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Peruvian Chicken and Rice with Green Sauce

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A flavorful and easy-to-make dish that combines tender marinated chicken with aromatic yellow rice and a zesty green sauce.

Ingredients

Scale
  • 1.5–2 lbs chicken (thighs, breasts, or your favorite cut)
  • 2–3 cloves garlic, minced
  • 2 tbsp lime juice or white vinegar
  • 2 tbsp avocado oil
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup cilantro leaves, packed
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 jalapeños, chopped (seeds removed for less heat)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp lemon or lime juice
  • 1 cup jasmine rice
  • 1 tbsp butter or oil
  • ¼ cup onion, diced
  • 2–3 cloves garlic, minced
  • 1 tsp turmeric
  • ¼ tsp cumin
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Combine chicken, minced garlic, lime juice, avocado oil, cumin, smoked paprika, salt, and pepper in a bowl. Toss until well coated and marinate for at least 30 minutes.
  2. Preheat a skillet over medium-high heat. Sear the marinated chicken for 5-7 minutes per side until golden brown and cooked through.
  3. In the same skillet, sauté butter, diced onion, and garlic for 2-3 minutes until softened.
  4. Add jasmine rice, turmeric, cumin, onion powder, salt, and pepper; toast for 1-2 minutes.
  5. Pour in chicken stock, bring to a boil, then cover and simmer for 15-20 minutes until rice is fluffy. Stir in peas in the last 5 minutes.
  6. For the green sauce, blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon/lime juice until smooth. Adjust seasoning as desired.

Notes

Marinate chicken overnight for maximum flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/peruvian-chicken-and-rice/

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