As I sliced into the golden, crispy skin of the chicken, the irresistible aroma of Peruvian Chicken and Rice with Green Sauce filled my kitchen, transporting me straight to the heart of Peru. This dish not only tantalizes the taste buds but also conveniently packs a punch of nutrition and flavor, making it a perfect weeknight meal. Trust me, after just one bite, you’ll understand why it’s become a family favorite for so many home chefs tired of the fast-food grind. With quick prep time and a comforting, hearty nature, this recipe gives you the best of both worlds—delicious and satisfying. Are you ready to create some kitchen magic that will leave everyone asking for seconds? Let’s dive in!
Why is this Peruvian dish a must-try?
Simplicity at its finest: With only a few essential ingredients, this recipe is easy to prepare, even for novice cooks.
Flavor explosion: The perfectly seared chicken and fragrant rice are elevated by a zesty green sauce, creating a delightful fusion sure to impress.
Loaded with nutrients: This dish combines protein, carbs, and vibrant veggies, making it a balanced meal with every bite.
Versatile and adaptable: Feel free to customize the green sauce or substitute veggies according to your preference.
Crowd-pleaser: Serve it for family dinners or gatherings, and watch it disappear in no time! For more delicious ideas, check out my easy chicken recipes or explore wholesome weeknight dinners.
Peruvian Chicken and Rice with Green Sauce Ingredients
• Get ready to create a flavorful feast!
For the Chicken
• Bone-in, skin-on chicken thighs – these cuts enhance flavor and moisture during cooking.
• Vegetable oil – ideal for sautéing and achieving a golden sear on the chicken.
• Salt and pepper – seasoning is essential to bring out the chicken’s natural taste.
For the Rice
• Long-grain rice – provides a fluffy texture that pairs well with the chicken.
• Chicken broth – adds depth of flavor to the rice, making it rich and savory.
• Medium onion – caramelizes beautifully to create a savory base.
• Garlic cloves – adding freshness and aromatic notes to the dish.
• Cumin – brings a warm, earthy essence to the rice.
• Paprika – contributes a subtle smokiness and vibrant color.
• Peas – for a pop of color and added nutrition; fresh or frozen works well.
• Lime – its juice brightens and balances the flavors remarkably.
For the Green Sauce
• Fresh cilantro leaves – the star ingredient, offering a burst of herbal freshness.
• Mayonnaise – creates a creamy texture that complements the spices in the sauce.
• Lime juice – adds tanginess to awaken the flavors.
• Jalapeño – for a hint of heat; adjust based on your spice preference.
• Garlic – enhances the sauce with additional depth of flavor.
• Salt and pepper – essential for balancing the sauce's vibrant flavors.
This Peruvian Chicken and Rice with Green Sauce is not just a meal; it's an experience waiting to unfold in your kitchen!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce
Step 1: Season the Chicken
Begin by generously seasoning the bone-in, skin-on chicken thighs with salt and pepper on both sides. This simple step is crucial as it enhances the natural flavors. Set aside the seasoned chicken while you prepare the skillet for cooking.
Step 2: Sear the Chicken
In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Sear for about 5–7 minutes until the skin is crispy and golden brown, then flip and cook for an additional 5 minutes. Remove the chicken and set it aside.
Step 3: Sauté the Aromatics
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for about 3–4 minutes until the onion becomes translucent. Next, stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant. This will create a delicious base for your Peruvian Chicken and Rice.
Step 4: Toast the Rice
Add 1 cup of long-grain rice to the onion and garlic mixture. Stir continuously to coat each grain in the oil and spices, toasting the rice for 2–3 minutes. Keep an eye on it to prevent sticking; the rice should turn slightly translucent, signaling it’s ready for the next step.
Step 5: Cook the Chicken and Rice
Pour in 2 cups of chicken broth and return the seared chicken thighs to the pan, placing them skin-side up. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 25–30 minutes, or until most of the liquid is absorbed and the rice is tender.
Step 6: Steam the Peas
In the last 5 minutes of cooking, sprinkle 1 cup of peas on top of the rice without stirring. Cover the skillet again to steam the peas, letting them become tender and vibrant. This step adds color and nutrition to your Peruvian Chicken and Rice with Green Sauce.
