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Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.6 from 115 reviews

This delicious Peruvian Chicken and Rice with Green Sauce recipe features tender marinated chicken cooked to perfection and served over flavorful turmeric-infused jasmine rice with peas. A vibrant, creamy cilantro and jalapeño green sauce adds a refreshing and zesty finish to this classic South American 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, to taste

Turmeric Rice with Peas

  • 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

  1. Marinate Chicken: In a bowl, combine minced garlic, lime juice or white vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken pieces thoroughly with this marinade. Cover and refrigerate for at least 1 hour to allow flavors to penetrate.
  2. Cook Chicken: Preheat your grill or oven to medium-high (about 400°F/200°C). Grill the marinated chicken until fully cooked through (internal temperature of 165°F/74°C), about 6-8 minutes per side depending on thickness. Alternatively, bake in the oven on a lined baking sheet for 25-30 minutes until cooked through and golden.
  3. Prepare Turmeric Rice: In a medium saucepan, heat butter or oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes. Stir in turmeric, cumin, onion powder, salt, and pepper. Add jasmine rice and stir to coat in spices. Pour in chicken stock and bring to a boil.
  4. Cook Rice: Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Add frozen peas during the last 5 minutes of cooking to warm through. Remove from heat and let rice rest covered for 5 minutes before fluffing with fork.
  5. Make Green Sauce: In a blender or food processor, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice. Blend until smooth and creamy. Season with salt and black pepper to taste.
  6. Plate and Serve: Spoon the turmeric rice onto plates, top with grilled or baked chicken pieces, and generously drizzle with the vibrant green sauce. Serve immediately for a colorful and flavorful meal.

Notes

  • Marinate the chicken for longer, up to overnight, for deeper flavor.
  • Adjust the number of jalapeños in the green sauce to control the spice level.
  • Use bone-in, skin-on chicken thighs for juicier results if preferred.
  • Rice can be cooked in a rice cooker if preferred, adding spices beforehand.
  • The green sauce keeps well refrigerated for up to 3 days.

Keywords: Peruvian chicken, turmeric rice, green sauce, cilantro sauce, grilled chicken, South American recipe

Find it online: https://zarameals.com/peruvian-chicken-and-rice-with-green-sauce-recipe-2/