Peruvian Chicken & Rice with Green Sauce Recipe

Let me tell you, this recipe for Peruvian Chicken and Rice with Green Sauce isn’t just dinner; it’s an experience. From the moment the vibrant aroma of the marinade fills your kitchen to the first bite of juicy, flavorful chicken paired with the creamy, spicy green sauce and fluffy, cilantro-infused rice, you’re transported to a bustling Peruvian pollería. My family? They devoured it. Even my pickiest eater, who usually approaches new flavors with suspicion, asked for seconds (and thirds!). The combination of smoky grilled chicken, bright, herbaceous rice, and that addictive green sauce is simply irresistible. If you’re looking for a dish that’s both exciting and comforting, packed with flavor and surprisingly easy to make, then look no further. This Peruvian Chicken and Rice with Green Sauce is about to become your new weeknight (and weekend!) favorite.

The Star Ingredients: What You’ll Need

The magic of this Peruvian Chicken and Rice lies in the quality and combination of its ingredients. Don’t be intimidated by the ingredient list – many are pantry staples, and the fresh herbs are what truly elevate this dish. Let’s break down what you’ll need for each component:

For the Marinated Chicken:

This marinade is the soul of the Peruvian Chicken, infusing it with incredible depth and complexity.

• 3-4 lbs Bone-in, Skin-on Chicken Pieces (Thighs, Drumsticks, or a mix): Bone-in, skin-on chicken is crucial for maximum flavor and juicy results. Thighs and drumsticks are particularly forgiving and remain moist during grilling or baking. You can also use a whole chicken, butterflied or spatchcocked, for a more impressive presentation.
• 1/2 Cup Soy Sauce: Provides umami and saltiness, tenderizing the chicken and contributing to a beautiful, caramelized crust. Low-sodium soy sauce is a good option to control salt levels.
• 1/4 Cup Red Wine Vinegar: Adds a bright, tangy counterpoint to the richness of the other marinade ingredients, balancing the flavors and cutting through the fat.
• 1/4 Cup Vegetable Oil: Helps to distribute the marinade evenly over the chicken and contributes to crispier skin during cooking. Olive oil can also be used for a richer flavor.
• 1/4 Cup Aji Amarillo Paste (or Yellow Bell Pepper): This is the secret weapon! Aji Amarillo peppers are essential for authentic Peruvian flavor, offering a unique fruity heat. Aji Amarillo paste is readily available online or in Latin American grocery stores. If unavailable, you can substitute with a roasted yellow bell pepper for a milder, sweeter flavor, though it will lack the distinct Aji Amarillo heat.
• 2 Tablespoons Panca Pepper Paste (or Smoked Paprika): Panca pepper paste adds a smoky, slightly sweet, and earthy depth to the marinade. If you can’t find panca paste, smoked paprika offers a similar smoky note and color.
• 2 Tablespoons Fresh Lime Juice: Brightens the marinade with acidity and enhances the other flavors. Freshly squeezed lime juice is always preferred over bottled for the best taste.
• 2 Tablespoons Fresh Garlic, minced: Garlic is a foundational flavor in Peruvian cuisine and adds pungent aroma and savory depth. Use fresh garlic for the most potent flavor.
• 1 Tablespoon Fresh Ginger, grated: Ginger adds a warm, slightly spicy, and aromatic element that complements the other spices beautifully. Fresh ginger is crucial for its vibrant flavor.
• 1 Tablespoon Dried Oregano: Provides a classic Mediterranean herb flavor that is surprisingly prominent in Peruvian cooking. Mexican oregano can also be used for a slightly different, but still delicious, flavor profile.
• 1 Teaspoon Ground Cumin: Cumin adds warmth and earthiness, grounding the other flavors and creating a well-rounded marinade.
• 1 Teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and enhances the overall flavor profile.
• 1 Teaspoon Salt: Balances the flavors and enhances the taste of the chicken. Adjust to taste, especially if using regular soy sauce.

For the Vibrant Green Sauce (Aji Verde):

The Green Sauce, or Aji Verde, is the true star of this dish. Creamy, spicy, and incredibly flavorful, it elevates the chicken and rice to another level.

