While waiting for my chicken to roast, a vivid memory flashed back to my adventure in Peru, where the aroma of sizzling spices danced in the air. That’s the magic I’ve captured in this Peruvian Chicken and Rice with Green Sauce Recipe. Juicy, tender chicken thighs contrast beautifully with fluffy cilantro-lime rice, all elevated by the creamy, zesty aji verde sauce. Not only is this dish a delightful journey of flavors, but it also boasts an easy preparation that invites creativity. Whether you crave a comforting meal for the family or want to impress guests with your culinary skills, this recipe offers the perfect canvas for your personal touches—from extra heat to lighter dairy-free options. Ready to dive into a plate of this vibrant comfort food? Let’s get started!
Why is this recipe a must-try?
Deliciously Versatile: This Peruvian Chicken and Rice dish lets you customize spice levels, accommodating everyone’s taste preferences.
Quick and Easy: With straightforward steps, you can whip up a satisfying meal in no time, making weeknight dinners a breeze.
Fresh and Flavorful: Each bite bursts with the vibrant, zesty flavors of cilantro and lime, elevating your dining experience.
Crowd-Pleasing Appeal: Perfect for family gatherings or entertaining guests, this dish will impress anyone with its rich taste and beautiful presentation.
Memory Lane: Each mouthful is a journey to the streets of Peru, allowing you to savor the culture while enjoying the comfort of homemade food.
Pair this dish with a refreshing side, like a light salad with cucumber and red onion, or incorporate the Green Olive Tapenade for an extra layer of flavor!
Peruvian Chicken And Rice with Green Sauce Ingredients
For the Chicken
- Chicken Thighs – Offers tenderness and rich flavor; feel free to substitute with chicken breasts but adjust cooking time to prevent dryness.
- Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper) – Elevate the chicken’s natural flavors; ensure even coverage for the best taste.
For the Rice
- Jasmine Rice – Provides a fluffy and aromatic base; be sure to rinse thoroughly to prevent mushiness.
- Chicken Broth – Adds depth to the rice; opt for vegetable broth for a vegetarian alternative.
- Cilantro – Infuses freshness into the rice; can be swapped with parsley for a milder flavor.
- Lime Juice – Balances flavors through acidity; always use fresh lime juice for an optimal taste.
For the Green Sauce
- Olive Oil – Adds richness to the sauce; avocado oil can be an excellent substitute for a unique flavor.
- Mayonnaise – Creates a creamy texture; consider using Greek yogurt for a lighter variation.
- Queso Fresco – Provides a tangy element; feta or goat cheese work well as substitutes.
- Jalapeños – Contribute heat and spice to the sauce; adjust quantity based on your spice preference or use poblano for mildness.
Now that you’re armed with all the essential ingredients for your Peruvian Chicken And Rice with Green Sauce, you’re set to embark on a delightful cooking adventure!
Step‑by‑Step Instructions for Peruvian Chicken And Rice with Green Sauce Recipe
Step 1: Prepare Chicken
Start by patting the chicken thighs dry with paper towels and seasoning them generously with a mix of cumin, paprika, garlic powder, salt, and pepper. Let the seasoned chicken rest on the countertop for about 15 minutes to allow the flavors to meld together while you prepare the other components of this Peruvian Chicken and Rice with Green Sauce.
Step 2: Make Green Sauce
In a food processor, combine the jalapeños, fresh cilantro, mayo, queso fresco, garlic, lime juice, and olive oil. Blend them until the sauce reaches a smooth yet pourable consistency, about 30 seconds. Taste and adjust the seasoning as necessary to ensure a balanced flavor profile for the vibrant green sauce that will elevate your chicken and rice.
Step 3: Sear Chicken
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear them for 4-5 minutes until they develop a golden brown crust. Flip the chicken and cook for an additional 3 minutes to seal in the juices before transitioning to the next step.
Step 4: Roast Chicken
Preheat your oven to 400°F (200°C). After searing, transfer the skillet with the chicken to the preheated oven. Roast the chicken for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Make sure the skin is crispy and golden. Once done, remove the skillet from the oven, and let the chicken rest for 5 minutes before serving.
Step 5: Cook Rice
While the chicken is roasting, rinse 1 cup of jasmine rice under cold water until the water runs clear to prevent it from becoming mushy. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, lower the heat to a simmer, and cover the pot. Cook for 18 minutes without lifting the lid, allowing the rice to absorb the broth and steam perfectly.