Step 7: Prepare the Green Sauce
While the chicken and rice are cooking, prepare the zesty green sauce. In a blender, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, 1 tablespoon of lime juice, a chopped jalapeño, 1 clove of garlic, and a pinch of salt and pepper. Blend until smooth, then taste and adjust the seasoning if needed.
Step 8: Fluff and Rest the Dish
Once the rice and chicken are fully cooked, remove the skillet from heat and let it sit, still covered, for about 5 minutes. This resting period allows flavors to meld. Afterward, use a fork to gently fluff the rice, ensuring it remains light and airy.
Step 9: Serve and Garnish
To serve, place each crispy chicken thigh on a bed of rice. Drizzle generously with the freshly made green sauce and garnish with fresh cilantro leaves and lime wedges on the side for an extra flavor boost. Enjoy this delightful Peruvian Chicken and Rice with Green Sauce!
What to Serve with Peruvian Chicken and Rice with Green Sauce
As you savor every delicious bite of this vibrant dish, consider these delightful pairings to create a full and satisfying meal.
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Creamy Mashed Potatoes: Their buttery texture contrasts beautifully with the juicy chicken, making every mouthful a comforting experience.
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Crispy Roasted Vegetables: A medley of seasonal veggies brings a pop of color and earthy sweetness that complements the spices in your meal.
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Elote (Mexican Street Corn): This flavorful corn dish adds a delightful sweetness and creamy tang that pairs wonderfully with the zesty green sauce.
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Fresh Garden Salad: Crisp greens tossed in a light vinaigrette provide a refreshing and vibrant counterpart to the hearty chicken and rice.
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Grilled Corn Tortillas: These warm, slightly charred tortillas are perfect for scooping up bites of chicken and rice, enhancing the overall flavor experience.
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Lime Coconut Rice: A nutty twist on the classic, offering a unique and fragrant contrast that complements the dish’s vibrant flavors beautifully.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc enhances the lime and cilantro notes, providing a refreshing drink option.
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Coconut Flan: This sweet, creamy dessert is the perfect ending to your meal, balancing out the savory and spicy components of the main dish.
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Mango Salsa: Bright and fruity, this salsa brings a delightful sweetness that pairs nicely with the savory notes of the chicken and rich green sauce.
These sides will elevate your Peruvian Chicken and Rice with Green Sauce into a memorable feast everyone will enjoy!
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for meal prep enthusiasts! You can season the chicken thighs and refrigerate them for up to 24 hours to maximize flavor. Additionally, prepare the green sauce in advance and store it in an airtight container in the fridge for up to 3 days. To maintain the freshness and quality, make sure to keep the sauce separate from the chicken until ready to serve. When you’re ready to cook, simply sear the marinated chicken, follow the rice cooking instructions, and reheat the green sauce in a small bowl. You'll enjoy restaurant-quality results with minimal effort, ideal for busy weeknights!
Expert Tips for Peruvian Chicken and Rice
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Choose Quality Chicken: Use fresh, bone-in, skin-on chicken thighs for maximum flavor and juiciness. Avoid skinless cuts as they can dry out during cooking.
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Watch the Rice: Toast the rice well to infuse it with flavor, but be careful not to burn it. Stir continuously to prevent sticking.
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Adjust for Spice: If you're sensitive to heat, start with half of the jalapeño in the green sauce. You can always add more if desired.
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Let It Rest: Don’t skip the resting time after cooking. Allowing the dish to sit covered for a few minutes enhances flavor and texture.
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Garnish Generously: Fresh cilantro and lime wedges not only enhance the presentation but also elevate the taste of the Peruvian Chicken and Rice with Green Sauce!
Peruvian Chicken and Rice with Green Sauce Variations
Feel free to customize your dish and make it uniquely yours with these fun variations!
- Dairy-Free: Substitute mayonnaise with avocado for a creamy, dairy-free green sauce that adds richness and healthy fats.
- Spicy Kick: Add more jalapeño or a splash of hot sauce to the green sauce if you crave extra heat. Spice lovers will adore this fiery twist!
- Vegetable Boost: Incorporate bell peppers or zucchini alongside the peas for added flavor and nutrition. You can sneak in more veggies without sacrificing taste.
- Quinoa Swap: Replace the rice with quinoa for a protein-packed, nutty alternative that’s gluten-free and full of texture.
- Herbal Twist: Experiment with different herbs, such as parsley or mint, in the green sauce to give it a fresh, vibrant flavor that transports you to a garden.
