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Peruvian Chicken and Rice with Green Sauce

7 Reasons to Love Peruvian Chicken and Rice with Green Sauce
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Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings the tastes of Latin American cuisine right to your table. This delightful meal features tender marinated chicken paired with aromatic yellow rice and a zesty green sauce made from fresh cilantro and jalapeños. Perfect for family dinners or entertaining guests, it’s easy to prepare and customizable to suit your spice preference. Experience the explosion of flavors that will make everyone at your table ask for seconds!

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 (any kind)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup fresh cilantro leaves
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 jalapeño chiles, roughly chopped (remove seeds for less heat)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime or lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup jasmine rice
  • 1 tablespoon butter or oil
  • ¼ cup diced onion
  • 2–3 garlic cloves, minced
  • 1 teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. In a medium bowl, mix together the minced garlic, lime juice or vinegar, oil, cumin, paprika, salt, and pepper. Reserve ¼ of the marinade for basting later. Add chicken to the remaining marinade and coat thoroughly. Refrigerate for at least 1 hour (overnight is best).
  2. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side. Brush with reserved marinade halfway through until internal temperature reaches 165ºF. Alternatively, preheat oven to 450ºF, place marinated chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with marinade halfway through until internal temperature reaches 165ºF.
  3. Rinse jasmine rice under cold water until it runs clear. Soak for 10–15 minutes then drain. In a medium pot over medium heat, sauté diced onion and garlic in butter or oil until softened. Add soaked rice along with turmeric, cumin, onion powder, salt, and black pepper; stir for about 1 minute. Pour in chicken stock and bring mixture to a boil. Cover pot; reduce heat to low and simmer for about 15 minutes. Stir in frozen peas; cover again and let rest for an additional 5–10 minutes before fluffing with a fork.
  4. In a blender, combine cilantro leaves, mayonnaise, sour cream, jalapeños, garlic cloves, olive oil, lime juice, salt, and black pepper. Blend until smooth—about 30 seconds. Adjust seasoning as needed.
  5. On each plate, divide cooked rice first. Top with grilled or baked chicken pieces. Drizzle generously with green sauce before enjoying!

Nutrition

Find it online: https://cookingwithmia.com/7-reasons-to-love-peruvian-chicken-and-rice-with-green-sauce/

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