Peruvian Chicken & Rice with Green Sauce 

This Peruvian Chicken & Rice with Green Sauce is a full-flavored, satisfying dish that combines marinated grilled or baked chicken with seasoned Peruvian yellow rice and a creamy green sauce. The chicken, infused with earthy spices like cumin and smoked paprika, is served over a vibrant, savory rice and topped with ají verde, a zesty cilantro-based sauce. This dish brings smoky, tangy, and fresh flavors together in every bite, making it a perfect meal for dinner or special occasions.

Ingredients:

• For the Chicken:

  • 1.5-2 pounds chicken (thighs, breasts, or any preferred cut)

  • 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

• For the Green Sauce:

  • 1 cup fresh cilantro leaves

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 2 whole jalapeños, roughly chopped

  • 2 cloves garlic

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon or lime juice

  • Kosher salt and freshly ground black pepper (to taste)

• For the Peruvian Yellow Rice:
  
  

  • 1 cup jasmine rice
    
    

  • 1 tablespoon butter or oil

  • 1/4 cup onion, diced

  • 2-3 garlic cloves, minced

  • 1 teaspoon turmeric

  • 1/4 teaspoon each cumin, onion powder, salt, and pepper

  • 2 cups chicken stock

  • 1 cup frozen peas

Directions:

1. Marinate the Chicken: Combine all the chicken marinade ingredients in a bowl, reserving ¼ of the marinade. Coat the chicken with the marinade, refrigerate for at least 1 hour or overnight.

2. Cook the Chicken: Preheat the grill to medium-high heat or the oven to 450°F. Grill the chicken for 5-7 minutes per side or bake for 30 minutes, brushing with reserved marinade halfway through, until the chicken reaches an internal temperature of 165°F.

3. Make the Rice: Rinse the rice until the water runs clear, soak for 10-15 minutes, then drain. Sauté the diced onion and minced garlic in butter until soft. Add the rice and seasonings, stir for 1 minute, then add the chicken stock and bring to a boil. Cover and reduce heat to low, cooking for 15 minutes. Stir in peas, cover, and rest for 5-10 minutes. Fluff with a fork before serving.

4. Prepare the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper. Blend until creamy. Taste and adjust seasoning.

5. Serve: Plate the rice, top with grilled chicken, and drizzle generously with green sauce. Enjoy!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Kcal: 655 kcal
Carbohydrates: 51g
Protein: 46g
Fat: 28g
Saturated Fat: 6g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 13g
Trans Fat: 0.04g
Cholesterol: 126mg
Sodium: 1036mg
Potassium: 1029mg
Fiber: 4g
Sugar: 5g
Vitamin A: 968 IU
Vitamin C: 22mg
Calcium: 81mg
Iron: 3mg