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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce

This Peruvian Chicken & Rice with Green Sauce is a vibrant, one-pot meal filled with bold flavors and tender chicken, perfect for any family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 pounds Chicken Choose preferred cuts, boneless thighs are tender.
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice or White Vinegar Acidity brightens flavor.
  • 2 tablespoons Oil of Choice Olive oil for richness, vegetable oil for lighter touch.
  • 1 tablespoon Ground Cumin Warm spice for earthy flavor.
  • 1 teaspoon Smoked Paprika For subtle smokiness.
  • 1 teaspoon Kosher Salt Enhances flavors.
  • ½ teaspoon Freshly Ground Black Pepper Adds mild heat.
For the Green Sauce
  • 1 cup Fresh Cilantro Star ingredient for fresh flavor.
  • ½ cup Mayonnaise Luscious creaminess.
  • ¼ cup Sour Cream Adds extra creaminess.
  • 2 chiles Jalapeño Chopped, adjust to taste.
  • 2 cloves Garlic Minced
  • 1 tablespoon Olive Oil Enriches sauce.
  • 1 tablespoon Fresh Lemon or Lime Juice Balances flavors.
For the Yellow Rice
  • 1 cup Jasmine Rice Don’t rinse until water runs clear.
  • 1 tablespoon Butter or Oil Use butter for richness.
  • ¼ cup Diced Onion Adds sweetness and depth.
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Turmeric Gives rice a golden hue.
  • ¼ teaspoon Cumin
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 cups Chicken Stock Richens flavor; vegetable stock for lighter option.
  • 1 cup Frozen Peas Adds color and sweetness.

Equipment

  • Grill or Oven
  • Large pot
  • blender
  • Mixing bowl
  • Foil

Method
 

Marinating and Cooking
  1. In a medium bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Toss chicken pieces into the marinade, covering well. Refrigerate for at least 1 hour, ideally overnight.
  2. Preheat grill to medium-high heat (or oven to 450°F). Grill chicken for 5-7 minutes per side until internal temperature is 165°F, or bake on a foil-lined sheet for about 30 minutes, basting halfway.
Preparing Rice
  1. Rinse jasmine rice under cold water until it runs clear, soak for 10-15 minutes, then drain.
  2. In a large pot, melt butter over medium heat, sauté diced onion and minced garlic until soft (3-4 minutes). Add soaked rice, turmeric, cumin, onion powder, salt, and pepper; stir well.
  3. Introduce chicken stock, bring to a boil.
Simmering Rice and Making Green Sauce
  1. Once boiling, reduce heat to low, cover, and simmer rice for 15 minutes. Stir in frozen peas, cover again, and let rest off the heat (5-10 minutes).
  2. In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until smooth, season with salt and pepper.
Serving
  1. Plate the fluffy yellow rice, layer grilled or baked chicken on top, and drizzle with green sauce.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

For maximum flavor, marinate the chicken overnight and always ensure it reaches an internal temperature of 165°F.

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