Peruvian Chicken and Rice with Green Sauce
Embark on a culinary adventure with our Peruvian Chicken and Rice with Green Sauce, a dish that perfectly captures the vibrant flavors of Peru. This easy-to-follow recipe is ideal for beginner cooks looking to impress family and friends with a delightful dining experience. Juicy marinated chicken is grilled to perfection and served atop fluffy yellow rice, all complemented by a creamy, zesty green sauce made from fresh cilantro and jalapeños. Whether it’s a weeknight dinner or a special gathering, this colorful meal will surely be a hit at your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main
- Method: Grilling/Baking
- Cuisine: Peruvian
Ingredients
Scale
- 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
- 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
- 1 cup jasmine rice
- 1 tablespoon butter/oil
- 1/4 cup onion, diced
- 2–3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon EACH cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- In a medium bowl, combine all marinade ingredients except for ¼ of it which you will reserve. Add the chicken pieces into this mixture ensuring they are fully coated. Marinate in the fridge for at least 1 hour or overnight to enhance flavor.
- Preheat your grill to medium-high or your oven to 450ºF. Grill each chicken piece for 5-7 minutes on each side until fully cooked through (165ºF internal temperature). If using an oven, place chicken on a foil-lined sheet pan and bake for about 30 minutes.
- Rinse jasmine rice until water runs clear. Soak it in water for about 10-15 minutes then drain. In a pot over medium heat, sauté onion and garlic in butter until soft. Stir in rice along with seasonings and cook until fragrant (about 1 minute). Add chicken stock and bring to a boil. Cover and reduce heat to low; simmer for 15 minutes. Stir in frozen peas afterward.
- Combine all green sauce ingredients into a blender. Pulse until creamy and smooth, adjusting seasoning with salt and pepper as needed.
- On serving plates, divide yellow rice evenly among them, top with grilled chicken pieces, and drizzle generously with green sauce. Serve immediately to enjoy all flavors at their best!
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg