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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce That's Totally Irresistible

This Peruvian Chicken & Rice with Green Sauce is a flavorful, nutritious dish that's perfect for family meals, combining marinated chicken, fluffy rice, and a vibrant green sauce.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds chicken thighs or breasts use your favorite cut for better flavor
  • 2-3 cloves garlic, minced adds a fragrant depth; substitute with garlic powder if needed
  • 2 tablespoons lime juice brings brightness to the marinade; white vinegar works in a pinch
  • 2 tablespoons oil olive oil or vegetable oil are great options
  • 1 tablespoon ground cumin infuses warmth and complexity; swap with coriander for a different flavor
  • 1 teaspoon smoked paprika regular paprika will suffice if needed
  • 1 teaspoon kosher salt essential for enhancing flavors; use table salt with adjusted measurements
  • 1/2 teaspoon black pepper, freshly ground pre-ground works as well
For the Green Sauce
  • 1 cup cilantro leaves omit if sensitive
  • 1/2 cup mayonnaise use Greek yogurt for a lighter version
  • 1/4 cup sour cream substitute with more Greek yogurt
  • 2 jalapeño chiles, roughly chopped remove seeds for less spice, or use bell peppers
For the Rice
  • 1/4 cup onion, diced shallots can be a nice alternative
  • 1 cup jasmine rice Basmati can be used for a different aroma
  • 1 teaspoon turmeric omit if you don’t have it
  • 1 cup peas, frozen try corn if you prefer

Equipment

  • Grill or Oven
  • Mixing Bowl
  • blender
  • Airtight Containers
  • cooking pot

Method
 

Cooking Instructions
  1. In a bowl, mix the marinade ingredients thoroughly. Reserve a bit of the mixture, then coat the chicken pieces well and refrigerate for at least 1 hour, preferably overnight for full flavor.
  2. Preheat your grill to medium-high heat or set your oven to 450°F, ensuring it’s ready for cooking the chicken.
  3. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through for added moisture. If baking, place chicken on a foil-lined sheet and cook for about 30 minutes.
  4. Rinse the rice until the water runs clear and soak it for 10-15 minutes. Sauté diced onion and minced garlic in butter until soft. Add rice and seasonings, stirring until fragrant. Pour in the chicken stock and bring it to a boil, then cover and reduce heat, cooking for 15 minutes. Stir in peas, cover, and let it rest for 5-10 minutes before fluffing with a fork.
  5. In a blender, combine cilantro leaves, mayonnaise, sour cream, and jalapeños. Blend until creamy and smooth, adjusting seasoning with salt and pepper to taste for that perfect kick.
  6. Plate the fluffy yellow rice, top it with the cooked chicken, and generously drizzle over the creamy green sauce. Enjoy!

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

For an extra burst of freshness, garnish with additional cilantro or a squeeze of lime.

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