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Peruvian Chicken & Rice with Green Sauce

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Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that’s easy to prepare and perfect for a weeknight dinner or impressing guests. This recipe combines marinated, grilled or baked chicken with fragrant Peruvian yellow rice and a tangy, creamy cilantro-based green sauce. Perfectly seasoned with cumin, smoked paprika, and lime, it’s a delightful and unique meal that brings bold flavors to your dinner table.

Ingredients

For the Chicken Marinade:

2 pounds of chicken (boneless thighs, skin-on thighs, drumsticks, or breasts)

1 tablespoon cumin

1 tablespoon smoked paprika

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon oil

2 tablespoons lime juice

4 cloves garlic, minced

For the Green Sauce:

1 cup cilantro, packed

½ cup mayonnaise

¼ cup sour cream (or Greek yogurt for a healthier option)

2 jalapeños (seeds removed for less heat)

2 cloves garlic

2 tablespoons oil

2 tablespoons fresh lime or lemon juice

For the Peruvian Yellow Rice:

1 cup jasmine rice (or Basmati or Latin parboiled rice)

1 shallot (or onion), finely chopped

2 cloves garlic, minced

1 tablespoon butter or oil

½ cup frozen peas (optional)

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon onion powder

2 cups chicken stock

Instructions

  • Marinate the Chicken:
    In a medium bowl, combine cumin, paprika, salt, pepper, oil, lime juice, and garlic. Reserve about ¼ of the marinade. Coat the chicken with the marinade, then refrigerate for at least 1 hour or overnight for best results.

  • Cook the Chicken:
    Preheat the grill to medium-high heat or the oven to 450ºF. Grill the chicken for 5-7 minutes on each side or bake for 30 minutes, brushing with reserved marinade halfway through. The internal temperature should reach 165ºF.

  • Prepare the Rice:
    Rinse the rice until the water runs clear. Soak for 10-15 minutes and drain. Sauté shallots and garlic in butter or oil until soft. Add the rice and spices, stirring for 1 minute. Add chicken stock and bring to a boil. Cover, reduce heat, and cook for 15 minutes. Stir in peas, cover, and let sit for 5-10 minutes before fluffing.

  • Make the Green Sauce:
    Blend all green sauce ingredients in a blender until smooth. Adjust seasoning with salt and pepper to taste.

  • Serve:
    Plate the rice, top with grilled chicken, and drizzle with green sauce.

Notes

  • For best flavor, marinate the chicken overnight.

  • The green sauce can be adjusted for spice by removing jalapeño seeds or using a milder pepper variety.

  • You can use other vegetables like carrots or corn in place of peas for the rice.

  • This dish can be served with roasted baby potatoes for an alternative side.

Find it online: https://recipesbyjanet.com/peruvian-chicken-rice-with-green-sauce-recipe/