Peruvian Chicken with Green Sauce (Print Version)

Vibrant Peruvian dish featuring spice-marinated chicken, yellow rice, and zesty cilantro sauce - a true South American delight!

# Ingredients:

→ Chicken Marinade

01 - 1.5–2 lbs chicken (thighs, breasts, or any cut)
02 - 2–3 cloves garlic, minced
03 - 2 tbsp lime juice or white vinegar
04 - 2 tbsp oil
05 - 1 tbsp cumin
06 - 1 tsp smoked paprika
07 - 1 tsp salt
08 - ½ tsp pepper

→ Green Sauce

09 - 1 cup cilantro leaves
10 - ½ cup mayonnaise
11 - ¼ cup sour cream
12 - 2 jalapeños, chopped
13 - 2 cloves garlic
14 - 1 tbsp olive oil
15 - 1 tbsp lemon or lime juice

→ Peruvian Yellow Rice

16 - 1 cup jasmine rice
17 - 1 tbsp butter or oil
18 - ¼ cup onion, diced
19 - 2–3 garlic cloves, minced
20 - 1 tsp turmeric
21 - ¼ tsp cumin
22 - ¼ tsp onion powder
23 - ¼ tsp salt
24 - ¼ tsp pepper
25 - 2 cups chicken stock
26 - 1 cup frozen peas

# Steps to Follow:

01 - In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Mix well. Reserve ¼ of the marinade in a separate bowl for basting. Add chicken to the larger bowl, coat thoroughly, and marinate in the refrigerator for at least 1 hour or overnight.
02 - Preheat grill to medium-high heat. Cook chicken on each side for 5-7 minutes until internal temperature reaches 165°F (74°C). Brush with reserved marinade halfway through cooking.
03 - Preheat oven to 450°F (232°C). Line a baking sheet with foil. Arrange chicken in a single layer and bake for 30 minutes, brushing with reserved marinade halfway through until internal temperature reaches 165°F (74°C).
04 - Wash jasmine rice under cold water until water runs clear. Soak in cold water for 10-15 minutes, then drain.
05 - In a pot, melt butter over medium heat. Sauté onion for 3-5 minutes until soft, then add garlic and sauté for 1 minute. Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute.
06 - Add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Add peas and let sit for 5-10 minutes. Fluff rice with a fork before serving.
07 - Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lime juice in a blender. Blend until smooth. Taste and adjust seasoning as needed.
08 - Divide rice onto plates. Place chicken on top and drizzle with green sauce. Garnish with cilantro leaves or red onion if desired.

# Additional Notes:

01 - To reduce heat in the sauce, remove jalapeño seeds before blending.
02 - For tender chicken, marinate overnight.