Introduction
Oh, friends, let me tell you about a dish that just screams comfort and flavor – Peruvian Chicken & Rice with Green Sauce! This isn’t just a meal; it’s a little taste of sunshine that transports you straight to a bustling Peruvian kitchen. I remember the first time I made this, and it was an instant hit. It’s incredibly satisfying, bursting with savory goodness, and that vibrant green sauce? Pure magic! The best part is, even with its impressive flavor profile, it’s surprisingly simple to whip up on a weeknight. Get ready to impress yourself and your loved ones!
Why You’ll Love This Recipe
- Fast: While the chicken marinates, you can prep the sauce and start the rice, making it efficient for busy evenings.
- Easy: Each component is straightforward, requiring minimal fuss and no fancy techniques.
- Giftable: The vibrant green sauce, once cooled, can be bottled up and gifted to friends and family – it’s a culinary hug!
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores the tender chicken, fragrant rice, and creamy, zesty sauce.
Ingredients
Alright, let’s gather our goodies for this delightful adventure!
For the Peruvian Chicken:
- 1.5 – 2 pounds chicken (thighs, breasts, or any cut you love – thighs are my personal favorite for juiciness!)
- 2-3 cloves garlic, minced (freshly minced garlic is key here!)
- 2 tablespoons lime juice or white vinegar (lime juice gives it that authentic Peruvian tang)
- 2 tablespoons oil of choice (olive oil, avocado oil, or even vegetable oil will work)
- 1 tablespoon ground cumin (a warm, earthy spice that’s a star in Peruvian cooking)
- 1 teaspoon smoked paprika (for that lovely hint of smoky depth)
- 1 teaspoon kosher salt (enhances all those delicious flavors)
- 1/2 teaspoon freshly ground black pepper (always fresh for the best flavor!)
For the Zesty Green Sauce:
- 1 cup fresh cilantro leaves (don’t skimp on the cilantro, it’s the heart of this sauce!)
- 1/2 cup mayonnaise (for that creamy, dreamy base)
- 1/4 cup sour cream (adds a lovely tang and extra creaminess)
- 2 whole jalapeño chiles, roughly chopped (seeds and membranes removed if you prefer it milder, but I like a little kick!)
- 2 cloves garlic (because more garlic is always a good idea)
- 1 tablespoon olive oil (adds a touch of richness)
- 1 tablespoon fresh lemon or lime juice (brightens everything up!)
- Kosher salt and freshly ground black pepper to taste (seasoning is your best friend!)
For the Peruvian Yellow Rice:
- 1 cup jasmine rice (fragrant and fluffy, it’s perfect for this dish)
- 1 tablespoon butter or oil (for sautéing those aromatics)
- 1/4 cup onion, diced (adds a sweet foundation to the rice)
- 2-3 garlic cloves, minced (you guessed it – more garlic!)
- 1 teaspoon turmeric (this gives our rice its beautiful golden hue and a subtle earthy note)
- 1/4 teaspoon each: cumin, onion powder, salt, pepper (a little symphony of seasonings)
- 2 cups chicken stock (low-sodium is good, so you can control the saltiness)
- 1 cup frozen peas (for a pop of sweetness and color – no need to thaw!)
How to Make It
Let’s get cooking! It’s easier than you think.
Step 1: Marinate the Chicken
In a medium bowl, whisk together the minced garlic, lime juice (or vinegar), your chosen oil, cumin, smoked paprika, kosher salt, and black pepper. Add your chicken pieces and toss them around until they’re beautifully coated in that fragrant marinade. For the best flavor, let them sit and soak up all those amazing spices for at least 30 minutes. If you have more time, pop them in the fridge for up to 4 hours – the longer they marinate, the more flavorful they’ll be!
Step 2: Whip Up the Green Sauce
This is where the magic happens! Grab your blender or food processor. Toss in the fresh cilantro, mayonnaise, sour cream, roughly chopped jalapeños (adjust to your spice preference!), garlic, olive oil, and a squeeze of fresh lemon or lime juice. Blend it all up until it’s wonderfully smooth and creamy. Give it a taste and season with salt and pepper until it sings. Set this vibrant green goodness aside – it’s going to be amazing!
Step 3: Get the Peruvian Yellow Rice Going
Melt your butter or heat your oil in a medium saucepan over medium heat. Add the diced onion and sauté until it’s nice and soft, about 5 minutes. Now, toss in the minced garlic and cook for another minute until it’s fragrant – oh, that smell!
Stir in the turmeric, cumin, onion powder, salt, and pepper. Let those spices toast for just a moment to release their full aroma. Add your jasmine rice and stir it all around to coat every single grain with those beautiful spices. Pour in the chicken stock and bring it to a gentle boil. Once it’s boiling, reduce the heat to low, pop a lid on the pan, and let it simmer for 15 minutes. After 15 minutes, stir in the frozen peas. Cover it again and let it cook for another 5 minutes, or until the rice is perfectly tender and all the liquid has been absorbed. Fluff it up with a fork – look at that gorgeous golden rice!
