Description
This Peruvian Chicken and Rice with Green Sauce is a delicious and vibrant main-course dish featuring succulent marinated chicken, fragrant yellow rice, and a creamy, zesty green sauce. Perfectly balanced with spices and herbs, it brings authentic Peruvian flavors to your table for a memorable meal.
Ingredients
Units
Scale
For the 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
For the Peruvian 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
For the 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 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 the Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and black pepper. Reserve about 1/4 of this mixture for basting later. Add the chicken pieces and toss until they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor infusion.
- Prepare the Yellow Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a large pot, melt butter or heat oil over medium heat and sauté diced onion and minced garlic until soft. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for about a minute until aromatic. Pour in the chicken stock and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 15 minutes. Near the end of cooking, stir in the frozen peas, cover, and let rest for 5-10 minutes off the heat. Fluff with a fork before serving.
- Make the Green Sauce: In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice. Blend for about 30 seconds or until smooth and creamy. Taste and season with kosher salt and pepper as needed. Refrigerate until ready to serve.
- Cook the Chicken: To grill, preheat grill to medium-high heat. Place marinated chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165ºF. Brush halfway through with reserved marinade. To bake, preheat oven to 450ºF. Arrange the chicken on a foil-lined sheet pan and bake for 30 minutes, brushing halfway with reserved marinade, until juices run clear and the internal temperature is 165ºF.
- Assemble and Serve: Divide the yellow rice onto serving plates, top each portion with grilled or baked chicken, and drizzle generously with the creamy green sauce. Enjoy immediately!
Notes
- Marinate the chicken overnight for maximum flavor.
- You can use boneless or bone-in chicken; adjust cooking time as needed.
- The green sauce can be made ahead and refrigerated up to 3 days.
- For spicier sauce, add extra jalapeño or leave some seeds in.
- Use homemade or store-bought chicken stock for the rice.
- Substitute Greek yogurt for sour cream if preferred.
- Jasmine rice works best, but you can use other long-grain rice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
