Peruvian Chicken and Rice Green Sauce (Print Version)
Juicy chicken paired with fragrant yellow rice and a zesty green sauce for a satisfying Peruvian-style dinner.
# Ingredients:
→ Chicken Marinade
01 -
1.5-2 pounds chicken thighs, breasts, or any cut
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil of choice
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper, to taste
→ Peruvian Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
1/4 cup onion, diced
20 -
2-3 cloves garlic, minced
21 -
1 teaspoon turmeric
22 -
1/4 teaspoon each ground cumin, onion powder, salt, pepper
23 -
2 cups chicken stock
24 -
1 cup frozen peas
# Steps:
01 -
In a medium bowl, mix all ingredients for the chicken marinade. Reserve 1/4 of the mixture and set aside. Add chicken to the bowl, mix until fully coated, and place in the refrigerator to marinate for at least 1 hour or overnight.
02 -
Preheat grill to medium-high or oven to 450ºF. If serving with rice, this is a good time to start cooking the rice.
03 -
Grill the chicken on both sides for 5-7 minutes per side or until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through cooking.
04 -
If baking, place chicken on a foil-lined sheet pan and bake for 30 minutes or until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through cooking.
05 -
Wash rice until the water runs clear. Soak for 10-15 minutes, then drain. Sauté onion and garlic in a pot with butter until soft. Add rice and seasoning, stir for 1 minute until fragrant. Add chicken stock, bring to a boil, cover, and reduce heat to low. Cook for 15 minutes. Stir in peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.
06 -
Add all ingredients for the green sauce into a blender and blend for about 30 seconds until creamy. Adjust salt and pepper to taste.
07 -
Divide rice onto serving plates, top with grilled or baked chicken, and drizzle with green sauce. Enjoy!
# Helpful Notes:
01 -
Marinating the chicken overnight enhances the flavor.
02 -
Green sauce can be made in advance and kept refrigerated.