Peruvian Chicken and Rice with Green Sauce (Print Version)
# Ingredients:
→ For the Chicken
01 -
1.5-2 pounds chicken thighs, breasts, or any cut you prefer
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil of choice
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ For the Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper, to taste
→ For the Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
1/4 cup onion, diced
20 -
2-3 garlic cloves, minced
21 -
1 teaspoon turmeric
22 -
1/4 teaspoon cumin
23 -
1/4 teaspoon onion powder
24 -
1/4 teaspoon salt
25 -
1/4 teaspoon pepper
26 -
2 cups chicken stock
27 -
1 cup frozen peas
# Instructions:
01 -
Mix all chicken marinade ingredients in a bowl. Reserve 1/4 of this mixture, then add chicken to the remaining marinade and coat thoroughly. Refrigerate for at least 1 hour or overnight.
02 -
When ready to cook, preheat grill to medium-high or oven to 450°F. This is a good time to start the rice as well.
03 -
For grilling: Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. For baking: Place on foil-lined sheet pan and bake about 30 minutes until cooked through. Brush with reserved marinade halfway through cooking either way.
04 -
Wash rice until water runs clear, then soak 10-15 minutes and drain. Sauté onion and garlic in butter until soft. Add rice and seasonings, stir for 1 minute. Add chicken stock, bring to boil, then cover and reduce heat to low. Cook 15 minutes, then stir in peas, cover and rest 5-10 minutes. Fluff before serving.
05 -
Blend all sauce ingredients until smooth and creamy. Taste and adjust salt and pepper as needed.
06 -
Divide rice among plates, top with chicken and drizzle with green sauce.
# Notes:
01 -
You can use almost any cut of chicken for this recipe - whole chicken, skin-on thighs, drumsticks, leg quarters, or boneless options all work well