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Peruvian Chicken with Green Sauce and Yellow Rice Recipe

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4.7 from 115 reviews

Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful lunch recipe featuring marinated grilled chicken, aromatic turmeric-infused yellow rice, and a creamy cilantro jalapeño green sauce. This dish combines smoky spices, tangy lime, and fresh herbs for a delicious meal inspired by traditional Peruvian flavors.

Ingredients

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

Creamy Green Sauce

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

Peruvian Yellow Rice

  • 1 cup Jasmine Rice
  • 1 tablespoon Butter or Oil
  • ¼ cup Onion, diced (shallots alternative)
  • 2-3 cloves Garlic, minced
  • 1 teaspoon Turmeric
  • 2 cups Chicken Stock (vegetable stock to make meat-free)
  • 1 cup Frozen Peas (corn substitute)

Instructions

  1. Marinate the Chicken: In a large bowl, mix together garlic, lime juice, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve one quarter of this marinade for basting. Thoroughly coat the chicken pieces with the remaining marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor infusion.
  2. Preheat Grill or Oven: Heat your grill to medium-high heat or set your oven to 450°F (232°C) to prepare for cooking the chicken.
  3. Cook the Chicken: If grilling, place the marinated chicken on the grill and cook for 5-7 minutes per side, basting with the reserved marinade halfway through, until the internal temperature reaches 165°F (74°C). If baking, arrange chicken pieces on a foil-lined baking sheet, bake for about 30 minutes, brushing with marinade halfway through cooking.
  4. Prepare the Yellow Rice: Rinse and soak the jasmine rice to remove excess starch. In a large pan, sauté diced onion and minced garlic in butter or oil over medium heat until softened. Add the rinsed rice and turmeric, stirring for 1 minute to coat the grains with seasoning. Pour in the chicken stock and bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is cooked, stir in frozen peas, and let the pan rest covered for an additional 5-10 minutes before fluffing with a fork.
  5. Blend the Green Sauce: In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, olive oil, and lemon or lime juice. Blend until smooth and creamy, adjusting seasoning if desired.
  6. Assemble and Serve: On a serving plate, layer fluffy yellow rice, top with sliced grilled chicken, and generously drizzle with the creamy green sauce for a vibrant, flavorful presentation.

Notes

  • For a vegetarian or meat-free version, substitute vegetable stock in the rice and use grilled tofu or mushrooms instead of chicken.
  • The green sauce can be made milder by removing the seeds from the jalapeños or omitted entirely for less heat.
  • Marinate chicken overnight for deeper flavor absorption.
  • Leftover rice and chicken can be stored in airtight containers refrigerated for up to 3 days.
  • Use Greek yogurt instead of sour cream in the green sauce for a healthier twist.

Find it online: https://forkvista.com/peruvian-chicken-with-green-sauce-and-yellow-rice-recipe/