruvian Chicken and Rice with Creamy Green Sauce Recipe FAQs What type of chicken should I use? Absolutely! You can use 1.5-2 pounds of chicken thighs or breasts for this recipe. Skin-on chicken adds extra moisture and flavor—if you’re feeling adventurous, bone-in chicken can also work well! How should I store leftovers? After enjoying your Peruvian Chicken and Rice, transfer leftovers to an airtight container and refrigerate. They’ll stay fresh for up to 4 days. It’s best to keep the chicken, rice, and green sauce in separate containers to maintain their textures and flavors. Can I freeze the chicken and rice? Very! You can freeze the chicken and rice separately in airtight containers for up to 3 months. Just remember, it’s best not to freeze the green sauce, as it may separate when thawed. For easy day-of use, freeze in portion sizes for quick reheating. What should I do if my rice is sticky? If your rice turns out sticky, this might be due to excess starch. In the future, rinse your jasmine rice until the water runs clear before cooking—this simple step helps achieve the fluffiest texture. Additionally, verify the water ratio is correct for fluffy, separated grains. Is this recipe suitable for my picky eaters? Absolutely! This recipe is a hit among families, even those with the pickiest eaters. The marinated chicken is tender and flavorful while the creamy ají verde sauce can be adjusted for heat by simply removing jalapeño seeds or reducing the amount used. Can I make this dish ahead of time? Definitely! For the best flavor, marinate your chicken a day in advance. Store it in the refrigerator, then grill or bake it directly when you’re ready to cook. This strategy not only saves you time but also enhances the dish’s flavors, making it a delicious option for busy weeknights! Peruvian Chicken & Rice with Green Sauce: A Flavorful Feast Peruvian Chicken & Rice with Green Sauce is a delightful dish that brings flavor and comfort to weeknight dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarination Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: PeruvianCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1.5-2 pounds Chicken thighs or breasts skin-on adds extra moisture and flavor2-3 cloves Garlic, minced fresh garlic provides the strongest aromatic enhancement2 tablespoons Lime Juice or White Vinegar lime juice adds a bright taste that elevates the chicken2 tablespoons Oil of Choice olive oil or vegetable oil for optimal marination and cooking1 tablespoon Ground Cumin adds warm depth to the overall flavor profile1 teaspoon Smoked Paprika contributes a subtle smoky flavor to the chicken1 teaspoon Kosher Salt essential for enhancing all the dish's flavors1/2 teaspoon Black Pepper adds warmth and a hint of spiceFor the Green Sauce1 cup Cilantro, fresh leaves cilantro is the key herb in the green sauce1/2 cup Mayonnaise forms the creamy base of the green sauce1/4 cup Sour Cream adds a delightful tanginess to the sauce2 whole Jalapeño Chiles, chopped for a spicy kick; remove seeds for milder flavor1 tablespoon Olive Oil enhances the creamy texture of the green sauce1 tablespoon Fresh Lemon or Lime Juice brightens the overall flavor of the sauceFor the Rice1 cup Jasmine Rice serves as the delicious carbohydrate base1 tablespoon Butter or Oil used for sautéing aromatics during rice preparation1/4 cup Onion, diced adds natural sweetness and flavor to the rice1 teaspoon Turmeric provides vibrant color and a mild flavor to the rice2 cups Chicken Stock enriches the rice with flavor while it cooks1 cup Frozen Peas adds nutrition and color; can substitute with corn or green beans Equipment GrillMedium saucepanmixing bowlblender Method Step-by-Step InstructionsIn a mixing bowl, combine garlic, lime juice (or vinegar), oil, cumin, smoked paprika, salt, and pepper to create the marinade. Reserve about 1/4 of the marinade for later use. Coat the chicken with the remaining marinade, then refrigerate for at least 1 hour, or overnight for the best flavor.Preheat your grill to medium-high heat or your oven to 450°F. Place the marinated chicken on the grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F. If baking, arrange chicken on a baking sheet and roast for about 30 minutes.Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, heat butter or oil over medium heat. Sauté onion and garlic until softened and fragrant, about 3-4 minutes. Stir in the rice, turmeric, and a pinch of salt, cooking for an additional minute.Add chicken stock to the saucepan with the rice mixture, bringing it to a boil. Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and add peas, covering again to let steam for 5 minutes before fluffing.In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, olive oil, lemon or lime juice, and seasonings. Blend until creamy and smooth, adjusting seasonings as necessary.Serve a scoop of yellow rice as the base, top with marinated chicken, then drizzle over the green sauce. Enjoy the flavor explosion! Nutrition Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 4mg NotesFor best results, marinate chicken overnight. Use a meat thermometer to ensure chicken reaches at least 165°F. Rinse rice to prevent stickiness and enhance texture. Tried this recipe?Let us know how it was!
