Description
This Peruvian Chicken and Rice with Green Sauce recipe is a vibrant and flavorful dish perfect for beginners looking to explore the rich tastes of Peruvian cuisine. Tender marinated chicken with a smoky or baked finish pairs beautifully with aromatic yellow turmeric rice and a zesty, creamy green cilantro sauce, creating a delightful and balanced meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken Marinade
- 1.5–2 lbs chicken (thighs, breasts, or any cut)
- 2–3 cloves garlic, minced
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
Green Sauce
- 1 cup cilantro leaves
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 2 jalapeños, chopped (remove seeds for less heat)
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp lemon or lime juice
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter or oil
- ¼ cup onion, diced
- 2–3 garlic cloves, minced
- 1 tsp turmeric
- ¼ tsp cumin
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Chicken Marinade: The Flavor Infusion – In a medium bowl, combine minced garlic, lime juice or white vinegar, oil, cumin, smoked paprika, salt, and pepper. Mix well to blend all flavors.
- Reserve Marinade: The Flavor Booster – Set aside about ¼ of the marinade in a small bowl for brushing the chicken during cooking.
- Marinate Chicken: The Flavor Deepening – Add chicken pieces to the remaining marinade, coat thoroughly, and refrigerate for at least 1 hour, preferably overnight, to allow deep flavor penetration.
- Cook the Chicken: The Protein Powerhouse – Choose your cooking method:
- To Grill: The Smoky Option – Preheat grill to medium-high. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Brush with reserved marinade halfway through.
- To Bake: The Convenient Option – Preheat oven to 450°F (232°C). Line baking sheet with foil. Place chicken on sheet without overcrowding. Bake 30 minutes until internal temperature reaches 165°F (74°C). Brush with reserved marinade halfway.
- Peruvian Yellow Rice: The Flavorful Foundation
- Wash the Rice: The Starch Removal – Rinse jasmine rice under cold running water until water runs clear to remove excess starch.
- Soak the Rice: The Even Cooking Secret – Soak rice in cold water for 10-15 minutes, then drain thoroughly.
- Sauté the Aromatics: The Flavor Base – In a medium pot, melt butter or heat oil over medium heat. Add diced onion, sauté 3-5 minutes until translucent. Add minced garlic and cook 1 more minute until fragrant.
- Add Rice and Seasoning: The Flavor Infusion – Stir in drained rice, turmeric, cumin, onion powder, salt, and pepper. Toast rice and spices for 1 minute.
- Add Chicken Stock: The Flavor Liquid – Pour in chicken stock, bring to boil. Reduce heat to low, cover, and simmer 15 minutes undisturbed.
- Add Peas: The Veggie Addition – Stir in frozen peas, cover again, and let sit for 5-10 minutes to cook peas with residual heat.
- Fluff the Rice: The Texture Touch – Use a fork to fluff rice before serving to separate grains.
- Green Sauce: The Flavor Bomb
- Blend Ingredients: The Flavor Fusion – Combine cilantro, mayonnaise, sour cream or Greek yogurt, jalapeños (seeded if desired), garlic, olive oil, and lemon or lime juice in a blender.
- Pulse and Blend: The Creamy Transformation – Pulse to roughly chop, then blend until smooth and creamy.
- Taste and Adjust: The Flavor Perfection – Adjust seasoning with salt, pepper, more citrus juice or olive oil if desired.
- Assemble Plates: The Plating Presentation – Divide yellow rice among plates.
- Top with Chicken: The Protein Centerpiece – Place grilled or baked chicken pieces atop the rice.
- Drizzle with Sauce: The Flavor Drizzle – Generously spoon the green sauce over chicken and rice.
- Garnish: The Finishing Touch – Optionally garnish with cilantro sprigs or chopped red onion for color and extra freshness.
- Enjoy: The Delicious Reward – Serve immediately and savor the vibrant Peruvian flavors!
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- Removing seeds from jalapeños reduces sauce heat if desired.
- Rinsing and soaking rice prevents clumping and ensures fluffy texture.
- Chicken stock enhances the rice’s flavor, but water can be used as a substitute in a pinch.
- You can substitute sour cream with Greek yogurt for a healthier option.
- Adjust spice levels in the green sauce according to your heat preference.
- Grilling adds a smoky flavor, while baking is easier and hands-off.
- This dish can be served with extra lime wedges for added brightness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Marinate, Grill or Bake, Sauté, Simmer, Blend
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Peruvian chicken recipe, yellow rice, green sauce, cilantro sauce, grilled chicken, baked chicken, turmeric rice, easy Peruvian dinner