• 1 Cup Mayonnaise: Forms the creamy base of the sauce. Full-fat mayonnaise provides the richest flavor and texture.
• 1/2 Cup Fresh Cilantro, roughly chopped (stems and leaves): Cilantro is the dominant flavor in the green sauce, providing freshness and herbaceousness. Don’t discard the stems – they are packed with flavor!
• 1/2 Cup Fresh Huacatay (Peruvian Black Mint) Leaves, roughly chopped (optional but highly recommended): Huacatay, also known as Peruvian black mint, is a key ingredient in authentic Aji Verde, imparting a unique minty, citrusy, and slightly anise-like flavor. It can be found in Latin American markets or online. If unavailable, you can omit it, but the sauce will lack some of its signature complexity. A small amount of regular mint and a tiny touch of anise seed can be a very rough substitute in a pinch.
• 2-3 Aji Amarillo Peppers (or Serrano Peppers for spicier, or Poblano for milder): Again, Aji Amarillo peppers are ideal for authentic flavor and a fruity, medium heat. If you can’t find fresh Aji Amarillo, you can use Serrano peppers for a hotter sauce (start with 1-2 and taste) or Poblano peppers for a milder, less spicy version. Remove the seeds and veins for less heat.
• 2 Cloves Garlic: Adds pungent aroma and savory depth to the sauce.
• 1/4 Cup Queso Fresco (or Feta Cheese): Queso Fresco provides a salty, milky, and slightly tangy counterpoint to the heat of the peppers. Feta cheese, while saltier, can be used as a substitute in a pinch.
• 1/4 Cup Vegetable Oil: Helps to emulsify the sauce and create a smooth, creamy texture.
• 2 Tablespoons Fresh Lime Juice: Brightens the sauce with acidity and enhances the other flavors.
• Salt and Pepper to taste: Season the sauce to your preference.

For the Flavorful Peruvian Rice (Arroz Verde):

This isn’t just plain rice; it’s infused with vibrant green goodness and aromatic flavors that complement the chicken and sauce perfectly.

• 2 Tablespoons Vegetable Oil: For sautéing the aromatics and toasting the rice.
• 1 Small Onion, finely chopped: Adds savory depth and sweetness to the rice.
• 2 Cloves Garlic, minced: Enhances the savory flavor of the rice.
• 1 Cup Long Grain Rice (like Basmati or Jasmine): Long grain rice cooks up fluffy and separate, perfect for this dish.
• 2 Cups Chicken Broth: Provides flavor and liquid for cooking the rice. Low-sodium broth is recommended to control salt levels.
• 1 Cup Water: Additional liquid for cooking the rice.
• 1 Cup Fresh Cilantro, roughly chopped: Infuses the rice with fresh, herbaceous flavor and vibrant green color.
• 1/2 Cup Fresh Spinach, roughly chopped: Adds subtle sweetness, nutrients, and enhances the green color of the rice.
• 1 Teaspoon Salt: Seasons the rice and enhances the other flavors.
• 1/2 Teaspoon Ground Cumin: Adds warmth and earthiness that complements the cilantro and spinach.

Step-by-Step Guide: Cooking Peruvian Chicken & Rice Perfection

This recipe is broken down into manageable steps, making it approachable even for beginner cooks. Follow these instructions for delicious results:

1. Marinating the Chicken: Laying the Flavor Foundation

• In a large bowl or zip-top bag, combine all the marinade ingredients: soy sauce, red wine vinegar, vegetable oil, Aji Amarillo paste (or roasted yellow bell pepper), panca pepper paste (or smoked paprika), lime juice, minced garlic, grated ginger, dried oregano, cumin, black pepper, and salt. Whisk well to combine.
• Add the chicken pieces to the marinade, ensuring they are fully coated. Massage the marinade into the chicken.
• Marinate in the refrigerator for at least 4 hours, and ideally overnight for maximum flavor penetration. The longer the marinating time, the more flavorful and tender the chicken will be. You can marinate for up to 24 hours.

2. Preparing the Green Sauce (Aji Verde): The Soul of the Dish

• While the chicken is marinating, prepare the green sauce. In a blender or food processor, combine all the green sauce ingredients: mayonnaise, cilantro, huacatay (if using), Aji Amarillo peppers (or substitute), garlic cloves, queso fresco (or feta), vegetable oil, lime juice, salt, and pepper.
• Blend until completely smooth and creamy. Taste and adjust seasoning as needed, adding more lime juice for brightness, salt for flavor, or peppers for more heat.
• The green sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. In fact, the flavors often meld and improve after a day or two.

3. Cooking the Peruvian Rice (Arroz Verde): Infusing with Green Goodness

• Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy.
• In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
• Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and opaque. This step enhances the flavor of the rice.
• Pour in the chicken broth and water. Add the chopped cilantro, spinach, salt, and cumin. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Do not lift the lid during the simmering process.
• Once cooked, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to steam and finish cooking.
• Fluff the rice with a fork before serving.

4. Grilling (or Baking) the Chicken: Achieving Juicy Perfection

• Grilling (Recommended for Authentic Flavor): Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken pieces, skin-side down first, for about 6-8 minutes until nicely charred and the skin is crispy. Flip and continue grilling for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.
• Baking (Convenient Option): Preheat your oven to 400°F (200°C). Remove the chicken from the marinade and discard the marinade. Place the chicken pieces on a baking sheet lined with parchment paper or foil. Bake for 35-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). For crispier skin, you can broil the chicken for the last few minutes of cooking, watching carefully to prevent burning.

5. Bringing It All Together: Plating and Presentation

• Serve the grilled or baked Peruvian chicken hot, alongside generous portions of the flavorful green rice.
• Drizzle a generous amount of the vibrant green sauce over the chicken and rice.
• Garnish with extra fresh cilantro sprigs and lime wedges for squeezing over the dish.

