Introduction
Hi there! I’m Benjamin, the home cook behind Mister Recipes. Have you ever wondered what makes certain dishes unforgettable? I believe it is the story and the love baked into them. For me, that magical dish is Peruvian chicken. I still remember the first time the scent of that juicy, marinated chicken and zesty green sauce filled a little restaurant I stumbled upon years ago. It was more than a meal; it was an experience. I knew I had to recreate that feeling in my own kitchen for my family. After many tries, I can confidently say this Peruvian Chicken and Rice with Green Sauce Rocks, and it brings that same joy and vibrant flavor right to your dinner table. It is not just about feeding my family; it has become our way of bonding, sharing stories, and creating memories, one delicious bite at a time. This recipe encapsulates everything I love about food: it brings people together, fills the home with incredible aromas, and proves that a restaurant quality meal is completely achievable for busy parents and home cooks. It looks impressive, but you will be surprised at how straightforward it is.
Why You’ll Love This Peruvian Chicken and Rice with Green Sauce Rocks
This is not just another chicken and rice recipe. It is a journey of flavor that I have poured my heart into perfecting, and I am so excited to share it with you. It has become a staple in our home, requested by Emily and the kids for everything from busy weeknight dinners to our weekend family barbecues. It is a dish that truly has it all, and I am certain you will fall in love with it for so many reasons. The combination of savory, spiced chicken with fluffy rice and that incredible, creamy green sauce is a guaranteed home run every single time. Here is why this recipe is about to become your new favorite:
- A Flavor Explosion in Every Bite: The magic is in the layers of flavor. First, you have the chicken, marinated in a rich blend of garlic, cumin, and soy sauce until it is unbelievably tender and savory. Then there is the Aji Verde, or green sauce. It is creamy, zesty, slightly spicy, and so addictively delicious you will want to put it on everything.
- Surprisingly Simple to Make: Do not let the incredible taste fool you; this dish is remarkably easy to assemble. The steps are straightforward, making it perfect for a weeknight. It has the soul of a comforting one pot chicken alfredo in its simplicity but with a vibrant, exciting flavor profile.
- Perfectly Family Friendly: Everyone in my family, from Adams (12) to Jana (9), absolutely loves this meal. You can easily control the spice level of the green sauce by adjusting the amount of jalapeño seeds, making it a dish that both kids and adults will devour.
- Ideal for Meal Prep: This recipe is a dream for meal prepping. The chicken and rice hold up beautifully, and you can store the green sauce separately. It makes for fantastic lunches throughout the week, something I rely on with our busy schedules. Just the thought of having this ready to go makes me happy. Want more inspiration? Check out this delicious Peruvian recipe.
- A True Crowd Pleaser: Whether you are hosting a casual get together or a summer BBQ, this dish is guaranteed to impress your guests. It is unique, flavorful, and feels special without requiring hours of complicated cooking. It has the festive spirit of our favorite Jamaican jerk chicken with rice and peas.
Ingredients for Peruvian Chicken and Rice with Green Sauce Rocks
For the Chicken:
- 8 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the Green Sauce (Aji Verde):
- 2 jalapeños, stems removed (seeds optional for less heat)
- 1 cup fresh cilantro, packed
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled (or feta)
- 2 cloves garlic
- 2 tbsp lime juice
- 1/4 cup olive oil
- Salt to taste
For the Rice:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups long grain white rice, rinsed
- 4 cups chicken broth
- 1 tsp salt
Substitutions: You can use chicken breasts instead of thighs, just be mindful of the cooking time. For a dairy free sauce, use a vegan mayonnaise and nutritional yeast instead of cotija cheese.
How to Make Peruvian Chicken and Rice with Green Sauce Rocks
Step by Step Instructions
- Marinate the Chicken: In a large bowl, whisk together the olive oil, minced garlic, soy sauce, lime juice, smoked paprika, ground cumin, oregano, salt, and pepper. Add the chicken thighs and toss until they are fully coated. Cover the bowl and refrigerate for at least 1 hour, but for best results, let it marinate for 4 to 6 hours. This step is crucial as it tenderizes the chicken and infuses it with that signature flavor.
