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Peruvian Chicken & Rice with Green Sauce

Savor Peruvian Chicken & Rice with Green Sauce Tonight

Enjoy a delicious Peruvian Chicken & Rice with Green Sauce, featuring marinated chicken, aromatic rice, and a creamy green sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 pounds Chicken thighs, breasts, or any cut; skin-on adds flavor
  • 2-3 cloves Garlic minced; garlic powder can work in a pinch
  • 2 tablespoons Lime Juice or White Vinegar tenderizes chicken and adds acidity
  • 2 tablespoons Oil of Choice olive or vegetable oil recommended
  • 1 tablespoon Ground Cumin provides warmth and earthiness
  • 1 teaspoon Smoked Paprika adds smokiness
  • 1 teaspoon Kosher Salt adjust to taste
  • 1/2 teaspoon Black Pepper freshly ground is best
For the Green Sauce
  • 1 cup Fresh Cilantro leaves; substitute with parsley if desired
  • 1/2 cup Mayonnaise provides creaminess; Greek yogurt is a lighter option
  • 1/4 cup Sour Cream adds tang; use additional mayo/yogurt as substitute
  • 2 pieces Jalapeño Chiles chopped; adjust spiciness based on preference
For the Rice
  • 1 cup Jasmine Rice long-grain white rice works as substitute
  • 1 tablespoon Butter/Oil for sautéing; any neutral oil can be used
  • 1/4 cup Onion diced; shallots can be used as an alternative
  • 1 teaspoon Turmeric for color and flavor; optional
  • 1/4 teaspoon Cumin, Onion Powder, Salt, Pepper additional seasoning for the rice
  • 2 cups Chicken Stock vegetable broth can be used for a lighter option
  • 1 cup Frozen Peas optional for color and nutrition

Equipment

  • Grill
  • Oven
  • large bowl
  • Blender
  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Add chicken pieces, coat with marinade, and refrigerate for at least 1 hour or overnight.
  2. Preheat your grill to medium-high heat or your oven to 450°F. Remove the chicken from the marinade, retaining 1/4 for basting.
  3. If grilling, cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. If baking, arrange on a baking sheet and cook for about 30 minutes.
  4. Rinse jasmine rice under cold water until clear. Soak rice for 10-15 minutes. Heat butter or oil, sauté onion and garlic until soft, then add soaked rice and seasonings.
  5. Pour chicken stock into the pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add peas if using, cover, and remove from heat.
  6. In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, and a pinch of salt and pepper. Blend until smooth and creamy.
  7. To serve, mound rice on plates, top with chicken, and drizzle with green sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Marinate chicken overnight for enhanced flavor. Use a meat thermometer for doneness. Let rice rest covered after cooking for fluffiness. Adjust spice by tasting the green sauce. Use fresh ingredients for best results.

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