Description
This vibrant Peruvian Chicken and Rice with Green Sauce recipe combines juicy, marinated chicken grilled or baked to perfection, aromatic turmeric rice with peas, and a creamy, zesty cilantro-jalapeño green sauce. It offers a delicious balance of smoky spices, tangy citrus, and fresh herbs, perfect for a flavorful weeknight dinner or gathering.
Ingredients
Chicken Marinade
- 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
Green Sauce
- 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, to taste
Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup diced onion (shallot preferred)
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of this marinade. Add chicken to the remaining marinade and toss until coated. Refrigerate for at least 1 hour or overnight for best flavor.
- Preheat Cooking Method: When ready to cook, preheat your grill to medium-high heat or preheat the oven to 450ºF if baking. This is also the time to begin making the rice if serving with it.
- Cook Chicken – Grilling Option: Grill the marinated chicken pieces on both sides for 5-7 minutes per side, varying by cut, until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway during grilling for extra flavor and moisture.
- Cook Chicken – Baking Option: Place chicken on a foil-lined sheet pan and bake in the preheated oven for approximately 30 minutes or until internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through baking to enhance flavor.
- Prepare Rice: Rinse jasmine rice under cold water until the water runs clear. Soak the rice for 10-15 minutes then drain. In a pot, sauté diced onion (or shallot) and minced garlic with butter or oil over medium heat until soft and fragrant. Add drained rice along with turmeric, cumin, onion powder, salt, and pepper; stir for about 1 minute. Pour in chicken stock and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Stir in frozen peas, re-cover, and let rest off the heat for 5-10 minutes. Fluff with a fork before serving.
- Make Green Sauce: In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and fresh lemon or lime juice. Pulse for about 30 seconds until creamy. Taste and season with kosher salt and freshly ground black pepper as needed.
- Serve: Divide the cooked rice onto plates, top with grilled or baked chicken, and drizzle generously with the cilantro jalapeño green sauce. Enjoy immediately for a vibrant meal.
Notes
- For the chicken, thighs provide juiciness and flavor, while breasts offer a leaner option; choose based on preference.
- Marinating overnight enhances flavor but a minimum of one hour helps tenderize the chicken.
- If you do not have a grill or prefer not to use one, baking is an excellent alternative.
- Adjust the number of jalapeños in the green sauce to control the heat level.
- Soaking the rice helps achieve fluffy and evenly cooked grains.
- Use fresh chicken stock for best flavor or a good quality store-bought stock.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Peruvian
