Description
Peruvian Chicken and Rice with Green Sauce is a complete meal made with marinated chicken, fragrant yellow rice, and a creamy cilantro-based green sauce.
Ingredients
Scale
- 1.5–2 pounds chicken (thighs or breasts)
- 2–3 garlic cloves, minced
- 2 tablespoons lime juice or vinegar
- 2 tablespoons oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeño peppers
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon lemon or lime juice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup diced onion
- 2–3 garlic cloves, minced
- 1 teaspoon turmeric
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Mix marinade ingredients and coat chicken. Refrigerate at least 1 hour.
- Preheat grill to medium-high or oven to 450°F.
- Grill chicken 5–7 minutes per side or bake 30 minutes until 165°F internal temp.
- Rinse and soak rice, then sauté onion and garlic in butter.
- Add rice, spices, and stock. Simmer covered 15 minutes.
- Stir in peas and rest before fluffing.
- Blend all green sauce ingredients until smooth.
- Serve chicken over rice with green sauce.
Notes
- Chicken thighs give the juiciest results.
- Green sauce can be made one day ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilled or Baked
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 655
- Sugar: 5
- Sodium: 1036
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 4
- Protein: 46
- Cholesterol: 126