- Crispy Skin Upgrade: After cooking, broil the chicken thighs for a few minutes to achieve that extra-crispy skin that everyone loves. Crispiness elevates the entire dish!
- Coconut Infusion: Use coconut milk instead of chicken broth for a subtly sweet and tropical flavor that pairs beautifully with the chicken and spices.
- One-Pan Wonder: Add chickpeas or black beans in lieu of some rice for a hearty, protein-rich variation that keeps the cooking process simple.
Feel inspired? For more cooking wisdom, check out my expert tips for Peruvian Chicken and Rice to elevate your culinary experience, or explore creative chicken dish ideas to keep things exciting in your kitchen!
How to Store and Freeze Peruvian Chicken and Rice with Green Sauce
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture.
Freezer: For longer storage, freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating for the best texture.
Reheating: When reheating, ensure the chicken and rice reach an internal temperature of 165°F (74°C). Stir occasionally to heat evenly, especially if using the microwave.
Separation: Keep the green sauce separate from the chicken and rice if you plan to freeze. Add it fresh when serving for the best flavor and texture.
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
How do I select the right chicken thighs?
Choosing bone-in, skin-on chicken thighs is essential for maximum flavor and moisture. Look for thighs that are plump and have a nice, even color without any dark spots or blemishes. Freshness is key, so if you can smell the meat, it's best to skip it.
What is the best way to store leftovers?
Store any leftovers of Peruvian Chicken and Rice with Green Sauce in an airtight container in the refrigerator for up to 3 days. Reheating gently is important to maintain moisture—try adding a splash of chicken broth or water when reheating on the stove or microwave.
Can I freeze this dish?
Absolutely! To freeze, allow the chicken and rice to cool completely, then transfer to a freezer-safe container. This dish can be kept frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture, then reheat to at least 165°F (74°C) on the stovetop or in the microwave.
What should I do if my rice is too sticky?
If you find that the rice has become too sticky, it often means it was overcooked or didn't get enough stirring during the toasting phase. Next time, try not to let the rice simmer too long or stir it periodically while cooking. Fluffing the rice gently with a fork after it’s done can also help separate any clumps.
Are there any dietary considerations for this recipe?
Yes! This dish contains chicken, which is a good protein source but may not be suitable for vegetarians or vegans. It’s also advisable for those with cilantro allergies to either omit the green sauce or substitute with an alternative herb like parsley for a different flavor while still maintaining a vibrant sauce. Always check all ingredients for allergens before serving!
How do I adjust the spice level in the green sauce?
To control the heat level of the green sauce, you can start by adding just half of the jalapeño. Taste the sauce before adding more; this way, you can customize it based on your preference. Remember, you can always add more heat, but it’s tough to take it away!
Savory Peruvian Chicken and Rice with Green Sauce Delight
Equipment
- large skillet
- blender
- Spoon
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- to taste salt
- to taste pepper
For the Rice
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup peas fresh or frozen
- 1 lime lime juice
For the Green Sauce
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 piece jalapeño
- 1 clove garlic
- to taste salt
- to taste pepper
Instructions
Cooking Instructions
- Season the bone-in, skin-on chicken thighs with salt and pepper on both sides. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down, searing for 5–7 minutes until golden brown. Flip and cook for 5 more minutes, then remove and set aside.
- Reduce heat to medium, add chopped onion to the skillet, and sauté for 3–4 minutes until translucent. Stir in minced garlic, cumin, and paprika, cooking for another minute until fragrant.
- Add 1 cup of long-grain rice to the onion and garlic mixture. Toast the rice for 2–3 minutes until slightly translucent.
- Pour in 2 cups of chicken broth and return seared chicken thighs to the pan, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes.
- In the last 5 minutes of cooking, sprinkle 1 cup of peas on top without stirring. Cover again to steam the peas.
- Prepare the green sauce by blending together 1 cup of fresh cilantro, ½ cup of mayonnaise, 1 tablespoon of lime juice, a chopped jalapeño, 1 clove of garlic, and salt and pepper to taste until smooth.
- Once cooked, remove the skillet from heat and let it rest covered for 5 minutes. Fluff the rice with a fork before serving.
- Serve the crispy chicken thighs on a bed of rice, drizzling with green sauce and garnishing with fresh cilantro and lime wedges.
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