If you’re craving a meal that bursts with vibrant flavors, the Peruvian Chicken and Rice with Green Sauce Recipe is absolutely the dish for you. This recipe combines tender, juicy chicken thighs roasted to perfection with aromatic turmeric-infused rice, all brought together by a lively, creamy green sauce packed with cilantro and a hint of jalapeño. It’s a wonderful celebration of Peruvian cuisine that’s surprisingly easy to make, offering a perfect balance of comforting textures and zesty freshness that will brighten up any dinner table.
Ingredients You’ll Need
The magic behind this Peruvian Chicken and Rice with Green Sauce Recipe lies in its simple, fresh ingredients that each add their own special touch. From the fragrant spices that kiss the chicken to the creamy, herb-packed green sauce, these essentials work harmoniously to create a dish that’s greater than the sum of its parts.
- 4 chicken thighs, bone-in and skin-on: The skin crisps up beautifully while keeping the meat juicy and flavorful.
- 1/4 cup olive oil: Adds richness and helps the spices cling to the chicken.
- 3 cloves garlic, minced: Brings warmth and depth to the marinade.
- 1 tablespoon cumin: A nutty, earthy spice that’s essential for that Peruvian flair.
- 1 tablespoon paprika: Adds subtle smokiness and a lovely color to the chicken.
- Salt and pepper to taste: Necessary to enhance all the natural flavors.
- 2 cups long-grain rice: The perfect base to soak up all the savory juices.
- 4 cups chicken broth: Infuses the rice with a rich, savory essence.
- 1 onion, finely chopped: Sweetness and a little crunch for the rice’s base.
- 1 tablespoon vegetable oil: For sautéing the onions without overpowering other flavors.
- 1 teaspoon turmeric: Gives the rice a beautiful golden hue and subtle earthiness.
- 1 cup fresh cilantro: The star of the green sauce providing fresh, zesty brightness.
- 1/2 cup mayonnaise: Creamy binder that mellows the sharpness of other green sauce ingredients.
- 1/4 cup Greek yogurt: Adds tanginess and a silky texture to the sauce.
- 1 jalapeño, seeded and chopped: Introduces just the right kick without overpowering the dish.
- 2 tablespoons lime juice: Brings a refreshing acidity to the sauce, brightening all the flavors.
How to Make Peruvian Chicken and Rice with Green Sauce Recipe
Step 1: Marinate the Chicken
Start by preheating your oven to 400°F (200°C). In a bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper. This simple but flavorful marinade coats the chicken thighs, infusing them with those irresistible Peruvian spices. Let the chicken soak up all those spices for at least 30 minutes — this step really makes the chicken juicy and deeply tasty.
Step 2: Sauté the Onions and Toast the Rice
While the chicken marinates, heat the vegetable oil in a large oven-safe skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. The onions’ natural sweetness becomes the backbone for the rice, creating a warm, inviting base. Next, add the rice and stir it around for 2 minutes to toast it lightly, which gives it a subtle nuttiness and prevents it from turning mushy later.
Step 3: Cook the Rice
Pour the chicken broth into the skillet with the rice, then add turmeric and salt. Bring this mixture to a boil before reducing the heat to low and covering the pan. Let it cook for about 15 minutes until the rice is tender and perfectly fluffy, each grain soaking up the rich, golden broth.
Step 4: Roast the Chicken
While the rice cooks, transfer the marinated chicken thighs to a baking sheet and roast them in your preheated oven for 25 to 30 minutes. The skin will crisp up beautifully while the meat inside stays tender and juicy. Make sure the internal temperature reaches 165°F (75°C) to ensure it’s fully cooked and safe to enjoy.
Step 5: Prepare the Green Sauce
For the vibrant green sauce, blend together fresh cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, and salt until you get a smooth, creamy mixture. This sauce brings a refreshing zest and creaminess that perfectly balances the savory chicken and rice.
Step 6: Final Assembly
Once the chicken is roasted, let it rest for 5 minutes to lock in its juices. Fluff the cooked rice lightly with a fork to make it as fluffy as possible. Then plate the chicken on a bed of rice, finishing with a generous drizzle of that irresistible green sauce. This is where everything comes together into an unforgettable meal.
How to Serve Peruvian Chicken and Rice with Green Sauce Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a few lime wedges on the side can elevate the dish with just a pop of color and brightness. If you’re feeling adventurous, add some thinly sliced radishes or pickled onions for crunch and tanginess that play beautifully with the creamy sauce.
