Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful dish that brings together marinated chicken, aromatic rice, and a zesty green sauce known as ají verde. I love how the smoky, spiced chicken pairs perfectly with the herby rice and the creamy, spicy sauce. It's a complete meal that feels both comforting and exotic, making it a favorite in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it combines bold flavors with wholesome ingredients. The chicken is marinated in a blend of spices and lime juice, infusing it with depth and tenderness. The rice is cooked with vegetables and herbs, absorbing the savory flavors. The ají verde sauce adds a creamy, spicy kick that ties everything together. It's a dish that's both satisfying and exciting to eat.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken thighs or breasts
- Garlic cloves
- Lime juice
- Olive oil
- Ground cumin
- Smoked paprika
- Dried oregano
- Salt and black pepper
For the rice:
- Jasmine or basmati rice
- Chicken broth
- Carrots, diced
- Red bell pepper, julienned
- Onion, chopped
- Garlic cloves
- Ground cumin
- Salt and black pepper
For the green sauce (ají verde):
- Fresh cilantro leaves
- Jalapeño peppers, seeded
- Garlic cloves
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Olive oil
- Salt and black pepper
directions
- Marinate the chicken: I blend garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and pepper to create a marinade. I coat the chicken pieces in this mixture and let them marinate in the refrigerator for at least 2 hours, preferably overnight.
- Prepare the green sauce: In a blender, I combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, salt, and pepper. I blend until smooth, then slowly drizzle in olive oil while blending to emulsify the sauce. I refrigerate the sauce until ready to serve.
- Cook the rice: In a large skillet, I sauté onion, garlic, carrots, and red bell pepper until softened. I add rice, cumin, salt, and pepper, stirring to coat the rice with the spices. I pour in chicken broth, bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed.
- Cook the chicken: I grill or pan-sear the marinated chicken over medium-high heat until it's cooked through and has a nice char on the outside.
- Assemble the dish: I serve the cooked rice on a plate, top it with sliced chicken, and drizzle the green sauce over the top. I garnish with additional cilantro if desired.
Servings and timing
This recipe serves 4 people.
Prep time: 20 minutes
Marinate time: 2 hours (or overnight)
Cook time: 30 minutes
Total time: Approximately 3 hours (including marination)
Variations
I sometimes add peas or corn to the rice for extra texture and sweetness. If I want a spicier kick, I include a serrano pepper in the green sauce. For a lighter version, I use Greek yogurt instead of sour cream in the sauce. Occasionally, I serve the dish with a side of avocado slices or a simple salad for added freshness.
storage/reheating
I store leftovers in separate airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice in the microwave or on the stovetop until heated through. I keep the green sauce refrigerated and use it cold or let it come to room temperature before serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can use chicken breasts. I make sure to adjust the cooking time to prevent them from drying out, as breasts cook faster than thighs.
Is the green sauce very spicy?
The spiciness depends on the jalapeños used. I remove the seeds for a milder sauce or leave them in for more heat. I can also adjust the number of peppers to suit my taste.
Can I make the green sauce ahead of time?
Absolutely. I prepare the green sauce up to 3 days in advance and store it in the refrigerator. The flavors meld and intensify over time.
What can I serve with this dish?
I often serve it with a side of fried plantains, a simple salad, or roasted vegetables. The dish is quite complete on its own, but these sides complement it well.
Can I freeze the leftovers?
I can freeze the cooked chicken and rice separately in airtight containers for up to 2 months. I don't recommend freezing the green sauce, as it may separate upon thawing.
Conclusion
Peruvian Chicken & Rice with Green Sauce is a flavorful and satisfying meal that brings a taste of Peru to my table. The combination of marinated chicken, herbed rice, and spicy green sauce creates a harmonious and delicious dish that's perfect for family dinners or entertaining guests. I enjoy making this recipe when I want to impress with minimal effort and maximum flavor.
Peruvian Chicken & Rice with Green Sauce
- Prep Time: 20 minutes
- Marinate Time: 2 hours (or overnight)
- Cook Time: 30 minutes
- Total Time: ~3 hours
- Yield: 4 servings
- Category: Main Course
- Method: Grilled / Stovetop
- Cuisine: Peruvian-Inspired
- Diet: Gluten Free
Description
Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful dish made with marinated chicken, seasoned rice, and a spicy cilantro-lime ají verde sauce. This bold and satisfying Peruvian-inspired recipe is perfect for weeknight dinners or entertaining guests. It’s a complete meal packed with herbs, spices, and zesty heat that brings a taste of Peru to your table.
Ingredients
- For the chicken:
- Boneless, skinless chicken thighs or breasts
- Garlic cloves
- Lime juice
- Olive oil
- Ground cumin
- Smoked paprika
- Dried oregano
- Salt and black pepper
- For the rice:
- Jasmine or basmati rice
- Chicken broth
- Carrots, diced
- Red bell pepper, julienned
- Onion, chopped
- Garlic cloves
- Ground cumin
- Salt and black pepper
- For the green sauce (ají verde):
- Fresh cilantro leaves
- Jalapeño peppers, seeded (or with seeds for more heat)
- Garlic cloves
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Olive oil
- Salt and black pepper
Instructions
- Marinate the chicken: Blend garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and pepper. Coat chicken in marinade and refrigerate for at least 2 hours, or overnight.
- Make the green sauce: Blend cilantro, jalapeños, garlic, mayo, sour cream, lime juice, salt, and pepper until smooth. Slowly blend in olive oil to emulsify. Chill until ready to serve.
- Cook the rice: Sauté onion, garlic, carrots, and bell pepper in oil. Add rice, cumin, salt, and pepper, stir to coat. Add broth, bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and rice is tender.
- Cook the chicken: Grill or sear the chicken until fully cooked and slightly charred.
- Assemble: Serve rice topped with sliced chicken and a generous drizzle of green sauce. Garnish with extra cilantro.
Notes
- Add peas or corn to the rice for variety.
- Swap sour cream for Greek yogurt in the sauce.
- Add a serrano pepper to the sauce for extra heat.
- Serve with avocado, fried plantains, or a fresh salad.
- Store green sauce separately and serve cold or room temperature.
