Peruvian Chicken and Rice Green Sauce (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.75 pounds chicken thighs or breasts, boneless or bone-in
02 -
2 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons neutral oil
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon freshly ground black pepper
→ Green Sauce
09 -
1 cup fresh cilantro leaves, packed
10 -
0.5 cup mayonnaise
11 -
0.25 cup sour cream
12 -
2 jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon juice or lime juice
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
→ Peruvian Yellow Rice
18 -
1 cup jasmine rice
19 -
1 tablespoon butter or oil
20 -
0.25 cup onion, diced
21 -
2 cloves garlic, minced
22 -
1 teaspoon ground turmeric
23 -
0.25 teaspoon ground cumin
24 -
0.25 teaspoon onion powder
25 -
0.25 teaspoon kosher salt
26 -
0.25 teaspoon freshly ground black pepper
27 -
2 cups chicken stock
28 -
1 cup frozen peas
# Instructions:
01 -
In a medium bowl, combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Mix thoroughly. Reserve one quarter of the mixture, then add chicken and toss to coat. Refrigerate for at least 1 hour or overnight.
02 -
Preheat grill to medium-high heat or oven to 232°C (450°F).
03 -
Remove chicken from marinade. For grilling, cook chicken for 5–7 minutes per side until internal temperature reaches 74°C (165°F), brushing once with reserved marinade halfway through. For baking, arrange chicken on foil-lined sheet pan and bake for 30 minutes or until fully cooked, brushing halfway with reserved marinade.
04 -
Rinse jasmine rice until water runs clear, then soak for 10–15 minutes and drain. In a saucepan, sauté diced onion and minced garlic in butter or oil over medium heat until softened. Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute until aromatic. Add chicken stock, bring to a boil, cover with a lid, reduce to low heat, and cook for 15 minutes. Stir in frozen peas, cover, and let rest off heat for 5–10 minutes. Fluff with a fork before serving.
05 -
Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice in a blender. Blend for 30 seconds or until smooth and creamy. Season with salt and pepper to taste.
06 -
Divide yellow rice among serving plates, top with grilled or baked chicken, and drizzle generously with green sauce before serving.
# Notes:
01 -
Marinate the chicken overnight if possible for optimal flavor absorption.
02 -
Adjust the green sauce heat by removing jalapeño seeds or increasing the number of chiles.
03 -
Fluff the rice with a fork for a light, airy texture.