- Prepare the Green Sauce: While the chicken is marinating, prepare the Aji Verde. In a blender or food processor, combine the jalapeños, cilantro, mayonnaise, cotija cheese, garlic cloves, and lime juice. Blend on high until the mixture is smooth. With the blender running on low, slowly stream in the olive oil until the sauce is creamy and emulsified. Season with salt to taste. Transfer the sauce to a jar or bowl, cover, and refrigerate until you are ready to serve. The sauce’s flavor deepens as it chills.
- Cook the Rice: In a medium saucepan or pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, coating it in the oil and aromatics. Pour in the chicken broth and salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 20 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for 10 minutes before fluffing with a fork.
- Cook the Chicken: You can grill, bake, or pan sear the chicken. For grilling, preheat your grill to medium high heat. Grill the chicken for 6 to 8 minutes per side, or until it is cooked through and has beautiful char marks. For baking, preheat your oven to 400°F (200°C) and bake on a lined sheet for 20 to 25 minutes. For pan searing, heat a tablespoon of oil in a large skillet over medium high heat and cook the chicken for 6 to 8 minutes per side. The internal temperature should reach 165°F (74°C).
- Assemble and Serve: Let the chicken rest for a few minutes before slicing it. Serve the sliced chicken over a bed of the fluffy rice. Drizzle generously with the chilled Aji Verde green sauce. I mean, be very generous. This sauce is everything!
Pro Tips & Variations
After making this dish dozens of times, I have picked up a few tricks that take it from great to absolutely spectacular. These are the little secrets that will make your family think you have a professional chef hiding in the kitchen!
- Do Not Skip the Marinating Time: I know it is tempting to rush, but letting the chicken marinate for at least a few hours makes a world of difference. It is the key to tender, juicy, and flavorful chicken. If you are short on time, even 30 minutes is better than nothing!
- The Secret to the Creamiest Sauce: For the most luxurious Aji Verde, make sure your mayonnaise is good quality and at room temperature. Also, slowly streaming in the olive oil while the blender is running is essential for creating a stable, creamy emulsion that will not separate. This technique is similar to how you get a perfect sauce for a creamy tuscan chicken recipe.
- Rinse Your Rice: For perfectly fluffy rice where every grain is distinct, you must rinse it first. Place the rice in a fine mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch that can make the rice gummy.
- Aji Amarillo Paste for Authenticity: While jalapeños provide a wonderful heat, for a truly authentic Peruvian flavor, try to find aji amarillo paste at a Latin market or online. It has a unique fruity flavor and a beautiful yellow orange color. You can learn more about its flavor profile from resources like Delish. A tablespoon or two will elevate the entire dish.
Variations:
- Make it Spicy: If you love heat like I do, leave the seeds in one or both jalapeños. For even more fire, add a small habanero pepper to the green sauce.
- Try it on the Grill: My favorite way to cook this chicken is on the grill. The smokiness from the char complements the marinade beautifully and makes it perfect for a summer cookout.
- Sheet Pan Dinner: For an easy cleanup, turn this into a sheet pan meal. Toss some bell peppers and onions with the chicken and roast everything together. It is a fantastic method, similar to my go to sheet pan chicken fajitas.
Serving Suggestions
While the Peruvian Chicken and Rice with Green Sauce Rocks is a complete and satisfying meal on its own, adding a few simple sides can turn it into a true feast. When we have friends over, I love to create a beautiful spread that is full of color and flavor. Here are a few of our family’s favorite pairings:
- Simple Avocado and Tomato Salad: A simple salad of sliced avocados, cherry tomatoes, and red onion tossed with a squeeze of lime juice and a sprinkle of salt provides a cool, refreshing contrast to the warm, savory chicken.
- Fried Sweet Plantains (Maduros): The sweetness of fried plantains is the perfect counterpoint to the salty chicken and zesty sauce. They are easy to make and add a wonderful, authentic touch to the meal.
