Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 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 (your choice); 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup fresh cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream; 2 jalapeño chiles, roughly chopped; 2 cloves garlic; 1 tablespoon olive oil; 1 tablespoon lemon or lime juice; Salt and pepper, to taste; 1 cup jasmine rice; 1 tablespoon butter or oil; ¼ cup diced onion; 2–3 cloves garlic, minced; 1 teaspoon turmeric; ¼ teaspoon cumin; ¼ teaspoon onion powder; Salt and pepper, to taste; 2 cups chicken stock; 1 cup frozen peas

Description

Bold, juicy Peruvian-style chicken served with spiced yellow rice and a zesty green sauce. A vibrant, flavorful meal that’s perfect for any night of the week.

Ingredients

For the Chicken:

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 (your choice)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

For the Green Sauce:

1 cup fresh cilantro leaves

½ cup mayonnaise

¼ cup sour cream

2 jalapeño chiles, roughly chopped

2 cloves garlic

1 tablespoon olive oil

1 tablespoon lemon or lime juice

Salt and pepper, to taste

For the Yellow Rice:

1 cup jasmine rice

1 tablespoon butter or oil

¼ cup diced onion

2–3 cloves garlic, minced

1 teaspoon turmeric

¼ teaspoon cumin

¼ teaspoon onion powder

Salt and pepper, to taste

2 cups chicken stock

1 cup frozen peas

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Instructions

Marinate the Chicken:

In a bowl, mix garlic, lime juice, oil, cumin, paprika, salt, and pepper.

Reserve ¼ of the marinade; set aside.

Add chicken to the remaining marinade, mix to coat, and refrigerate for at least 1 hour (or overnight).

Cook the Chicken:
Grilling: Preheat grill to medium-high. Grill chicken 5–7 minutes per side, brushing with reserved marinade halfway through.
Baking: Preheat oven to 450°F (232°C). Place chicken on a foil-lined sheet and bake for 30 minutes, brushing with reserved marinade halfway through. Internal temperature should reach 165°F (74°C).

Prepare the Green Sauce:

In a blender or food processor, combine all green sauce ingredients.

Blend until smooth. Season to taste. Refrigerate until ready to serve.

Cook the Yellow Rice:

Heat butter/oil in a saucepan. Add onion and sauté until soft.

Add garlic and cook 1 minute. Stir in turmeric, cumin, onion powder, salt, and pepper.

Add rice, stirring to coat with spices.

Pour in chicken stock. Bring to a boil.

Reduce heat, cover, and simmer 15 minutes.

Stir in peas, cover, and cook 5 more minutes. Let sit 5 minutes, then fluff.

Assemble the Dish:

Serve chicken over a bed of yellow rice.

Drizzle with green sauce and garnish with cilantro if desired.

Notes

Use chicken thighs, breasts, or drumsticks—bone-in cuts add more flavor.

For a twist, substitute rice with roasted potatoes.

Green sauce can be made 1 day ahead to intensify flavor.

For a milder sauce, deseed the jalapeños.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilled or Baked
Cuisine: Peruvian