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!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course
Main
Cuisine
Peruvian
Servings
4 servings
Calories
655 kcal kcal
INGREDIENTS
1.5-2 pounds chicken thighs, breasts, or any cut, see notes
2-3 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
kosher salt and freshly ground black pepper
1 cup jasmine rice
1 tbsp butter/oil
¼ cup onion diced
2-3 garlic cloves minced
1 tsp turmeric
1/4 tsp cumin EACH cumin, onion powder, salt, pepper
1/4 tsp onion powder EACH cumin, onion powder, salt, pepper
1/4 tsp salt EACH cumin, onion powder, salt, pepper
1/4 tsp pepper EACH cumin, onion powder, salt, pepper
2 cups chicken stock
1 cup frozen peas
INSTRUCTIONS
1Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ 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.
2When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
3To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
4To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
5To make rice: 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.
6To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
7Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!