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When you're craving a punch of flavor that feels cozy but bold, this Peruvian-inspired chicken with yellow rice and bright green sauce is just the thing. You'll get juicy chicken that you can grill outside or roast in the oven, set over super fluffy and sunny rice, all finished with a zippy, herby green sauce full of pop. This one’s my go-to for friends coming over or when we just want something a bit special without extra stress.
Irresistible Ingredients
- Frozen peas: Toss these in for a sweet little pop of green and a veggie upgrade—I always grab petite ones for the best sweetness
- Onion powder and diced onions: These give the rice super gentle background flavor Sweet onions work best if you ask me
- Turmeric: Makes the rice extra yellow and adds a nice earthiness Use the freshest you’ve got for amazing color
- Chicken stock: You’ll simmer the rice in this for deeper savory taste Go low-sodium and double-check seasoning
- Jasmine rice: Go for long grain so it ends up fluffy and tender Fragrant too
- Lemon or lime juice: Keeps that green sauce zippy and bright Always use fresh for best results
- Jalapeno Peppers: The secret to the sauce’s little kick If you want less heat pull out the seeds
- Sour cream: Richens up the green sauce—swap for Greek yogurt to lighten up
- Mayonnaise: Makes the sauce creamy and smooth Get good quality for the best texture
- Cilantro: Use this herb’s leaves and stems for the brightest flavor in the green sauce
- Kosher salt and freshly ground black pepper: Add these during each step so everything pops in flavor
- Smoked paprika: For color and depth, Spanish paprika if you can get it gives true flavor
- Ground cumin: Warming classic taste, and helps that marinade really stand out
- Oil: Any neutral oil, but if you want richer chicken, olive oil’s the move
- Lime juice or white vinegar: Gives tanginess to the chicken and keeps it extra juicy Use only fresh for the boldest taste
- Garlic: Really amps up marinade flavor with savory sharpness Use freshly chopped
- Chicken thighs or breasts: Bone-in for juicy, boneless if you want it fast—avoid chicken pumped with solutions and you'll taste the difference
Step-by-Step Directions
- Serve Up:
- Scoop fluffy rice onto your plate, top it with hot roasted or grilled chicken, then pour over a healthy spoonful of spicy green sauce Eat while warm
- Make That Green Sauce:
- Toss cilantro, creamy stuff, chopped jalapeno, garlic, olive oil, and your citrus juice in a blender. Blend till smooth, bright, and flecked with green. Taste it—feel free to add a pinch more salt or pepper if needed
- Finish Rice Off:
- Once rice has finished cooking, mix in frozen peas. Put the lid back on letting it sit five to ten minutes off heat so the peas get hot. Give it a fluff with a fork right before serving
- Grill or Oven Chicken:
- For baking, crank the oven to 450 and line a sheet pan with foil. Arrange chicken spaced apart and bake about thirty minutes, basting midway. If grilling, get your grill to medium high and cook chicken five to seven minutes each side, basting once halfway. Check for 165 degrees inside—when juices are clear, you're good
- Make the Rice:
- Rinse rice till water’s clear then let it soak for ten minutes—drain. Melt butter in a big pot, add onion and garlic, cook until soft. Toss in rice, turmeric, cumin, onion powder, salt, and pepper and stir till you smell a nice aroma. Pour in stock, bring to boil, cover tight, then go low. Let it cook untouched for fifteen minutes
- Start the Chicken Marinade:
- Mix up all the marinade ingredients in a bowl and save a bit for basting. Toss in the chicken, turn to coat every side, cover, and chill in the fridge at least an hour or overnight if you can wait
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When I whip up that green sauce it always brings back memories of big family get-togethers Everyone argues over who gets the final bit The saucy chicken hot from the grill is honestly my favorite every single time
Storing Leftovers
Pop leftover chicken and rice into airtight containers and your fridge for up to three days. The green sauce keeps for four, just make sure it stays cold. Keep the sauce separate so your rice and chicken don't get mushy
Simple Swaps
No jasmine rice? Go with basmati or even basic medium white rice. Want a sauce that's lighter? Just use Greek yogurt instead of mayo. Not a huge fan of cilantro? Mix in some flat-leaf parsley to chill out the flavor
Serving Ideas
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You can totally eat this on its own but I love it with chilled salads, roasted veggies, or charred corn. Try putting bowls of extra lime or lemon wedges on the table so folks can make their food even brighter
Colorful Background
Called Arroz con Pollo back in Peru, this dish is a classic comfort food loaded with history. The zesty green sauce—Aji Verde—shows just how much folks there love fresh spicy condiments. It's food that's filling, wild with color, and always ready for a celebration
Common Recipe Questions
- → Is it okay to swap chicken thighs for breasts?
Absolutely, either part works just fine. Just watch those chicken breasts—keep the timing right so they stay moist and don’t get tough.
- → How hot does the green sauce turn out?
Jalapeños crank things up to a mild–medium heat. Scrape out the seeds to mellow it down, or toss in extras if you want it spicier.
- → Should I grill or bake my chicken?
Both ways turn out delicious! Grilling gives smoky goodness, baking keeps it juicy and easy without fussing.
- → Is it possible to fix the rice ahead of time?
For sure—you can cook the rice early and rewarm later. Fluff it up good so it stays light and doesn’t clump.
- → What can I use in the sauce if I can’t stand cilantro?
Toss in fresh parsley, or even a bit of basil and mint, if cilantro’s not your thing or you can’t get any.
- → Is there a way to avoid using mayonnaise in the sauce?
Swap in Greek yogurt or use more sour cream if you want the sauce to be tangy and a bit lighter.