Description
Peruvian Chicken and Rice sparks culinary magic with its zesty green sauce and perfectly seasoned protein. Hearty comfort meets bold flavors, inviting you to savor a delicious journey through South American cuisine.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) chicken thighs, breasts, or any cut
Green Sauce Ingredients:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeno chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt
- Freshly ground black pepper
Marinade and Rice Ingredients:
- 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 jasmine rice
- 1 tablespoon butter/oil
- 1/4 cup onion, diced
- 3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Prepare the chicken marinade by combining garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper in a bowl. Separate a quarter of the mixture for later use.
- Coat chicken pieces thoroughly in the marinade, ensuring even coverage. Refrigerate for a minimum of 1 hour, preferably overnight for deeper flavor infusion.
- Preheat grill to medium-high (around 450°F) or prepare oven at the same temperature. Simultaneously, prepare to cook rice.
- Grill chicken for 5-7 minutes per side, aiming for internal temperature of 165°F. Brush reserved marinade midway through cooking for enhanced flavor. Alternatively, bake on a foil-lined sheet pan for approximately 30 minutes until fully cooked.
- Rinse jasmine rice until water runs clear, then soak for 10-15 minutes. Drain thoroughly.
- Saute diced onions and garlic in butter until fragrant and translucent. Add rice, turmeric, cumin, onion powder, salt, and pepper, stirring to coat grains evenly.
- Pour chicken stock into rice mixture, bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add frozen peas, rest for additional 5-10 minutes, then fluff with a fork.
- Combine green sauce ingredients in a blender: cilantro, mayonnaise, sour cream, jalapenos, garlic, olive oil, and citrus juice. Blend until smooth and creamy.
- Season green sauce with salt and pepper, adjusting jalapeno quantity to desired heat level.
- Plate rice as a base, top with grilled chicken, and generously drizzle green sauce over the entire dish. Serve immediately and enjoy the vibrant Peruvian-inspired meal.
Notes
- Marinate chicken overnight for deeper, more intense flavor absorption and tenderness.
- Use bone-in chicken thighs for richer taste and juicier meat compared to chicken breasts.
- Adjust jalapeño quantity in green sauce to customize spice level for different heat tolerances.
- Toast rice briefly before adding liquid to enhance nutty undertones and prevent mushiness.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg