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Peruvian Chicken and Rice with Green Sauce Recipe

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3.9 from 13 reviews

A vibrant and flavorful Peruvian-inspired dish featuring marinated grilled or baked chicken served over fragrant turmeric jasmine rice, accompanied by a creamy, herbaceous green sauce made with cilantro and jalapeños. This meal perfectly balances tangy, savory, and spicy elements, delivering a satisfying and colorful dinner option.

Ingredients

Chicken Marinade

  • 1.5-2 pounds chicken (thighs, breasts, or any cut)
  • 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

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 ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Marinate Chicken: In a medium bowl, combine minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, kosher salt, and black pepper. Reserve about a quarter of this marinade for brushing later. Add the chicken pieces to the marinade and mix until fully coated. Cover and refrigerate for at least 1 hour or overnight to develop flavor.
  2. Preheat Cooking Appliance: When ready to cook, preheat your grill to medium-high heat or preheat your oven to 450ºF (232ºC). This is also a good time to start preparing the rice to ensure everything is ready together.
  3. Cook Chicken:
    • Grilling: Place chicken on the grill and cook for 5-7 minutes per side, depending on the cut, or until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through grilling to keep it moist and flavorful.
    • Baking: Arrange chicken on a foil-lined sheet pan and bake for approximately 30 minutes or until the internal temperature hits 165ºF. Brush with the reserved marinade halfway through baking to enhance flavor and juiciness.
  4. Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes and drain. In a pot, sauté diced onion and minced garlic in butter or oil over medium heat until softened. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper. Stir for about 1 minute until the spices are fragrant. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes. After cooking, stir in frozen peas, cover, and let the rice rest for 5-10 minutes. Fluff with a fork before serving.
  5. Make Green Sauce: Place fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice into a blender. Pulse for about 30 seconds until creamy and smooth. Taste and season with kosher salt and freshly ground black pepper as needed.
  6. Serve: Spoon the turmeric jasmine rice onto plates, top with grilled or baked chicken, and generously drizzle with the creamy green sauce. Enjoy this vibrant and satisfying meal!

Notes

  • Chicken choice is flexible: thighs, breasts, or other cuts may be used depending on preference.
  • Marinating overnight enhances the depth of flavor but at least 1 hour is sufficient.
  • Jasmine rice soaking before cooking improves the texture and reduces cooking time.
  • You can adjust the heat of the green sauce by varying the amount of jalapeños or removing the seeds.
  • Leftover green sauce can be stored in the refrigerator for up to 3 days.
  • For a dairy-free option, substitute sour cream and mayonnaise with avocado or Greek yogurt alternatives.

Find it online: https://cookedbysarah.com/peruvian-chicken-and-rice-with-green-sauce-recipe/