Side Dishes
This Peruvian Chicken and Rice with Green Sauce Recipe already packs a punch, but pairing it with a simple side salad with crisp lettuce, tomatoes, and a light vinaigrette can add refreshing contrast. Roasted vegetables or grilled corn also complement the meal with extra warmth and texture.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual bowls topped with dollops of green sauce, perfect for casual family dinners or entertaining guests. Alternatively, shred the cooked chicken and mix it thoroughly with the rice and green sauce for a vibrant, cohesive one-pot dish.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and rice in airtight containers and refrigerate. The flavors will continue to meld overnight, making for an even tastier lunch or dinner the next day.
Freezing
You can freeze the cooked chicken and rice separately for best results. Wrap the chicken tightly and store the rice in a freezer-safe container, allowing you to enjoy this delicious Peruvian Chicken and Rice with Green Sauce Recipe even on busy days.
Reheating
To reheat, warm the rice gently in the microwave or on the stovetop with a splash of broth or water to keep it moist. The chicken is best reheated covered in the oven at a low temperature to keep it juicy and tender. Reheat the green sauce separately and drizzle fresh before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to cook faster and may be less juicy than thighs. Keep a close eye on them while roasting to avoid drying out.
Is the green sauce spicy?
The green sauce has a mild kick from the jalapeño, but it’s balanced by creamy mayonnaise and yogurt. If you want it milder, reduce or omit the jalapeño; for more heat, leave the seeds in or add extra chili.
Can I make the entire dish gluten-free?
Yes! The recipe is naturally gluten-free as long as your chicken broth and mayonnaise do not contain gluten. Always check ingredient labels if you need to be cautious.
What can I substitute for Greek yogurt in the green sauce?
If you don’t have Greek yogurt, sour cream or a dairy-free yogurt alternative works well to keep that creamy tanginess in the sauce.
How long does the marinade time affect the flavor?
Marinating for at least 30 minutes allows the flavors to penetrate the chicken, but if you have more time, letting it rest for a few hours or overnight in the fridge makes it even more flavorful.
Final Thoughts
Nothing beats the satisfaction of a home-cooked meal that feels both comforting and exciting, and this Peruvian Chicken and Rice with Green Sauce Recipe delivers exactly that. The combination of juicy roasted chicken, fragrant turmeric rice, and that zesty, herbaceous green sauce is an absolute winner every time. Give it a try and watch it become a new favorite in your recipe rotation — your taste buds will thank you!
Print
Peruvian Chicken and Rice with Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Halal
Description
Experience the savory perfection of Peruvian Chicken and Rice with Green Sauce, a vibrant dish featuring juicy roasted chicken thighs seasoned with cumin and paprika, paired with fluffy turmeric-infused rice, and finished with a zesty cilantro-based green sauce. This recipe brings together bold flavors and simple techniques for a delightful meal perfect for any occasion.
Ingredients
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
For the Rice:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric
- Salt to taste
For the Green Sauce:
- 1 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 jalapeño, seeded and chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Prepare the marinade: In a bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper. Coat the chicken thighs thoroughly in this mixture and let them marinate for at least 30 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken later.
- Sauté onions: Heat vegetable oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, to develop a sweet base for the rice.
- Toast the rice: Add the rice to the skillet with the onions and stir continuously for 2 minutes to lightly toast the grains, enhancing their nuttiness.
- Cook the rice: Pour in the chicken broth, turmeric, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the rice for 15 minutes until tender and the liquid is absorbed.
- Roast the chicken: Place the marinated chicken thighs on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), ensuring juicy and safe-to-eat poultry.
- Make the green sauce: In a blender, combine cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, and salt. Blend until smooth and creamy for a fresh, tangy accompaniment.
- Rest the chicken and fluff rice: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Meanwhile, fluff the rice with a fork to separate the grains.
- Serve: Plate the rice and top with the roasted chicken thighs. Drizzle generously with the green sauce for a vibrant finish and serve immediately.
Notes
- Marinating the chicken longer than 30 minutes, up to 2 hours, can enhance the flavor even more.
- For a spicier green sauce, leave the jalapeño seeds in or add more jalapeño.
- Use bone-in, skin-on chicken thighs for maximum juiciness and flavor.
- This recipe can be doubled easily to serve more people.
- Leftover green sauce can be stored in the refrigerator for up to 3 days.
