Description
This Peruvian Chicken and Rice with Green Sauce recipe features tender marinated chicken grilled or baked to perfection, served alongside flavorful Peruvian yellow rice infused with turmeric and spices. The dish is completed with a creamy, zesty cilantro jalapeño green sauce, offering a vibrant and satisfying meal that highlights the bold flavors of Peruvian cuisine.
Ingredients
Scale
Chicken Marinade
- 1.5-2 pounds chicken thighs, breasts, or any cut (skin-on or boneless)
- 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
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
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, 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
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about one quarter of this marinade mixture and set aside. Add the chicken pieces to the remaining marinade and toss until fully coated. Cover and refrigerate for at least 1 hour or preferably overnight for maximum flavor penetration.
- Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or alternatively preheat your oven to 450ºF (230ºC). You can begin preparing the rice at this stage if serving together.
- Grill Chicken: Place the marinated chicken on the preheated grill. Cook the chicken for about 5 to 7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF (75ºC) ensuring it is fully cooked. Brush the chicken with the reserved marinade halfway through grilling to enhance flavor and moisture.
- Bake Chicken (Alternative): If baking, lay the chicken pieces on a foil-lined baking sheet. Bake in the preheated oven for approximately 30 minutes, or until the chicken reaches an internal temperature of 165ºF. Brush with the reserved marinade halfway through baking for best results.
- Prepare Peruvian Yellow Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10 to 15 minutes and drain. In a pot, heat butter or oil and sauté the diced onion and minced garlic until soft and fragrant. Add the drained rice and spices (turmeric, cumin, onion powder, salt, and pepper), stirring for about one minute until aromatic. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover the pot, and simmer gently for 15 minutes. After simmering, stir in the frozen peas, cover again, and let the rice rest off the heat for 5 to 10 minutes. Fluff with a fork just before serving.
- Make Green Sauce: Combine the cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, lemon or lime juice, salt, and pepper in a blender. Pulse for about 30 seconds or until the sauce is creamy and well blended. Taste and adjust seasoning if necessary.
- Serve: Divide the cooked yellow rice onto plates. Top each serving with sliced or whole pieces of grilled or baked chicken. Drizzle with the prepared green sauce and enjoy your flavorful Peruvian-inspired meal.
Notes
- You can use a whole chicken cut into halves or quarters instead of individual pieces.
- Skin-on chicken thighs, drumsticks, leg quarters, or boneless chicken thighs all work well for this recipe.
- Marinating the chicken overnight will enhance the depth of flavor.
- The green sauce adds a spicy, creamy contrast; adjust jalapeño quantity according to your heat preference.
- Jasmine rice is preferred for the authentic fragrant texture of the Peruvian yellow rice.
- Resting the rice with frozen peas off the heat allows the peas to soften without overcooking.
Nutrition
- Serving Size: 1 serving (chicken with rice and sauce)
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
