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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce: Flavor-Packed Delight

Discover the vibrant flavors of Peruvian Chicken & Rice with Green Sauce, a hearty dish ready in just 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Marination Time 1 hour
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds chicken any cut, boneless thighs preferred
  • 2-3 cloves garlic minced
  • 2 tablespoons lime juice or vinegar fresh lime juice preferred
  • 2 tablespoons oil olive or vegetable oil
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Rice
  • 1/4 cup onion diced
  • 2-3 cloves garlic minced (for rice)
  • 1 teaspoon turmeric
  • 2 cups chicken stock
  • 1 cup jasmine rice can substitute with basmati
  • 1 cup frozen peas
For the Green Sauce
  • 1 cup cilantro fresh leaves
  • 1/2 cup mayonnaise Greek yogurt can be a lighter alternative
  • 1/4 cup sour cream
  • 2 units jalapeño chiles roughly chopped, adjust to taste

Equipment

  • Bowl
  • Grill
  • pot
  • stove
  • blender

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a medium bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Coat the chicken, reserving 1/4 for basting. Cover and refrigerate for at least 1 hour.
  2. Prepare Your Grill or Oven: Preheat your grill to medium-high heat or set your oven to 450°F. Clean and lightly oil grill grates if grilling.
  3. Cook the Chicken: Place the marinated chicken on the grill for 5-7 minutes per side, or bake for about 30 minutes, basting halfway with reserved marinade.
  4. Rinse and Soak the Rice: Rinse jasmine rice under cold water until clear. Soak for 10-15 minutes to achieve fluffiness.
  5. Sauté Aromatics: In a pot over medium heat, melt butter or oil, add diced onion and minced garlic, sauté for 2-3 minutes. Stir in soaked rice and turmeric.
  6. Cook the Rice: Add chicken stock, cover, and bring to a boil. Then reduce heat and simmer for 15 minutes without lifting the lid.
  7. Add Peas to the Rice: After 15 minutes, remove from heat and keep covered for an additional 5 minutes. Stir in frozen peas and fluff the rice with a fork.
  8. Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, and jalapeños until smooth. Taste and adjust seasoning.
  9. Serve It Up: Plate rice topped with chicken, drizzled with green sauce. Enjoy your flavorful feast!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This dish is gluten-free depending on sauce choices. Ensure chicken reaches an internal temperature of 165°F for safe eating.

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