Peruvian Chicken and Rice with Green Sauce: Irresistible

Peruvian Chicken and Rice with Green Sauce brings back so many memories of my abuela’s kitchen! Her *arroz con pollo* was legendary – a comforting mix of tender chicken, fluffy rice, and this *amazing* creamy, subtly spicy green sauce that I could never get enough of. This recipe? It’s my personal spin on her classic, adding my own little touches for a dish that’s both familiar and exciting. Can you just imagine sinking your teeth into perfectly juicy chicken, nestled on a bed of fragrant rice, all drizzled with that zesty cilantro-lime sauce that just *pops* in your mouth? This **Peruvian Chicken and Rice with Green Sauce**, or *Pollo a la Brasa with Rice and Green Sauce* as some call it, is more than just a quick meal; it’s a complete flavor adventure. It’s absolutely perfect for a busy weeknight, a cozy weekend, or even a special little occasion. Let’s get cooking!

Why You’ll Love This Peruvian Chicken and Rice with Green Sauce

Okay, seriously, you’re going to become OBSESSED with this **Peruvian Chicken and Rice with Green Sauce**. Trust me on this one! It’s got so much going for it. Here’s why I think you’ll be making this easy Peruvian Chicken and Rice recipe every week:

• That green sauce? It’s seriously bursting with the freshest, most vibrant flavors you can imagine!
• It’s ready in under an hour – perfect for those crazy busy weeknights when you need something delicious, FAST.
• This *Arroz con Pollo Peruvian Style* is a total crowd-pleaser. Even picky eaters will gobble it up!
• You can easily customize the spice level. Want it mild? Remove the seeds from the peppers. Craving some heat? Leave ’em in!
• It’s actually really healthy and packed with protein, so you can feel good about serving it to your family.
• Enjoy authentic Peruvian flavors without breaking the bank. It’s a super budget-friendly way to spice up your dinner routine.
• This **Peruvian Chicken and Rice with Green Sauce** is absolutely fantastic for meal prepping. Make a big batch on Sunday and enjoy it all week long!
• Less mess! It’s practically a one-pan meal, which means minimal cleanup. Hallelujah!

Ingredients for Peruvian Chicken and Rice with Green Sauce

Alright, let’s gather everything we need to make this amazing **Peruvian Chicken and Rice with Green Sauce**! Here’s the list, with a few little notes to help you along the way. Trust me, using good quality ingredients really makes a difference in this *Aji Verde Chicken and Rice Bowl* – especially when it comes to the green sauce!

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup long-grain rice (rinsed – this gets rid of extra starch!)
• ½ cup fresh cilantro (packed – and I mean *packed*! It’s the heart of that green sauce for Peruvian chicken!)
• ¼ cup lime juice (freshly squeezed, from about 2 limes – bottled juice just won’t cut it!)
• 4 garlic cloves (minced – fresh garlic is a MUST!)
• 2 green chili peppers (seeds removed for less heat, finely chopped – or leave them in if you like it *spicy*!)
• 2 cups chicken broth (low sodium – you can always add salt, but you can’t take it away!)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• ½ cup sour cream or Greek yogurt (full-fat for creaminess – this makes the green sauce *extra* luscious!)
  • Substitution: For a vegan option, use plant-based yogurt.

How to Make Peruvian Chicken and Rice with Green Sauce

Okay, are you ready to dive in and make some seriously delicious **Peruvian Chicken and Rice with Green Sauce**? Don’t worry, it’s way easier than it looks! Just follow these simple steps, and you’ll be enjoying a flavorful *Peruvian Green Chicken and Rice Recipe* in no time. I promise, the smell alone will have your mouth watering!

