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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce: A Flavorful Journey for Beginner Cooks
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Indulge in the vibrant flavors of Peruvian Chicken and Rice with Green Sauce, a delightful dish that promises to transform your weeknight dinners into a culinary adventure. This beginner-friendly recipe combines marinated chicken, aromatic yellow rice, and a creamy green sauce made from fresh herbs, creating an enticing meal that’s perfect for gatherings or family feasts. With easy-to-follow steps, you’ll impress your guests without any stress. Enjoy the rich taste of Peru right at your table!

Ingredients

Scale
  • 1.5–2 pounds chicken (thighs or breasts)
  • 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
  • 1 cup jasmine rice
  • 1 tablespoon butter/oil
  • 1/4 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

Instructions

  1. In a medium bowl, add all the ingredients for the chicken marinade. Mix well until combined. Reserve about ¼ of the marinade mixture; set aside. Add the chicken pieces; coat thoroughly. Cover and refrigerate for at least 1 hour or overnight to enhance flavor.
  2. When ready to cook, preheat your grill to medium-high or your oven to 450ºF. If you're serving with rice, start preparing it now.
  3. For grilling, place marinated chicken on the grill. Cook each side for about 5-7 minutes until reaching an internal temperature of 165ºF. Brush with reserved marinade halfway through cooking. For baking, transfer chicken onto a foil-lined sheet pan. Bake for 30 minutes until cooked through; brush with reserved marinade halfway through.
  4. To cook rice, rinse jasmine rice under cold water until it runs clear; soak for 10-15 minutes then drain. In a medium pot over medium heat, sauté diced onion and minced garlic in butter until soft. Stir in drained rice along with seasoning; cook until fragrant (about 1 minute). Add chicken stock; bring to a boil then cover and reduce heat to low. Cook on low heat for 15 minutes; stir in frozen peas afterward and let rest covered for an additional 5-10 minutes before fluffing with a fork.
  5. In a blender, combine all ingredients needed for the green sauce. Blend until creamy; taste and season with salt & pepper as desired.
  6. On serving plates, divide yellow rice mixture evenly. Top each plate with grilled chicken pieces drizzled generously with green sauce.

Nutrition

Find it online: https://madebykiara.com/peruvian-chicken-and-rice-with-green-sauce-a-flavorful-journey-for-beginner-cooks/