“Flavor explosion” doesn’t even begin to cover what you’ll experience with my Peruvian Chicken and Rice with Lively Green Sauce. This dish transforms a simple weeknight meal into a vibrant culinary journey, featuring juicy chicken marinated to perfection alongside fluffy rice. What makes this recipe truly special is its adaptability—whether you’re craving a hearty chicken dinner or a comforting vegetarian option with chickpeas, you can enjoy it your way. Plus, it’s gluten-free and comes together in no time, making it a coveted addition to your dinner rotation. Are you ready to bring a taste of Peru to your kitchen?
Why is this recipe a must-try?
Flavorful: This Peruvian Chicken and Rice dish bursts with a vibrant mix of spices and fresh herbs, elevating your taste experience to new heights.
Customizable: Whether you prefer juicy chicken or a nutritious vegetarian twist with chickpeas, this recipe adapts to your dietary needs smoothly.
Quick and Easy: Perfect for any weeknight, this meal comes together in no time—ideal for busy chefs and families alike.
Health-Conscious: Gluten-free and packed with protein, it’s not just delicious but also nutritionally balanced, making it a great option for guilt-free indulgence.
Crowd-Pleasing: Serve it at gatherings or family dinners, and watch as it becomes a fast favorite—a guaranteed hit for all ages!
For more flavorful chicken options, check out my delicious Spicy Maple Chicken and savor the unique fusion of flavors.
Peruvian Chicken and Rice Ingredients
Here’s everything you need to whip up this vibrant Peruvian chicken and rice dish!
For the Chicken Marinade
• Chicken (1 pound) – Juicy chicken thighs are perfect for their tenderness; for a vegetarian option, swap in chickpeas!
• Garlic (4 cloves) – Fresh garlic enhances the flavor; if you’re in a pinch, garlic powder works too.
• Lime juice (1/4 cup) – Adds acidity to tenderize the chicken and brighten the dish; vinegar can be a substitute.
• Oil (2 tablespoons) – Use olive or vegetable oil to prevent sticking and bind the marinade.
• Cumin (1 teaspoon) – Essential for that authentic Peruvian flavor; it lends earthy, smoky notes.
• Smoked paprika (1 teaspoon) – Adds a delightful smokiness; regular paprika can substitute if preferred.
• Salt and black pepper (to taste) – Key for boosting flavor; opt for kosher salt for texture.
For the Rice and Vegetables
• Rice (1 cup, long-grain or jasmine) – A fluffy base for the dish; rinse beforehand for better cooking results.
• Onion (1 medium) – Brings sweetness and depth; yellow or white onion are both excellent choices.
• Butter (2 tablespoons) – Adds richness when sautéing aromatics; feel free to use oil as a lighter alternative.
• Chicken stock (2 cups) – Infuses the rice with savory goodness; swap with vegetable stock for a lighter option.
• Frozen peas (1 cup) – Provides color and sweetness; fresh peas can also work here.
For the Green Sauce
• Cilantro (1 cup) – This key herb makes your green sauce pop; parsley can substitute for a milder taste.
• Mayonnaise (1/2 cup) – Gives the sauce a creamy texture; try Greek yogurt for a tangy twist.
• Sour cream (1/2 cup) – Enhances creaminess; Greek yogurt is another delicious substitute.
• Jalapeño (1 medium) – Adds a kick; deseed for milder heat or adjust based on your preference.
• Lemon or lime juice (2 tablespoons) – Brightens the sauce and balances its creaminess perfectly.
Get ready to indulge in a nurturing, vibrant meal that’s quick and easy to prepare!
Step‑by‑Step Instructions for Peruvian Chicken and Rice
Step 1: Marinate the Chicken
In a large bowl, combine 1 pound of chicken (preferably thighs), minced garlic from 4 cloves, 1/4 cup lime juice, 2 tablespoons oil, cumin, smoked paprika, salt, and pepper. Mix well to ensure the chicken is coated, then cover the bowl and refrigerate for at least 1 hour—overnight is ideal for deeper flavor infusions.
Step 2: Cook the Chicken
Preheat your grill to medium-high heat (or oven to 450°F). Once hot, grill the marinated chicken for approximately 5–7 minutes per side until it’s fully cooked, reaching an internal temperature of 165°F. If baking, place the marinated chicken on a parchment-lined pan and cook for about 30 minutes, basting occasionally for a juicy outcome.
