If you’re looking for a vibrant, flavor-packed meal that feels like a warm hug on a plate, then you absolutely must try this Peruvian Chicken & Rice with Green Sauce Recipe. It’s a beautiful harmony of tender, marinated chicken, fluffy rice infused with subtle spices, and the freshest, zesty green sauce that brings everything together in the most delightful way. This dish is an absolute showstopper—comforting yet exciting, and perfect for a family dinner or impressing friends on a casual night in.
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating the authentic taste and texture of this dish. From the bright lime juice that adds zest to the smoky paprika that brings depth, these simple yet essential ingredients combine beautifully to create layers of flavor and an inviting color palette that’s as pleasing to the eyes as it is to the palate.
- 4 boneless, skinless chicken breasts: The perfect lean protein base, easy to marinate and quick to cook.
- 4 cloves fresh garlic: Provides a pungent and aromatic foundation that wakes up the marinade.
- 2 tsp cumin powder: Adds warmth and earthiness that’s signature to Peruvian flavors.
- 1 tsp smoked paprika: Infuses a subtle smoky richness that deepens the chicken’s profile.
- Juice of 2 limes: Brings brightness and acidity to marry the spices beautifully.
- 2 tbsp olive oil: Helps meld the marinade ingredients and ensures the chicken cooks up juicy.
- 1 cup long-grain rice: The perfect fluffy, separate grains that soak up subtle broth flavor.
- 1 cup low-sodium chicken broth: Cooks the rice with a gentle depth of flavor without overpowering.
- 1 cup fresh cilantro leaves: The star herb of the green sauce, adding freshness and vibrancy.
- 2 green chili peppers (seeds removed): Adds a mild kick and gorgeous green hue to the sauce.
How to Make Peruvian Chicken & Rice with Green Sauce Recipe
Step 1: Marinate the Chicken
Start by creating a lively marinade with minced garlic, cumin, smoked paprika, fresh lime juice, and olive oil. Coat each chicken breast thoroughly with this mixture and let them soak up these bold flavors for at least 30 minutes. This step is essential as it tenderizes the meat and infuses it with that irresistible Peruvian essence.
Step 2: Sear the Chicken
Heat a drizzle of olive oil in a skillet over medium-high heat, then add the marinated chicken breasts. Cook each side for about 6-7 minutes or until they’re beautifully golden brown and cooked through to an internal temperature of 165°F. This sear locks in the juices and creates that perfect crust that’s both crispy and flavorful.
Step 3: Cook the Rice
While the chicken is sizzling, rinse your long-grain rice under cold water until the rinse runs clear; this helps to remove excess starch and ensures fluffy grains. Then, cook the rice in chicken broth over medium heat until tender, about 15-20 minutes. The broth enriches the rice with subtle savoriness, making it the ideal base to carry all the chicken’s saucy goodness.
Step 4: Prepare the Green Sauce
While everything is coming together, blend fresh cilantro leaves, green chili peppers (with seeds removed for a milder heat), lime juice, and olive oil until you have a smooth, vibrant green sauce. This zesty and slightly spicy sauce brings freshness and brightness that perfectly complements the rich chicken and rice.
Step 5: Plate Your Peruvian Chicken & Rice with Green Sauce Recipe
Slice the cooked chicken breasts into tender strips and arrange them over a bed of fluffy rice. Generously drizzle the harmonious green sauce over the chicken and rice to tie all the flavors together. The contrast between the golden chicken, white rice, and green sauce not only looks stunning but promises a delightful bite every time.
How to Serve Peruvian Chicken & Rice with Green Sauce Recipe
Garnishes
A sprinkle of freshly chopped cilantro or thin slices of lime on top adds a pop of color and a burst of fresh aroma. Toasted sesame seeds or a handful of crunchy roasted nuts can add texture and complement the softness of the chicken and rice beautifully.
Side Dishes
Simple sides like a fresh cucumber salad or a quinoa and black bean salad balance the richness of the green sauce and chicken. Alternatively, roasted vegetables such as sweet potatoes or carrots bring a natural sweetness that pairs perfectly with the spices in this meal.
