Peruvian Chicken and Rice with Green Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
655 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken and Rice with Green Sauce
Description
Peruvian Chicken and Rice with Green Sauce centers on marinated chicken pieces soaked in garlic, lime juice, cumin, smoked paprika, salt, and freshly ground pepper. The marinade infuses the meat with balanced citrus and warm spices. The chicken can be grilled or baked, both methods aiming for an internal temperature of 165ºF, with intermittent basting using reserved marinade for added moisture and flavor.
The green sauce combines fresh cilantro, jalapenos, garlic, mayonnaise, sour cream, olive oil, and lemon or lime juice, creating a vibrant, creamy accompaniment that complements the spiced grilled or baked chicken. The yellow rice uses jasmine rice cooked with turmeric, cumin, onion powder, garlic, shallots, and chicken stock, enriched with peas for additional texture and mild sweetness.
This meal offers contrasting flavors and textures that combine well for a satisfying dish. Chicken options vary from thighs to breasts or whole cuts, allowing flexibility. The rice and green sauce serve as flavorful staples that define the Peruvian style. Serving this dish can suit casual lunches or dinners where a balance of savory, bright, and creamy elements is appreciated.
Marinating the chicken for at least one hour or overnight helps develop deeper flavor. Washing and soaking the rice before cooking improves texture by removing excess starch. Leftover green sauce can be stored refrigerated and used as a dip or dressing.
Ingredients
- 1.5-2 pounds chicken thighs, breasts, or any cut, see notes
- 2-3 cloves garlic minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons cooking oil of choice
- 1 Tablespoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Green Sauce
- 1 cup cilantro fresh leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeno chile roughly chopped, whole
- 2 cloves garlic
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice or lime juice, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter or oil
- ¼ cup onion diced
- 2-3 garlic minced, cloves
- 1 tsp Turmeric
- 1/4 tsp EACH cumin
- 1/4 tsp EACH onion powder
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
- 2 cups chicken stock
- 1 cup peas frozen
Instructions
- Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
- When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
- To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
- To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
- To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
- To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
- Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!
Notes
- You can use any chicken cuts such as thighs, breasts, leg quarters, or a whole cut chicken split into parts.
- Marinate the chicken for at least 1 hour; overnight marination deepens flavor further.
- Washing and soaking the rice before cooking helps achieve better texture by reducing starch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 655kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 46g | 92% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 126mg | 42% |
| Sodium | 1036mg | 43% |
| Potassium | 1029mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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