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Peruvian Chicken & Rice with Green Sauce

Delicious Peruvian Chicken & Rice with Green Sauce Recipe

Experience the vibrant flavors of Peru with this Peruvian Chicken & Rice with Green Sauce, a family-friendly dish that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinate Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds Chicken Feel free to use your favorite chicken cuts like thighs or breasts.
  • 2-3 cloves Garlic, minced Fresh garlic is preferred.
  • 2 tablespoons Lime Juice or White Vinegar Lemon juice is a suitable substitute if needed.
  • 2 tablespoons Oil of Choice Choose from olive, vegetable, or avocado oil.
  • 1 tablespoon Ground Cumin Can be swapped with coriander.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder flavor.
  • 1 teaspoon Kosher Salt Sea salt works equally well.
  • 1/2 teaspoon Black Pepper Freshly ground pepper yields the best results.
For the Green Sauce
  • 1 cup Fresh Cilantro Substitute with parsley or a mix of herbs if desired.
  • 1/2 cup Mayonnaise Greek yogurt is a fantastic alternative.
  • 1/4 cup Sour Cream Feel free to replace it with extra mayonnaise or yogurt.
  • 2 chiles Jalapeño, chopped Adjust the quantity based on your spice preference.
For the Yellow Rice
  • 1 cup Jasmine Rice Basmati or any long-grain rice works too.
  • 1 tablespoon Butter or Oil May omit for a lighter dish.
  • 1/4 cup Onion, diced Shallots can serve as a substitute.
  • 2-3 cloves Garlic, minced Garlic powder can be used sparingly.
  • 1 teaspoon Turmeric Can be skipped if you don’t have it.
  • 2 cups Chicken Stock Vegetable stock is a great alternative.
  • 1 cup Frozen Peas Substitute with green beans or leave them out if preferred.

Equipment

  • Mixing Bowl
  • Grill or Oven
  • Saucepan
  • Blender

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a flavorful marinade for the chicken. Reserve ¼ cup of the marinade for later. Coat the chicken pieces thoroughly with the marinade. Allow to marinate for at least 1 hour, ideally overnight.
  2. Preheat grill to medium-high heat (>400°F). Shake off excess marinade and grill chicken for 5-7 minutes each side until the internal temperature reaches 165°F and it develops a nice char.
  3. Rinse jasmine rice under cold water to remove excess starch and soak for 15 minutes. Heat butter in a saucepan, add diced onion and minced garlic until translucent, then stir in the drained rice, turmeric, and chicken stock. Cover and simmer for 15 minutes until absorbed.
  4. Once rice is cooked, gently fold in frozen peas. Cover and let sit off heat for 5 minutes, then fluff the rice with a fork.
  5. In a blender, combine fresh cilantro, mayonnaise, sour cream, and chopped jalapeños. Blend until smooth, adjusting seasoning with salt and pepper to taste.
  6. On a large plate, mound the fluffy yellow rice, layer the grilled chicken on top, and drizzle the green sauce over the chicken. Optionally, sprinkle extra cilantro or jalapeño slices before serving.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure the chicken is marinated for at least 1 hour, preferably overnight for enhanced flavor. Adjust the jalapeño quantity based on spice preference.

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