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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce: A Flavorful Dinner Delight

Enjoy a delightful Peruvian Chicken & Rice with Green Sauce, packed with vibrant spices and comforting flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peruvian Chicken Ingredients
  • 1.5-2 pounds Chicken Substitute with thighs or drumsticks for more juiciness.
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice Or use white vinegar
  • 2 tablespoons Oil Any neutral oil
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt Adjust if using table salt
  • 1/2 teaspoon Black Pepper Freshly ground
Green Sauce Ingredients
  • 1 cup Cilantro Leaves Fresh, can swap for parsley
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter option
  • 1/4 cup Sour Cream Can be omitted
  • 2 whole Jalapeño Chiles Roughly chopped, remove seeds for milder
  • 1 tablespoon Olive Oil Any neutral oil
  • 1 tablespoon Lemon Juice Fresh, lime juice can serve as a substitute
Yellow Rice Ingredients
  • 1 cup Jasmine Rice Basmati rice is a suitable alternative
  • 1 tablespoon Butter Can use oil
  • 1/4 cup Onion Diced
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Spices Cumin, onion powder, salt, and pepper
  • 2 cups Chicken Stock Water is an option but less flavorful
  • 1 cup Frozen Peas Feel free to toss in other veggies like bell peppers

Equipment

  • grill
  • baking dish
  • medium saucepan
  • blender

Method
 

Preparation Instructions
  1. In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Stir well to create a fragrant marinade.
  2. Coat the chicken pieces thoroughly in this mixture, cover, and refrigerate for at least 1 hour, or ideally overnight.
  3. Preheat your grill to medium-high heat or your oven to 450°F. Grill each piece of marinated chicken for about 5-7 minutes per side or bake for approximately 30 minutes.
  4. While the chicken is cooking, rinse 1 cup of jasmine rice under cold water, soak for 10-15 minutes, then sauté in butter along with diced onion and minced garlic until softened.
  5. Add soaked rice, 2 cups of chicken stock, 1 teaspoon of turmeric, and your spice blend. Bring to a boil, then cover and reduce to simmer for 15 minutes.
  6. Stir in 1 cup of frozen peas, let rest for 5-10 minutes, then fluff the rice.
  7. Prepare the green sauce by blending cilantro leaves, mayonnaise, sour cream, jalapeño chiles, olive oil, and lemon juice until smooth.
  8. To serve, place fluffy yellow rice as a base, top with the grilled chicken, and drizzle generously with green sauce.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 18mgCalcium: 40mgIron: 3mg

Notes

Leftover chicken and rice can be stored in airtight containers for up to 4 days in the fridge or frozen for up to 3 months.

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