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Peruvian Chicken & Rice with Green Sauce: A Flavorful Feast for Your Table

Peruvian Chicken & Rice with Green Sauce
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There’s nothing like a home-cooked meal that transports you to another part of the world! This Peruvian Chicken & Rice with Green Sauce is bursting with bold flavors, thanks to a zesty marinade, fragrant turmeric rice, and a creamy, spicy green sauce. Whether you grill or bake the chicken, every bite is packed with deliciousness. Try this easy yet impressive dish for a family dinner or a special occasion. Let’s bring the flavors of Peru to your table!

Ingredients

Scale

For the Chicken:

  • 1.5–2 lbs chicken (thighs, breasts, or any cut)
  • 2–3 cloves garlic, minced
  • 2 tbsp lime juice or white vinegar
  • 2 tbsp oil (olive, avocado, or vegetable)
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

For the Green Sauce:

  • 1 cup fresh cilantro leaves
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 jalapeños, roughly chopped (seeds removed for less heat)
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp lime or lemon juice
  • Salt and pepper to taste

For the Peruvian Yellow Rice:

  • 1 cup jasmine rice
  • 1 tbsp butter or oil
  • ¼ cup diced onion
  • 2–3 cloves garlic, minced
  • 1 tsp turmeric
  • ¼ tsp each: cumin, onion powder, salt, pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

1. Marinate the Chicken:

  • In a bowl, combine garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Reserve ¼ of the marinade for later.
  • Add the chicken to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour (or overnight).

2. Cook the Chicken:

  • Grill Method: Preheat the grill to medium-high. Grill chicken for 5-7 minutes per side, brushing with reserved marinade halfway through. Cook until the internal temperature reaches 165°F.
  • Bake Method: Preheat the oven to 450°F. Place chicken on a foil-lined baking sheet and bake for 30 minutes, brushing with reserved marinade halfway through.

3. Prepare the Rice:

  • Rinse the rice until the water runs clear, then soak for 10-15 minutes. Drain.
  • In a pot, sauté onion and garlic in butter until soft. Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute until fragrant.
  • Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes.
  • Stir in frozen peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.

4. Make the Green Sauce:

  • Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lime juice, salt, and pepper in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.

5. Serve:

  • Divide the yellow rice among plates. Top with grilled or baked chicken and drizzle generously with green sauce. Enjoy!

Notes

  1. Marinate Overnight: For deeper flavor, marinate the chicken overnight.
  2. Grill or Bake: Grilling adds a smoky char, while baking is a convenient alternative.
  3. Rice Texture: Rinse and soak the rice to achieve fluffy, non-sticky grains.
  4. Adjust Spice Level: Remove jalapeño seeds for a milder green sauce, or add more for extra heat.
  5. Make Ahead: The green sauce can be prepared a day in advance and stored in the fridge.

Nutrition

Find it online: http://recipes.swedishinarabic.net/peruvian-chicken-rice-with-green-sauce-a-flavorful-feast-for-your-table/