Authentic Peruvian Chicken with Green Sauce Recipe

Welcome to a culinary journey filled with vibrant flavors and aromatic delights! This Peruvian Chicken Rice Green Sauce recipe is a celebration of juicy marinated chicken, savory yellow rice, and a zesty green sauce that elevates every bite. Perfect for both weeknight dinners and special gatherings, this dish promises to impress with its bold marinade and irresistible green sauce that ties all the flavors together.

The star of this dish is undoubtedly the green sauce, a creamy and aromatic blend that will have you licking your plate clean. As the savory chicken marinates and the rice cooks to perfection, the green sauce adds a refreshing touch that transports you to the lively streets of Lima. Whether you’re hosting a summer cookout or looking for a comforting meal, this recipe is sure to become a staple in your kitchen.

With options to personalize by choosing your preferred cut of chicken and adjusting the spice level of the sauce, this Peruvian Chicken Rice Green Sauce recipe offers versatility and flavor in every bite. Make extra green sauce for dipping, enjoy leftovers with a variety of dishes, and savor the fusion of Spanish and indigenous flavors that make this dish a true culinary masterpiece. Get ready to experience a symphony of tastes that will have you coming back for more!

Quick Benefits

• Bold and vibrant flavors that impress guests and family alike
• Versatile dish that can be customized with different cuts of chicken and variations for dietary preferences
• Leftovers keep well for up to four days, making it a convenient option for meal prepping
• Green sauce can be used as a dip for vegetables or to enhance other dishes, adding value to your cooking arsenal

Why You’ll Love This Authentic Peruvian Chicken with Green Sauce Recipe Recipe

• Flavor Explosion: The bold marinade infuses the chicken with savory cumin and smoked paprika flavors, while the zesty green sauce with jalapeños adds a refreshing and tangy kick.
• Versatile Protein Options: Whether you prefer juicy thighs, flavorful drumsticks, or lean chicken breasts, this recipe accommodates your protein preference for a personalized touch.
• Make-Ahead Green Sauce: The vibrant green sauce can be prepared ahead of time and stored in the fridge for up to 3 days, allowing you to drizzle it over various dishes or use it as a dip for veggies.
• Cultural Fusion: Experience a delightful blend of Spanish and indigenous Peruvian flavors in this dish, showcasing Peru’s culinary heritage with the traditional aji verde green sauce.
• Leftover Friendly: Enjoy the meal for up to four days by storing the rice and chicken separately from the green sauce, while the sauce serves as a versatile accompaniment for sandwiches, veggies, eggs, or breakfast potatoes.
• Meal Pairing Ideas: Elevate the meal experience by serving it with avocado slices, fried plantains, a tomato salad, or warm crusty bread to soak up the extra sauce, offering a complete and satisfying dining experience.
• Easy Prep and Cooking: From marinating the chicken to grilling or baking it for crispy skin, and washing and soaking the rice for enhanced texture, this recipe provides straightforward instructions for a flavorful and rewarding meal.

Ingredients for Authentic Peruvian Chicken with Green Sauce Recipe

Chicken Marinade

• 30 ml neutral oil
• 30 ml lime juice or white vinegar
• 5 g smoked paprika
• 900 g chicken thighs or breasts, boneless or bone-in
• 2 g freshly ground black pepper
• 5 g kosher salt
• 15 g ground cumin
• 2-3 cloves garlic, minced

Peruvian Green Sauce

• 60 g sour cream
• Kosher salt and freshly ground black pepper, to taste
• 15 ml fresh lemon or lime juice
• 120 g mayonnaise
• 2 cloves garlic
• 25 g fresh cilantro leaves
• 15 ml olive oil
• 2 whole jalapeño chiles, roughly chopped

Peruvian Yellow Rice

• 140 g frozen peas
• 1 g onion powder
• 5 g turmeric
• 1 g ground black pepper
• 1 g kosher salt
• 15 ml butter or oil
• 1 g ground cumin
• 200 g jasmine rice
• 480 ml chicken stock
• 40 g onion, diced
• 2-3 cloves garlic, minced

Pro Tips for Authentic Peruvian Chicken with Green Sauce Recipe

For the perfect Peruvian Chicken Rice with Green Sauce, consider marinating the chicken overnight to allow the flavors to penetrate deeply. Patting the chicken dry before cooking will help achieve that desirable crispy skin when grilling or baking. Don’t forget to reserve some extra green sauce for the next day, as it makes a delicious addition to breakfast dishes like eggs and potatoes.

When preparing the rice, washing and soaking it before cooking can help achieve a fluffier texture. Opt for good quality chicken stock to enhance the flavor of the rice. For a milder sauce, adjust the amount of jalapeños by removing the seeds or reducing the quantity, depending on your spice preference. Finally, to elevate the meal, serve it with avocado slices, a tomato salad, fried plantains, or crusty bread to complement the vibrant flavors of the dish.

How to Make Authentic Peruvian Chicken with Green Sauce Recipe

Step 1: Prepare Chicken Marinade

Combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper in a medium bowl. Mix to create a consistent marinade. Set aside a quarter of the mixture.

Step 2: Marinate Chicken

Add chicken to the marinade in a bowl, making sure it is fully coated. Refrigerate for at least 1 hour or overnight for best flavor.

Step 3: Preheat Cooking Equipment

Preheat grill to medium-high or oven to 230°C. Start preparing chicken and rice simultaneously.

