Peruvian Chicken with Green Sauce (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5-2 pounds chicken thighs or breasts
02 -
2-3 cloves minced garlic
03 -
2 tablespoons fresh lime juice or white vinegar
04 -
2 tablespoons cooking oil of your choice
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ Vibrant Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeños, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper to taste
→ Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
1/4 cup diced onion
20 -
2-3 cloves minced garlic
21 -
1 teaspoon turmeric
22 -
1/4 teaspoon ground cumin
23 -
1/4 teaspoon onion powder
24 -
1/4 teaspoon salt
25 -
1/4 teaspoon black pepper
26 -
2 cups chicken stock
27 -
1 cup frozen peas
# Instructions:
01 -
Mix all the chicken marinade ingredients in a medium bowl. Set aside about ¼ of the mixture for later. Coat the chicken pieces thoroughly with the remaining marinade and refrigerate for at least 1 hour or overnight for the best flavor.
02 -
When you're ready to cook, fire up your grill to medium-high heat or preheat your oven to 450ºF. This is also the perfect time to start preparing your rice.
03 -
For grilling: Cook the chicken for 5-7 minutes per side until it reaches 165ºF internally. For baking: Place on a foil-lined sheet pan and bake for about 30 minutes until cooked through. Don't forget to brush with the reserved marinade halfway through cooking either way!
04 -
Start by washing your rice until the water runs clear, then soak for 10-15 minutes. Drain well. In a pot, sauté the onion and garlic in butter until softened. Add rice and seasonings, stirring for a minute until fragrant. Pour in the chicken stock, bring to a boil, then reduce heat and simmer covered for 15 minutes. Stir in the peas, let rest covered for 5-10 minutes, then fluff with a fork.
05 -
Combine all green sauce ingredients in a blender and pulse for about 30 seconds until smooth and creamy. Season with salt and pepper to your taste.
06 -
Plate generous portions of the yellow rice, top with your perfectly cooked chicken, and drizzle with the fresh green sauce. ¡Buen provecho!
# Notes:
01 -
This recipe brings the vibrant flavors of Peruvian cuisine right to your kitchen. The combination of marinated chicken, aromatic yellow rice, and zesty green sauce creates an impressive and complete meal.
02 -
You can use any cut of chicken you prefer - whole chicken cut in portions, skin-on thighs, drumsticks, leg quarters, or breasts all work beautifully in this recipe.