Description
This Peruvian Chicken and Rice with Green Sauce is a bold and flavorful complete meal featuring juicy marinated chicken, seasoned yellow rice, and a creamy, spicy cilantro green sauce. Perfect for a satisfying family dinner.
Ingredients
- 1.5–2 lbs chicken (thighs, breasts, or mixed cuts)
- 2–3 cloves garlic, minced
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Green Sauce:
- 1 cup cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeños, chopped
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Peruvian Yellow Rice:
- 1 cup jasmine rice
- 1 tbsp butter or oil
- 1/4 cup onion, diced
- 2–3 garlic cloves, minced
- 1 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Mix chicken marinade ingredients and coat chicken. Marinate at least 1 hour or overnight.
- Grill or bake chicken until fully cooked (165°F), brushing with reserved marinade.
- Rinse rice, then sauté onion and garlic in butter. Add rice and spices, stir until fragrant.
- Add chicken stock, cover, and cook on low for 15 minutes. Add peas and rest 5–10 minutes.
- Blend all green sauce ingredients until creamy. Adjust seasoning.
- Serve rice topped with chicken and drizzle with green sauce.
Notes
- Chicken thighs give the juiciest result, but breasts also work well.
- Adjust jalapeños for spice level.
- Let rice rest before fluffing for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grill, Bake, Stovetop
- Cuisine: Peruvian