Go Back
–+ servings
Peruvian Chicken & Rice with Green Sauce

Delicious Peruvian Chicken & Rice with Green Sauce Magic

A vibrant dish of Peruvian Chicken & Rice with Green Sauce, featuring juicy chicken and aromatic rice, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5-2 pounds Chicken Choose skin-on thighs or breasts for added moisture.
  • 2-3 cloves Garlic Minced
  • 2 tablespoons Lime Juice or White Vinegar Fresh lime juice is preferred.
  • 2 tablespoons Oil Olive or vegetable oil
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika Substitute with regular paprika if needed.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Freshly ground
For the Green Sauce
  • 1 cup Fresh Cilantro Leaves May swap with parsley.
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1/4 cup Sour Cream Can use more mayo or Greek yogurt.
  • 2 whole Jalapeño Chiles Adjust to taste.
For the Rice
  • 1 cup Jasmine Rice Long-grain or basmati can be used.
  • 1 tablespoon Butter or Oil Can be omitted for lighter option.
  • 1/4 cup Onion Diced
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Turmeric Saffron can be used as an alternative.
  • 2 cups Chicken Stock Vegetable or beef stock as alternative.
  • 1 cup Frozen Peas Corn can be used as a replacement.

Equipment

  • bowl
  • pot
  • Grill or Oven
  • Blender

Method
 

Step-by-Step Instructions
  1. In a bowl, combine minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and black pepper to create a marinade. Coat chicken with the marinade, cover and refrigerate for at least 1 hour.
  2. Rinse the jasmine rice under cold water until clear and soak it for about 15 minutes. In a pot over medium heat, melt butter, sauté onion and garlic for 3-4 minutes. Add drained rice, turmeric, and sauté for a minute before adding chicken stock. Bring to a boil, cover, and simmer for 15 minutes.
  3. Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes per side or bake for 30 minutes, brushing with reserved marinade halfway through. The chicken is done when it reaches an internal temperature of 165°F.
  4. Blend fresh cilantro, mayonnaise, sour cream, and chopped jalapeños in a blender until smooth. Adjust seasonings to taste.
  5. Fluff the cooked rice and plate generously. Top with grilled chicken and drizzle over the creamy green sauce.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Ensure chicken is marinated for at least 1 hour for best flavor. Adjust the heat level in the green sauce to taste. Let chicken rest before slicing.

Tried this recipe?

Let us know how it was!