Why Peruvian Chicken and Rice with Green Sauce Rocks
**Why Peruvian Chicken and Rice with Green Sauce Rocks**
**Introduction**
Aromatic, golden-brown chicken with impossibly crispy skin. Fragrant, fluffy rice stained yellow with aji amarillo and soaked in savory chicken juices. And then, the star: a vibrant, electrifying green sauce that somehow manages to be creamy, herbaceous, spicy, and tangy all in one spoonful. This is Peruvian Chicken and Rice with Green Sauce, a dish that is nothing short of spectacular. It’s a study in contrasts—simple in its core components yet explosively complex in flavor. The chicken, marinated in a potent blend of spices, garlic, and lime, roasts to succulent perfection. The rice cooks beneath it, absorbing every last drop of flavor. But the legendary green sauce, or *Aji Verde*, is what elevates this meal from great to unforgettable. It’s hearty comfort food with a bright, lively soul, perfect for turning an ordinary dinner into a festive occasion. You’ll want to make it because it delivers restaurant-level wow factor with straightforward, approachable cooking.
**Perfect for:**
* Weeknight Dinner Heroics (that feel special)
* Weekend Feasting with Friends
* Meal Prep for Flavorful Lunches
* A Dish to Impress at a Potluck
* Any Craving for Bold, Unforgettable Flavor
**Why You’ll Love This Peruvian Chicken and Rice Recipe**
**Incredibly Flavorful & Balanced:** This isn’t a shy dish. From the garlicky, citrusy marinade on the chicken to the savory, turmeric-infused rice and the punchy green sauce, every component is engineered for maximum impact. The flavors are bold but perfectly harmonious.
**Surprisingly Simple Process:** While the flavor profile is complex, the technique is reassuringly simple. Marinate, sear, simmer. The oven does most of the work, leaving you free to whip up the quick green sauce.
**The Legendary Green Sauce (Aji Verde):** This sauce is a revelation. It’s the reason you’ll dream about this dish. It transforms everything it touches and is so good you’ll want to put it on eggs, sandwiches, and grilled vegetables all week.
**Fantastic for a Crowd or Leftovers:** It scales up beautifully for gatherings and the components keep and reheat wonderfully. The flavors often meld and improve overnight, making the leftovers highly sought-after.
**Preparation and Cooking Time**
Total Time: 1 hour 15 minutes (plus optional marinating time)
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Servings: 4-6 servings
Calories per serving: Approximately 650-750 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 650-750 kcal
**Protein:** 45g
**Carbohydrates:** 55g
**Fat:** 28g
**Fiber:** 2g
**Sugar:** 3g
*Nutritional Disclaimer: This blog is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.*
**Ingredients**
*For the Chicken & Marinade:*
* 4 lbs bone-in, skin-on chicken thighs and drumsticks
* 3 tablespoons fresh lime juice
* 5 cloves garlic, minced
* 1 tablespoon ground cumin
* 1 tablespoon smoked paprika
* 2 teaspoons dried oregano
* 1 teaspoon ground turmeric
* 1 teaspoon fine sea salt
* ½ teaspoon black pepper
* 2 tablespoons vegetable oil
*For the Rice:*
* 2 tablespoons vegetable oil
* 1 small white onion, finely chopped
* 3 cloves garlic, minced
* 1 ½ cups long-grain white rice, rinsed
* 3 cups chicken broth
* 1 teaspoon ground turmeric
* 1 teaspoon fine sea salt
* ½ cup fresh or frozen peas (optional)
*For the Peruvian Green Sauce (Aji Verde):*
* 2 large jalapeños, seeds and ribs removed for milder heat
* 1 cup fresh cilantro leaves and stems
* ½ cup fresh parsley leaves
* ⅓ cup cotija or feta cheese, crumbled
* ⅓ cup mayonnaise
* 2 tablespoons fresh lime juice
* 2 cloves garlic
* ¼ cup chicken broth or water, plus more as needed
* Salt to taste
**Step-by-Step Instructions**
1. **Marinate the Chicken:** In a large bowl, combine lime juice, minced garlic, cumin, paprika, oregano, turmeric, salt, and pepper. Add the chicken pieces and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours.
