Description
Peruvian Chicken and Rice with Green Sauce is a flavorful and complete meal featuring marinated chicken thighs or breasts grilled or baked to perfection. Served over vibrant and well-seasoned Peruvian yellow rice and topped with a creamy, tangy cilantro jalapeño green sauce, this dish combines bold spices and fresh ingredients for a dinner sure to impress family and friends.
Ingredients
Chicken Marinade
- 1.5-2 pounds chicken, thighs, breasts, or any cut
- 2-3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve approximately 1/4 of this marinade and set aside. Add the chicken to the remaining marinade and toss to coat thoroughly. Refrigerate and marinate for at least 1 hour or overnight for best flavor.
- Preheat Cooking Appliance: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF (232ºC). If serving with rice, this is a good time to start preparing it.
- Grill Chicken: Place the marinated chicken on the grill and cook for 5-7 minutes per side, adjusting according to the cut and thickness, until the internal temperature reaches 165ºF (74ºC). Halfway through grilling, brush the chicken with the reserved marinade to maintain moisture and enhance flavor.
- Bake Chicken (Alternative Method): Line a baking sheet with foil and place the marinated chicken on it. Bake in the preheated oven for about 30 minutes or until fully cooked and the internal temperature hits 165ºF (74ºC), brushing with reserved marinade halfway through baking.
- Prepare Rice: Rinse jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes before draining. In a pot, melt butter or heat oil, then sauté diced onion and minced garlic until translucent and fragrant. Add the drained rice, turmeric, cumin, onion powder, salt, and black pepper; stir for about 1 minute to toast the spices. Pour in the chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until liquid is absorbed. Stir in frozen peas, recover, and let rest for 5-10 minutes. Fluff with a fork before serving.
- Make Green Sauce: Combine cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds until smooth and creamy. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Spoon the yellow rice onto plates, top with grilled or baked chicken, and drizzle generously with the green sauce. Enjoy your vibrant and tasty Peruvian Chicken and Rice with Green Sauce!
Notes
- You can use any cut of chicken, but thighs tend to be juicier and more flavorful.
- Marinating overnight will deepen the flavors significantly.
- Adjust jalapeño quantity in the green sauce to control spiciness according to preference.
- If you don’t have sour cream, you can substitute with Greek yogurt for a lighter sauce.
- Make sure to monitor chicken temperature with a meat thermometer for safe and perfectly cooked poultry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Peruvian