1. Step 1: In a medium bowl, whisk together the olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper. Seriously, don’t skimp on the spices – they’re what give this cilantro lime chicken and rice its amazing flavor!
2. Step 2: Coat each chicken breast thoroughly with the marinade, making sure every nook and cranny is covered. Let the **Peruvian Chicken** rest and marinate for at least 30 minutes. The longer it sits, the more flavorful it becomes (trust me!).
3. Step 3: Grab a saucepan and toast the rice in olive oil over medium heat until it turns a beautiful golden brown (this usually takes about 3-5 minutes). Keep stirring it so it doesn’t burn! Toasting the rice adds a subtle, nutty flavor that really elevates the dish.
4. Step 4: Pour in the chicken broth and bring it to a boil. Once it’s boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer.
5. Step 5: Simmer for 15-20 minutes, or until the rice is perfectly tender and has absorbed all the liquid. Don’t peek! You want that steam to do its magic.
6. Step 6: While the rice is simmering away, heat a skillet over medium-high heat. You want it nice and hot so you get a good sear on the chicken.
7. Step 7: Cook the marinated chicken breasts for about 6-7 minutes per side, until they’re golden brown and cooked completely through. The internal temperature should reach 165°F (74°C). Nobody wants dry chicken, so don’t overcook it!
8. Step 8: Now, for the star of the show – the green sauce! In a blender, combine the fresh cilantro leaves, green chili peppers, sour cream (or Greek yogurt), lime juice, salt, and pepper.
9. Step 9: Blend everything together until it’s smooth and creamy. Give it a taste and adjust the seasoning as needed. Want more lime? Add more lime! Need more spice? Throw in another chili pepper! This creamy Peruvian green sauce recipe is totally customizable.
10. Step 10: Once the rice is cooked, fluff it gently with a fork. This makes it nice and airy.
11. Step 11: Finally, it’s time to assemble! Plate the fluffy rice, top it with the perfectly seared chicken, and then drizzle generously with that luscious, creamy **Peruvian Green Sauce**. Seriously, don’t be shy with the sauce!

Pro Tips for the Best Peruvian Chicken and Rice with Green Sauce

Want to take your Peruvian Chicken and Rice with Green Sauce from “good” to “OMG-this-is-amazing”? I’ve got a few little secrets up my sleeve that’ll make all the difference. These tips will help you nail the authentic Peruvian Chicken and Rice recipe every single time!

What’s the secret to perfect Peruvian Chicken and Rice with Green Sauce?

Okay, listen up: don’t even *think* about skipping toasting the rice! Seriously, this simple step unlocks a deeper, nuttier flavor that elevates the entire dish. Trust me; it’s a game-changer for your *Pollo a la Brasa with Rice and Green Sauce*.

Can I make Peruvian Chicken and Rice with Green Sauce ahead of time?

Absolutely! This easy Peruvian Chicken and Rice recipe is fantastic for meal prep. Just cook the rice and chicken separately, and then store that amazing creamy Peruvian green sauce in its own airtight container. When you’re ready to eat, assemble everything just before serving for the best possible texture. No one wants soggy rice!

How do I avoid common mistakes with Peruvian Chicken and Rice?

The biggest mistake I see people make? Overcooking the chicken! It’s so sad when that happens. Use a meat thermometer to make absolutely sure it reaches 165°F (74°C) – that way, it’ll be juicy and tender instead of dry and rubbery. And remember, that *spicy Peruvian chicken and rice* is all about balance!

Best Ways to Serve Peruvian Chicken and Rice with Green Sauce

Okay, you’ve made this incredible **Peruvian Chicken and Rice with Green Sauce**, so now let’s talk about how to serve it up in style! I always think that presentation is half the battle, and this *cilantro lime chicken and rice* deserves to be shown off. For the absolute best flavor and texture, serve it immediately while everything is nice and warm. I love to garnish each plate with a generous sprinkle of extra chopped cilantro and a bright, juicy lime wedge – it just makes it look so fresh and inviting! This *arroz con pollo Peruvian style* pairs wonderfully with a simple side salad featuring a light vinaigrette, or even some perfectly roasted vegetables. If you really want to complete your Peruvian-inspired meal, consider adding a side of black beans or sweet, caramelized plantains. Trust me, it’s a flavor explosion!

Nutrition Facts for Peruvian Chicken and Rice with Green Sauce

Okay, so you’re probably wondering about the nutrition in this amazing **Peruvian Chicken and Rice with Green Sauce**, right? Here’s a quick breakdown of what you can expect per serving. Remember, this is just an estimate – it all depends on the exact ingredients and portion sizes you use. But hey, knowing is half the battle, right? This *Aji Verde Chicken and Rice Bowl* is packed with protein and flavor!

• Calories: 540
• Fat: 22g
• Protein: 43g
• Carbohydrates: 47g
• Fiber: 2g
• Sugar: 3g
• Sodium: 620mg

These values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your *Arroz con Pollo Peruvian Style*!