Step 6: Fluff Rice
After 18 minutes of simmering, remove the saucepan from heat but keep it covered for an additional 5 minutes. Use a fork to fluff the rice gently, then stir in freshly chopped cilantro, lime juice, a tablespoon of butter, and salt to taste. This cilantro-lime rice will perfectly complement your Peruvian Chicken and add freshness to the dish.
Step 7: Assemble and Serve
Plate a generous scoop of the fluffy cilantro-lime rice, then place the rested crispy chicken thighs atop. Drizzle a hearty amount of the vibrant aji verde sauce over the chicken, allowing it to cascade down onto the rice. This beautiful presentation of your Peruvian Chicken and Rice with Green Sauce will be a delightful feast for both the eyes and the palate!
Expert Tips for Peruvian Chicken And Rice with Green Sauce
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Drying the Chicken: Ensure the chicken thighs are thoroughly dried before seasoning; this helps achieve that desirable crispy skin when searing.
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Searing Technique: Avoid moving the chicken while it’s searing to allow a golden crust to develop, enhancing the overall flavor of your Peruvian Chicken And Rice with Green Sauce.
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Green Sauce Consistency: Be cautious not to over-process the green sauce; blend just until smooth and creamy but still pourable for the best texture.
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Resting Time: Don’t forget to let the roasted chicken rest for 5 minutes before serving; this allows the juices to redistribute, keeping the meat juicy and flavorful.
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Rice Rinsing: Rinse the jasmine rice until the water runs clear to prevent mushiness; cover tightly during cooking to ensure the perfect texture of the rice.
Peruvian Chicken And Rice Recipe Variations
Feel free to mix things up and create your ultimate version of this delightful dish!
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Extra Heat: Add sliced serrano peppers instead of jalapeños for a spicier kick. You can also toss in some red pepper flakes for a fiery twist. The spices will awaken your taste buds and add an exciting dimension to your meal.
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Dairy-Free: Swap mayonnaise with Greek yogurt and nutritional yeast in your green sauce for a creamy yet lighter, dairy-free alternative. This variation keeps the flavor while accommodating those avoiding dairy.
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Herb Mix: For a unique taste, introduce fresh mint or basil into the rice alongside cilantro. These herbs will create a bright, refreshing flavor, transporting you to a sunny Peruvian garden with each bite.
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Veggie Delight: Add in roasted bell peppers or zucchini to the rice during the last few minutes of cooking for some colorful veggies. This not only enhances the meal visually but also adds sweetness and texture.
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Citrus Boost: Experiment by adding orange juice or zest to the green sauce. This twist introduces a bright contrast that complements the spice beautifully and elevates the overall flavor profile.
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Smoky Flavor: Incorporate smoked paprika instead of regular paprika for a deeper, more complex flavor. The smokiness will give your chicken and rice a delicious, subtle depth reminiscent of backyard barbecues.
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Nutty Crunch: Sprinkle toasted pine nuts or chopped almonds over the rice before serving for a delightful crunch. The added texture will bring another layer to the dish that you’ll love.
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Serve with Style: Pair your Peruvian Chicken and Rice with a refreshing Mediterranean Chicken Bowl or a lovely side of Roasted Carrots with Whipped Ricotta and Hot Honey to create a full, vibrant meal.
Feel inspired by these variations, and let your creativity shine in the kitchen!
What to Serve with Peruvian Chicken And Rice with Green Sauce
Transform your dinner table into a vibrant feast that complements the bold flavors of this beloved Peruvian dish.
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Crispy Roasted Vegetables:
The caramelized edges of roasted zucchini and bell peppers bring delightful texture and a hint of sweetness to your meal. Try tossing them with olive oil and salt for the perfect side! -
Zesty Cucumber Salad:
Refreshing and light, a salad of sliced cucumbers, red onion, and a tangy lime dressing cuts through the richness of the chicken and sauce. It’s a palate cleanser that leaves a burst of flavor. -
Creamy Avocado Dip:
Creamy, cool avocado dip pairs beautifully with the crunchy tortilla chips or veggie sticks. The richness of the avocado balance the spicy aji verde sauce perfectly. -
Corn on the Cob:
Grilled or boiled corn on the cob brings a sweet crunch that complements the dish. Spread with a touch of lime butter for an extra zesty kick! -
Sangria:
Chill out with a fruity sangria, its vibrant flavors mirroring the zest of the green sauce. It’s the perfect drink to bring everyone together. -
Lime-Infused Quinoa:
This fluffy, zesty quinoa provides a protein-packed side that mirrors the limey notes of your cilantro-rice. Plus, it keeps things light and healthy. -
Churros with Chocolate Sauce:
Cap off your meal with crispy churros, their warm, sugary exterior a sweet contrast to your savory main. Dip them into rich chocolate sauce for a delightful finish.
