Peruvian Chicken with Green Sauce and Cilantro Rice is a flavorful dish that brings a taste of Peru to your table. This recipe features juicy chicken seasoned with spices and topped with a creamy green sauce made from fresh cilantro and jalapeños. It is served over fragrant cilantro-lime rice, making every bite a delightful experience. Perfect for family dinners or small gatherings, this meal is not only easy to prepare but also full of vibrant flavors that will surely impress your guests. Whether you are new to cooking or an experienced chef, this dish is simple enough for anyone to make!
Why You’ll Love This Peruvian Chicken with Green Sauce
This meal is a crowd-pleaser with its tender chicken and zesty green sauce. The combination of spices and herbs elevates the flavors, making each bite exciting. The green sauce is creamy and has just the right amount of heat from the jalapeños, adding a wonderful kick to the dish. Plus, the cilantro-lime rice is a refreshing side that complements the chicken beautifully. Together, they create a well-rounded meal that feels special yet is easy to make. You’ll love how comforting and packed with flavor this dish is!
How to Make Peruvian Chicken with Green Sauce
Ingredients You’ll Need
1 cup fresh cilantro (packed, stems and leaves)
1-2 jalapeño peppers (seeded for mild heat)
1/2 cup mayonnaise
1/4 cup Cotija or Parmesan cheese (crumbled)
2 cloves garlic (peeled)
2 tablespoons fresh lime juice
1 tablespoon olive oil (for sauce)
1/2 teaspoon fine salt (for sauce)
1/4 teaspoon black pepper (freshly ground)
2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil (for chicken)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika (sweet or smoked)
1 teaspoon garlic powder
1 teaspoon fine salt (for chicken)
1/2 teaspoon black pepper (for chicken)
1 1/2 cups long-grain white rice (Jasmine or Basmati)
2 1/2 cups water or chicken broth
1 tablespoon butter or olive oil
1/2 teaspoon fine salt (for rice)
1/2 cup fresh cilantro (finely chopped)
2 tablespoons fresh lime juice (for rice)
Step-by-Step Directions
Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth with green flecks, about 30 to 45 seconds. Taste and adjust seasoning. Refrigerate while cooking other components.
If chicken breasts are thick, slice horizontally into thinner cutlets about 3/4 inch thick. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated.
Heat a 12-inch grill pan or large skillet over medium-high heat. Sear chicken in a single layer, working in batches if needed, for 5 to 7 minutes per side until deeply charred in spots and internal temperature reaches 165°F. Rest 5 minutes, then slice into thick bite-size pieces.
In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer 18 minutes until liquid is absorbed. Do not lift the lid during cooking.
Remove rice from heat and rest, covered, for 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle 3 to 4 tablespoons of aji verde over everything. Garnish with extra cilantro leaves and serve immediately.
How to Serve Peruvian Chicken with Green Sauce
Serve this dish warm in bowls for an inviting look. Pair it with extra lime wedges for added freshness. You can also add a side of crispy roasted vegetables or a simple green salad if you like.
How to Store Peruvian Chicken with Green Sauce
Store any leftovers in an airtight container in the fridge. The chicken and rice can last for about 3 days. To reheat, warm in a microwave or on the stovetop until heated through.
Tips for the Best Peruvian Chicken with Green Sauce
To ensure juicy chicken, do not overcook it. Use a meat thermometer to check when it reaches 165°F. For more heat in the sauce, leave some seeds in the jalapeños. Fresh lime juice and herbs give the dish a brighter flavor, so don’t skip them!
Recipe Variations
You can use grilled shrimp or tofu instead of chicken for a different protein option. If you prefer, substitute quinoa for rice for a gluten-free alternative.
Frequently Asked Questions (FAQs)
Can I make the green sauce ahead of time?
Yes, you can prepare the green sauce a day in advance. Just store it in the fridge in a sealed container.
Is the dish spicy?
It has a mild spice from the jalapeños, but you can control the heat by adjusting the amount you use.
Can I freeze the leftovers?
Yes, but it’s best to freeze the chicken and rice separately for better texture. They can last in the freezer for about 2 months.