On a recent evening, the moment I took my first bite of Peruvian Chicken and Rice with Green Sauce, I was transported to the vibrant streets of Lima, where the air is filled with the aroma of spices and fresh ingredients. This dish is not just a meal; it’s an experience that brings the heart of Peru into my kitchen. The combination of tender, grilled chicken served over a fluffy bed of seasoned rice, all topped with a zesty green sauce, is nothing short of a flavor explosion.
Finding a meal that’s both heartwarming and effortlessly easy to pull together can seem challenging, especially after a long day. That’s exactly why I adore this recipe. With just a handful of ingredients and around 45 minutes of your time, you can create a delightful dinner that will impress your family or friends—and trust me, they won’t believe how quickly it came together. So grab your apron, and let’s dive into this colorful, cilantro-flecked masterpiece that will also inject some excitement into your usual weeknight menu!
Why You'll Love This Peruvian Chicken And Rice with Green Sauce
- This recipe is incredibly easy to make, allowing you to whip up a delicious meal in just 45 minutes.
- The flavor combination is out of this world, with tender chicken and zesty green sauce that tantalizes your taste buds.
- It’s versatile enough to serve for a casual family dinner or an impressive gathering with friends, ensuring it’s perfect for any occasion.
- Plus, the vibrant colors of the dish make it visually appealing and a feast for the eyes as well.
Peruvian Chicken And Rice Ingredients
Prepare to embark on a culinary adventure with these vibrant ingredients that come together beautifully in this Peruvian Chicken and Rice with Green Sauce!
For the Chicken and Rice
- Rice – 2 cups of your favorite long-grain rice for fluffy texture.
- Chicken Breasts – 4 lean breasts, ensuring tenderness and juiciness.
- Chicken Broth – 4 cups provides rich flavor; feel free to use low-sodium.
- Olive Oil – 1 tablespoon helps sauté vegetables and adds a lovely depth.
- Onion – 1 chopped onion will infuse a sweet and savory base.
- Garlic – 2 cloves minced, for a robust and aromatic kick.
- Cumin – 1 teaspoon, introducing a warm, earthy tone to the dish.
- Salt to Taste – Elevates flavors; adjust according to preference.
- Pepper to Taste – A dash adds a hint of warmth and spice.
For the Green Sauce
- Cilantro – 1 cup fresh leaves for that bold, herby brightness.
- Jalapeno – 1 seeded for just the right amount of heat; adjust based on your spice tolerance.
- Lime Juice – Juice of 1 lime adds a refreshing zing that balances the richness.
- Mayonnaise – 1/4 cup creates a creamy texture that marries the flavors beautifully.
Gather these ingredients, and you’re well on your way to making a delightful Peruvian Chicken and Rice with Green Sauce that your friends and family will rave about!
How to Make Peruvian Chicken and Rice with Green Sauce
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Heat olive oil in a pot over medium heat. This will create a flavorful base for your dish; you’ll know it’s ready when it shimmers gently in the pan.
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Sauté onion and garlic until soft, about 3-4 minutes. Stir them frequently until the onion is translucent and fragrant, inviting that delightful aroma into your kitchen.
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Combine rice, chicken broth, cumin, salt, and pepper. Pour everything into the pot and give it a good stir, ensuring that the rice is well coated with seasonings.
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Boil the mixture, then reduce heat, cover, and simmer for 18 minutes. The rice will absorb the flavors and liquid, transforming into a fluffy delight.
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Blend cilantro, jalapeno, lime juice, and mayonnaise until smooth. This creamy green sauce is the star of your dish; it should have a vibrant color and rich consistency.
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Cook chicken by grilling or baking until fully cooked. Aim for an internal temperature of 165°F, ensuring it’s juicy and tender—perfect for topping your rice!
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Serve chicken on a bed of rice with a generous drizzle of green sauce on top. The vibrant colors of this presentation are sure to impress!
Optional: Garnish with additional cilantro leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
Peruvian Chicken And Rice Variations
Feel free to get creative and personalize this dish with these delightful twists that will elevate your Peruvian Chicken and Rice with Green Sauce to new heights!
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Cilantro-Lime Rice: Substitute plain rice with rice cooked in lime juice and extra cilantro for a zesty kick. This refreshing flavor infusion will harmonize beautifully with the dish’s green sauce.
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Spicy Twist: Add more jalapeños or a dash of cayenne pepper to the green sauce for those who crave a fiery kick. Just keep in mind that a little heat goes a long way!
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Quinoa Substitute: Swap out the rice for quinoa for a gluten-free or higher-protein option. The nutty flavor of quinoa adds a unique element while keeping it light and wholesome.
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Creamy Avocado Sauce: Blend avocados into the green sauce for a rich, creamy variation that replaces mayonnaise with a lush texture. This substitution adds healthy fats and an enticing color!
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Vegetable Medley: Toss in some peas, bell peppers, or corn into the rice for added color, texture, and nutrition. The sweetness from these vegetables creates a delightful contrast to the savory flavors.
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Herb-Infused Chicken: Marinate the chicken in extra herbs like oregano or thyme for a depth of flavor that permeates each bite. This fragrant combination will give an extra pop to the overall taste.
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Coconut Milk Rice: Use coconut milk instead of chicken broth to cook the rice for a tropical twist. This substitution adds a creamy sweetness that pairs wonderfully with the green sauce.
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Lime Zest: Grate some fresh lime zest over the final dish for an extra burst of citrus flavor. It not only brightens up the taste but also enhances the dish’s aroma!
What to Serve with Peruvian Chicken and Rice with Green Sauce?