Step 4: Grill or Bake Chicken

Grill chicken for 5–7 minutes per side, brushing with marinade halfway through. Ensure internal temperature reaches 74°C. For baking, place chicken on foil-lined tray, brush with marinade, and bake for 30 minutes at 74°C, basting halfway.

Step 5: Prepare Yellow Rice

Rinse rice until water runs clear, soak for 10–15 minutes, then drain. Sauté onion and garlic in butter until soft. Stir in rice, turmeric, cumin, onion powder, salt, and pepper; cook for 1 minute. Add chicken stock, bring to a boil, cover, and simmer for 15 minutes.

Step 6: Finish Rice

Stir in frozen peas, cover, and let rest off heat for 5–10 minutes. Fluff with a fork before serving.

Step 7: Blend Green Sauce

Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper in a blender. Blend for 30 seconds until smooth. Adjust seasoning to taste.

Step 8: Plate and Serve

Divide yellow rice among plates, top with cooked chicken, and drizzle generously with green sauce. Serve promptly.

Storage Tips

After preparing the Peruvian Chicken and Rice with Green Sauce, leftovers can be stored in the refrigerator for up to four days. To maintain the dish’s freshness, store the rice and chicken separately from the green sauce to prevent sogginess. The green sauce itself can be refrigerated in an airtight container for up to three days, making it a versatile condiment for use in other dishes or as a dip for raw vegetables.

For optimal results, consider grilling or baking the chicken at a high temperature to achieve golden, crispy skin. Additionally, ensure to pat the chicken dry before marinating to enhance the flavors and texture. When cooking the rice, washing and soaking it beforehand, using quality chicken stock, and allowing it to rest covered after cooking will result in a more even and delicious final dish. Feel free to customize the level of spice in the dish by adjusting the amount of jalapeños used or removing the seeds for a milder flavor profile.

Ingredient Substitutions

If you need to make substitutions in this recipe, there are a few options to consider. For the green sauce, if you prefer a lighter or dairy-free option, you can replace the sour cream and mayo with unsweetened plant-based versions. This swap will still give you a creamy texture without dairy. Additionally, if you don’t have jasmine rice on hand, feel free to use any long-grain rice as a substitute. The key is to ensure the rice is well cooked and fluffy to complement the flavorful chicken and sauce.

When it comes to the chicken, you have the flexibility to use different cuts based on your preference or availability. If you don’t have chicken thighs, you can opt for drumsticks, legs, or even chicken breasts. Each cut will bring its own flavor and texture to the dish, so choose what you enjoy most. Remember to pat the chicken dry before marinating and cook it to golden perfection whether grilling or baking. Experiment with different cuts to find your favorite combination for this vibrant and satisfying Peruvian Chicken and Rice with Green Sauce.

Serving Suggestions

To elevate this Peruvian Chicken Rice with Green Sauce, consider serving it in a festive and colorful style. Arrange the marinated and grilled chicken pieces on a bed of vibrant yellow turmeric rice, drizzling the zesty green sauce generously over the top. Garnish with fresh cilantro leaves and thinly sliced jalapeños for an extra pop of color and flavor. Serve alongside a side of creamy avocado slices and a refreshing tomato salad to balance out the richness of the dish.

For a more casual and interactive presentation, set up a DIY Peruvian Chicken Rice bowl station. Provide individual bowls of jasmine rice, grilled chicken pieces, and the green sauce along with toppings like diced onions, fresh cilantro, and lime wedges. Let your guests customize their bowls to their liking, creating a fun and engaging dining experience that everyone will enjoy. Finish off the meal with a side of crispy fried plantains or warm crusty bread for a satisfying and memorable feast.

FAQs for Authentic Peruvian Chicken with Green Sauce Recipe

Can I use a different type of rice if I don’t have jasmine rice?

Yes, any long grain rice will work as a substitute for jasmine rice in this recipe.

How long can I store the green sauce in the fridge?

The green sauce can be stored in the fridge for up to 3 days. Just remember to blend it well and store it in an airtight container.

What can I do to reduce the spiciness of the green sauce?

If you prefer less spice, you can either remove the seeds from the jalapeños or use fewer peppers to adjust the heat level according to your taste.

Should I wash and soak the rice before cooking?

Yes, it is recommended to wash and soak the rice before cooking to remove excess starch. Additionally, using good quality chicken stock and letting the rice rest covered after cooking will help achieve a more even texture.

Conclusion

I hope this recipe for Peruvian Chicken Rice Green Sauce brings as much joy to your table as it does to mine. The vibrant flavors of the marinated chicken, zesty yellow rice, and creamy green sauce truly make this dish a standout. It’s a perfect meal for any occasion, whether it’s a quick weeknight dinner or a weekend gathering with loved ones.

Don’t be afraid to make this recipe your own by trying different variations of chicken pieces or adjusting the spice level to suit your preferences. The beauty of Peruvian cuisine lies in its versatility, so feel free to get creative and add your own twist to this classic dish. Remember, the key to success is in the details—from patting the chicken dry before marinating to letting the rice rest after cooking, every step contributes to the delicious final result.

So go ahead, whip up a batch of Peruvian Chicken Rice Green Sauce, and savor every bite of this flavorful and comforting meal. I have no doubt that this dish will become a favorite in your home, just as it has in mine. Enjoy the process of cooking and sharing this delicious recipe with your friends and family, and let the magic of Peruvian cuisine bring a touch of joy to your dining experience.