The aroma of Peruvian Chicken and Rice with Green Sauce wafts through the air like a delicious invitation, promising a burst of flavor that could make taste buds do a happy dance. Imagine juicy chicken, perfectly seasoned, nestled on a bed of fluffy rice, all drizzled with a vibrant green sauce that looks like it took a dip in paradise. The very thought makes my mouth water and draws me back to family gatherings where this dish was the star.
Every bite of this dish tells a story, filled with memories of laughter around the dinner table, sharing recipes passed down through generations. Whether it’s a cozy weeknight dinner or a festive celebration, Peruvian Chicken and Rice brings everyone together. This dish is not just food; it’s an experience waiting to unfold.
Why You'll Love This Recipe
- This easy Peruvian chicken and rice recipe comes together quickly, making weeknight dinners stress-free
- The zesty green sauce adds an incredible flavor punch that will leave you craving more
- Its vibrant colors are sure to brighten any table setting
- Perfectly versatile, serve it with your choice of sides or even enjoy it as leftovers
I remember one Thanksgiving when I made this dish for my extended family. Everyone raved about it, but my cousin thought I had secretly become a gourmet chef overnight!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on how many hungry mouths you’re feeding.
Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor—no one wants sad, old garlic ruining their meal!
Long-Grain Rice: Use long-grain rice for fluffy texture; avoid short-grain rice unless you want sticky surprises.
Chicken Broth: Opt for low-sodium broth; you can always add salt later if needed.
Green Sauce Ingredients (Cilantro, Lime Juice, Jalapeño): Fresh cilantro and lime give the sauce its vibrant flavor; adjust jalapeño for heat level.
Olive Oil: A splash of olive oil enhances flavors while keeping everything moist; don’t skimp on quality here!
For the Sauce:
Mayonnaise: Adds creaminess to the green sauce; choose regular or light based on your preference.
Sour Cream: For tanginess; Greek yogurt is a great substitute if you’re feeling adventurous.
Cumin Powder: Provides an earthy depth that’s essential to this dish; trust me, don’t skip it!
Salt and Pepper: Season to taste; always start small—you can add more but can’t take it out!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Chicken: Begin by marinating your chicken breasts in olive oil mixed with minced garlic and salt for about 30 minutes—this infuses incredible flavor into every bite.
Cook the Rice: In a medium pot over medium heat, combine rinsed long-grain rice and chicken broth. Bring it to a boil before reducing heat to low. Cover and let simmer until fluffy—about 18 minutes should do the trick.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear each side of the marinated chicken until golden brown—about 5-7 minutes per side should suffice.
Create the Green Sauce: In a blender or food processor, combine fresh cilantro leaves, lime juice, jalapeño (if using), mayonnaise, sour cream, cumin powder, salt, and pepper. Blend until smooth—taste-test as you go for perfection!
Combine Everything Together: Once everything is cooked and ready to go, fluff up your rice with a fork. Serve the chicken on top of the rice and drizzle generously with that luscious green sauce.
Add Final Touches and Enjoy!: Garnish your plate with extra cilantro or lime wedges if desired. Get ready for compliments as everyone digs in—trust me; they’ll be lining up for seconds!
You Must Know
- This Peruvian chicken and rice dish with green sauce is a flavor explosion
- The vibrant colors and fresh ingredients will make your kitchen smell heavenly, ensuring a delightful dining experience
- Perfect for impressing guests or enjoying a cozy family meal, this recipe is versatile and satisfying
Perfecting the Cooking Process
Start by marinating the chicken to enhance flavor, then cook the rice while the chicken sizzles away. This sequence keeps everything on track and maximizes deliciousness.
Add Your Touch
Feel free to customize this dish! Try adding vegetables like peas or swapping the chicken for tofu for a vegetarian twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain quality and avoid drying out.
Chef's Helpful Tips
- For perfect results, always let the chicken rest after cooking; it keeps it juicy
- Use homemade green sauce for more freshness
- Don’t skip rinsing rice; it helps achieve that fluffy texture!
Cooking this dish reminds me of a family gathering where my aunt served her secret recipe. Everyone was raving about how good it was, which made me determined to recreate that joy at home.
FAQ
What can I substitute for chicken in this Peruvian chicken and rice recipe?
You can use tofu or tempeh for a delicious vegetarian option that absorbs flavors well.
How spicy is the green sauce?
The green sauce has a mild kick; adjust jalapeños based on your spice preference for a personal touch.
Can I prepare this dish ahead of time?
Yes, you can marinate chicken and prepare rice beforehand to save time during mealtime.
Peruvian Chicken and Rice with Green Sauce
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
Description
Peruvian Chicken and Rice with Green Sauce is a vibrant, flavor-packed dish that will transport your taste buds to the heart of Peru. Juicy, marinated chicken served over fluffy long-grain rice, drizzled with a zesty green sauce made from fresh cilantro and lime, creates an unforgettable dining experience. Whether for a weeknight meal or a festive gathering, this recipe brings family and friends together around the table.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 jalapeño (adjust for heat)
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 1 tsp cumin powder
- Salt and pepper to taste
- 3 tbsp olive oil
Instructions
- Marinate chicken in olive oil, minced garlic, and salt for 30 minutes.
- In a medium pot, combine rinsed rice and chicken broth. Bring to boil; reduce heat, cover, and simmer for about 18 minutes until fluffy.
- Heat olive oil in a skillet over medium-high heat. Sear marinated chicken for about 5-7 minutes on each side until golden brown.
- Blend cilantro, lime juice, jalapeño, mayonnaise, sour cream, cumin powder, salt, and pepper in a food processor until smooth.
- Fluff rice with a fork; serve chicken on top and drizzle generously with green sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
