Vibrant Peruvian Chicken and Rice with Green Sauce Delight

By Sugar Blossom Kitchen

Enjoy vibrant flavors with this Peruvian Chicken and Rice with Green Sauce recipe, perfect for a delightful dinner.

What makes Peruvian Chicken and Rice with Green Sauce so special?

Peruvian Chicken and Rice with Green Sauce is an irresistible fusion of flavors that will awaken your taste buds. The aroma of marinated chicken sizzling to golden perfection sets the stage for an unforgettable meal. Each bite reveals tender, flavorful chicken paired with fluffy rice speckled with vibrant green peas, all drizzled with a creamy and zesty green sauce that dances on your palate. This recipe not only nourishes your body but also wraps you in a warm embrace of comfort and joy, bringing the spirit of South America right into your home. It’s a unique and easy dish that has the power to transform any ordinary dinner into a festive gathering!

Ingredients for Peruvian Chicken and Rice with Green Sauce Prep Time Recipe

Imagine the tantalizing aroma of marinated chicken grilling to perfection, paired with fluffy, vibrant rice and a creamy green sauce that dances with zest!

• Chicken: 1.5–2 pounds, thighs or breasts – a tender, juicy base for your meal.
• Garlic: 2–3 cloves, minced – infuses delicious flavor throughout the dish.
• Lime juice: 2 tablespoons – adds a bright, tangy acidity; or use white vinegar if preferred.
• Oil: 2 tablespoons – for marinating and cooking; olive oil or another favorite oil works well.
• Cumin: 1 tablespoon, ground – enhances the chicken with warm, earthy notes.
• Smoked paprika: 1 teaspoon – brings a subtle smoky flavor to the party.
• Kosher salt: 1 teaspoon – perfect seasoning to elevate the dish’s flavors.
• Black pepper: ½ teaspoon, freshly ground – for a touch of heat and depth.
• Cilantro: 1 cup, fresh leaves – adds a pop of freshness and vibrant color.
• Mayonnaise: ½ cup – contributes to a creamy, decadent green sauce.
• Sour cream: ¼ cup – makes the sauce smooth and rich.
• Jalapeño chiles: 2 whole, roughly chopped – adjusts the spice level according to your taste.
• Onion: ¼ cup, diced – adds sweetness and depth to the rice.
• Tumeric: 1 teaspoon – for nutrition and a vibrant golden-yellow rice color.
• Chicken stock: 2 cups – the flavorful liquid for cooking the rice.
• Frozen peas: 1 cup – for a burst of color and sweetness.

Now you’re ready to create this delicious Peruvian delight!

How to Make Peruvian Chicken and Rice with Green Sauce Prep Time Recipe

1. Marinate: In a bowl, mix minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Coat the chicken thoroughly, then refrigerate for at least 1 hour to let those flavors meld beautifully.
2. Cook: Grill or bake the marinated chicken until it’s juicy and cooked through, about 25-30 minutes, reaching an internal temperature of 165°F. Watch for that lovely golden brown color!
3. Sauté: In a pan, heat butter or oil. Add diced onions and minced garlic, cooking until fragrant and soft, about 4-5 minutes.
4. Prepare rice: Stir in the jasmine rice, turmeric, cumin, onion powder, and chicken stock. Bring to a simmer, cover, and cook for 15-20 minutes until the rice is fluffy and stock is absorbed. Add frozen peas in the last 5 minutes.
5. Blend: For the green sauce, combine fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, lemon juice, salt, and pepper in a blender. Blend until creamy and vibrant. Adjust seasoning to taste!
6. Plate: Spoon a generous portion of the fluffy rice onto a plate, top it with the tender chicken, and drizzle the zesty green sauce over everything for a feast of flavors.

Equipment

• Grill or Oven
• Blender
• Cooking Pot
• Skillet

Materials

• 1.5-2 lbs chicken thighs or breasts a tender, juicy base for your meal
• 2-3 cloves garlic minced
• 2 tablespoon lime juice or white vinegar adds a bright, tangy acidity
• 2 tablespoon oil of choice for marinating and cooking
• 1 tablespoon ground cumin enhances the chicken with warm, earthy notes
• 1 teaspoon smoked paprika brings a subtle smoky flavor
• 1 teaspoon kosher salt perfect seasoning
• ½ teaspoon freshly ground black pepper for a touch of heat and depth
• 1 cup fresh cilantro leaves adds a pop of freshness
• ½ cup mayonnaise contributes to a creamy green sauce
• ¼ cup sour cream makes the sauce smooth and rich
• 2 jalapeño chiles roughly chopped
• ¼ cup onion diced
• 1 teaspoon turmeric for vibrant rice color
• 2 cups chicken stock flavorful liquid for rice
• 1 cup frozen peas for a burst of sweetness

Instructions

• In a bowl, mix minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Coat the chicken thoroughly, then refrigerate for at least 1 hour to let those flavors meld beautifully.
• Grill or bake the marinated chicken until it’s juicy and cooked through, about 25-30 minutes, reaching an internal temperature of 165°F.
• In a pan, heat butter or oil. Add diced onions and minced garlic, cooking until fragrant and soft, about 4-5 minutes.
• Stir in the jasmine rice, turmeric, cumin, onion powder, and chicken stock. Bring to a simmer, cover, and cook for 15-20 minutes until the rice is fluffy and stock is absorbed. Add frozen peas in the last 5 minutes.
• For the green sauce, combine fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, lemon juice, salt, and pepper in a blender. Blend until creamy and vibrant.
• Spoon a generous portion of the fluffy rice onto a plate, top it with the tender chicken, and drizzle the zesty green sauce over everything.

Notes

Allow the chicken to marinate for at least an hour for optimal flavor.