Description
This vibrant Peruvian Chicken and Rice with Green Sauce recipe features marinated and grilled or baked chicken paired with aromatic turmeric-infused jasmine rice and a creamy, zesty cilantro-based green sauce. Perfectly balanced flavors and simple ingredients make this a delicious and satisfying meal for any occasion.
Ingredients
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 to taste
Turmeric Jasmine 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 ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine the minced garlic, lime juice or white vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of this marinade in a separate bowl. Add the chicken pieces to the remaining marinade and mix until fully coated. Refrigerate for at least 1 hour or overnight for best flavor absorption.
- Prepare to Cook: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF. This is also an ideal time to start making the turmeric jasmine rice if serving together.
- Cook Chicken: For grilling, cook the chicken on each side for 5-7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through grilling to enhance flavor and moisture. Alternatively, to bake, place the chicken on a foil-lined sheet pan and bake for 30 minutes or until internal temperature is 165ºF, brushing once with the reserved marinade halfway through baking.
- Make Turmeric Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes and drain. In a medium pot, sauté the diced onion and minced garlic in butter or oil over medium heat until soft and fragrant. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper, stirring for about 1 minute. Pour in chicken stock and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15 minutes. Stir in frozen peas, cover again, and let the rice rest off heat for 5-10 minutes. Fluff the rice with a fork before serving.
- Prepare Green Sauce: Combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeño chiles, garlic, olive oil, and lemon or lime juice in a blender. Pulse for about 30 seconds until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the turmeric jasmine rice and top with the grilled or baked chicken. Drizzle generously with the prepared green sauce. Serve immediately and enjoy the vibrant flavors of this Peruvian-inspired dish.
Notes
- You can use any chicken cuts you prefer, but thighs tend to stay juicier and more flavorful.
- To reduce spice, remove seeds from the jalapeño or reduce the amount used in the green sauce.
- Make sure to monitor chicken temperature to ensure it is safely cooked to 165ºF.
- Leftover rice and chicken can be stored in airtight containers in the refrigerator for up to 3 days.
- This green sauce can also serve as a flavorful dressing or dip for other dishes.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Peruvian
