Description
Savor Peruvian chicken and rice, a zesty culinary journey through South American flavors that dances with bold spices and creamy green sauce. Hearty, satisfying, and packed with authentic taste, you’ll feel transported to Peru’s vibrant kitchens with each delicious bite.
Ingredients
Scale
Meat and Protein:
- 1.5–2 pounds chicken thighs, breasts, or any cut you prefer
- 2 cups chicken stock
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Main Ingredients:
- 2–3 cloves garlic, minced
- 1 cup jasmine rice
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon olive oil
- 1/4 cup onion, diced
- 2–3 garlic cloves, minced
- 1 tablespoon butter or oil
- 1 cup frozen peas
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeno chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Craft a zesty marinade by blending all specified seasonings, separating 1/4 portion for later use. Thoroughly coat chicken pieces with remaining mixture and refrigerate for minimum 1 hour or overnight for enhanced flavor infusion.
- Prepare cooking equipment by heating grill to medium-high (around 400-450°F) or preheating oven. Simultaneously initiate rice preparation process.
- Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F, ensuring golden exterior and juicy interior. Alternatively, bake on foil-lined pan at 450°F for approximately 30 minutes. Brush reserved marinade midway through cooking to enhance moisture and flavor.
- Cleanse rice thoroughly until water runs transparent, then soak for 10-15 minutes. Sauté aromatic onions and garlic in butter until translucent. Incorporate rice and selected seasonings, stirring for one minute. Pour chicken stock, bring to rapid boil, then reduce heat, cover, and simmer for 15 minutes. Fold in peas, rest covered for additional 5-10 minutes, then fluff with fork before serving.
- Create vibrant green sauce by blending all ingredients until achieving smooth, creamy consistency. Adjust seasoning with salt and pepper according to taste preference.
- Plate yellow rice as foundation, crown with perfectly cooked chicken, and generously drizzle signature green sauce over top.
Notes
- Maximize flavor by marinating chicken overnight, allowing spices to deeply penetrate the meat for richer taste.
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains during cooking.
- Customize green sauce heat level by adjusting jalapeño or adding extra cilantro for more freshness.
- Use leftover chicken and sauce as delicious filling for tacos, wraps, or salad topping for versatile meal options.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg