Peruvian Chicken and Rice with Green Sauce Recipe
This vibrant Peruvian Chicken and Rice recipe features marinated chicken grilled or baked to juicy perfection, paired with fragrant turmeric-infused jasmine rice and a zesty cilantro jalapeño green sauce. A harmonious blend of smoky, tangy, and fresh flavors ideal for an impressive yet easy meal.
- Prep Time: 10 minutes (plus 1 hour marinating time)
- Cook Time: 30 minutes (chicken baking) + 20 minutes (rice and sauce preparation)
- Total Time: 50 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling and Baking
- Cuisine: Peruvian
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 (can substitute shallot)
- 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
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Reserve about 1/4 of this marinade for basting. Add the chicken and coat thoroughly with the remaining marinade. Cover and refrigerate for at least 1 hour or overnight to develop flavor.
- Preheat Cooking Equipment: When ready to cook, preheat a grill to medium-high heat or an oven to 450°F (232°C). This step also marks a good time to start preparing the rice.
- Cook Chicken—Grill Method: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Brush the chicken with the reserved marinade halfway through grilling to enhance flavor and moisture.
- Cook Chicken—Bake Method: Alternatively, lay the chicken on a foil-lined sheet pan and bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Brush with the reserved marinade halfway through baking.
- Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté onion (or shallot) and garlic in butter or oil until softened and fragrant. Add the drained rice, turmeric, cumin, onion powder, salt, and pepper, stirring for 1 minute to toast the spices slightly. Add chicken stock, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Stir in frozen peas and cover again; let rest off heat for 5-10 minutes. Fluff rice with a fork before serving.
- Make Green Sauce: Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Pulse about 30 seconds until creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the fluffy turmeric rice, top with grilled or baked chicken, and drizzle generously with the cilantro jalapeño green sauce. Enjoy this vibrant and flavorful dish!
Notes
- Chicken can be thighs, breasts, or any preferred cut; dark meat tends to stay juicier.
- Marinating chicken overnight enhances depth of flavor and tenderness.
- Adjust jalapeño quantity in the green sauce to suit your heat preference.
- If you don’t have mayonnaise or sour cream, Greek yogurt can be a suitable substitute for the green sauce.
- For a vegetarian version, substitute grilled portobello mushrooms or tofu for chicken and use vegetable stock for the rice.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
