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Peruvian Chicken and Rice with Green Sauce brings together juicy marinated chicken savory yellow rice and a zesty yoghurt based green sauce for a meal that never fails to impress my guests or my family. This dish is perfect for busy weeknights when you want something vibrant and satisfying but still approachable. The bold marinade seeps into every bite and the cooling green sauce pulls all the flavors together turning a simple dinner into a real event.
When I first tried making this during a summer cookout everyone crowded around the grill to ask for extra sauce. Now I double the green sauce every time since leftovers are in high demand for sandwiches and veggies the next day.
Ingredients
- Chicken thighs or breasts: choose bone in or boneless for more flavor or easier serving respectively look for fresh cuts with a pink hue
- Garlic: fresh cloves for complex aroma select firm bulbs for best potency
- Lime juice or white vinegar: both add brightness use fresh limes if possible for depth
- Oil of your choice: neutral works best for grilling keeps the marinade from sticking
- Ground cumin: earthy and robust
- Smoked paprika: for smokiness opt for Spanish smoked paprika for authenticity
- Kosher salt: ensures even seasoning
- Freshly ground black pepper: prefer coarse grind for subtle heat
- Fresh cilantro leaves: main herb in sauce pick deeply green leaves
- Mayonnaise: gives creaminess to the sauce use full fat for richer flavor
- Sour cream: brings a tangy twist pick one with minimal stabilizers
- Jalapeno chiles: for that mild kick choose firm chiles for best flavor
- Olive oil: for the green sauce select extra virgin if you want fruity notes
- Fresh lemon or lime juice: tart contrast to balance the richness
- Jasmine rice: has a soft fragrance and fluffy texture choose high quality grains for best results
- Butter or oil: for sautéing rice adds flavor and richness
- Onion and garlic in the rice: build foundational taste use sweet onions for subtlety
- Turmeric: for yellow coloring and earthy warmth
- Cumin and onion powder for rice: these add complexity and a savory note
- Chicken stock: hydrates and infuses rice with flavor choose low sodium if monitoring salt
- Frozen peas: added at the end keep them sweet and vibrant
- Kosher salt and freshly ground black pepper: to taste
Instructions
- Marinate the Chicken:
- Mix all marinade ingredients including garlic lime juice oil cumin smoked paprika salt and pepper in a medium bowl until uniform and aromatic. Reserve about one quarter of the marinade for basting later. Add the chicken ensuring every piece is thickly coated. Cover and refrigerate for at least one hour preferably overnight for best flavor
- Make the Green Sauce:
- Combine cilantro mayonnaise sour cream jalapenos garlic olive oil and citrus juice in a blender. Add a small pinch each of salt and pepper. Blend on medium speed for about thirty seconds pausing to scrape down the sides. The sauce should be bright green thick and creamy. Taste then add more salt or pepper if desired. For a thinner sauce add a teaspoon of water at a time until satisfied
- Prepare the Yellow Rice:
- Rinse the rice in a fine sieve until water runs clear. Soak in cold water for ten to fifteen minutes while prepping other components. In a heavy bottomed pot melt butter over medium heat. Add onion and garlic sauté until onions are soft and translucent usually five minutes. Toss rinsed rice into the pot along with turmeric cumin onion powder salt and pepper. Stir for one minute until grains are evenly coated and fragrant. Add chicken stock bring the mixture to a gentle boil. Cover reduce heat to low and steam for fifteen minutes. Scatter the frozen peas over the rice re cover and rest off heat for five to ten minutes. Fluff with a fork
- Grill or Oven Cook the Chicken:
- If grilling heat your grill to medium high. Place chicken pieces on grate skin side down if using skin on. Cook each side for five to seven minutes depending on thickness turning only once to seal in juices. Brush each piece with reserved marinade halfway through for extra flavor. Chicken is done when juices run clear and internal temp reaches one hundred sixty five degrees If baking arrange chicken on a foil lined sheet pan. Bake at four hundred fifty degrees for thirty minutes brushing with reserved marinade halfway through. Check doneness with a meat thermometer 165 degrees is perfect
- Serve:
- Spoon fluffy yellow rice on plates. Arrange grilled or baked chicken on top. Drizzle generously with the green sauce and add extra on the side. Dive in while everything is warm and fragrant
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My favorite part has always been the green sauce. I remember the first time I poured extra over my rice and chicken I ended up licking my plate. The combo of creamy sauce and aromatic chicken instantly reminds me of family gatherings where food brings everyone together.
Storage Tips
Leftovers keep well in the fridge for up to four days. Store the rice and chicken separately from the green sauce to prevent sogginess. The sauce also makes a great dip for raw vegetables so consider doubling it.
Ingredient Substitutions
No chicken thighs Try drumsticks or legs for more flavor or opt for chicken breasts for a lighter touch. If you need a dairy free sauce replace sour cream and mayo with unsweetened plant based versions. Any long grain rice will work if jasmine is not handy.
Serving Suggestions
For a vibrant meal plate with a side of avocado slices or a simple tomato salad. This dish pairs perfectly with fried plantains or a slice of warm crusty bread to soak up extra sauce.
Cultural Context
This dish brings together influences from Peru’s diverse culinary heritage where Spanish and indigenous flavors unite. The green sauce known as aji verde is a street food staple across Lima and every home cook has their own twist.
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Whenever you want a meal that feels both celebratory and deeply nourishing this is one you will find yourself craving again and again. I always save a little green sauce for the next morning since it wakes up eggs and breakfast potatoes like nothing else.
Frequently Asked Questions
- → What cut of chicken can I use?
Choose between thighs, breasts, drumsticks, or even a whole cut-up chicken. Boneless or bone-in pieces both work well.
- → How do I get crispy chicken skin?
Pat the chicken dry before marinating and grill or bake at a high temperature for golden, crispy skin.
- → Can I prepare the green sauce ahead of time?
Yes, the sauce keeps well in the fridge for up to 3 days; just blend and store in an airtight container.
- → What's the secret to fluffy rice?
Wash and soak the rice before cooking, use good chicken stock, and let it rest covered after cooking for even texture.
- → Is the green sauce very spicy?
The jalapeños add mild heat; for less spice, remove seeds or use fewer peppers to suit your taste.