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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce: A Flavor Explosion

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This Peruvian Chicken & Rice with Green Sauce is a delightful escape transforming weeknight meals into a flavorful adventure.
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Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 1 hour
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 pounds Chicken Any preferred cut, including thighs or breasts
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice or White Vinegar Substitute with lemon juice if preferred
  • 2 tablespoons Oil of Choice Olive oil works wonderfully
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika Feel free to use regular paprika if needed
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper Freshly ground
For the Green Sauce
  • 1 cup Fresh Cilantro Leaves Substitute with parsley for a different flavor
  • 1/2 cup Mayonnaise Greek yogurt is a great lighter alternative
  • 1/4 cup Sour Cream Can be skipped or replaced with a dairy-free option
  • 2 whole Jalapeño Chiles Roughly chopped, remove seeds for milder flavor
For the Rice
  • 1 cup Jasmine Rice Fluffy and fragrant
  • 1 tablespoon Butter or Oil Opt for non-dairy butter for a plant-based version
  • 1/4 cup Onion Diced
  • 4-5 cloves Garlic For rice preparation
  • 1 teaspoon Turmeric Can be omitted
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Chicken Stock
  • 1 cup Frozen Peas Optional addition

Equipment

  • Grill or Oven
  • large pan
  • Food Processor

Method
 

Marinating and Cooking
  1. Combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper to create a marinade. Add chicken pieces, ensuring they are coated. Cover and refrigerate for at least 1 hour or overnight.
  2. Rinse and soak jasmine rice in water for 30 minutes. In a large pan, melt butter over medium heat, sauté diced onion and minced garlic until fragrant, about 3-4 minutes. Stir in soaked rice, turmeric, onion powder, salt, and pepper for 1 minute before adding chicken stock; bring to a boil.
  3. Reduce heat to low, cover, and let rice simmer for 15 minutes. Remove from heat and let it rest for an additional 5-10 minutes. Stir in frozen peas if using.
  4. Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes on each side until cooked through, or bake on a sheet for about 30 minutes.
  5. Prepare green sauce by blending cilantro, mayonnaise, sour cream, and jalapeños until smooth. Adjust seasoning as desired.
  6. Serve by plating jasmine rice topped with chicken and drizzled with green sauce.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best flavors, marinate chicken overnight. Rinse rice for fluffiness. Use a meat thermometer to ensure chicken is cooked safely. Avoid lifting the lid when cooking rice to trap steam. Customize spice level by adjusting jalapeños in the sauce.

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