These pairings create a symphony of textures and flavors, bringing the best out of your Peruvian Chicken And Rice with Green Sauce while creating a memorable dining experience.
How to Store and Freeze Peruvian Chicken And Rice
Fridge: Store leftover Peruvian Chicken and Rice in airtight containers for up to 4 days. Keep the green sauce separately to maintain its freshness and flavor.
Freezer: You can freeze the chicken and rice together in a tightly sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat the chicken in a 350°F oven for about 15-20 minutes to maintain its crispy skin. Reheat the rice in the microwave or on the stovetop with a splash of broth if needed.
Green Sauce: The aji verde sauce can last up to one week in the fridge. It often tastes even better after the flavors meld together, making it a fantastic addition to future meals!
Make Ahead Options
These Peruvian Chicken And Rice with Green Sauce are perfect for busy home cooks looking to streamline meal planning! You can prepare the chicken by seasoning it and letting it marinate up to 24 hours in advance, which enhances the flavors beautifully. The green sauce can also be made ahead; it keeps well in the fridge for up to one week. To maintain the sauce’s vibrant color and taste, store it in an airtight container. When you’re ready to serve, simply roast the marinated chicken and cook the rice—this takes around 30 minutes. You’ll enjoy juicy chicken and fluffy rice just as delicious as if made fresh, saving you precious time during busy weeknights!
Peruvian Chicken And Rice with Green Sauce Recipe FAQs
How do I choose ripe and fresh ingredients for this recipe?
Absolutely! For the chicken, opt for thighs with firm texture and minimal blemishes. When selecting vegetables, look for firm jalapeños without dark spots, and ensure your cilantro is bright green and fragrant, avoiding any yellowing leaves. Fresh lime should feel heavy for its size with a slightly soft skin, indicating juiciness.
How long can I store leftovers of this dish, and what’s the best method?
You can refrigerate leftover Peruvian Chicken and Rice in airtight containers for up to 4 days. Always store the green sauce separately to maintain its fresh flavor. For long-term storage, freeze the chicken and rice together in a tightly sealed container for up to 3 months. Just remember to let it thaw overnight in the fridge before reheating!
Can I freeze the green sauce, and how?
Very! To freeze the aji verde sauce, pour it into ice cube trays and freeze until solid. Once frozen, pop them into a freezer-safe bag and label it. This method allows you to use only what you need later on. The green sauce can last for up to a week in the fridge, improving in flavor as it sits!
What should I do if my chicken doesn’t turn crispy while cooking?
If your chicken isn’t crispy, it may not have been dried sufficiently before seasoning, or it may have been moved too much while searing. For best results, pat the chicken dry thoroughly, and during the searing process, resist the urge to move it around in the pan. This ensures a nice crust forms, enhancing the flavor and texture of your Peruvian Chicken And Rice.
Is this dish suitable for people with allergies or dietary preferences?
Yes, absolutely! This recipe can be easily tailored for various dietary needs. For a dairy-free version, simply substitute the mayonnaise and queso fresco with Greek yogurt or nutritional yeast. If you have any concerns about spice levels, you can reduce the amount of jalapeños to make it more suitable for sensitive palates. Always check labels to ensure all ingredients align with your dietary requirements!
Savor Homemade Peruvian Chicken And Rice with Green Sauce Recipe
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels and season with cumin, paprika, garlic powder, salt, and pepper. Let rest for 15 minutes.
- In a food processor, combine jalapeños, cilantro, mayo, queso fresco, garlic, lime juice, and olive oil. Blend until smooth, about 30 seconds.
- Heat 2 tablespoons of olive oil in an oven-safe skillet. Add seasoned chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for additional 3 minutes.
- Preheat oven to 400°F (200°C). Transfer the skillet with chicken to the oven and roast for 20-25 minutes, until internal temperature reaches 165°F (75°C). Let rest for 5 minutes.
- Rinse jasmine rice under cold water until clear. In a medium saucepan, bring chicken broth to boil, add rinsed rice, cover, and simmer for 18 minutes.
- After simmering, remove saucepan from heat, keep covered for 5 minutes. Fluff rice and stir in cilantro, lime juice, a tablespoon of butter, and salt to taste.
- Plate rice and top with crispy chicken thighs. Drizzle with aji verde sauce.
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