Epic Peruvian Chicken & Rice with Zesty Green Sauce: A Flavorful Feast

Epic Peruvian Chicken & Rice with Zesty Green Sauce is a vibrant and flavorful dish inspired by the classic Peruvian pollo a la brasa. This recipe features juicy, marinated chicken, fragrant cilantro-lime rice, and a tangy, herbaceous green sauce that ties everything together. Perfect for a family dinner or a festive gathering, this dish is sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create this epic meal.

Ingredients

For the Chicken Marinade:

4 lbs (1.8 kg) chicken (whole or cut into pieces)
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup olive oil
4 garlic cloves, minced
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp black pepper
1 tsp salt
1 tbsp honey or sugar
Juice of 1 lime

For the Cilantro-Lime Rice:

2 cups long-grain white rice
3 cups chicken broth
1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive oil
Salt to taste

For the Zesty Green Sauce:

1 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 garlic cloves
1 jalapeño, seeded (optional, for heat)
Juice of 1 lime
2 tbsp olive oil
Salt and pepper to taste

Preparation

Step 1: Marinate the Chicken

In a large bowl, whisk together the soy sauce, vinegar, olive oil, garlic, smoked paprika, cumin, oregano, black pepper, salt, honey (or sugar), and lime juice.
Add the chicken to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).

Step 2: Cook the Chicken

Preheat the oven to 400°F (200°C). If using a grill, preheat it to medium-high heat.
Remove the chicken from the marinade and shake off any excess. Place the chicken on a baking sheet or grill.
Roast in the oven for 45-50 minutes (or grill for 30-40 minutes), turning halfway through, until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).

Step 3: Make the Cilantro-Lime Rice

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for 1-2 minutes, stirring frequently.
Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and stir in the chopped cilantro, lime juice, and salt to taste.

Step 4: Make the Zesty Green Sauce

In a blender or food processor, combine the cilantro, parsley, mayonnaise, sour cream (or Greek yogurt), garlic, jalapeño (if using), lime juice, olive oil, salt, and pepper.
Blend until smooth. Taste and adjust seasoning as needed.

Step 5: Serve and Enjoy

Slice the chicken into pieces (if using a whole chicken).
Serve the chicken over the cilantro-lime rice, drizzled with the zesty green sauce.
Garnish with extra cilantro and lime wedges if desired.

Variations

Grilled Vegetables: Add grilled bell peppers, zucchini, or corn on the cob as a side.
Spicy Kick: Add extra jalapeño or a dash of hot sauce to the green sauce.
Quinoa Option: Replace the rice with quinoa for a healthier twist.
Vegan Version: Use tofu or portobello mushrooms instead of chicken and vegan mayo/yogurt for the sauce.

Cooking Notes

For extra crispy skin, pat the chicken dry before roasting or grilling.
If the green sauce is too thick, add a splash of water or lime juice to thin it out.
Let the chicken rest for 10 minutes before slicing to keep it juicy.

Serving Suggestions

Serve with a side of avocado salad or a simple green salad.
Pair with a cold beer or a glass of white wine.
Perfect for a weekend family dinner or a festive gathering.

Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
To freeze, store the cooked chicken, rice, and sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator and reheat before serving.
Double the green sauce recipe—it’s great as a dip or spread for sandwiches!

Prep Time:

20 minutes (plus marinating time)

Cooking Time:

50 minutes

Total Time:

About 1.5 hours (plus marinating time)

Nutritional Information (per serving, serves 6):

Calories: 600
Protein: 40g
Sodium: 900mg
Fat: 30g
Carbohydrates: 45g
Fiber: 2g

FAQs

Can I use boneless chicken?
Yes, boneless chicken thighs or breasts work well. Adjust the cooking time to 25-30 minutes in the oven or 15-20 minutes on the grill.
What if I don’t have fresh herbs for the sauce?
You can use 1-2 tbsp of dried cilantro and parsley, but fresh herbs provide the best flavor.
Can I make this dish ahead of time?
Yes, marinate the chicken and prepare the sauce a day in advance. Cook the rice and chicken just before serving.
Is the green sauce spicy?
The jalapeño adds mild heat. Omit it or remove the seeds for a milder sauce.

Conclusion

Epic Peruvian Chicken & Rice with Zesty Green Sauce is a flavorful, satisfying dish that brings the vibrant tastes of Peru to your table. With its juicy chicken, fragrant rice, and tangy green sauce, it’s a meal that’s sure to impress. Enjoy making and sharing this delicious recipe!