Peruvian Chicken and Rice with Green Sauce

This vibrant Peruvian dish features tender, marinated chicken, aromatic rice with peas, and a creamy, spicy green sauce. A flavorful and satisfying meal perfect for any night of the week.

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Prep Time 20

Cook Time 30

Marinating Time 1

Total Time 50

Servings: 4 servings

Course: Main Dish

Cuisine: Peruvian, South American

Calories: 655

Ingredients Equipment Method Notes

Ingredients

Chicken Marinade

1.75 pounds chicken Use boneless, skinless thighs or breasts for easier cooking, or bone-in for more flavor.
2.5 cloves garlic Finely minced for the marinade.
2 tbsp lime juice or white vinegar Freshly squeezed lime juice preferred for brightness.
2 tbsp oil of choice Olive oil or vegetable oil works well.
1 tbsp ground cumin For an authentic Peruvian flavor.
1 tsp smoked paprika Adds a lovely smoky depth.
1 tsp kosher salt Adjust to your taste preference.
0.5 tsp freshly ground black pepper Freshly ground for best aroma.

Green Sauce

1 cup fresh cilantro leaves Packed tightly for maximum flavor.
120 ml mayonnaise Full-fat for a creamier sauce.
60 ml sour cream Adds a tangy richness to the sauce.
2 pieces whole jalapeño chiles Remove seeds for less heat, or leave them in for more spice.
2 cloves garlic Essential for the sauce's aromatic base.
1 tbsp olive oil Extra virgin olive oil for a rich taste.
1 tbsp fresh lemon or lime juice Brightens up the sauce.
to taste tsp Kosher salt Season generously until balanced.
to taste tsp freshly ground black pepper Add a pinch for a subtle kick.

Rice

180 g jasmine rice Rinse thoroughly until water runs clear for fluffy rice.
1 tbsp butter/oil Use butter for richness, or oil for a lighter option.
40 g onion Finely diced for quick cooking and even distribution.
2.5 cloves garlic cloves Minced for the fragrant rice base.
1 tsp turmeric Gives the rice a beautiful golden color and earthy flavor.
0.25 tsp cumin A small amount adds warmth to the rice.
0.25 tsp onion powder Enhances the overall onion flavor in the rice.
0.25 tsp salt Essential for seasoning the rice.
0.25 tsp pepper A dash of freshly ground pepper for a mild kick.
475 ml chicken stock Low sodium chicken stock is recommended.
140 g frozen peas Add directly from frozen, no need to thaw.

Equipment

Medium Bowl
Grill or Oven
Sheet Pan (if baking)
Pot with Lid
Blender

Method

In a medium bowl, combine all ingredients for the chicken marinade and mix well. Reserve about ¼ of the mixture and set aside. Add the chicken to the bowl and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight for best flavor.
When ready to cook, preheat your grill to medium-high heat, or preheat your oven to 450ºF (230ºC). This is also a good time to start preparing the rice.
To Grill Chicken: Grill the marinated chicken on both sides for at least 5-7 minutes per side, or until cooked through and the internal temperature reaches 165ºF (74ºC). Brush with the reserved marinade halfway through cooking.
To Bake Chicken: Place the marinated chicken on a foil-lined sheet pan and bake for 30 minutes, or until cooked through and the internal temperature reaches 165ºF (74ºC). Brush with the reserved marinade halfway through baking.
To make rice: Wash the jasmine rice under cold water until the water runs clear. Soak the rice for 10-15 minutes, then drain thoroughly.
In a pot, sauté the diced onion and minced garlic with butter/oil over medium heat until softened. Add the drained rice and all the rice seasonings (turmeric, cumin, onion powder, salt, pepper) to the pot. Stir for 1 minute until the rice is fragrant.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and cook for 15 minutes.
Stir in the frozen peas, cover the pot again, and let the rice rest off the heat for 5-10 minutes. Fluff the rice with a fork before serving.
To make the green sauce: Add all the ingredients for the sauce (cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon/lime juice, salt, pepper) to a blender. Pulse for 30 seconds or until the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed.
To serve: Divide the flavorful rice mixture onto serving plates, top with the grilled or baked Peruvian chicken, and generously drizzle with the creamy green sauce. Enjoy your delicious meal!

Notes

The type of chicken cut you use (thighs, breasts, bone-in, or boneless) will affect cooking time; ensure it reaches 165°F. Adjust the amount of jalapeño in the green sauce to your preferred spice level. This dish pairs wonderfully with a simple side salad.