Peruvian Chicken and Rice with Creamy Green Sauce
Delight in the rich flavors of Peruvian cuisine with this Chicken and Rice dish, complemented by a zesty green sauce. Marinated chicken, seasoned rice, and a vibrant sauce come together for a meal that's both comforting and exotic.
Ingredients
For the Chicken Marinade:
- Chicken: 2 pounds of your preferred cuts (thighs, breasts, or drumsticks)
- Spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Aromatics: 3 cloves garlic, minced
- Liquids: 2 tablespoons olive oil, juice of 1 lime
For the Green Sauce:
- Herbs: 1 cup fresh cilantro leaves
- Creamy Base: 1/2 cup mayonnaise, 1/4 cup sour cream
- Heat: 2 jalapeños, seeds removed for less heat
- Aromatics: 2 cloves garlic
- Liquids: 1 tablespoon olive oil, juice of 1 lime
For the Peruvian Yellow Rice:
- Rice: 1 cup jasmine rice
- Aromatics: 1 shallot, finely chopped; 2 cloves garlic, minced
- Add-ins: 1/2 cup frozen peas
- Spices: 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, salt and pepper to taste
- Liquids: 2 cups chicken stock
- Fats: 1 tablespoon butter or olive oil
Instructions
Marinate the Chicken:
- In a bowl, combine cumin, smoked paprika, salt, black pepper, minced garlic, olive oil, and lime juice.
- Reserve 1/4 of the marinade.
- Add chicken to the remaining marinade, ensuring even coating.
- Cover and refrigerate for at least 1 hour or overnight.
Cook the Chicken:
- Grilling Method: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, brushing with reserved marinade halfway through, until internal temperature reaches 165°F (74°C).
- Baking Method: Preheat oven to 450°F (232°C). Place chicken on a foil-lined baking sheet and bake for 25-30 minutes, brushing with reserved marinade halfway through, until internal temperature reaches 165°F (74°C).
Prepare the Green Sauce:
- In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lime juice.
- Blend until smooth.
- Adjust seasoning with salt and pepper as needed.
Cook the Peruvian Yellow Rice:
- In a saucepan, melt butter over medium heat.
- Sauté shallot and garlic until translucent.
- Add rice, turmeric, cumin, onion powder, salt, and pepper. Stir to coat rice with spices.
- Pour in chicken stock and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in frozen peas, cover, and cook for an additional 5 minutes.
- Fluff rice with a fork before serving.
Assemble the Dish:
- Serve cooked chicken over a bed of yellow rice.
- Drizzle with the green sauce.
- Garnish with additional cilantro if desired.
This Peruvian Chicken and Rice with Green Sauce offers a harmonious blend of smoky, savory, and fresh flavors, making it a delightful meal for any occasion.