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Peruvian Chicken and Rice with Green Sauce Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 50 minutes (excluding marinating time)
  • Yield: 4 servings

Description

This vibrant Peruvian Chicken and Rice with Green Sauce recipe features tender marinated chicken cooked to perfection either grilled or baked, served alongside fragrant turmeric-spiced jasmine rice with peas, and complemented by a creamy, flavorful cilantro jalapeño green sauce. Perfect for a flavorful weeknight meal or gathering with friends, this dish balances zesty, smoky, and fresh flavors in an easy-to-follow recipe.

Ingredients

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 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 Rice

  • 1 cup jasmine rice
  • 1 tablespoon butter or oil
  • 1/4 cup onion, diced (shallot can be substituted)
  • 2-3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Marinate Chicken: In a medium bowl, combine the garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create the marinade. Reserve about 1/4 of this marinade for basting later. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
  2. Preheat Cooking Method: When ready to cook, either preheat a grill to medium-high heat or an oven to 450ºF. This is also a good time to start preparing the rice to serve alongside the chicken.
  3. Grill Chicken: Place the marinated chicken on the preheated grill and cook each side for 5 to 7 minutes or until the internal temperature reaches 165ºF and the chicken is cooked through. Brush the chicken with the reserved marinade halfway through grilling to intensify flavor and keep it moist.
  4. Bake Chicken (alternative): If baking, lay the chicken pieces on a foil-lined sheet pan and bake in the preheated 450ºF oven for about 30 minutes or until fully cooked with an internal temperature of 165ºF. Brush with the reserved marinade halfway through baking for added moisture and taste.
  5. Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak it for 10 to 15 minutes before draining. In a pot, sauté diced onion (or shallot) and minced garlic in butter or oil over medium heat until softened. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper, stirring constantly for 1 minute to toast the rice and release the spices’ aromas. Pour in the chicken stock and bring to a boil. Cover the pot, reduce heat to low, and let simmer for 15 minutes. Stir in frozen peas, cover again, and let the dish rest off heat for 5 to 10 minutes. Fluff the rice gently with a fork before serving.
  6. Make Green Sauce: In a blender, combine the fresh cilantro, mayonnaise, sour cream, chopped jalapeño chiles, garlic cloves, olive oil, and lemon or lime juice. Pulse for about 30 seconds or until the sauce is creamy and well blended. Season with kosher salt and freshly ground black pepper to taste.
  7. Serve: Plate the fluffy turmeric rice and place the grilled or baked chicken on top. Drizzle the creamy green sauce generously over the chicken and rice. Serve immediately and enjoy the fresh, bold flavors.

Notes

  • Marinate the chicken overnight for deeper flavor and tenderness.
  • Use chicken thighs for juicier results or breasts for a leaner option.
  • The green sauce can be adjusted for spiciness by adding more or fewer jalapeños.
  • Washing and soaking rice improves texture and removes excess starch.
  • Leftover sauce can be refrigerated for up to 3 days.
  • Use gluten-free chicken stock to make the dish gluten-free.
  • Prep Time: 15 minutes (plus at least 1 hour marinating)
  • Cook Time: 30 minutes (including rice and chicken cooking time)
  • Category: Main Dish
  • Method: Grilling or Baking
  • Cuisine: Peruvian

Find it online: https://sarabaking.com/peruvian-chicken-and-rice-with-green-sauce-recipe/