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Peruvian Chicken and Rice with Green Sauce is all about that awesome mix of rich, punchy flavors and cozy, fluffy rice. The chicken’s soaked in tasty seasonings, then tossed on the grill or roasted in the oven till it’s just right. You pile it up on bright yellow, steamy rice and finish everything with that knockout green sauce—herby and a little spicy. I love making this when friends come over but honestly, it’s simple enough for any weeknight.
Delicious Ingredients
- Jalapeno Peppers: Bring a punchy kick to the sauce Take out the seeds if you want it less spicy
- Lemon or lime juice: Freshly squeezed gives the sauce a zippy little boost
- Cilantro: The key herb for the green sauce Toss in both the leaves and soft stems
- Sour cream: Makes the sauce tangy and smooth. Use Greek yogurt if you want something lighter
- Mayonnaise: Creamy base for the sauce Good mayo means an extra smooth blend
- Chicken thighs or breasts: Bone-in makes them juicier, but boneless cooks quicker—pick what you like (skip any with additives)
- Garlic: Fresh chopped garlic stands out and boosts the marinade’s flavor
- Lime juice or white vinegar: Adds zing and makes the chicken super tender Always go for freshly squeezed
- Oil: Neutral oils work, but olive oil is richest
- Ground cumin: Gives the marinade that warm and earthy classic taste Freshly ground pops more
- Smoked paprika: Brings in real smokiness plus rich color Spanish style fits best
- Kosher salt and freshly ground black pepper: These guys season each layer and keep the marinade lively
- Jasmine rice: Smells great and cooks up fluffy Pick a long-grain for best texture
- Chicken stock: Covers the rice with deep, savory notes Grab low-sodium so you can add more salt if needed
- Turmeric: Gives the rice its golden look and slight earthiness Use it fresh for the best color
- Frozen peas: Toss in at the end for tender, sweet green bites Petite ones are usually sweeter
- Onion powder and diced onions: Team up for a tasty rice base. Sweet onions add extra mellow flavor
Detailed Steps
- Serve:
- Pile that golden rice on your plates, pop on the juicy chicken, and drown it all in the zesty green sauce. Eat up while it’s still warm!
- Make the Green Sauce:
- Put cilantro, mayo, sour cream, cut-up jalapeno, garlic, olive oil, lemon or lime juice, salt, and pepper in your blender. Blend it all till it’s super creamy, then taste and fix salt or spice how you like.
- Finish the Rice:
- Once the rice is ready, quickly add in the frozen peas, stir, and cover. Let it sit off the heat for a few, so everything stays steamy, then fluff with a fork before serving.
- Grill or Bake the Chicken:
- Heat the grill to medium-high. Grill the chicken for 5-7 minutes per side, brushing with marinade halfway, until it’s cooked through (juices clear and temp is 165). For baking, line a pan with foil, spread out the chicken, and bake at 450 for about 30 minutes, brushing on extra marinade in the middle.
- Prepare the Rice:
- Start by rinsing the jasmine rice under cool water till it runs clear to wash off starch, then soak for 10 minutes and drain. Melt butter in a big pot on medium, cook diced onions and garlic till soft. Stir in the rice, turmeric, cumin, onion powder, salt, and pepper for a minute till fragrant. Add chicken stock, bring to a boil, cover tight, then simmer on low—don’t peek—for 15 minutes.
- Marinate the Chicken:
- Mix together the marinade for the chicken, keeping a bit aside for basting. Put the chicken in so every bit gets covered. Let it chill in the fridge for at least an hour, or leave it overnight if you’ve got time for super flavor.
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I swear, the second I start the blender for the green sauce, it’s a throwback to those family parties where everyone grabs for the last bit. That tart, fresh sauce over just-grilled chicken? Hands down my favorite part.
Storing Leftovers
Pop extra chicken and rice in airtight containers and keep in the fridge for up to three days. Keep the green sauce separate and chilled—it stays fresh about four days. Doing it this way keeps everything from getting soggy.
Swaps and Alternatives
No jasmine rice? Basmati or even any medium-grain white rice works too. For a lighter take, try Greek yogurt instead of mayo in the sauce. Or if cilantro’s a bit much for you, stir in some flat-leaf parsley instead.
Serving Ideas
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Tastes awesome just by itself but also great with a light salad, some roasted veggies, or sweet grilled corn. I always keep lemon or lime wedges nearby so everyone can add more tang if they want it.
Tasty Backstory
This classic meal known as Arroz con Pollo in Peru is comfort food at its best—colorful, vibrant, and full of flavor. That green sauce (Aji Verde) is the country’s signature for heat and brightness, turning each bite into a little party. It’s more than a meal, it’s tradition.
FAQs About the Recipe
- → Can I use chicken breasts instead of thighs?
You can swap in breasts or thighs. Just check the cook time since breasts can get dry if you don’t keep an eye on them.
- → How spicy is the green sauce?
This green sauce has a nice jalapeño kick. Ditch the seeds for less heat or toss in extra if you’re into spicy.
- → Is it better to grill or bake the chicken?
Grilling brings that smoky vibe, but baking’s easy and keeps the meat tender too. Both give great results.
- → Can I prepare the rice in advance?
Yep, make the rice ahead and warm it when you’re ready to eat. Just fluff it up so it stays light.
- → What are good substitutes for cilantro in the sauce?
No cilantro? Go for parsley, or mix some mint and basil and you’ll still get a fresh sauce.
- → Can I make the sauce without mayonnaise?
If mayo’s not your thing, use Greek yogurt or sour cream. Your sauce will be tangier and a bit lighter.