This colorful Peruvian chicken and rice dish is a hit! Tender chicken is served over fluffy rice, all topped with a zesty green sauce made from fresh herbs. Yum!
Whenever I make this, my home smells amazing. The bright green sauce really makes everything pop. Plus, it’s perfect for impressing friends without too much fuss. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. You can use boneless thighs for quicker cooking or substitute with chicken breasts, though they may need careful cooking to keep from drying out.
Rice: Jasmine rice is my favorite for its aroma, but long-grain is a close second. If you’re looking for a healthier option, brown rice will work too; just adjust the cooking time and liquid ratio!
Turmeric: This spice adds a lovely color and earthy flavor. If you don’t have turmeric, you can try saffron or a smaller amount of curry powder as an alternative, but be mindful they have stronger flavors.
Green Sauce Ingredients: Fresh cilantro is key here. If you’re not a fan, parsley works well in its place. You can skip the jalapeño for a milder sauce or use a little bit of green bell pepper for some color without the heat.
How Do I Grill Chicken to Get That Perfect Char?
Grilling chicken can be tricky, but following a few tips can lead to perfectly charred, juicy meat. Start with marinating your chicken well ahead of time for moisture and flavor. Here are steps for grilling:
- Preheat the grill to medium-high heat.
- Place the marinated chicken thighs skin-side down and avoid flipping too soon—grill for about 5-7 minutes before turning.
- Cook until the skin is crispy and the internal temperature hits 165°F (75°C).
- Let the chicken rest for a few minutes before serving to keep it juicy.
Remember, don’t overcrowd the grill! It helps to leave enough space between the pieces for even cooking and a nice char. Enjoy your Peruvian chicken and rice!
How to Make Peruvian Chicken & Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken & Rice:
- 4 bone-in, skin-on chicken thighs
- 1 cup rice (preferably jasmine or long-grain)
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Green Sauce:
- 1 cup fresh cilantro leaves, packed
- 1 jalapeño, seeds removed (optional)
- 1 garlic clove
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- Salt to taste
- Water as needed for consistency
How Much Time Will You Need?
This recipe will take about 1 hour total. You’ll need 30 minutes for marinating the chicken (or longer if you choose), and about 30 minutes for cooking the rice and grilling the chicken. It’s a delicious, vibrant dish that’s well worth the wait!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by seasoning the chicken thighs with salt, pepper, and any additional spices you like, such as paprika or cumin. Let the chicken marinate for at least 30 minutes. If you can, let it rest overnight in the fridge. This adds amazing flavor!
2. Cook the Rice:
In a medium pot, pour in the olive oil and heat it over medium heat. Add your rinsed rice along with the turmeric, stirring well so each grain gets coated in the oil. Toast the rice for about 2-3 minutes until it becomes fragrant. Then pour in the chicken broth, bring it to a boil, reduce the heat, and cover. Let it simmer for about 15-20 minutes until the rice has absorbed all the liquid. In the last 5 minutes, stir in the frozen peas for a pop of color and flavor.
3. Grill the Chicken:
While the rice is cooking, preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down on the grill. Cook for 5-7 minutes per side, or until they are thoroughly cooked and the skin is a lovely golden brown. You want the inside temperature to hit 165°F (75°C).
4. Prepare the Green Sauce:
In a blender or food processor, toss in your packed cilantro leaves, jalapeño (if using), garlic, mayonnaise, lime juice, and a pinch of salt. Blend everything until smooth. If the sauce is too thick, add a splash of water until you reach your desired consistency.
5. Assembly:
Once the rice is cooked, fluff it with a fork and spread it on a large serving platter. Place the grilled chicken thighs on top of the rice and drizzle generously with the green sauce. Don’t forget to sprinkle with some fresh cilantro for that perfect finish!
6. Serve and Enjoy:
Serve this colorful and flavorful dish immediately. Let your guests add more green sauce to their taste, and enjoy this delightful Peruvian meal together!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used, but adjust the grilling time to about 4-5 minutes per side since they cook faster without the bone. Ensure the internal temperature reaches 165°F (75°C) for safety!
What Can I Substitute for Mayonnaise in the Green Sauce?
If you’re looking for a healthier option, Greek yogurt works great as a substitute for mayonnaise! It will give a similar creamy texture while adding protein. You can also use avocado for a richer flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the rice gently in the microwave and grill the chicken on a skillet for a few minutes until heated through. Drizzle with fresh green sauce before serving!
Can I Make the Green Sauce Ahead of Time?
Absolutely! You can prepare the green sauce in advance and store it in the refrigerator for up to a week. Just give it a good stir before serving, and if it thickens up, add a splash of water to reach your desired consistency.