How to Store and Reheat Peruvian Chicken and Rice with Green Sauce

Alright, so you’ve got some leftover **Peruvian Chicken and Rice with Green Sauce** – lucky you! Storing it properly is key to keeping it tasting just as delicious as the first time. The best way to do it? Pop the *Aji Verde Chicken and Rice Bowl* into airtight containers and stash them in the refrigerator. It’ll stay good for up to 3 days, perfect for a quick lunch. If you’re thinking longer-term, you can totally freeze the chicken and rice separately for up to 2 months. When you’re ready to enjoy that *Pollo a la Brasa with Rice and Green Sauce* again, just microwave the chicken and rice until they’re heated all the way through. Here’s a little trick: add a splash of water to the rice before you microwave it – that’ll stop it from drying out. And whatever you do, reheat that amazing creamy Peruvian green sauce separately and drizzle it over the dish right before serving. Trust me, it’ll keep its fresh, vibrant flavor that way!

Frequently Asked Questions About Peruvian Chicken and Rice

Got questions about making the perfect **Peruvian Chicken and Rice**? I’ve rounded up some of the most common questions I get asked, so you can nail this recipe every single time! Let’s get those burning questions answered about making this authentic Peruvian Chicken and Rice.

Why is Peruvian Chicken so good?

Seriously, what *is* it about *Pollo a la Brasa* that makes it so irresistible? Well, it’s a few things, really. For starters, there’s that incredible marinade – it’s packed with spices and herbs that give the chicken a deep, savory flavor. And of course, you can’t forget about the creamy, dreamy *aji verde* sauce! It’s the perfect complement to the chicken, adding a burst of fresh, tangy flavor that you just can’t get enough of. But honestly, it’s more than just the individual components. It’s the way they all come together, creating that perfect balance of savory, spicy, and tangy flavors that makes this *spicy Peruvian chicken and rice* so darn addictive!

What is Peruvian Green Sauce made of?

Ah, the million-dollar question! The secret ingredient to this *Peruvian green chicken and rice recipe*! That luscious green sauce is the heart and soul of this dish! The base is always fresh cilantro, lots of it! Then you add in some lime juice for that signature tang, and something creamy – usually sour cream, Greek yogurt, or even mayonnaise (though I prefer sour cream for its slightly tart flavor). But the real magic comes from the green chili peppers. They add just the right amount of heat to balance out the other flavors. It’s seriously addictive! That creamy Peruvian green sauce recipe is super easy to customize to your taste.

Can I use different cuts of chicken for Peruvian Chicken and Rice?

Absolutely! While I usually use boneless, skinless chicken breasts for this easy Peruvian Chicken and Rice recipe because they’re quick and easy to cook, you can definitely experiment with other cuts. Chicken thighs are a great option if you’re looking for a richer, more flavorful dish. They have a higher fat content, so they stay nice and juicy even when cooked at a higher temperature. Just keep in mind that chicken thighs will take a bit longer to cook than chicken breasts, so you’ll need to adjust the cooking time accordingly. Bone-in, skin-on chicken is great too for extra crispy skin and flavor. This authentic Peruvian Chicken and Rice will be delicious any way.

Variations of Peruvian Chicken and Rice with Green Sauce You Can Try

Okay, so you’ve mastered the classic **Peruvian Chicken and Rice with Green Sauce** – awesome! Now, let’s get a little adventurous, shall we? The beauty of this recipe is that it’s so incredibly versatile. Feel free to experiment and make it your own! Here are a few fun and easy variations to get you started with this Cilantro Lime Chicken and Rice.

• Spicy Peruvian Chicken and Rice: Craving some extra heat? Simply add more green chili peppers to the creamy Peruvian green sauce recipe. Serranos or jalapeños work great! Just remember to taste as you go, so you don’t accidentally set your mouth on fire!
• Gluten-Free Peruvian Chicken and Rice: If you’re gluten-free, this easy Peruvian Chicken and Rice recipe is already pretty close! Just make sure to double-check that your chicken broth is certified gluten-free. And that’s it! Enjoy this *arroz con pollo Peruvian style* without any worries.
• Oven Baked Peruvian Chicken and Rice: Want a hands-off approach? Skip the searing and bake the chicken in the oven! Just preheat your oven to 375°F (190°C), place the marinated chicken breasts in a baking dish, and bake for about 20-25 minutes, or until they’re cooked through. It’s a super easy way to make this *Pollo a la Brasa with Rice and Green Sauce*!
• Aji Verde Chicken and Rice Bowl: For a super convenient and customizable meal, serve all the components of this *Aji Verde Chicken and Rice Bowl* in individual bowls! Let everyone build their own perfect bowl with their desired amount of chicken, rice, and that amazing green sauce. It’s perfect for a casual weeknight dinner.

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