Print

Peruvian Chicken with Green Sauce and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 86 reviews

A vibrant and flavorful Peruvian-inspired meal featuring marinated grilled chicken served with turmeric-infused yellow jasmine rice and a creamy cilantro jalapeño green sauce. This recipe offers a perfect balance of zest, spice, and freshness, making it an ideal lunch or dinner option.

Ingredients

For the Chicken Marinade

  • 1.5-2 pounds Chicken (thighs, breasts, or drumsticks)
  • 2-3 cloves Garlic, minced
  • 2 tablespoons Lime Juice (can substitute with white vinegar)
  • 2 tablespoons Oil of Choice (olive or vegetable oil)
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground

For the Creamy Green Sauce

  • 1 cup Fresh Cilantro leaves (parsley can be substituted)
  • ½ cup Mayonnaise
  • ¼ cup Sour Cream (Greek yogurt is an alternative)
  • 2 whole Jalapeño Chiles, roughly chopped
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon or Lime Juice

For the Peruvian Yellow Rice

  • 1 cup Jasmine Rice
  • 1 tablespoon Butter or Oil
  • ¼ cup Onion, diced (shallots are an alternative)
  • 2-3 cloves Garlic, minced
  • 1 teaspoon Turmeric
  • 2 cups Chicken Stock (use vegetable stock for a meat-free option)
  • 1 cup Frozen Peas (corn can be substituted)

Instructions

  1. Prepare the Marinade: In a large bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve ¼ of this marinade for basting later.
  2. Marinate the Chicken: Thoroughly coat the chicken pieces with the marinade, cover, and refrigerate for at least 1 hour or preferably overnight for maximum flavor infusion.
  3. Preheat Grill or Oven: Preheat your grill to medium-high heat or set your oven to 450°F (230°C) to prepare for cooking the chicken.
  4. Cook the Chicken: If grilling, place the marinated chicken on the grill and cook for 5-7 minutes on each side until the internal temperature reaches 165°F (74°C), basting with the reserved marinade halfway through. If baking, arrange the chicken on a foil-lined baking sheet and cook for about 30 minutes, brushing with reserved marinade halfway through the cooking time.
  5. Prepare Rice: Rinse the jasmine rice under cold water until water runs clear to remove excess starch. In a large pan, heat butter or oil and sauté diced onion and minced garlic until soft and fragrant.
  6. Cook Rice: Add the rinsed rice and turmeric to the pan, stirring for about 1 minute to coat the grains. Pour in the chicken stock, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes without lifting the lid.
  7. Finish Rice: Stir in frozen peas, cover again, and allow the rice to rest off the heat for 5-10 minutes to steam through. Fluff the rice gently before serving.
  8. Make Green Sauce: In a blender, combine fresh cilantro, mayonnaise, sour cream, jalapeños, olive oil, and lemon or lime juice. Blend until creamy and smooth.
  9. Assemble the Dish: Plate the fluffy yellow rice, arrange sliced grilled chicken on top, and drizzle generously with the creamy green sauce for a vibrant presentation and flavor contrast.

Notes

  • For a vegetarian version, substitute chicken with tofu or portobello mushrooms and use vegetable stock instead of chicken stock.
  • Adjust the number of jalapeños in the green sauce to control spiciness to your preference.
  • Marinate chicken overnight for deeper flavor absorption.
  • Rinsing rice helps to prevent clumping and produces fluffier rice.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • The green sauce can be made in advance and stored refrigerated for up to 2 days.

Find it online: https://oliviabakes.com/peruvian-chicken-with-green-sauce-and-rice-recipe/