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Peruvian Chicken and Rice with Green Sauce. I came across this gem ages ago after sampling Peruvian chicken at a small, packed eatery where folks queued up every weekend. Following several kitchen trials (and numerous calls to my Peruvian neighbor for tips), I finally got this version just right. It's now my favorite "wow the company" meal that's still doable on busy weeknights.
When my brother's family dropped by last summer, I whipped this up for dinner. My picky nephew, who barely eats anything beyond chicken nuggets and ketchup, tried one bite and called it "the yummiest chicken ever." My sister-in-law messaged me a few days later wanting the recipe because he couldn't stop talking about the "green stuff."
Key Ingredients
- Chicken thighs: The juiciest results come from bone-in, skin-on thighs, but truly, every cut works wonderfully here. I've tried everything from whole butterflied birds to boneless breasts whenever they're on sale.
- Fresh cilantro: This isn't optional for the sauce. Get the greenest bunch available and use it all including those flavorful stems
- Jalapeños: They create the sauce's foundation without too much spiciness. Keep seeds for extra kick, or toss them for a kid-friendly version everyone will enjoy.
- Cumin: This earthy warmth flows through both chicken and rice, bringing everything together. Freshly ground is fancy, but the regular stuff from your pantry works perfectly fine.
- Jasmine rice: Its subtle floral notes play well with the spices. Worth tracking down, but any regular long-grain rice can step in when needed.
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Step-By-Step Guide
- Soak it thoroughly
- Combine your marinade garlic, lime juice, oil, cumin, paprika, salt, and pepper. It's basic but amazing. Don't forget to keep some for basting before adding your raw chicken Let the chicken soak in this mix for at least an hour, though overnight works much better. The lime's acidity makes everything tender while spices sink in deeper with time.
- Cook it well
- You've got choices here. A grill gives that awesome smoky flavor, but don't worry if you're stuck inside baking turns out great too. Either way, brush with your saved marinade halfway through cooking for extra taste. Go for 165°F inside nobody wants dry chicken.
- Make flavorful rice
- Rinsing rice seems unnecessary but really changes the texture. The quick soak helps tons. Cooking aromatics and spices before adding rice is crucial it wakes up the flavors and covers each grain. Turmeric creates that beautiful yellow color that makes everything look fantastic on your plate.
- Blend your sauce
- Throw all sauce ingredients in the blender and go. Keep it simple. The magic comes from balance creamy mayo and sour cream, fresh herbs, bright citrus, and just enough heat from jalapeños. It should pour easily but stick to your chicken.
- Get your timing right
- Start with rice, then cook chicken while it simmers. Use rice resting time to make your sauce. Everything finishes together, so dinner lands on the table hot and ready.
- Present it nicely
- Put your sunny yellow rice down first, add your perfectly cooked chicken on top, then pour (or spoon, whatever works) that bright green sauce over everything. The colors alone will have everyone grabbing their phones before they eat.
The first time I cooked this, my kitchen smelled so amazing that my neighbor actually came knocking to find out what I was making. I ended up asking him to stay for dinner, and now he asks for this dish every birthday. There's just something special about those fragrant spices, slightly charred chicken, and that cool, tangy sauce that makes everyone smile.
Tasty Companions
Cut up some ripe avocados and splash them with lime juice and chunky salt. Their cool creaminess works perfectly with the warm, spiced chicken and rice. For extra flair, quickly soak thin red onion slices in lime juice with a bit of salt for 15 minutes. Their bright pink color and crisp tang really lift the whole meal.
Tasty Variations
Drop a spoonful of aji amarillo paste into your chicken marinade if you can grab some it's a yellow Peruvian chili paste that brings authentic taste and gentle warmth. For a coconut twist, replace half your chicken stock with coconut milk and toss in a cinnamon stick. During warmer months, I sometimes put the marinated chicken on skewers kebab-style and serve rice alongside for a fun meal setup.
Storing Leftovers
The leftovers from this meal are fantastic. Keep chicken, rice, and sauce in separate containers in your fridge for up to 3 days. The green sauce might get darker on top, but just mix it up. When warming things up, I suggest adding a tiny bit of water to the rice before microwaving to bring back moisture. Leftover chicken also tastes great chopped up cold in tomorrow's lunch salad.
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Smart Tricks
For super crispy skin when baking, start with chicken skin facing down, then turn it over halfway. The green sauce makes a wonderful dip for baked potatoes or spread for your lunchtime sandwiches. Don't throw away those cilantro stems they pack tons of flavor and blend right into the sauce.
I've dished this up for everyone from fussy toddlers to food snobs, and it always gets thumbs up. There's something really rewarding about watching someone take their first bite and seeing their surprise at how well everything works together. This isn't just food it's a little Peruvian adventure on your dinner table without needing fancy cooking skills or impossible-to-find ingredients.
Frequently Asked Questions
- → Can I make this recipe ahead of time?
- Sure! Marinate the chicken the night before and prep the sauce up to 48 hours early. Cook the rice fresh for the best result.
- → Is the green sauce too spicy?
- It's mildly spicy. If you want it even milder, use less jalapeño or skip the seeds and inner ribs.
- → What sides can I serve this with?
- You could pair it with roasted sweet potatoes, a crisp avocado salad, or fried plantains.
- → Can I swap in boneless chicken breasts?
- You can! Just cook them for less time so they stay juicy. They’ll be ready faster than the bone-in cuts.
- → How long will the green sauce last?
- Keep it in the fridge in a sealed container for as long as 5 days. You can also use it as a dip or taco topping.