Peruvian Chicken and Rice with Green Sauce

Get ready to experience bold, vibrant flavors with this Peruvian Chicken and Rice with Green Sauce recipe! Tender, juicy chicken marinated in smoky, earthy spices is grilled or baked to perfection. Serve it over flavorful yellow rice and drizzle with a creamy ají verde sauce that adds a zesty kick. This recipe is perfect for family dinners, meal prep, or impressing guests with an authentic Peruvian-inspired meal. Whether you love smoky grilled chicken or crave comforting rice dishes, this one’s bound to become a new favorite in your recipe rotation!? Peruvian Chicken and Rice with Green Sauce is the answer! This dish brings together marinated chicken thighs (or breasts) cooked to perfection, served over fluffy yellow rice, and topped with an irresistible creamy green sauce, known as ají verde.

Why You’ll Love This Recipe

This Peruvian Chicken and Rice with Green Sauce recipe is a game-changer for family meals! The smoky grilled chicken pairs perfectly with seasoned yellow rice and creamy ají verde sauce, creating an unforgettable combination of flavors. It’s versatile, allowing you to choose between grilling or baking the chicken. Plus, the green sauce recipe is easy to customize make it spicy or mild! Whether you’re meal prepping or planning a dinner party, this dish is sure to impress. It’s a flavorful, family-friendly recipe that’s easy to make and packed with Peruvian-inspired goodness!

• It’s versatile grill or bake the chicken!
• Loaded with bold, smoky flavors and a creamy, zesty sauce.
• Perfect for meal prep and storing leftovers.
• Family-friendly and customizable with your favorite sides.

I first tried Peruvian chicken at a little family-run spot, and it blew my mind. The flavors were smoky, spicy, and creamy all at once! I just had to recreate it at home and now it’s become a favorite in my house. Let me walk you through how to make it!

Ingredients

For the Chicken

• 1.5-2 pounds chicken (thighs, breasts, drumsticks, or any cut)
• 2-3 cloves garlic, minced
• 2 tablespoons lime juice or white vinegar
• 2 tablespoons oil of choice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Green Sauce (Ají Verde)

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeño chiles, roughly chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper

Peruvian Yellow Rice

• 1 cup jasmine rice
• 1 tablespoon butter or oil
• 1/4 cup onion, diced
• 2-3 garlic cloves, minced
• 1 teaspoon turmeric
• 1/4 teaspoon EACH cumin, onion powder, salt, pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1: Marinate the Chicken

1. Combine all marinade ingredients in a bowl. Mix well.
2. Reserve 1/4 of the mixture and set aside.
3. Add chicken to the bowl and coat evenly. Cover and refrigerate for at least 1 hour (overnight is best).

2: Cook the Chicken

Grill:

• Preheat the grill to medium-high.
• Grill chicken for 5-7 minutes per side or until it reaches 165°F.
• Brush with reserved marinade halfway through.

Bake:

• Preheat oven to 450°F.
• Line a baking sheet with foil and arrange chicken.
• Bake for 30 minutes or until internal temperature reaches 165°F.
• Brush with reserved marinade halfway through.

3: Make the Peruvian Yellow Rice

1. Wash rice until water runs clear.
2. Soak for 10-15 minutes, then drain.
3. Sauté onion and garlic in butter over medium heat until soft.
4. Add rice and seasonings, stirring until fragrant.
5. Pour in chicken stock and bring to a boil.
6. Cover, reduce heat to low, and cook for 15 minutes.
7. Stir in peas and let rest for 5-10 minutes before fluffing with a fork.

4: Make the Green Sauce

1. Blend all sauce ingredients until creamy and smooth.
2. Taste and season with salt and pepper as needed.

5: Serve

• Plate the rice, top with chicken, and drizzle with green sauce. Enjoy!

Tips & Tricks

• Marinating: Marinate the chicken for at least an hour or overnight for maximum flavor.
• Cooking Variations: Try baking for a hands-off approach or grilling for a smoky touch.
• Storage: Store chicken and rice separately in airtight containers for up to 4 days.
• Green Sauce: Keeps well in the fridge for up to 5 days.

Serving Suggestions

Pair this Peruvian Chicken and Rice with Green Sauce with simple yet delicious sides to elevate your meal. Try roasted potatoes for a hearty touch or a fresh avocado and tomato salad to balance the bold flavors. Corn on the cob or crispy fried plantains also make great accompaniments. For a complete Peruvian feast, serve with a side of green rice or fried rice with green sauce to complement the smoky and creamy elements of the dish.

FAQs

Related Recipes

• Thai Peanut Sweet Potato Bowl
• Street Corn Chicken Rice Bowl
• Chicken Sweet Potato Rice Bowl

Peruvian Chicken and Rice with Green Sauce is a must-try for anyone craving bold, flavorful dishes. This recipe is versatile, easy to make, and family-friendly. Plus, the smoky chicken paired with creamy ají verde and yellow rice will make it an instant favorite. Try it out and share your experience!

If you loved this recipe, don’t forget to pin it on Pinterest and share it with your friends!

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