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Peruvian Chicken with Green Sauce Recipe

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4.8 from 150 reviews

Enjoy a vibrant and flavorful Peruvian Chicken & Rice with Creamy Green Sauce, featuring marinated grilled or baked chicken, fragrant yellow turmeric rice, and a zesty cilantro jalapeño sauce that brings an exciting twist to your lunch or dinner table.

Ingredients

For the Chicken Marinade

  • 1.5-2 pounds Chicken (thighs, breasts, or drumsticks)
  • 2-3 cloves Garlic, minced
  • 2 tablespoons Lime Juice (or white vinegar)
  • 2 tablespoons Oil of Choice (olive or vegetable oil)
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground

For the Creamy Green Sauce

  • 1 cup Fresh Cilantro leaves (parsley can be substituted)
  • ½ cup Mayonnaise
  • ¼ cup Sour Cream (or Greek yogurt)
  • 2 whole Jalapeño Chiles, roughly chopped
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon or Lime Juice

For the Peruvian Yellow Rice

  • 1 cup Jasmine Rice
  • 1 tablespoon Butter or Oil
  • ¼ cup Onion, diced (shallots as alternative)
  • 2-3 cloves Garlic, minced
  • 1 teaspoon Turmeric
  • 2 cups Chicken Stock (or vegetable stock for vegetarian option)
  • 1 cup Frozen Peas (corn can be substituted)

Instructions

  1. Marinate the Chicken: In a large bowl, combine garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve ¼ of the marinade for basting. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
  2. Preheat the Grill or Oven: Heat your grill to medium-high heat or preheat your oven to 450°F (230°C) to get ready for cooking the chicken.
  3. Cook the Chicken: If grilling, place the chicken on the grill and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C), basting with reserved marinade halfway through. If baking, arrange chicken on a foil-lined sheet and bake for about 30 minutes, brushing with reserved marinade halfway through cooking.
  4. Prepare the Yellow Rice: Rinse and soak jasmine rice to remove excess starch. In a large pan, sauté diced onions and minced garlic in butter or oil over medium heat until soft and fragrant. Add the rinsed rice and turmeric, stirring for 1 minute to toast the rice lightly. Pour in chicken stock, bring to a boil, then cover and simmer on low heat for 15 minutes.
  5. Finish the Rice: After simmering, stir in frozen peas, cover again, and let the rice rest off heat for 5-10 minutes. Fluff gently with a fork before serving.
  6. Make the Green Sauce: In a blender, combine cilantro leaves, mayonnaise, sour cream, jalapeño chiles, olive oil, and lemon or lime juice. Blend until smooth and creamy.
  7. Assemble the Dish: On a plate, layer a bed of fluffy yellow rice, top with sliced grilled or baked chicken, then drizzle generously with the creamy green sauce. Serve immediately and enjoy.

Notes

  • Marinating the chicken overnight will enhance the depth of flavor.
  • Adjust the number of jalapeños in the green sauce to control heat level.
  • Substitute Greek yogurt in the sauce for a tangier, lighter alternative.
  • If baking chicken, use a meat thermometer to ensure proper internal temperature.
  • Use vegetable stock to make the meal vegetarian-friendly by substituting chicken with vegetables or tofu.

Find it online: https://mealsbykate.com/peruvian-chicken-with-green-sauce-recipe/