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Peruvian Chicken & Rice with Green Sauce

Flavorful Peruvian Chicken & Rice with Green Sauce Bliss

Enjoy a delightful Peruvian Chicken & Rice with Green Sauce that’s quick to prepare and packed with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds Chicken Choose thighs, breasts, or your favorite cut.
  • 2-3 cloves Garlic Enhances flavor; try roasting for a sweeter profile.
  • 2 tablespoons Lime Juice or White Vinegar Lemon juice can be substituted.
  • 2 tablespoons Oil of Choice Olive oil preferred.
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika Regular paprika is an alternative.
  • 1 teaspoon Kosher Salt
  • 0.5 teaspoon Black Pepper
For the Green Sauce
  • 1 cup Fresh Cilantro Leaves Substitute with parsley if desired.
  • 0.5 cup Mayonnaise Greek yogurt can be a lighter option.
  • 0.25 cup Sour Cream Optional.
  • 2 whole Jalapeño Chiles Adjust for desired heat.
For the Rice
  • 1 cup Jasmine Rice Basmati or long-grain can be used.
  • 1 tablespoon Butter or Oil For sautéing references.
  • 0.25 cup Onion Diced.
  • 1 teaspoon Turmeric Can be omitted.
  • 2 cups Chicken Stock Vegetable broth is a substitute.
  • 1 cup Frozen Peas Can swap with corn or other veggies.

Equipment

  • Mixing Bowl
  • Medium pot
  • Grill or Oven
  • Blender

Method
 

Instructions
  1. In a large mixing bowl, combine minced garlic, lime juice, oil, cumin, paprika, salt, and pepper. Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour.
  2. Rinse jasmine rice under cold water until clear, then soak. In a medium pot, heat butter over medium heat, add onion and garlic, sautéing until softened.
  3. Stir in drained rice, turmeric, and seasonings, sautéing for an additional minute. Pour in chicken stock and bring to a gentle boil.
  4. Reduce heat to low, cover, and let simmer for 15 minutes. Stir in peas, cover, and sit for an additional 5 minutes off the heat.
  5. Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes on each side until internal temperature reaches 165°F. Bake for 30 minutes if preferred.
  6. In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, and a pinch of salt. Blend until smooth.
  7. To serve, scoop rice onto plates, top with grilled chicken, and drizzle with green sauce.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

For the best texture, monitor the rice while cooking and ensure proper marination time for chicken.

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