Every time I prepare this dish, the vibrant aroma of cilantro and lime fills my kitchen, transporting me to the sunny streets of Peru. The moment I first tasted Peruvian Chicken with Green Sauce & Cilantro Rice at a small family gathering, I knew I had found something special. This recipe combines juicy, perfectly seasoned chicken with a zesty, creamy green sauce that pops with flavor—a truly delightful experience!
What’s even better? This dish comes together in about 45 minutes, making it ideal for a weeknight pick-me-up or when you want to impress guests without spending all day in the kitchen. The combination of spices like cumin and paprika adds depth to the chicken, while the cilantro rice brings a refreshing balance that brightens the meal.
If you’re tired of the fast-food routine and ready to bring a taste of Peru to your table, let’s dive into this easy and satisfying recipe that promises satisfaction with every bite!
Why is Peruvian Chicken with Green Sauce & Cilantro Rice a Must-Try?
Flavor Explosion: The vibrant green sauce is packed with fresh cilantro, jalapeño, and zesty lime, creating a flavor explosion that tantalizes your taste buds.
Quick and Easy: With just 45 minutes from start to finish, this recipe is perfect for busy weeknights while still impressing your family or guests.
Nutrient-Dense Delight: Loaded with protein and fresh ingredients, this dish offers a healthy alternative to those mundane fast-food options.
Culinary Adventure: Take your palate on a journey to Peru without leaving your kitchen, making dinner an exciting experience.
Versatile Pairing: Serve it alongside your favorite veggies or a crunchy salad for a complete meal that adapts to any occasion.
This mouthwatering, easy-to-make dish will leave everyone asking for seconds!
Peruvian Chicken Ingredients
• Get ready for a tasty experience!
- 1.5 lbs chicken (thighs or breasts) – choose thighs for juiciness or breasts for a leaner option
- 2 tablespoons olive oil – for a rich, healthy cooking base
- 1 teaspoon cumin – adds warm, earthy notes
- 1 teaspoon paprika – enhances color and flavor depth
- Salt and pepper to taste – essential for seasoning perfection
- 1 cup cilantro (for the aji verde) – fresh cilantro is key for vibrant flavor
- 1 piece jalapeño (seeded) – adjust spice levels by adding or removing seeds
- 2 cloves garlic – fresh garlic elevates the sauce’s taste
- 1 lime – juice of 1 lime brightens the sauce
- 1 cup long-grain rice – fluffy rice pairs perfectly with the chicken
- 2 cups chicken broth – enhances rice with rich flavor
- 1/2 cup chopped cilantro (for rice) – adds a refreshing touch to the rice
This Peruvian Chicken with Green Sauce & Cilantro Rice will surely spiff up your dinner routine! Enjoy the cooking adventure!
How to Make Peruvian Chicken with Green Sauce
Heat: Pour the olive oil into a skillet over medium heat. Allow it to warm up for a couple of minutes until shimmering, preparing for that succulent chicken.
Season: Generously season the chicken with cumin, paprika, salt, and pepper. Sprinkle evenly for balanced flavor, then add the seasoned chicken to the hot skillet.
Cook: Sear the chicken for approximately 20-25 minutes, turning occasionally, until it’s beautifully browned and reaches an internal temperature of 165°F.
Blend: In a blender, combine the cilantro, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth to create a vibrant aji verde sauce that packs a flavorful punch.
Boil: In a separate pot, mix the long-grain rice with chicken broth and bring to a boil. This flavorful broth will infuse the rice beautifully.
Simmer: Once boiling, reduce the heat, cover the pot, and let the rice simmer until it’s tender, about 15-20 minutes. You’ll know it’s ready when the grains are fluffy and cooked through.
Stir: Once the rice is fully cooked, gently fold in the chopped cilantro. This adds a fresh taste that complements the chicken beautifully.
Serve: Plate the chicken alongside a generous scoop of the green sauce and cilantro rice. The bright colors and enticing aromas will make it hard to resist!
Optional: Garnish with extra lime wedges for a fresh squeeze on top!
Exact quantities are listed in the recipe card below.
What to Serve with Peruvian Chicken with Green Sauce & Cilantro Rice?
As you enjoy the vibrant flavors of this crispy chicken and zesty cilantro rice, consider these delightful pairings to create a truly unforgettable meal.
Crispy Roasted Vegetables: The earthy flavors of roasted seasonal veggies balance the dish’s spices while adding a satisfying crunch.
Fresh Garden Salad: A simple salad with mixed greens, cucumbers, and a tangy vinaigrette brings a refreshing contrast to the rich chicken and sauce.
Grilled Corn on the Cob: Charred and slightly sweet corn pairs beautifully with the savory chicken, offering a delightful texture and flavor.
Plantain Chips: Crunchy and slightly sweet, plantain chips make a fantastic appetizer or side, enhancing your culinary adventure with a touch of Peru.
Lime Wedges: A squeeze of fresh lime brightens every bite, enhancing the cilantro, rice, and the flavorful aji verde.
Mango Salsa: The sweetness of mango salsa brings a burst of flavor, perfectly complementing the spicy notes of the green sauce.
Chilled White Wine: A nice, chilled Sauvignon Blanc cuts through the richness of the dish, making every sip a refreshing delight.
Elevate your dining experience with these options, and let the flavors take your taste buds on an exciting journey!