There’s something magical about creating a full dining experience that elevates your meal from simple to unforgettable.
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Crispy Plantains: The sweetness and crunch of fried plantains contrast beautifully with the zesty chicken and rice, adding a delightful texture. They are not just a side; they bring an authentic Peruvian essence that pairs wonderfully with your dish.
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Avocado Salad: A fresh salad with creamy avocado, tomatoes, and lime dressing complements the bold flavors, adding a refreshing element that brightens every bite. The creaminess of the avocado perfectly balances the spiciness of the green sauce.
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Grilled Vegetables: Seasonal grilled veggies like bell peppers, zucchini, and onions add a colorful flair and smoky flavor that enhances the overall meal. Their charred edges offer a nice contrast to the tender chicken and fluffy rice.
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Black Beans: A side of seasoned black beans introduces a savory depth and nutritious element, creating a lovely harmony of flavors and textures. Their earthiness is a fantastic counterpart to the zesty green sauce.
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Corn on the Cob: Sweet and juicy corn complements the savory notes in the dish, providing a satisfying crunch. It’s a playful addition that can be enjoyed with a sprinkle of lime juice and salt.
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Chardonnay: A chilled glass of Chardonnay with its crisp acidity and fruity notes can elevate this meal, perfectly complementing the flavors without overpowering them.
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Tres Leches Cake: For dessert, treat your guests to a light and moist tres leches cake. Its sweet creaminess is the perfect way to round off your flavorful feast, delivering a satisfying sweetness after a spicy main course.
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Cilantro-Lime Rice: If you’re craving more of that herby brightness, a side of cilantro-lime rice can amplify the dish’s aromatic profile without losing the harmony you’ve created.
How to Store and Freeze Peruvian Chicken and Rice with Green Sauce
Room Temperature: Keep the Peruvian Chicken and Rice with Green Sauce at room temperature for up to 2 hours after cooking to ensure food safety.
Fridge: Store any leftovers in an airtight container for up to 3 days. Make sure to keep the green sauce separate if possible to maintain freshness.
Freezer: Freeze the chicken and rice in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating: Reheat in the microwave or on the stovetop until heated through, ensuring the chicken reaches an internal temperature of 165°F for safe consumption.
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for busy weeknights and meal prepping! You can prepare the rice and green sauce up to 24 hours in advance; simply store them in the refrigerator in airtight containers to maintain their freshness. For the rice, cook it according to the instructions, let it cool, then transfer to a container. For the green sauce, blend the ingredients as directed, and store it separately to keep its vibrant color. When you’re ready to serve, just reheat the rice in the microwave and grill or bake the chicken until fully cooked, then layer it over the rice with the green sauce drizzled on top for delicious results that are just as flavorful and aromatic!
Chef's Helpful Tips
- To achieve perfectly fluffy rice for your Peruvian Chicken and Rice with Green Sauce, always rinse the rice under cold water to remove excess starch before cooking.
- When sautéing the onion and garlic, keep an eye on the heat to prevent them from browning, as this can alter the flavor of your dish.
- For the green sauce, feel free to adjust the amount of jalapeno based on your heat preference, and blending quickly will ensure a smoother texture.
- Always check the internal temperature of the chicken with a meat thermometer to reach the recommended 165°F for safe consumption and optimal juiciness.
Peruvian Chicken And Rice with Green Sauce Recipe FAQs
What type of rice should I use for this recipe?
Absolutely! For the best results, I recommend using long-grain rice like Basmati or Jasmine, as they provide a fluffy texture that complements the chicken nicely. While you can substitute with short-grain rice, it might come out a bit stickier.
How long can I store leftovers in the refrigerator?
Very! You can store any leftovers of the Peruvian Chicken and Rice with Green Sauce in an airtight container for up to 3 days. To keep the flavor vibrant, it’s best to store the green sauce separately and mix it in just before serving.
Can I freeze this dish for later?
Yes, you can! To freeze your chicken and rice, allow it to cool completely. Then, divide the portions into airtight containers, sealing tightly. You can freeze them for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
How should I reheat leftover Peruvian Chicken and Rice?
Certainly! To reheat, you can use a microwave or stovetop. If using a microwave, place the chicken and rice in a bowl, cover with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
What if I don’t like cilantro?
That’s totally fine! If cilantro isn’t your favorite, you can substitute it with parsley for a milder flavor. Alternatively, you could skip the green sauce and use a store-bought herb sauce or even a dollop of yogurt for a creamy topping.
Is this recipe suitable for those with chicken allergies?
Indeed, if you or someone you’re serving has a chicken allergy, you can easily swap the chicken for grilled vegetables or firm tofu. Just ensure that the cooking times are adjusted accordingly to reach desired tenderness.
Equipment
- Pot
- blender
Ingredients
For the Chicken and Rice
- 2 cups long-grain rice of your favorite variety
- 4 pieces chicken breasts lean for tenderness
- 4 cups chicken broth low-sodium if preferred
- 1 tablespoon olive oil for sautéing
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin for flavor
- salt to taste
- pepper to taste
For the Green Sauce
- 1 cup cilantro fresh leaves
- 1 piece jalapeno seeded
- 1 tablespoon lime juice juice of 1 lime
- 1/4 cup mayonnaise
Instructions
Steps
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic until soft, about 3-4 minutes.
- Combine rice, chicken broth, cumin, salt, and pepper.
- Boil the mixture, then reduce heat, cover, and simmer for 18 minutes.
- Blend cilantro, jalapeno, lime juice, and mayonnaise until smooth.
- Cook chicken by grilling or baking until fully cooked.
- Serve chicken on a bed of rice with a generous drizzle of green sauce.
