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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce: A Flavorful Fiesta

This Peruvian Chicken & Rice with Green Sauce is a flavor-packed dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 pounds Chicken Boneless thighs recommended
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice or White Vinegar Can substitute with lemon juice
  • 2 tablespoons Oil Olive or canola oil
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Freshly ground
For the Green Sauce
  • 1 cup Cilantro Fresh leaves
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream Can mix in yogurt
  • 2 whole Jalapeños Roughly chopped
  • 2 cloves Garlic
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon or Lime Juice Fresh
  • Salt and Pepper To taste
For the Peruvian Yellow Rice
  • 1 cup Jasmine Rice Can substitute with basmati
  • 1 tablespoon Butter or Oil
  • 1/4 cup Onion Diced
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Spices Cumin, onion powder, salt, pepper
  • 2 cups Chicken Stock Homemade preferred
  • 1 cup Frozen Peas Can mix in other veggies

Equipment

  • grill or oven
  • Large bowl
  • blender
  • Large pot

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by combining minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper in a bowl. Coat the chicken and refrigerate for at least 1 hour or overnight.
  2. Cook the chicken on a preheated grill or in a 450°F oven. Grill for 5-7 minutes per side or bake for about 30 minutes, checking for an internal temperature of 165°F.
  3. Prepare the rice by rinsing jasmine rice and soaking it for 10-15 minutes. Melt butter in a pot, add onion and garlic, and cook until soft. Stir in drained rice and spices, then add chicken stock and bring to a boil.
  4. Once boiling, cover the pot and reduce heat to low. Simmer for about 15 minutes then add frozen peas and let rest for an additional 5-10 minutes.
  5. Make the green sauce by blending cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice until smooth. Adjust seasoning as needed.
  6. Serve by mounding fluffy yellow rice on plates, arranging sliced chicken on top, and drizzling with the green sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Marinate for at least 1 hour, preferably overnight. Ensure chicken is cooked to 165°F. Rinse rice until clear for best texture.

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