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Peruvian Chicken and Rice with Green Sauce Recipe

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4.6 from 115 reviews

Peruvian Chicken and Rice with Green Sauce is a flavorful and complete meal featuring marinated chicken thighs or breasts cooked to perfection by grilling or baking. Served over seasoned Peruvian yellow jasmine rice and topped with a creamy, zesty cilantro-based green sauce called ají verde, this dish combines smoky, savory, and fresh flavors for an impressive dinner that’s both vibrant and satisfying.

Ingredients

Scale

Chicken Marinade

  • 1.5–2 pounds chicken, thighs, breasts, 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 (seeds removed if sensitive to spice)
  • 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
  • 1/4 cup onion (or shallot), diced
  • 2–3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of this marinade mixture. Add the chicken pieces to the remaining marinade and mix until fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  2. Preheat Cooking Device: When ready to cook, preheat your grill to medium-high heat or preheat oven to 450ºF (232ºC). This is also a good time to start preparing the rice if serving with it.
  3. Grill the Chicken: Grill the chicken pieces for 5-7 minutes on each side, depending on thickness, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through grilling to maintain moisture and enhance flavor.
  4. Bake the Chicken (Alternative Method): Arrange the marinated chicken pieces on a foil-lined baking sheet. Bake in the preheated oven for about 30 minutes or until the internal temperature hits 165ºF (74ºC). Brush the chicken with reserved marinade halfway through baking to keep it juicy.
  5. Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a medium pot, sauté diced onion (or shallot) and minced garlic in butter or oil over medium heat until softened and fragrant. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper; stir for about 1 minute. Pour in the chicken stock and bring to a boil. Cover the pot, reduce heat to low, and simmer gently for 15 minutes. Add frozen peas, cover again, and let rest off heat for 5-10 minutes. Fluff rice with a fork before serving.
  6. Make the Green Sauce: Combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds or until the sauce is creamy and smooth. Taste and season with salt and black pepper as needed.
  7. Serve: Divide the fluffy yellow rice onto plates, top with grilled or baked chicken, and drizzle generously with the creamy green sauce. Enjoy this vibrant and flavorful Peruvian dish!

Notes

  • You can use various cuts of chicken including skin-on thighs, drumsticks, leg quarters, or boneless breasts depending on your preference.
  • For the green sauce, removing jalapeño seeds will reduce the spice level.
  • Marinate the chicken for at least 1 hour for the best flavor, but no longer than overnight to avoid meat breakdown.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165ºF for safe consumption.
  • The rice can be substituted with basmati or Latin parboiled rice but adjust cooking times accordingly.
  • Leftovers should be stored separately: chicken and rice in airtight containers in the fridge for up to 4 days, green sauce for up to 5 days.
  • This dish can be served with roasted potatoes as an alternative to the rice.

Keywords: green sauce, Peruvian chicken, yellow rice, ají verde, marinated chicken, grilled chicken

Find it online: https://lucabites.com/peruvian-chicken-and-rice-with-green-sauce-recipe/