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Homemade Peruvian Chicken & Rice with Green Sauce photo

Peruvian Chicken & Rice with Green Sauce

This Peruvian Chicken & Rice is bursting with flavor! Tender chicken, fluffy rice, and a zesty green sauce make for a delightful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5-2 pounds chicken thighs, breasts, or any cut preferred
  • 2-3 cloves garlic minced
  • 2 tablespoons lime juice or white vinegar
  • 2 tablespoons oil of choice for marinating and cooking
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the Green Sauce:
  • 1 cup fresh cilantro leaves
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 whole jalapeño chiles roughly chopped
  • 2 cloves garlic extra for the sauce
  • 1 tablespoon olive oil for sautéing
  • 1 tablespoon fresh lemon or lime juice
For the Rice:
  • 1 cup jasmine rice
  • 1 tablespoon butter or oil for cooking rice
  • 1 cup onion diced
  • 2-3 cloves garlic minced for the rice
  • 1 teaspoon turmeric
  • 1/4 teaspoon each of cumin, onion powder, salt, pepper seasoning for the rice
  • 2 cups chicken stock for cooking the rice
  • 1 cup frozen peas adds sweetness and color

Equipment

  • Large Skillet
  • Mixing Bowls
  • Measuring cups and spoons
  • Chef’s knife
  • Wooden spoon or spatula
  • Blender or food processor

Method
 

How It's Done:
  1. In a mixing bowl, combine the chicken, minced garlic, lime juice, oil, ground cumin, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
  2. In a blender or food processor, combine the fresh cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lemon or lime juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
  3. In a large skillet, heat the butter or oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  4. Add the turmeric, cumin, onion powder, salt, and pepper to the skillet. Stir to combine, then add the jasmine rice. Toast the rice for about 2-3 minutes, stirring constantly.
  5. Pour in the chicken stock and bring to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid. In the last 5 minutes of cooking, sprinkle the frozen peas over the rice, cover, and allow the residual heat to cook them through.
  6. While the rice is cooking, heat a separate skillet over medium-high heat. Add a touch of oil and cook the marinated chicken for about 6-8 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.
  7. Fluff the rice with a fork and divide it among serving plates. Top with sliced chicken and drizzle generously with green sauce. Garnish with additional cilantro if desired.

Notes

  • Marinating the chicken enhances flavor; don’t skip this step!
  • For extra heat, increase jalapeños in the green sauce.
  • Leftovers taste even better after a day in the fridge.