Why Make This Recipe
Peruvian Chicken and Rice with Green Sauce is not just a dish; it’s an exciting flavor journey that brings the delightful tastes of Peru right into your kitchen. This recipe is perfect for beginner cooks who want to step out of their comfort zone and impress friends and family. The combination of marinated chicken, fluffy rice, and zesty green sauce makes for a meal that is both satisfying and vibrant.
How to Make Peruvian Chicken and Rice with Green Sauce
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 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
- Kosher salt and freshly ground black pepper
- 1 cup jasmine rice
- 1 tablespoon butter/oil
- ¼ 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
Directions
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In a medium bowl, mix all the ingredients for the chicken marinade. Set aside about ¼ of the mixture. Add the chicken and coat it well. Refrigerate for at least 1 hour or overnight to let the flavors soak in.
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When it’s time to cook, preheat your grill to medium-high or the oven to 450ºF. If you plan to serve rice, you can start preparing it now.
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Grill the chicken for 5-7 minutes on each side or until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through cooking. If using the oven, place the chicken on a foil-lined sheet pan and bake it for 30 minutes, brushing with marinade halfway.
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For the rice, rinse it until the water runs clear. Soak the rice for 10-15 minutes, then drain. In a pot, sauté the onion and garlic with butter until soft. Add the rice and seasonings, cooking for 1 minute. Then, pour in the chicken stock and bring it to a boil. Cover, reduce heat, and cook on low for 15 minutes. Stir in the frozen peas and let it rest for 5-10 minutes. Fluff the rice with a fork before serving.
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To make the green sauce, combine all the ingredients in a blender and pulse for 30 seconds or until creamy. Season with salt and pepper to taste.
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Serve the rice on plates, topped with grilled chicken and a drizzle of green sauce. Enjoy your delicious meal right away for the best flavor!
How to Serve Peruvian Chicken and Rice with Green Sauce
This dish is great on its own but you can add sides for a complete meal. Consider serving it with a fresh salad or some sliced avocado for extra creaminess. The green sauce is perfect for drizzling over both the chicken and rice, enhancing the flavors even more.
How to Store Peruvian Chicken and Rice with Green Sauce
If you have leftovers, place them in an airtight container and store them in the fridge. The cooked chicken and rice can last for 3-4 days. You can also freeze the chicken for longer storage. Reheat in the oven or microwave until warm before serving again.
Tips to Make Peruvian Chicken and Rice with Green Sauce
- Make sure to marinate the chicken for at least an hour to maximize flavor.
- Soaking the rice helps it cook more evenly, so don’t skip that step.
- Adjust the amount of jalapeño in the sauce based on your spice preference.
- Always check the internal temperature of your chicken to ensure it’s cooked safely.
Variation
You can easily customize this dish by using different cuts of chicken or even substituting the chicken with tofu for a vegetarian version. Feel free to add other vegetables like bell peppers or corn to the rice for extra flavor and nutrition.
FAQs
Can I use a different type of rice?
Yes, you can use basmati or long-grain rice instead of jasmine rice. Just adjust the cooking time as needed.
Is there a substitute for mayonnaise in the sauce?
Yes, you can use Greek yogurt instead of mayonnaise for a lighter option.
Can I prepare the sauce in advance?
Absolutely! You can make the green sauce a day ahead and store it in the fridge to save time when you cook the chicken and rice.