Nutritional Information: Fueling Your Body the Peruvian Way

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Servings: Approximately 6-8 servings
• Calories per Serving (estimated): 600-800 calories (depending on portion size and chicken fat content)

This dish is a good source of:

• Protein: From the chicken and queso fresco, essential for muscle building and satiety.
• Carbohydrates: From the rice, providing energy.
• Healthy Fats: From the mayonnaise, vegetable oil, and chicken skin (if consumed), contributing to satiety and nutrient absorption.
• Vitamins and Minerals: From the fresh herbs, peppers, and vegetables, providing essential micronutrients.

Prep Time Breakdown: Get Ready to Cook!

• Marinating Time: Minimum 4 hours, ideally overnight (up to 24 hours)
• Prep Time (Chopping vegetables, making sauce, rice prep): 30-40 minutes
• Cook Time (Grilling/Baking chicken, cooking rice): 45-60 minutes
• Total Time (excluding marinating): Approximately 1 hour 15 minutes – 1 hour 40 minutes

How to Serve: Complete Your Peruvian Feast

Peruvian Chicken and Rice with Green Sauce is a complete meal in itself, but you can enhance your dining experience with these serving suggestions:

• Classic Sides:
  • French Fries (Papas Fritas): A quintessential Peruvian side for Pollo a la Brasa.
  • Salad: A simple green salad with a light vinaigrette to balance the richness of the chicken and sauce.
  • Plantains (Maduros or Tostones): Sweet fried plantains (maduros) or savory fried plantains (tostones) offer a delightful contrast in flavor and texture.
  • Peruvian Beans (Frijoles): Creamy Peruvian beans seasoned with cumin and garlic.
• Garnishes and Toppings:
  • Lime Wedges: Essential for squeezing over the chicken and rice, adding brightness.
  • Fresh Cilantro Sprigs: For visual appeal and a fresh herbaceous touch.
  • Chopped Red Onion: Adds a sharp, pungent bite.
  • Extra Green Sauce: Because you can never have too much!
• Beverages:
  • Inca Kola: The iconic Peruvian soda, known for its sweet, bubblegum-like flavor.
  • Chicha Morada: A refreshing Peruvian drink made from purple corn, pineapple, and spices.
  • Pisco Sour: The classic Peruvian cocktail, a perfect pairing for a special occasion.
  • Beer: A crisp lager or a Peruvian beer like Cusqueña or Pilsen Callao complements the flavors well.

Additional Tips for Peruvian Chicken & Rice Mastery

1. Don’t Skip the Marinating: The marinade is crucial for infusing the chicken with flavor and tenderizing it. Marinating overnight yields the best results.
2. Adjust the Spice Level: Control the heat of the green sauce by adjusting the number of Aji Amarillo or Serrano peppers, and by removing the seeds and veins for a milder sauce. Taste as you go and add more pepper gradually.
3. Get Creative with Chicken Cuts: While bone-in, skin-on chicken is traditional, you can use boneless, skinless chicken thighs or breasts if preferred. Adjust cooking time accordingly, as boneless chicken cooks faster.
4. Make it Ahead: The green sauce and marinade can be made a day or two in advance, saving you time on cooking day. The rice is best made fresh, but can be reheated gently.
5. Grill for Authentic Flavor: Grilling the chicken over charcoal or gas grill imparts a smoky flavor that is reminiscent of authentic Pollo a la Brasa. If baking, consider adding a touch of liquid smoke to the marinade for a hint of smokiness.

Frequently Asked Questions (FAQ) About Peruvian Chicken & Rice

Q1: Can I substitute Aji Amarillo peppers if I can’t find them?

A: Yes, while Aji Amarillo peppers are ideal for authentic flavor, you can substitute with roasted yellow bell peppers for a milder, sweeter flavor in the marinade and Poblano or Serrano peppers in the green sauce, depending on your desired spice level. However, note that the flavor profile will be slightly different.

Q2: How spicy is the green sauce?

A: The spice level of the green sauce depends on the type and quantity of peppers used. Using 2-3 Aji Amarillo peppers (with seeds and veins) will result in a medium-spicy sauce. For a spicier sauce, use Serrano peppers or increase the amount of Aji Amarillo. For a milder sauce, use Poblano peppers or remove the seeds and veins from the Aji Amarillo or Serrano peppers.

Q3: Can I use boneless, skinless chicken instead of bone-in, skin-on?

A: Yes, you can use boneless, skinless chicken thighs or breasts if preferred. However, bone-in, skin-on chicken is generally more flavorful and stays moister during cooking. If using boneless chicken, reduce the cooking time accordingly, as it cooks faster.

Q4: Can I make the Peruvian rice without cilantro or spinach?

A: While cilantro and spinach contribute to the vibrant green color and flavor of the Arroz Verde, you can omit them if you don’t have them on hand or prefer plain rice. Simply skip adding them to the rice during cooking. The dish will still be delicious with plain white rice.

Q5: How long does the green sauce last in the refrigerator?

A: The green sauce will last for up to 3 days in an airtight container in the refrigerator. In fact, the flavors often meld and improve after a day or two. It’s a great sauce to make ahead of time.

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