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.