Peruvian Chicken and Rice with Green Sauce
Peruvian Chicken and Rice with Green Sauce is a complete meal that's loaded with incredible flavor! Marinated chicken thighs or breasts are grilled or baked (your choice!) to perfection. Serve over well-seasoned rice with fresh, creamy green sauce for a dinner that's sure to impress!
Ingredients
- 2 pounds chicken thighs, breasts, or any cut
- 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 cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about 1/4 of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
- When ready to cook, preheat grill to medium-high, or preheat oven to 450°F. This would also be a good time to make rice, if serving with rice.
- Grill the chicken on both sides for at least 5-7 minutes per side or until cooked through to 165°F. Brush with the reserved marinade halfway through.
- Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165°F. Brush with the reserved marinade halfway through.
- Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
- Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
- Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!
Notes
Peruvian Chicken and Rice with Green Sauce is a complete meal that's loaded with incredible flavor! Marinated chicken thighs or breasts are grilled or baked (your choice!) to perfection.