Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5–2 pounds chicken thighs, breasts, or any cut (see notes); 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; ½ teaspoon freshly ground black pepper; 1 cup fresh cilantro leaves; ½ cup mayonnaise; ¼ cup sour cream; 2 whole jalapeño chiles, roughly chopped; 2 cloves garlic; 1 tablespoon olive oil; 1 tablespoon fresh lemon or lime juice; Kosher salt and freshly ground black pepper; 1 cup jasmine rice; 1 tablespoon butter or oil; ¼ cup onion, diced; 2–3 garlic cloves, minced; 1 teaspoon turmeric; ¼ teaspoon each cumin, onion powder, salt, and pepper; 2 cups chicken stock; 1 cup frozen peas

Description

Peruvian Chicken and Rice with Green Sauce is a complete meal that’s loaded with incredible flavor! Marinated chicken thighs or breasts are grilled or baked (your choice!) to perfection. Serve over well-seasoned rice with fresh, creamy green sauce for a dinner that’s sure to impress.

Ingredients

Scale

For the Chicken

1.5–2 pounds chicken thighs, breasts, or any cut (see notes)
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
½ teaspoon freshly ground black pepper

For the Green Sauce

1 cup fresh cilantro leaves
½ cup mayonnaise
¼ cup sour cream
2 whole jalapeño chiles, roughly chopped
2 cloves garlic
1 tablespoon olive oil
1 tablespoon fresh lemon or lime juice
Kosher salt and freshly ground black pepper

For the Peruvian Yellow Rice

1 cup jasmine rice
1 tablespoon butter or oil
¼ cup onion, diced
2–3 garlic cloves, minced
1 teaspoon turmeric
¼ teaspoon each cumin, onion powder, salt, and pepper
2 cups chicken stock
1 cup frozen peas

Instructions

Marinate Chicken: In a medium bowl, combine all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the marinade and set aside. Add in the chicken and coat fully. Marinate for at least 1 hour or overnight in the refrigerator.
Preheat and Prepare: When ready to cook, preheat grill to medium-high or oven to 450ºF. Start making the rice if serving with the meal.
Grill or Bake Chicken:
- To Grill: Grill chicken on both sides for 5–7 minutes per side (time may vary depending on cut) or until cooked through to an internal temperature of 165ºF. Brush with reserved marinade halfway through cooking.
- To Bake: Place chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through to 165ºF. Brush with reserved marinade halfway through baking.
Make the Rice:
Wash the rice until the water runs clear. Soak for 10–15 minutes, then drain. In a pot, sauté diced onion and minced garlic in butter until soft. Add the rice and seasonings, stir for 1 minute until fragrant. Pour in chicken stock, bring to a boil, cover with lid, and reduce heat to low. Cook for 15 minutes. Stir in frozen peas, cover again, and let rest for 5–10 minutes. Fluff with a fork before serving.
Prepare the Green Sauce:
Add all sauce ingredients to a blender and pulse for 30 seconds or until creamy. Taste and season with salt and pepper as needed.

Serve:
Divide the rice among serving plates, top with grilled or baked chicken, and drizzle generously with green sauce. Enjoy!

Notes

Chicken: You can use a whole chicken cut into halves or quarters, skin-on chicken thighs, drumsticks, leg quarters, boneless thighs, or chicken breasts. Adjust cooking times depending on the cut.
Rice Tip: Toast the spices slightly before adding the rice for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.