Easy Peruvian Chicken and Rice with Green Sauce Recipe

Discover a simple, flavorful Peruvian Chicken and Rice with Green Sauce recipe perfect for quick, delicious meals any day of the week. This classic dish combines tender marinated chicken with aromatic rice and a vibrant, zesty green sauce that brings everything together in a way that feels both comforting and exciting. Whether you’re craving something authentic or looking to spice up your weeknight dinners, this recipe is a true crowd-pleaser that’s surprisingly easy to prepare.

Why You’ll Love This Recipe

• Authentic Flavor: Experience the rich, savory taste of traditional Peruvian spices paired perfectly with a tangy, herby green sauce.
• Quick Preparation: Ready in under an hour, it’s ideal for busy nights when you want something tasty without the wait.
• Balanced Meal: This recipe packs protein, carbs, and fresh herbs all on one plate for a satisfying, well-rounded dinner.
• Easy to Customize: Adapt the spice level and ingredients based on your preferences or pantry staples.

Ingredients You’ll Need

These ingredients are simple yet essential, each adding a unique depth to the Peruvian Chicken and Rice with Green Sauce. Fresh herbs, bright citrus, and staple pantry items come together for amazing texture, aroma, and color.

• Chicken thighs: Juicy and tender, perfect for soaking up marinade flavors.
• Long-grain rice: Fluffy base that cooks up light and pairs beautifully with the chicken.
• Aji amarillo paste: Brings authentic heat and a subtle fruitiness unique to Peruvian cuisine.
• Cilantro: Fresh, vibrant herb that’s key in creating the green sauce’s signature flavor.
• Garlic cloves: Adds aromatic depth to both chicken and sauce.
• Lime juice: Brightens the dish with a zesty kick.
• Mayonnaise or Greek yogurt: Creates creamy texture in the green sauce.
• Olive oil: For marinating the chicken and sautéing the rice.
• Green onions: Adds mild onion flavor and color splashes.
• Salt and pepper: Essential for seasoning to taste.

Variations for Peruvian Chicken and Rice with Green Sauce

Feel free to tailor this recipe to your tastes or dietary needs—it’s incredibly versatile. From swapping ingredients to changing up preparation techniques, here are some fun ways to make it your own.

• Spicy kick: Add extra aji amarillo paste or a chopped fresh chili to amp up the heat.
• Vegetarian option: Replace chicken with grilled portobello mushrooms or tofu for a plant-based twist.
• Dairy-free green sauce: Use avocado blended with herbs instead of mayo or yogurt for creaminess.
• Herb swap: Substitute parsley for cilantro if preferred, keeping fresh herbal notes.
• Rice alternatives: Try brown rice or quinoa for a nuttier flavor and extra fiber.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate the Chicken

Combine olive oil, aji amarillo paste, minced garlic, lime juice, salt, and pepper in a bowl. Coat the chicken thighs thoroughly and let them marinate for at least 20 minutes to infuse vibrant flavors.

Step 2: Prepare the Green Sauce

In a blender, combine cilantro, garlic, green onions, mayonnaise or Greek yogurt, lime juice, salt, and pepper. Blend until smooth and adjust seasoning as needed for a fresh, tangy green sauce that will elevate the chicken.

Step 3: Cook the Chicken

Heat a skillet over medium heat and cook the marinated chicken thighs until golden brown on both sides and cooked through, about 6 to 8 minutes per side depending on thickness.

Step 4: Make the Rice

Sauté garlic and green onions in a little olive oil, then add rinsed long-grain rice and toast it briefly. Add chicken broth or water, season with salt, cover, and simmer until the rice is tender and fluffy.

Step 5: Serve and Enjoy

Plate the fluffy rice alongside the juicy chicken thighs, then generously drizzle with the vibrant green sauce for a meal that tastes like a celebration of Peruvian cuisine in every bite.

Pro Tips for Making Peruvian Chicken and Rice with Green Sauce

• Marinate overnight: For deeper flavor, marinate chicken up to 12 hours ahead.
• Use fresh herbs: Fresh cilantro and green onions make a big difference in sauce brightness.
• Toast the rice first: Enhances nutty flavor and prevents mushiness.
• Control spice level: Start with less aji amarillo and add more if you like it spicier.
• Rest the chicken: Let cooked chicken rest 5 minutes before slicing to keep it juicy.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A sprinkle of chopped fresh cilantro, a few lime wedges, and some sliced green onions brighten the plate and add freshness.

Side Dishes

Complement with a simple green salad dressed with lime vinaigrette, roasted vegetables, or crispy fried plantains for authentic Peruvian flair.

Creative Ways to Present

Serve in rustic bowls for a cozy vibe or arrange chicken and rice in layered mason jars for fun picnics or meal prep ideas.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken and rice in an airtight container in the refrigerator for up to 3 days, preserving flavors and freshness.

Freezing

Freeze portions separately (rice and chicken) in freezer-safe bags or containers for up to 2 months, ensuring easy thawing and quick meals later.

Reheating

Reheat gently in a skillet or microwave with a splash of water to keep rice moist and avoid drying out the chicken, then add fresh green sauce just before serving.

FAQs

Is this recipe spicy?

The traditional Peruvian Chicken and Rice with Green Sauce has a mild to moderate level of spice, but you can easily adjust the heat by controlling the amount of aji amarillo paste you use.

Can I use chicken breast instead of thighs?

Yes, chicken breast is a leaner choice, but cooking time will be shorter and meat less juicy, so watch carefully to avoid overcooking.

What can I substitute for aji amarillo paste?

If you can’t find aji amarillo paste, try using a blend of yellow chili powder and a touch of smoked paprika for a similar flavor profile.

Is the green sauce dairy-free?

The traditional version uses mayonnaise or yogurt, but you can easily swap for avocado or a dairy-free alternative to make it suitable for lactose intolerance.

Can I make this recipe gluten-free?

Absolutely! The dish naturally contains no gluten, just ensure your condiments and broth are labeled gluten-free.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce recipe is a brilliant way to bring bold, fresh flavors into your kitchen without fuss. It’s approachable enough for weeknight cooking but special enough to impress friends and family. Give it a try—you’ll quickly see why it’s a beloved classic!

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