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Peruvian Chicken and Rice with Green Sauce Recipe Made Easy

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Peruvian Chicken and Rice with Green Sauce offers a flavorful meal perfect for weeknight dinners. Tender marinated chicken pairs wonderfully with seasoned rice and a creamy cilantro green sauce for a satisfying dish.

Ingredients

Scale
  • 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
  • 1/4 cup onion diced
  • 2–3 garlic cloves minced
  • 1 tsp turmeric
  • 1/4 tsp EACH cumin onion powder salt pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Combine all chicken marinade ingredients in a bowl and set aside a quarter of the mixture. Add the chicken and coat thoroughly, then refrigerate for at least one hour or overnight.
  2. Preheat your grill to medium-high or your oven to 450ºF, and start the rice if desired.
  3. For grilling, cook chicken 5-7 minutes per side until internal temperature reads 165ºF, brushing with reserved marinade midway.
  4. For baking, arrange chicken on a foil-lined sheet and bake 30 minutes or until fully cooked, applying reserved marinade halfway through.
  5. Rinse jasmine rice until clear then soak 10-15 minutes and drain. Sauté onion and garlic in butter until soft, add rice and seasonings, stir a minute, then pour in chicken stock.
  6. Bring to boil, cover, reduce heat and cook 15 minutes. Stir in peas, cover, and let rest 5-10 minutes before fluffing with a fork.
  7. Blend all green sauce ingredients until smooth and creamy, seasoning to taste with salt and pepper.
  8. Serve rice on plates topped with chicken and a drizzle of green sauce.

Notes

  • Chicken: You can use a whole chicken cut in 1/2 or 1/4th
  • You can also use skin-on chicken thighs drumsticks or leg quarters
  • Additionally chicken breasts also work
  • Boneless chicken thighs are another great option!

Nutrition

Find it online: https://www.amgroyal.com/peruvian-chicken-rice-green-sauce/