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Peruvian Chicken & Rice with Green Sauce

Delicious Peruvian Chicken & Rice with Green Sauce You’ll Love

This protein-rich Peruvian Chicken & Rice with Green Sauce is gluten-free, vibrant, and quick to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds Chicken Choose thighs for juicy tenderness or breasts for a leaner option.
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice Substitute with white vinegar if necessary.
  • 2 tablespoons Oil Olive oil or a neutral oil adds richness.
  • 1 tablespoon Ground Cumin Coriander is a great alternative.
  • 1 teaspoon Smoked Paprika Sweet paprika works if preferred.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Freshly ground for added depth.
For the Green Sauce
  • 1 cup Cilantro Leaves Fresh, can substitute with parsley.
  • 1/2 cup Mayonnaise Greek yogurt can be an alternative.
  • 1/4 cup Sour Cream Plain yogurt can replace for a creamier texture.
  • 2 chiles Jalapeño Chopped, remove seeds for less heat.
  • 2 cloves Garlic
  • 1 tablespoon Olive Oil Any vegetable oil can substitute.
  • 1 tablespoon Lemon or Lime Juice Fresh, vinegar works in a bind.
For the Peruvian Yellow Rice
  • 1 cup Jasmine Rice Long-grain rice can also work.
  • 1 tablespoon Butter or Oil Vegan butter is a great dairy-free option.
  • 1/4 cup Onion Diced; leeks or shallots can be substituted.
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Turmeric For color and flavor, saffron can be used as an alternative.
  • 2 cups Chicken Stock Vegetable stock can be used for a vegetarian option.
  • 1 cup Frozen Peas Can be swapped for other veggies.

Equipment

  • Grill or Oven
  • Medium Pot
  • Blender
  • Large Bowl

Method
 

Marinating Chicken
  1. In a large bowl, whisk together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper to create a marinade. Add chicken and coat thoroughly; save ¼ for basting later. Cover and refrigerate for at least 1 hour, or overnight.
Preheat Cooking Method
  1. Preheat the grill to medium-high (375-400°F) or the oven to 450°F.
Cook Chicken
  1. Cook marinated chicken until fully cooked, about 5-7 minutes per side on the grill, or 30 minutes in the oven, basting with reserved marinade halfway.
Prepare Rice
  1. Rinse jasmine rice under cold water until clear, soak for 10-15 minutes, then drain.
Sauté Aromatics
  1. Sauté diced onion and minced garlic in butter or oil until fragrant. Sprinkle turmeric before adding rice.
Cook Rice
  1. Add rice, chicken stock, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in peas and let sit for 5-10 minutes.
Make Green Sauce
  1. Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and juice until smooth.
Serve
  1. Plate rice, top with chicken and drizzle green sauce over chicken.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Allow chicken to marinate overnight for the best flavor. Fluff rice after cooking and let it sit covered for better texture.

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