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Peruvian Chicken and Rice with Green Sauce. I stumbled across this recipe years ago after trying Peruvian chicken at a tiny hole-in-the-wall restaurant that had a line out the door every weekend. After weeks of tinkering in my kitchen (and several phone calls to my Peruvian neighbor for advice), I finally nailed this version. It's become my go-to "impress the guests" dinner that somehow manages to be weeknight-friendly too.
Last summer I made this for my brother's family when they visited. My nephew, who survives almost exclusively on chicken nuggets and ketchup, took one bite and declared it "the best chicken ever." My sister-in-law texted me three days later asking for the recipe because he wouldn't stop talking about the "green stuff."
Essential Ingredients
- Chicken thighs: Bone-in, skin-on thighs give you the juiciest results, but honestly, any cut works great here. I've made it with everything from whole butterflied chickens to boneless breasts when that's what's on sale.
- Fresh cilantro: This is non-negotiable for the sauce. Buy the brightest bunch you can find and don't skimp you need those stems too for flavor
- Jalapeños: These give the sauce its backbone without overwhelming heat. Leave the seeds in if you like things spicy, or remove them for a milder version that even kids will devour.
- Cumin: The warm, earthy flavor runs through both the chicken and rice, tying everything together. Toast and grind your own if you're feeling fancy, but pre-ground works just fine.
- Jasmine rice: The floral notes really complement the spices. It's worth seeking out, but any long-grain rice will work in a pinch.
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Detailed Instructions
- Give it a good soak
- Mix up that marinade garlic, lime juice, oil, cumin, paprika, salt, and pepper. It's simple but powerful. Remember to set aside a bit for basting before you add raw chicken Let those chicken pieces hang out in the mixture for at least an hour, but overnight is even better. The acid in the lime juice helps tenderize while the spices penetrate deeper over time.
- Fire it up
- You've got options here. Grilling gives you that smoky char that's absolutely incredible, but don't sweat it if you're cooking indoors baking works beautifully too. Either way, brush with that reserved marinade halfway through for an extra flavor punch. Cook until you hit 165°F internally overcooked chicken is nobody's friend.
- Rice with personality
- Washing the rice might seem fussy, but it makes a huge difference in the final texture. That quick soak helps too. Sautéing the aromatics and spices before adding the rice is where the magic happens it blooms the flavors and coats each grain. The turmeric gives that gorgeous yellow color that makes this dish pop on the plate.
- Sauce it up
- Chuck everything for the sauce in a blender and let it rip. Don't overthink it. The beauty is in the balance creamy mayo and sour cream, bright herbs, zingy citrus, and just enough heat from the jalapeños. It should be loose enough to drizzle but thick enough to cling to the chicken.
- Timing is everything
- Start your rice first, then cook your chicken while the rice is simmering. Use the rice resting time to blend up your sauce. Everything finishes around the same time, and dinner hits the table while everything's hot and fresh.
- Make it look good
- Layer that gorgeous yellow rice on the bottom, top with your beautifully cooked chicken, and then drizzle (or dollop, no judgment) that vibrant green sauce over everything. The colors alone will make people reach for their phones before they dig in.
The first time I made this, my kitchen smelled so good that my neighbor actually knocked on my door to ask what I was cooking. I ended up inviting him to join us for dinner, and he's requested this dish for his birthday every year since. There's something about the combination of those aromatic spices, charred chicken, and that cooling, zingy sauce that just makes people happy.
Perfect Pairings
Slice up some ripe avocados and hit them with lime juice and flaky salt. The creamy, cool avocado is perfect alongside the warm, spiced chicken and rice. If you want to go all out, quickly pickle some red onions by soaking thin slices in lime juice with a pinch of salt for 15 minutes. The bright pink color and tangy crunch take the whole meal up another notch.
Switch It Up
Try adding a spoonful of aji amarillo paste to the chicken marinade if you can find it it's a Peruvian yellow chili paste that adds authentic flavor and gentle heat. For coconut rice, swap half the chicken stock for coconut milk and throw in a cinnamon stick. During summer months, I'll sometimes thread the marinated chicken onto skewers kebab-style and serve the rice on the side for a fun presentation.
Keeping It Fresh
This stuff makes killer leftovers. Store the chicken, rice, and sauce separately in the fridge for up to 3 days. The green sauce might darken a bit on top, but just give it a stir. For reheating, I recommend adding a splash of water to the rice before microwaving it to bring back the moisture. The leftover chicken is also amazing chopped up cold in a salad the next day.
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Insider Tips
For extra crispy skin when baking, start with the chicken skin-side down, then flip halfway. The green sauce makes an incredible dip for roasted potatoes or spread for sandwiches. Don't toss those cilantro stems they're packed with flavor and blend right up in the sauce.
I've served this dish to everyone from picky kids to sophisticated foodies, and it's always a hit. There's something deeply satisfying about watching someone take their first bite and seeing their eyes widen in surprise at how the flavors work together. This isn't just dinner it's an experience that brings a little bit of Peru to your table without requiring culinary school skills or hard-to-find ingredients.
Frequently Asked Questions
- → Can I make this dish ahead of time?
- Yes! Marinate the chicken overnight, and make the green sauce up to 2 days ahead. The rice is best made fresh.
- → Is the green sauce very spicy?
- It's moderately spicy. For a milder version, remove the jalapeño seeds and membranes, or use just one pepper.
- → What can I serve with this besides rice?
- Try serving with fried plantains, a simple salad with avocado, or roasted sweet potatoes.
- → Can I use boneless skinless chicken breasts?
- Yes, but reduce cooking time to avoid drying them out. They'll cook faster than bone-in pieces.
- → How long does the green sauce keep?
- Store in an airtight container in the refrigerator for up to 5 days. It's great on sandwiches, tacos, or as a dip!