Why You’ll Love This Recipe
- Versatility: Choose your preferred cut of chicken—thighs, breasts, drumsticks, or leg quarters—to suit your taste.
- Flavorful Marinade: A blend of ground cumin, smoked paprika, lime juice, and garlic infuses the chicken with warm, smoky notes.
- Aromatic Rice: Jasmine rice cooked with shallots, garlic, turmeric, and cumin provides a fragrant and savory base.
- Zesty Green Sauce: The ají verde, made with fresh cilantro, jalapeños, and a creamy base, adds a refreshing and spicy kick.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade
- Chicken (2 pounds of your preferred cut)
- Garlic, minced
- Lime juice or white vinegar
- Oil of choice
- Ground cumin
- Smoked paprika
- Kosher salt
- Freshly ground black pepper
For the Green Sauce (Ají Verde)
- Fresh cilantro leaves
- Mayonnaise
- Sour cream
- Jalapeño chiles, roughly chopped
- Garlic
- Olive oil
- Fresh lemon or lime juice
- Kosher salt and freshly ground black pepper
For the Peruvian Yellow Rice
- Jasmine rice
- Butter or oil
- Onion, diced
- Garlic cloves, minced
- Turmeric
- Ground cumin
- Onion powder
- Salt and pepper
- Chicken stock
- Frozen peas
Directions
1. Marinate the Chicken
- In a medium bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper.
- Coat the chicken in the marinade and let it sit for at least 30 minutes (or up to 24 hours for deeper flavor).
2. Cook the Chicken
- Preheat a large skillet or grill over medium-high heat.
- Cook the marinated chicken for about 6-7 minutes per side until fully cooked and nicely charred. Set aside.
3. Prepare the Yellow Rice
- In a large pot, heat butter or oil over medium heat.
- Add diced onion and cook until softened, then add garlic and sauté for another minute.
- Stir in turmeric, ground cumin, onion powder, salt, and pepper.
- Add jasmine rice and mix well, coating the grains in the spices.
- Pour in the chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in frozen peas and let the rice rest for 5 minutes before fluffing with a fork.
4. Make the Green Sauce
- In a blender or food processor, combine cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lime juice, salt, and pepper.
- Blend until smooth and creamy.
5. Serve
- Plate the yellow rice with the cooked chicken on top.
- Drizzle or serve with a generous amount of green sauce.
- Enjoy!
Servings and Timing
- Servings: 4-6
- Preparation Time: 15 minutes
- Marinating Time: 30 minutes (or more for enhanced flavor)
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
Variations
- Spicy Twist: Add a pinch of cayenne pepper to the marinade for an extra kick.
- Rice Add-Ins: Include diced bell peppers or carrots for added texture and color.
- Grilled Option: Instead of pan-searing, grill the chicken for a smoky flavor.
- Lighter Version: Use Greek yogurt instead of mayonnaise in the green sauce.
Storage/Reheating
- Storage: Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a pan over medium heat or in the oven at 350°F (175°C) for 10 minutes. Reheat rice in the microwave with a splash of water to keep it moist.
- Freezing: The chicken and rice can be frozen for up to 2 months. Thaw overnight before reheating.
FAQs
What makes this chicken “Peruvian-style”?
Peruvian chicken is known for its marinade, which includes cumin, smoked paprika, and lime juice, creating a smoky and citrusy flavor.
Can I use a different type of rice?
Yes, basmati or long-grain white rice can be used instead of jasmine rice.
Is the green sauce spicy?
It has a mild to medium spice level. For a spicier version, add an extra jalapeño or a serrano pepper.
Can I bake the chicken instead?
Yes, bake at 400°F (200°C) for about 25-30 minutes, or until fully cooked.
What can I substitute for mayonnaise in the green sauce?
Greek yogurt or sour cream can be used as a healthier alternative.
How do I get the perfect sear on the chicken?
Use a hot pan or grill, and avoid flipping the chicken too soon. Let it develop a good crust before turning.
Can I use boneless chicken?
Yes, boneless, skinless chicken thighs or breasts work well, but adjust cooking time accordingly.
What can I serve with this dish?
A fresh salad, roasted vegetables, or fried plantains complement the dish perfectly.
Can I make the green sauce ahead of time?
Yes, store it in the fridge for up to 3 days. Stir before serving.
How can I make this dish dairy-free?
Omit the mayonnaise and sour cream from the green sauce or replace them with dairy-free alternatives.
Conclusion
Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that brings together bold spices, aromatic rice, and a creamy, zesty sauce. Whether you’re making it for a family dinner or meal prepping for the week, this dish is sure to be a hit. Enjoy the smoky marinated chicken, the rich yellow rice, and the refreshing green sauce all in one satisfying meal.
Peruvian Chicken & Rice with Green Sauce
Peruvian Chicken and Rice with Green Sauce (Ají Verde) is a bold and flavorful dish featuring smoky marinated chicken, aromatic yellow rice, and a creamy, spicy green sauce. This easy-to-make meal is packed with vibrant spices and fresh ingredients, making it a delicious option for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Ingredients
For the Chicken Marinade
- 2 lbs chicken (thighs, breasts, drumsticks, or leg quarters)
- 3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Green Sauce (Ají Verde)
- 1 cup fresh cilantro leaves
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1–2 jalapeño chiles, roughly chopped
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Peruvian Yellow Rice
- 1 ½ cups jasmine rice
- 2 tablespoons butter or oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups chicken stock
- ½ cup frozen peas
Instructions
1. Marinate the Chicken
- In a medium bowl, whisk together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper.
- Coat the chicken with the marinade and let it sit for at least 30 minutes (or up to 24 hours for deeper flavor).
2. Cook the Chicken
- Preheat a large skillet or grill over medium-high heat.
- Cook the marinated chicken for about 6-7 minutes per side until fully cooked and nicely charred. Set aside.
3. Prepare the Yellow Rice
- In a large pot, heat butter or oil over medium heat.
- Add diced onion and cook until softened, about 3 minutes. Add garlic and sauté for another minute.
- Stir in turmeric, cumin, onion powder, salt, and pepper.
- Add jasmine rice and mix well to coat the grains in the spices.
- Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Stir in frozen peas, cover, and let rest for 5 minutes before fluffing with a fork.
4. Make the Green Sauce
- In a blender or food processor, combine cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lime juice, salt, and pepper.
- Blend until smooth and creamy.
5. Serve
- Plate the yellow rice with the cooked chicken on top.
- Drizzle with the green sauce or serve it on the side.
Notes
- Spice Level: Adjust the heat by adding extra jalapeños or a serrano pepper.
- Marination Tip: For the best flavor, marinate the chicken overnight.
- Rice Variations: Add diced bell peppers or carrots for extra texture.
- Healthier Swap: Use Greek yogurt instead of mayonnaise in the green sauce.
