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Peruvian chicken with fluffy golden rice and a zippy green sauce packs a punch of flavor while still feeling cozy. The chicken gets its juiciness from a bold marinade, cooked on the grill or baked, and lands on a mound of light, fragrant rice. The bright herby green sauce is fresh, a little spicy, and totally scoopable. I whip this up whenever we’re craving something fun but don’t want anything fussy.
Irresistible Ingredients
- Frozen peas: Toss these sweet green pops into the rice right at the end so they stay bright and tender
- Jasmine rice: Pick this long-grain kind for fluffy rice with a soft aroma
- Lemon or lime juice: Spritz in some fresh juice to brighten the green sauce
- Cilantro: Use the leaves and those soft stems to make your green sauce pop
- Mayonnaise: Creamy base for the green sauce—pick a good one for best texture
- Chicken stock: Use this rich liquid instead of water to make rice taste super savory
- Oil: Olive oil’s great but any light one will do
- Garlic: Freshly minced makes the marinade extra punchy
- Chopped onions and onion powder: These team up for a soft, sweet base in the rice
- Smoked paprika: This gives the chicken smokiness and yummy color
- Ground cumin: Adds mellow warmth—fresh ground has loads of flavor
- Chicken thighs or breasts: Want fast? Use boneless. Bone-in means juicier bites. Skip any that’s pumped with extras
- Turmeric: Toss in for sunny color and a bit of earthiness
- Sour cream: Amps up the tang of the green sauce. Want it lighter? Swap for Greek yogurt
- Kosher salt and cracked black pepper: For popping up all the flavors
- Jalapeno Peppers: Take out the seeds if you’re not into heat but they give the sauce that spicy kick
Simple Step-by-Step Directions
- Serve:
- Dish up the fluffed yellow rice, top it with that tasty grilled or baked chicken, give it a lavish pour of the vibrant green sauce and eat while it’s nice and hot
- Make the Green Sauce:
- Throw cilantro, mayo, sour cream, jalapenos, olive oil, garlic, lemon or lime juice, salt, and pepper into a blender and whirl ‘til smooth and bright green. Give it a taste and tweak the salt or heat how you like
- Finish the Rice:
- Once the rice’s done, quickly stir in the frozen peas, cover, and move the pot off the burner. Wait about five to ten minutes so the peas get warm. Fluff up with a fork just before serving
- Grill or Bake the Chicken:
- Fire up your grill to medium-high and grill each chicken piece for five to seven minutes per side, basting with the leftover marinade halfway, until cooked through—should hit 165 inside. Baking? Pop them on a foil-lined sheet, spaced out, into a 450 oven for half an hour, brushing with marinade as they cook
- Prepare the Rice:
- Wash rice under cold water until the water looks clear, soak it for a while, then drain. Melt butter in a sturdy pot, sauté onions and garlic ‘til they’re soft, add rice, turmeric, cumin, onion powder, salt, and pepper. Stir for a minute till it smells amazing. Pour in chicken stock, boil, cover, turn heat to low, and let it cook for fifteen minutes with no peeking
- Marinate the Chicken:
- Mix up the marinade ingredients in a bowl, saving a bit for later. Add your chicken and roll it around so it’s totally coated. Chill in the fridge for at least an hour, or overnight if you’ve got the time
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Every time I make that zingy green sauce, I think of family dinners when everyone fights for the last little bit. I can never get enough of that tangy drizzle over hot-off-the-grill chicken—it’s just the best part for me.
Easy Storage Tips
Pack any leftover chicken and rice in sealed containers and stash in the fridge for up to three days. The green sauce will stay tasty for about four days if kept cold. Keep the sauce in a separate bowl so nothing goes soggy.
Easy Ingredient Swaps
No jasmine rice? Basmati or regular white rice will work just fine. For a lighter-style green sauce, Greek yogurt can step in for mayo. Not a cilantro fan? Use some flat-leaf parsley to mellow it out.
Fun Serving Suggestions
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This meal is awesome all by itself but shines next to a crunchy salad, some charred veggies or grilled corn. Put extra lime or lemon wedges on the table so everyone can add their own splash of tartness.
Heritage and Traditions
This chicken and rice combo—also known as Arroz con Pollo—comes straight from Peru and is packed with history and color. That spicy green sauce, called Aji Verde, shows just how much Peru loves its bold, fresh flavors. It’s not just a meal, it’s a party on the plate every time.
Frequently Asked Questions
- → Is it okay to swap thighs for breasts?
Thighs or breasts both work fine. Just keep an eye on the cook time for breasts so they stay moist, not dry.
- → What's the heat level of this green sauce?
You'll get a gentle to medium spiciness from the jalapeños. Like things milder? Take out the seeds. Want it fierier? Add extras.
- → Should I bake or grill this chicken?
Either way will taste great. Grilling gives more smoky flavor, but baking is easy and keeps the chicken juicy throughout.
- → Can I cook the rice ahead of time?
Yep, you can make rice earlier and just warm it up before serving. Give it a good fluff so it's not clumpy.
- → Don't like cilantro—what else works in the sauce?
Fresh parsley or a mint-basil combo are tasty swaps if cilantro isn't your thing.
- → No mayo—can I still make the sauce?
Swap in Greek yogurt or another dollop of sour cream for a tangy, lighter sauce that still works perfectly.