- Black Bean and Corn Salsa: A chunky salsa made with black beans, corn, red onion, and cilantro adds extra texture and freshness. You can serve it on the side or right on top of your chicken and rice bowl.
- Roasted Vegetables: A side of roasted broccoli or bell peppers adds another layer of nutrition and flavor. The slight char from roasting works wonderfully with the grilled taste of the chicken. It makes the meal feel even more wholesome, much like my one pan lemon pepper chicken and potatoes.
Storage & Reheating for Peruvian Chicken and Rice with Green Sauce Rocks
One of the best things about this recipe is how well it stores, making it perfect for leftovers and meal prep.
Storage:
- In the Fridge: Store the cooked chicken and rice in an airtight container in the refrigerator for up to 4 days. It is very important to store the green sauce in a separate airtight container or jar. It will also stay fresh for up to 4 days.
- In the Freezer: The chicken and rice freeze very well. Let them cool completely, then store them together in a freezer safe container or bag for up to 3 months. I do not recommend freezing the green sauce, as the mayonnaise can separate upon thawing and its texture will change. The sauce is best made fresh.
Reheating:
- From the Fridge: You can reheat the chicken and rice in the microwave for a minute or two until warmed through. For a better texture, I prefer to reheat them in a skillet over medium heat with a splash of water or chicken broth to keep them from drying out.
- From the Freezer: Thaw the chicken and rice in the refrigerator overnight before reheating using one of the methods above. Always serve with the fresh, chilled green sauce.
FAQ about Peruvian Chicken and Rice with Green Sauce Rocks
- Is Peruvian green sauce very spicy?
- You are in complete control of the heat! The spiciness comes from the jalapeños. To make it mild, be sure to remove all the seeds and membranes before blending. For medium heat, use one jalapeño with seeds. If you love spicy food, use both jalapeños with the seeds intact.
- Can I use chicken breasts instead of thighs?
- Absolutely! Chicken breasts work well too. Since they are leaner, they cook faster and can dry out more easily. I recommend pounding them to an even thickness and reducing the cooking time by a few minutes. Keep a close eye on them to ensure they stay juicy.
- What if I cannot find cotija cheese?
- No problem at all. Feta cheese is a fantastic substitute as it provides a similar salty, briny flavor. In a pinch, you could even use a good quality grated Parmesan cheese.
- Is this recipe gluten free?
- It can easily be made gluten free. The only ingredient you need to watch is the soy sauce. Simply substitute it with tamari or a certified gluten free soy sauce, and the entire dish will be safe for those with gluten sensitivities.
Final Thoughts on Peruvian Chicken and Rice with Green Sauce Rocks
This dish is more than just dinner; it is a celebration of flavor, family, and the joy of creating something wonderful in your own kitchen. I truly believe that this Peruvian Chicken and Rice with Green Sauce Rocks, and I cannot wait for you to try it and make it your own. Every time I serve this, the smiles on my family’s faces remind me why I fell in love with cooking in the first place.
If you make this recipe, I would be thrilled to hear about it! Please leave a comment and a rating below to let me know how it turned out. And do not forget to save this recipe on Pinterest for your next dinner inspiration! For more family friendly meals and cooking stories, be sure to subscribe to the Mister Recipes newsletter. Grab your apron, and let’s get cooking!
Peruvian Chicken and Rice with Green Sauce Rocks
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the olive oil, minced garlic, soy sauce, lime juice, smoked paprika, ground cumin, oregano, salt, and pepper. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to 6 hours for best flavor.
- While the chicken marinates, in a blender, combine the jalapeños, cilantro, mayonnaise, cotija cheese, garlic cloves, and lime juice. Blend on high until smooth. With the blender running on low, slowly stream in the olive oil until creamy and emulsified. Season with salt to taste. Transfer to a jar and refrigerate until serving.
- In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, coating it in the oil. Pour in chicken broth and salt, bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Remove from heat, let stand covered for 10 minutes, then fluff with a fork.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Cook the marinated chicken thighs for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
- Let chicken rest for a few minutes, then slice. Serve over fluffy rice, drizzled generously with green sauce.