Print

Peruvian Chicken and Rice with Green Sauce: A Flavorful Journey for Beginner Cooks

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A complete and flavorful Peruvian meal featuring marinated chicken, seasoned yellow rice, and a vibrant green sauce. Perfect for beginner cooks seeking an easy and impressive dish.

Ingredients

Scale

Chicken Marinade:

  • 1.5–2 pounds chicken (thighs, breasts, or any 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

Green Sauce:

  • 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

Peruvian Yellow Rice:

  • 1 cup jasmine rice
  • 1 tablespoon butter/oil
  • ¼ cup onion, diced
  • 2–3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon EACH cumin, onion powder, salt, pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  • Marinate Chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight. Marinating enhances flavor and tenderizes the chicken, allowing the spices and acids to penetrate the meat.
  • Preheat Grill or Oven: When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice. Preheating ensures even cooking and consistent results.
  • Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through. Use a meat thermometer to ensure chicken is cooked through and safe to eat.
  • Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through. Use a meat thermometer to ensure chicken is cooked through and safe to eat.
  • Make Rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving. Soaking rice helps it cook evenly and prevents it from clumping.
  • Make Green Sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper. Blend until smooth for a creamy texture and consistent flavor.
  • Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy! Serve immediately for best flavor and texture.

Notes

  • Marinate chicken long enough.
  • Use a meat thermometer.
  • Wash and soak rice.
  • Blend sauce until creamy.

Find it online: https://susanrecipes.com/peruvian-chicken-and-rice-with-green-sauce-a-flavorful-journey-for-beginner-cooks/