Peruvian Chicken Rice Green Sauce (Print Version)
Juicy Peruvian-style chicken, golden rice, and zesty green sauce unite for a satisfying, flavor-packed dinner.
# Ingredients:
→ Chicken Marinade
01 -
900 g chicken thighs or breasts, boneless or bone-in
02 -
2-3 cloves garlic, minced
03 -
30 ml lime juice or white vinegar
04 -
30 ml neutral oil
05 -
15 g ground cumin
06 -
5 g smoked paprika
07 -
5 g kosher salt
08 -
2 g freshly ground black pepper
→ Peruvian Green Sauce
09 -
25 g fresh cilantro leaves
10 -
120 g mayonnaise
11 -
60 g sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
15 ml olive oil
15 -
15 ml fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper, to taste
→ Peruvian Yellow Rice
17 -
200 g jasmine rice
18 -
15 ml butter or oil
19 -
40 g onion, diced
20 -
2-3 cloves garlic, minced
21 -
5 g turmeric
22 -
1 g ground cumin
23 -
1 g onion powder
24 -
1 g kosher salt
25 -
1 g ground black pepper
26 -
480 ml chicken stock
27 -
140 g frozen peas
# Instructions:
01 -
In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Blend to form a uniform marinade. Reserve one-fourth of the mixture.
02 -
Place chicken in the bowl with marinade, ensuring full coverage. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor development.
03 -
Preheat grill to medium-high or preheat oven to 230°C. Prepare to cook chicken and begin rice preparation concurrently.
04 -
For grilling, cook chicken 5–7 minutes per side, brushing with reserved marinade halfway, until internal temperature reaches 74°C. For baking, arrange chicken on foil-lined baking tray, brush with marinade, and bake for 30 minutes or until cooked through and reaching 74°C, basting halfway.
05 -
Rinse rice under cold water until clear and soak for 10–15 minutes; drain. Sauté onion and garlic with butter in saucepan until softened. Add rice, turmeric, cumin, onion powder, salt, and pepper; stir for 1 minute until aromatic. Pour in chicken stock; bring to a boil, cover, and cook on low heat for 15 minutes.
06 -
Add frozen peas to rice; cover and let rest for 5–10 minutes off heat. Fluff gently with a fork before serving.
07 -
Place cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper in a blender. Pulse for 30 seconds until smooth and creamy. Adjust seasoning as needed.
08 -
Portion yellow rice onto serving plates, top with cooked chicken, and finish with a generous drizzle of green sauce. Serve immediately.
# Notes:
01 -
For optimal depth of flavor, marinate the chicken overnight and use freshly squeezed lime juice.