Expert Tips for Peruvian Chicken
Perfect Chicken: Use a meat thermometer to ensure the chicken reaches 165°F for juicy, safe-to-eat perfection.
Blend Smoothly: Make sure to blend the aji verde sauce until smooth for a consistent texture; chunky sauce can disrupt the flavor balance.
Rice Cooking: Avoid lifting the lid while the rice simmers; this keeps steam trapped and ensures fluffy, evenly cooked grains.
Spice Control: Adjust the jalapeño quantity based on your spice tolerance, ensuring the green sauce complements the Peruvian Chicken without overpowering it.
Make Ahead: Prepare the green sauce a day in advance for deeper flavors; just store it in the fridge until you’re ready to serve.
Enjoy making this delectable Peruvian Chicken with Green Sauce & Cilantro Rice!
Peruvian Chicken with Green Sauce Variations
Feel free to get creative with this recipe, transforming it to match your preferences and dietary needs!
Spicy Twist: Add more jalapeño or a dash of cayenne pepper to the green sauce for a fiery kick that spice lovers will adore.
Herb-Infused: Swap out cilantro for fresh parsley or basil in the aji verde for a different herbaceous profile while maintaining the vibrant flavor.
Vegan Option: Use firm tofu or tempeh marinated in the same spices, and prepare the green sauce with a splash of plant-based yogurt for creaminess.
Coconut Rice: Replace chicken broth with coconut milk when cooking the rice for a tropical twist, adding a creamy, sweet note to the dish.
Citrus Boost: Mix in zest from a lemon or orange into the green sauce for an extra pop of citrus that brightens the overall flavor.
Grilled Goodness: Instead of pan-searing, grill the chicken for a smoky flavor that pairs beautifully with the aji verde. Just be sure to marinate first!
Texture Variety: Incorporate crunchy veggies like bell peppers or corn into the rice before cooking for an added texture and nutrition layer.
Flavorful Marinade: Marinate the chicken in the blended aji verde for at least an hour before cooking to enhance the flavors and tenderness.
Exploring these variations will keep your mealtime exciting!
Make Ahead Options
These Peruvian Chicken with Green Sauce & Cilantro Rice are perfect for meal prep enthusiasts! You can season and marinate the chicken up to 24 hours in advance to enhance the flavors. The green sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days—just give it a good stir before serving to refresh the vibrant flavors. Additionally, you can cook the rice and refrigerate it for the best results, ensuring it’s fluffy when it’s time to eat. When ready to serve, simply heat the chicken and rice and plate them with the freshly made aji verde for a delightful dinner that’s just as delicious as if it were made fresh!
How to Store and Freeze Peruvian Chicken
Fridge: Store cooked Peruvian Chicken in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness.
Freezer: Freeze the chicken and green sauce separately in airtight bags for up to 2 months. This helps preserve flavors and prevents freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Warm the chicken in the oven or on the stovetop until heated through, and give the sauce a quick blend to refresh its consistency.
Rice Storage: Store cilantro rice in the fridge for up to 4 days. Reheat with a splash of chicken broth or water to restore moisture before serving.
Peruvian Chicken with Green Sauce & Cilantro Rice Recipe FAQs
What type of chicken is best for this recipe?
I recommend using chicken thighs for juiciness, but chicken breasts work wonderfully as a leaner option. If possible, choose organic or free-range for the best flavor.
How should I store leftovers?
Store any leftover cooked Peruvian Chicken in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to maintain its freshness.
Can I freeze the chicken and rice?
Absolutely! You can freeze the chicken and green sauce separately in airtight bags or containers for up to 2 months. For best results, label them with the date. When ready to enjoy, thaw overnight in the refrigerator.
What’s the best way to reheat the chicken and sauce?
After thawing, warm the chicken in the oven at 350°F until heated through, about 15-20 minutes. For the green sauce, blend it again briefly to refresh its consistency, and gently heat it on the stovetop until warm.
Is this dish suitable for special diets?
Yes! This dish is gluten-free, and to make it dairy-free, simply omit any dairy-based sides. However, if you’re cooking for someone with allergies, always double-check ingredient labels, especially for the green sauce where jalapeños may vary in spice levels.
How can I tell if my chicken is cooked through?
Using a meat thermometer is the best way to ensure that the chicken reaches the safe internal temperature of 165°F. Alternatively, cut into the chicken to check that the juices run clear and there’s no pink meat remaining.
Irresistibly Juicy Peruvian Chicken with Green Sauce & Cilantro Rice
Ingredients
Equipment
Method
- Pour the olive oil into a skillet over medium heat. Allow it to warm up for a couple of minutes until shimmering.
- Generously season the chicken with cumin, paprika, salt, and pepper. Add the seasoned chicken to the hot skillet.
- Sear the chicken for approximately 20-25 minutes, turning occasionally, until it's beautifully browned and reaches an internal temperature of 165°F.
- In a blender, combine the cilantro, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth to create a vibrant aji verde sauce.
- In a separate pot, mix the long-grain rice with chicken broth and bring to a boil.
- Reduce the heat, cover the pot, and let the rice simmer until it's tender, about 15-20 minutes.
- Once the rice is fully cooked, gently fold in the chopped cilantro.
- Plate the chicken alongside a generous scoop of the green sauce and cilantro rice.