Step 3: Prepare the Rice
While the chicken marinates, rinse 1 cup of long-grain or jasmine rice under cold water until the water runs clear. Soak the rice for 10–15 minutes to enhance the texture. In a medium pot, melt 2 tablespoons of butter over medium heat, then sauté a diced medium onion and minced garlic until fragrant, about 3 minutes.
Step 4: Cook the Rice
Add the soaked rice to the pot with the sautéed onion and garlic, stirring for about 2 minutes. Pour in 2 cups of chicken stock and season with salt. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 15 minutes or until the liquid has absorbed and the rice is tender.
Step 5: Stir in Peas
After the rice has finished cooking, gently fold in 1 cup of frozen peas. Cover and let it rest for an additional 5 minutes off the heat to allow the peas to warm through. Fluff the rice with a fork and set aside while you prepare the green sauce.
Step 6: Make the Green Sauce
In a blender, combine 1 cup of fresh cilantro, 1/2 cup mayonnaise, 1/2 cup sour cream, a jalapeño (seeded for less heat if desired), minced garlic, 2 tablespoons olive oil, and 2 tablespoons lemon or lime juice. Blend until smooth and vibrant, tasting and adjusting seasoning as needed for a perfect kick of flavor.
Step 7: Assemble the Dish
On a serving plate, create a bed of the fluffy rice and top it generously with the grilled chicken. Drizzle the freshly made green sauce over the chicken, adding a pop of color and flavor. Optionally, garnish with extra cilantro or lime wedges for an added burst before serving your delicious Peruvian Chicken and Rice.
How to Store and Freeze Peruvian Chicken and Rice
Fridge: Store leftovers in an airtight container for up to 3 days. It’s best to separate the chicken, rice, and green sauce to maintain optimal texture.
Freezer: For longer storage, you can freeze the chicken and rice for up to 3 months. Make sure to cool them completely before transferring to freezer bags, removing excess air to prevent freezer burn.
Reheating: Thaw in the fridge overnight and reheat gently in a microwave or skillet. Add a splash of water to the rice to moisten it, ensuring a fluffy texture upon serving.
Green Sauce Storage: The green sauce can be stored separately in the fridge for up to a week. Shake or stir well before drizzling on your Peruvian Chicken and Rice!
Make Ahead Options
These Peruvian Chicken and Rice preparations are perfect for busy home cooks looking to save time! You can marinate the chicken up to 24 hours in advance, allowing the flavors to develop beautifully. Additionally, the rice can be cooked and stored in the refrigerator for up to 3 days. For best results, ensure the chicken is tightly sealed in the marinade and the rice is kept in an airtight container to maintain freshness. When you’re ready to serve, simply reheat the rice and grill the marinated chicken for about 5-7 minutes per side, and don’t forget to whip up the green sauce fresh for that vibrant taste. Enjoy a hassle-free meal that’s just as delicious as when freshly made!
Expert Tips for Peruvian Chicken and Rice
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Marinate Best: Allow the chicken to marinate overnight for maximum flavor; this makes a significant difference in tenderness and taste.
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Meat Thermometer Use: Always check the internal temperature of the chicken to ensure it reaches 165°F for safety; this guarantees juicy, perfectly cooked meat.
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Rinse Rice Thoroughly: Don’t skip rinsing the rice until the water runs clear to remove excess starch, helping it achieve a light, fluffy texture.
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Customize the Sauce: Taste and adjust the seasoning of the green sauce before serving; everyone has different preferences for flavor intensity.
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Vegetarian Option: If you prefer a vegetarian version, swapping chicken for chickpeas is a delightful choice that still keeps the dish delicious and satisfying.
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Garnish for Freshness: Enhance visual appeal and taste with garnishes like lime wedges or extra cilantro when serving your Peruvian Chicken and Rice.
Variations & Substitutions for Peruvian Chicken and Rice
Feel free to unleash your culinary creativity with this inviting recipe, making it truly your own!
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Vegetarian: Replace chicken with chickpeas or roasted cauliflower for a hearty plant-based option bursting with flavor. Both alternatives stand up beautifully to the vibrant green sauce.
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Quinoa Base: Swap rice for quinoa for a delightful nutty twist. It’s an excellent gluten-free alternative that adds extra protein and texture to the dish.
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Adjust Heat Level: Use fewer jalapeños for mildness, or try serrano peppers for a spicy boost. Tailoring the heat to your preference is a fun way to make this dish your own.
