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Peruvian Chicken and Rice with Green Sauce

Delicious Peruvian Chicken and Rice with Green Sauce Magic

Experience the vibrant flavors of Peruvian Chicken and Rice with Green Sauce, a quick and customizable dish that delights all eaters.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Peruvian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken Thighs or Breasts Thighs are juicier, breasts are leaner.
  • 4 cloves Garlic Minced, use more for bolder flavor.
  • 1/4 cup Lime Juice Can substitute vinegar if needed.
  • 2 tablespoons Oil Use olive or vegetable oil.
  • 1 tablespoon Cumin
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Rice
  • 1.5 cups Long-Grain Rice Rinse before cooking.
  • 1 medium Onion Diced, yellow or white preferred.
  • 2 tablespoons Butter Can substitute with olive oil.
  • 4 cups Chicken Stock Use vegetable stock for vegetarian version.
  • 1 cup Frozen Peas Substitute with fresh peas when in season.
For the Green Sauce
  • 1 cup Cilantro Fresh, for a burst of flavor.
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream Greek yogurt can be used instead.
  • 1 whole Jalapeño Adjust heat by removing seeds.
  • 2 tablespoons Lemon or Lime Juice For acidity and brightness.

Equipment

  • grill
  • Oven
  • Blender
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine chicken with garlic, lime juice, oil, cumin, paprika, salt, and black pepper. Marinate for at least 1 hour.
  2. Preheat grill to medium-high or oven to 450°F (232°C). Grill chicken for 5-7 minutes per side until charred or bake for 30 minutes.
  3. Rinse and soak rice until water runs clear. Melt butter in a saucepan over medium heat, sauté onion and garlic until soft. Stir in rice, cumin, and salt, then add chicken stock and boil. Cover and simmer for 15 minutes.
  4. Gently fold in frozen peas and cover for an additional 3-5 minutes. Fluff rice before serving.
  5. Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lime juice, salt, and pepper in a blender. Blend until smooth.
  6. Serve rice on plates, top with grilled chicken, and drizzle with green sauce. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 150IUVitamin C: 20mgCalcium: 25mgIron: 2mg

Notes

Store the chicken, rice, and sauce separately in airtight containers for optimal freshness.

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