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Plated Peruvian chicken and rice with green sauce, garnished with cilantro and lime, on a rustic wooden table.
Alyssa

Peruvian Chicken and Rice with Green Sauce

A complete meal that's loaded with incredible flavor! Grilled or baked marinated chicken served over seasoned rice with a fresh green sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Peruvian
Calories: 655
Ingredients Method

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
  • 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 cloves garlic (minced)
  • 1 teaspoon turmeric
  • 1/4 teaspoon each cumin, onion powder, salt, pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Method
 

  1. In a medium bowl, mix all the ingredients for the chicken marinade. Reserve about ¼ of the mixture and set aside. Coat the chicken and refrigerate for at least 1 hour or overnight.
  2. Preheat grill to medium-high, or oven to 450ºF. Grill chicken for 5-7 minutes per side until cooked through (165ºF), brushing with reserved marinade halfway through. Or bake for 30 minutes, brushing with reserved marinade halfway.
  3. Wash and soak rice for 10-15 minutes. Sauté onion and garlic in butter until soft. Add rice and seasoning, stir for 1 minute. Add chicken stock, boil, cover, reduce to low, and cook for 15 minutes. Stir in peas, cover, and rest for 5-10 minutes. Fluff before serving.
  4. Blend all green sauce ingredients until creamy. Season with salt and pepper to taste.
  5. Divide rice into plates, top with chicken, and drizzle with green sauce.