Step 4: Cook the Chicken to Perfection
Now for the star of the show! Heat a large skillet or a grill pan over medium-high heat. Once it’s nice and hot, add your marinated chicken pieces. Cook them for about 6-8 minutes on each side, or until they’re cooked through and have a beautiful golden-brown sear. The aroma will be incredible!
Step 5: Serve and Enjoy!
It’s time to bring it all together! Serve your perfectly cooked chicken alongside that fragrant Peruvian Yellow Rice. Drizzle that incredible Green Sauce generously over the chicken and rice, or serve it on the side for dipping. Get ready for a flavor explosion!
Substitutions & Additions
This recipe is wonderfully versatile. Here are a few ideas to make it your own:
- Chicken: Feel free to use boneless, skinless thighs for extra tenderness, or even chicken breasts if that’s what you have on hand.
- Green Sauce Heat: If jalapeños are too spicy, try using a poblano pepper or even a bell pepper for a milder flavor. For extra heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
- Herbs: If you’re not a huge cilantro fan, a mix of cilantro and parsley can work in the green sauce, though cilantro is traditional and truly makes it special.
- Rice: While jasmine rice is recommended, basmati rice is also a great option.
- Veggies: Feel free to add other veggies to the rice, like finely diced carrots or corn, along with the peas.
Tips for Success
Here are a few of my go-to tips to ensure this dish turns out perfectly every time:
- Don’t Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd your skillet. Cook in batches if necessary to ensure a good sear.
- Marinate is Key: While 30 minutes is good, marinating the chicken for longer will infuse even more flavor into the meat.
- Taste and Adjust: Always taste your green sauce and season it to your liking before serving. Everyone’s spice preference is different!
- Prep Ahead: The green sauce can be made a day in advance and stored in the refrigerator, making assembly even quicker on the day of.
How to Store It
Leftovers are a treasure! Store any leftover Peruvian Chicken & Rice in an airtight container in the refrigerator for up to 3-4 days. The green sauce will also keep for about 3-4 days in the fridge. Reheat the chicken and rice gently in the oven or microwave. The green sauce is also delicious on sandwiches or as a dip!
FAQs
Here are some common questions I get about this recipe:
Can I make the green sauce spicier or milder?
Absolutely! For a milder sauce, remove the seeds and membranes from the jalapeños before blending. For a spicier kick, leave them in or add a pinch of cayenne pepper to the blender.
Can I grill the chicken instead of pan-frying it?
Yes, you can! Grilling the marinated chicken will give it a wonderful smoky flavor. Grill over medium-high heat for about 6-8 minutes per side, or until cooked through.
How long does the green sauce last in the fridge?
The green sauce will stay fresh in an airtight container in the refrigerator for about 3 to 4 days. The flavors might even meld and get better!
What can I serve with this if I want to make it a bigger meal?
This dish is quite complete on its own, but if you want to add more, a simple side salad with a light vinaigrette or some black beans would be lovely additions!
Peruvian Chicken & Rice with Zesty Green Sauce
Equipment
- Blender
- Food processor
- Medium bowl
- Medium saucepan
- Large skillet
- Grill Pan optional
Ingredients
Peruvian Chicken
- 1.5 pounds chicken thighs, breasts, or any cut
- 2 cloves garlic minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice olive oil, avocado oil, or vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Zesty Green Sauce
- 1 cup fresh cilantro leaves
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 whole jalapeño chiles roughly chopped, seeds and membranes removed if preferred milder
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- kosher salt and freshly ground black pepper to taste
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 0.25 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon turmeric
- 0.25 teaspoon cumin
- 0.25 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 2 cups chicken stock low-sodium
- 1 cup frozen peas no need to thaw
Instructions
- In a medium bowl, whisk together the minced garlic, lime juice (or vinegar), your chosen oil, cumin, smoked paprika, kosher salt, and black pepper. Add your chicken pieces and toss them around until they’re beautifully coated in that fragrant marinade. Let them sit and soak up all those amazing spices for at least 30 minutes. If you have more time, pop them in the fridge for up to 4 hours.
- Grab your blender or food processor. Toss in the fresh cilantro, mayonnaise, sour cream, roughly chopped jalapeños (adjust to your spice preference!), garlic, olive oil, and a squeeze of fresh lemon or lime juice. Blend it all up until it’s wonderfully smooth and creamy. Give it a taste and season with salt and pepper until it sings. Set this vibrant green goodness aside.
- Melt your butter or heat your oil in a medium saucepan over medium heat. Add the diced onion and sauté until it’s nice and soft, about 5 minutes. Toss in the minced garlic and cook for another minute until it’s fragrant. Stir in the turmeric, cumin, onion powder, salt, and pepper. Let those spices toast for just a moment. Add your jasmine rice and stir it all around to coat every grain with spices. Pour in the chicken stock and bring to a gentle boil. Reduce heat to low, cover, and let it simmer for 15 minutes. Stir in the frozen peas, cover again, and cook for another 5 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
- Heat a large skillet or a grill pan over medium-high heat. Add your marinated chicken pieces. Cook them for about 6-8 minutes on each side, or until cooked through and have a beautiful golden-brown sear.
- Serve your perfectly cooked chicken alongside the fragrant Peruvian Yellow Rice. Drizzle the Green Sauce generously over the chicken and rice, or serve on the side for dipping.