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Coconut Rice: Cook the rice in coconut milk instead of chicken stock for a creamy, tropical flavor that complements the green sauce perfectly. Just imagine the luscious aroma wafting through your kitchen!
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BBQ Chicken: Brush the chicken with BBQ sauce while grilling for a smoky twist that will have everyone asking for seconds. It’s a fantastic way to give a unique flair to the traditional recipe.
For additional flavor inspiration, don’t miss my Spicy Maple Chicken that offers a delightful sweet and spicy profile! You might also find my Coconut Chicken Rice recipe to be a perfect companion as you explore new dimensions in flavor.
What to Serve with Peruvian Chicken and Rice
Elevate your dining experience by pairing this vibrant dish with complementary sides that enhance its flavors and textures.
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Creamy Avocado Salad:
Fresh avocado slices add creaminess and a rich contrast to the vibrant green sauce, making each bite a delightful blend. -
Warm Fried Plantains:
The sweetness of crispy fried plantains beautifully balances the savory and spicy notes of the chicken and sauce, creating a flavorful harmony. -
Cilantro Lime Rice:
Dishing up cilantro lime rice alongside deepens the overall experience, with its bright citrus notes enhancing the Peruvian flavors. -
Chartreuse Vegetable Medley:
A mix of steamed green vegetables like broccoli and zucchini complements the dish’s color and provides a refreshing, crunchy contrast. -
Tomato and Cucumber Salad:
This light salad, dressed with lime juice, offers a refreshing burst of flavor that cuts through the richness of the chicken and sauce. It’s a perfect accompaniment. -
Chilled Pilsner or Lime Sparkler:
A crisp, cold beer or a sparkling lime drink pairs wonderfully, refreshing your palate amid the delightful spice of the dish.
With these choices, you’ll craft a meal that’s not just hearty but a full-fledged feast of tastes and textures. Enjoy your culinary adventure!
Peruvian Chicken and Rice Recipe FAQs
What type of chicken is best for this recipe?
I recommend using chicken thighs for their tenderness and juiciness, making them perfect for grilling. If you’re looking for a vegetarian option, you can substitute chicken with chickpeas or roasted cauliflower to maintain the hearty feel of the dish.
How do I store leftovers of Peruvian Chicken and Rice?
To store, place leftovers in an airtight container and keep them in the fridge for up to 3 days. I suggest separating the chicken, rice, and green sauce to preserve the texture and flavor of each component.
Can I freeze Peruvian Chicken and Rice?
Absolutely! You can freeze the chicken and rice for up to 3 months. Make sure to allow them to cool completely before placing them in freezer bags. Remove as much air as possible before sealing to prevent freezer burn, and remember to label the bags with the date!
What should I do if my green sauce is too thick?
If your green sauce turns out too thick, simply add a splash of water or additional lime juice to achieve your desired consistency. Blend again until smooth, and it will become creamy and drizzle-ready again!
Is this recipe gluten-free?
Yes, this Peruvian Chicken and Rice recipe is naturally gluten-free! Just ensure that any sauces or stocks you use are verified gluten-free. This flexibility makes it a great option for those with gluten sensitivities.
How can I make this dish nut-free?
Rest assured, this recipe is already nut-free! However, always check the labels of any packaged ingredients like mayonnaise and yogurt to avoid cross-contamination if you’re serving someone with nut allergies.
Peruvian Chicken and Rice: A Flavorful Twist on Comfort Food
Ingredients
Equipment
Method
- In a large bowl, combine chicken, minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Mix well and refrigerate for at least 1 hour (overnight is ideal).
- Preheat grill to medium-high heat (or oven to 450°F). Grill marinated chicken for 5–7 minutes per side until fully cooked, or bake on a parchment-lined pan for about 30 minutes.
- Rinse rice under cold water until the water runs clear. Soak rice for 10–15 minutes. In a medium pot, melt butter over medium heat, sauté onion and garlic for about 3 minutes.
- Add soaked rice to the pot, stirring for about 2 minutes. Pour in chicken stock, season with salt, and bring to a boil. Cover and simmer for 15 minutes until rice is tender.
- After the rice has cooked, gently fold in frozen peas, cover and let it rest for 5 minutes. Fluff with a fork.
- In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, oil, and lemon juice. Blend until smooth and adjust seasoning.
- On a serving plate, create a bed of rice, top with grilled chicken, and drizzle with green sauce. Garnish with cilantro or lime wedges if desired.
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