2. **Preheat and Sear:** Preheat your oven to 375°F (190°C). In a large, deep oven-safe skillet or Dutch oven, heat the 2 tablespoons of vegetable oil over medium-high heat. Remove chicken from the marinade, letting excess drip off. Sear the chicken, skin-side down, for 5-7 minutes until deeply golden and crispy. Flip and sear for another 3 minutes. Transfer chicken to a plate.
3. **Start the Rice:** In the same skillet, add the 2 tablespoons of oil for the rice. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the rinsed rice, turmeric, and salt, toasting for 1-2 minutes.
4. **Combine and Bake:** Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer. Nestle the seared chicken pieces into the rice, skin-side up. Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven.
5. **Bake:** Bake for 35-40 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through (internal temperature of 165°F).
6. **Make the Green Sauce:** While the dish bakes, combine all sauce ingredients (jalapeños, cilantro, parsley, cheese, mayonnaise, lime juice, garlic, and broth) in a blender or food processor. Blend until completely smooth, scraping down the sides as needed. Add more broth or water a tablespoon at a time until it reaches a creamy, pourable consistency. Season with salt to taste. Refrigerate until ready to serve.
7. **Rest and Fluff:** Once out of the oven, let the skillet rest, covered, for 10 minutes. If using, stir in the peas during this time so they warm through. Then, fluff the rice gently with a fork.
**How to Serve Peruvian Chicken and Rice**
* Serve directly from the skillet for a rustic, family-style presentation.
* Drizzle a generous amount of the green sauce over the chicken and rice, and serve extra sauce on the side.
* Pair with a simple, crisp side salad of butter lettuce with a lime vinaigrette to cut through the richness.
* Offer lime wedges for an extra burst of fresh acidity.
**Additional Tips**
* For the crispiest skin, pat your chicken completely dry before marinating, and ensure your skillet is hot before searing.
* Do not skip rinsing the rice. It removes excess starch, preventing the rice from becoming gummy.
* The heat level of the green sauce is controlled by the jalapeño seeds. For a mild sauce, remove all seeds and ribs. For a spicy kick, leave some in.
* Letting the dish rest after baking is crucial for the rice to achieve the perfect texture.
**Recipe Variations**
* **Grilled Version:** Marinate chicken as instructed. Grill over medium-high heat until cooked through. Prepare rice and sauce separately on the stovetop.
* **White Fish Alternative:** Use firm white fish fillets (like cod or halibut). Sear quickly, then add to the rice for just the last 10-15 minutes of baking to avoid overcooking.
* **Extra Veggie:** Add 1 cup of diced carrots or bell peppers to the skillet when sautéing the onions for added vegetable content.
**Freezing and Storage**
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the skillet in the oven at 350°F until warmed through. Store the green sauce separately.
**Freezing:** The chicken and rice freeze reasonably well for up to 2 months, though the rice texture may soften slightly. Thaw overnight in the refrigerator before reheating. The green sauce is best fresh but can be frozen; it may separate slightly upon thawing—simply re-blend.
**FAQ Section**
* **Can I use boneless, skinless chicken breasts?** Yes, but reduce the initial searing time and check for doneness earlier, as they cook faster and can dry out. The flavor and texture will be different from the traditional version.
* **What can I substitute for aji amarillo?** The turmeric in the rice provides the color. For a more authentic fruity, slightly smoky heat, look for aji amarillo paste in Latin markets or online. A combination of a little smoked paprika and a habanero (used sparingly) can be a rough substitute in the sauce.
* **I don’t have an oven-safe skillet. What can I do?** Sear the chicken in a regular skillet, then transfer it and the simmering rice mixture to a greased 9×13 baking dish. Cover tightly with foil and bake as directed.
**Conclusion**
Peruvian Chicken and Rice with Green Sauce is more than just a meal; it’s a flavorful experience that captures the vibrant spirit of its origins. It proves that with a handful of common spices and a trusty blender, you can create something truly extraordinary in your own kitchen. The combination of savory, spiced chicken, tender rice, and that iconic, zesty green sauce is simply unbeatable. It’s a dish that feeds a crowd, satisfies deeply, and leaves everyone asking for the recipe. Once you try it, this will become a regular in your rotation, a guaranteed hit for any night you want dinner to be genuinely exciting.