Description
Peruvian Chicken and Rice with Green Sauce is a vibrant dish that brings the authentic flavors of Peru straight to your table. This easy-to-follow recipe showcases marinated chicken grilled to perfection, served atop fluffy yellow rice and drizzled with a zesty green sauce made from fresh herbs. Ideal for beginner cooks, this meal is perfect for any occasion—whether it’s a busy weeknight dinner or a gathering with friends. The combination of spices in the marinade enhances the chicken’s flavor, while the colorful presentation makes it an impressive addition to your culinary repertoire.
Ingredients
Scale
- 1.5–2 pounds chicken (thighs or breasts)
- 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
- Prepare the marinade by mixing lime juice, minced garlic, oil, cumin, salt, and pepper in a bowl. Add chicken and coat well. Refrigerate for at least 1 hour or overnight.
- Preheat your grill to medium-high heat or oven to 450°F. Cook chicken for about 5-7 minutes per side until it reaches an internal temperature of 165°F.
- While the chicken is cooking, rinse jasmine rice under cold water until clear. In a pot, sauté diced onion and garlic in olive oil until soft. Add rice and turmeric; stir for about a minute.
- Pour in chicken stock and bring to a boil, then simmer on low for 15 minutes. Stir in frozen peas before covering for an additional 5 minutes.
- For the green sauce, blend cilantro, mayonnaise, jalapeños, garlic, olive oil, lime juice, salt, and pepper until smooth.
- Serve rice topped with grilled chicken and drizzle generously with green sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg