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Peruvian Chicken and Rice with Green Sauce

A vibrant dish combining marinated chicken and aromatic rice, topped with a zesty green sauce, perfect for beginner cooks looking to explore bold flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients

For the Chicken Marinade

  • 1.5-2 pounds chicken (thighs, breasts, or any cut) Choose your preferred cut of chicken.
  • 2-3 cloves garlic, minced
  • 2 tablespoons lime juice or white vinegar Lime juice preferred for flavor.
  • 2 tablespoons oil of choice Use vegetable or olive oil.
  • 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 Remove seeds for less heat.
  • 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 Rinse and soak before cooking.
  • 1 tablespoon butter/oil
  • 1/4 cup onion, diced
  • 2-3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Method

Preparation

  • In a medium bowl, mix all the ingredients for the chicken marinade. Set aside about ¼ of this mixture. Add the chicken and mix well to coat. Marinate in the fridge for at least 1 hour or overnight for better flavor.
  • Rinse the jasmine rice under water until it runs clear. Soak it for 10-15 minutes, then drain.

Cooking Chicken

  • Preheat your grill to medium-high heat or your oven to 450ºF.
  • Grill the chicken for 5-7 minutes on each side or until it reaches 165ºF. Brush with the reserved marinade halfway through.
  • Alternatively, bake the chicken on a foil-lined sheet pan for about 30 minutes, also brushing with the reserved marinade.

Cooking Rice

  • Sauté onion and garlic in a pot with butter until soft. Add the drained rice and seasonings, stirring for 1 minute until fragrant.
  • Then, add chicken stock and bring to a boil.
  • Cover and reduce heat to low, cooking for 15 minutes. Stir in frozen peas, cover again, and let it rest for another 5-10 minutes. Fluff with a fork before serving.

Making Green Sauce

  • Blend all green sauce ingredients until creamy. Adjust salt and pepper to taste.

Serving

  • Serve the rice on plates, top with grilled chicken, and drizzle with the green sauce. Enjoy!

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 65gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 2g

Notes

This dish is best served fresh. Plates can be garnished with extra cilantro or lime wedges. If you have leftovers, store them in airtight containers in the refrigerator for up to 3 days. Reheat until chicken reaches 165ºF.
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