Creative Ways to Present
For a festive touch, serve the chicken and rice in hollowed-out bell peppers or plantain leaves, which enhance the overall presentation and add a subtle aroma. You can also layer the rice and chicken in a glass bowl to showcase the beautiful colors before drizzling the green sauce on top tableside.
Make Ahead and Storage
Storing Leftovers
Place any leftover Peruvian Chicken & Rice with Green Sauce Recipe in airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as delicious.
Freezing
You can freeze cooked chicken and rice separately in freezer-friendly containers for up to 2 months. Freeze the green sauce in small portions so you can thaw just what you need. This way, you’ll always have a quick, go-to Peruvian-inspired meal ready whenever you want.
Reheating
Reheat the chicken and rice gently in a microwave or on a stovetop with a splash of water to keep it moist. Add the green sauce fresh after warming for that bright, fresh flavor that complements the reheated chicken perfectly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful and can make this recipe even more succulent. Just adjust cooking time slightly to ensure they’re cooked through.
How spicy is the green sauce?
The heat depends largely on the green chili peppers you use. Removing the seeds keeps it mild, while including some seeds will add more kick. You can adjust according to your spice tolerance.
Is there a vegan version of this Peruvian Chicken & Rice with Green Sauce Recipe?
Definitely. Swap the chicken for hearty grilled portobello mushrooms or tofu, and use vegetable broth instead of chicken broth for the rice. The green sauce remains a perfect complement.
Can I prepare the green sauce in advance?
Yes, the green sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Give it a quick stir before serving to refresh the flavors.
What type of rice works best for this dish?
Long-grain rice is preferred because it stays fluffy and separate, but basmati rice is also a wonderful choice if you want a slightly nutty aroma.
Final Thoughts
I can’t recommend the Peruvian Chicken & Rice with Green Sauce Recipe enough if you’re craving a meal that’s both comforting and packed with fresh, exciting flavors. It’s such an approachable recipe with ingredients you can easily find, yet it delivers a genuine taste of Peruvian culinary magic in every bite. Give it a try—you might just find your new favorite weeknight dinner or show-stopping dish for special occasions.
Print
Peruvian Chicken & Rice with Green Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Description
This vibrant Peruvian Chicken & Rice with Green Sauce recipe combines tender marinated chicken breasts, perfectly cooked long-grain rice, and a zesty cilantro and green chili sauce. The marinated chicken is seared for a flavorful crust, served over fragrant rice, and topped with a fresh, spicy green sauce that brings brightness and heat to the dish. Perfect for an easy yet impressive weeknight meal rich in Latin American flavors.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 tsp cumin powder
- 1 tsp smoked paprika
- Juice of 2 limes
- 2 tbsp olive oil
Rice
- 1 cup long-grain rice
- 1 cup low-sodium chicken broth
Green Sauce
- 1 cup fresh cilantro leaves
- 2 green chili peppers, seeds removed
- Juice of 1 lime
- 1 tbsp olive oil
Instructions
- Marinate the Chicken: In a bowl, combine minced garlic, cumin powder, smoked paprika, lime juice, and olive oil. Coat each chicken breast thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the marinated chicken breasts in the hot skillet and sear each side for 6-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring the low-sodium chicken broth to a boil, add the rinsed rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed.
- Prepare the Green Sauce: In a blender, combine fresh cilantro leaves, seeded green chili peppers, lime juice, and olive oil. Blend until smooth, adjusting seasoning if needed.
- Serve: Slice the cooked chicken breasts and place over a bed of rice. Drizzle the vibrant green sauce on top to finish the dish. Serve immediately.
Notes
- Marinating the chicken for longer than 30 minutes enhances the flavor further.
- Adjust green chili quantity to control the heat level of the green sauce.
- Use low-sodium chicken broth to keep the sodium content moderate.
- Make sure to rinse the rice well to prevent it from becoming sticky.
- Internal temperature of 165°F ensures poultry is safely cooked.
