Peruvian Chicken Green Sauce Rice (Printable Version)
# What You'll Need:
→ Chicken Marinade
01 -
0.5 teaspoon freshly ground black pepper
02 -
1 teaspoon kosher salt
03 -
1 tablespoon ground cumin
04 -
2 tablespoons neutral oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
1.75 pounds chicken thighs or breasts, boneless or bone-in
08 -
2 tablespoons lime juice or white vinegar
→ Green Sauce
09 -
Freshly ground black pepper, to taste
10 -
Kosher salt, to taste
11 -
1 tablespoon olive oil
12 -
1 cup fresh cilantro leaves, packed
13 -
2 jalapeño chiles, roughly chopped
14 -
2 cloves garlic
15 -
1 tablespoon fresh lemon juice or lime juice
16 -
0.25 cup sour cream
17 -
0.5 cup mayonnaise
→ Peruvian Yellow Rice
18 -
1 cup frozen peas
19 -
0.25 cup onion, diced
20 -
0.25 teaspoon onion powder
21 -
1 cup jasmine rice
22 -
2 cups chicken stock
23 -
0.25 teaspoon ground cumin
24 -
0.25 teaspoon kosher salt
25 -
0.25 teaspoon freshly ground black pepper
26 -
1 teaspoon ground turmeric
27 -
1 tablespoon butter or oil
28 -
2 cloves garlic, minced
# Steps to Follow:
01 -
Toss your chicken in a bowl with the minced garlic, oil, cumin, salt, paprika, black pepper, and either lime juice or vinegar. Hold back about a quarter of this mix for basting later. Make sure all the pieces are coated well, then stash the bowl in the fridge anywhere from an hour to overnight.
02 -
Crank your oven to 450°F (232°C) or get your grill going on medium-high.
03 -
Pull the chicken out of its marinade. If you’re grilling, cook for 5 to 7 minutes on each side, brushing it with the set-aside marinade about halfway through. For oven cooks, lay out the chicken on a foil-lined baking sheet and bake for roughly 30 minutes, giving it a basting with those saved juices after 15 minutes. Either way, check the chicken hits 165°F (74°C) inside.
04 -
Pour your rice into a strainer and rinse ‘til the water’s not cloudy. Let it soak in clean water for 10 to 15 minutes, then drain well. In a saucepan, melt butter (or warm oil), toss in diced onion and your garlic, and cook until they’re soft. Dump in the rice, turmeric, salt, cumin, onion powder, and black pepper. Stir for another minute or so, letting it get fragrant. Pour in the chicken stock, bring it to a boil, then pop on the lid and turn heat low. Let it cook for 15 minutes. Once done, throw in your frozen peas, cover up again, and slide off the heat for 5 to 10 extra minutes. Grab a fork and fluff it up so it’s nice and light.
05 -
Toss cilantro, sour cream, mayonnaise, garlic, jalapeños, olive oil, and your pick of lemon or lime juice into your blender. Blend for half a minute or until it’s all smooth and creamy. Taste—add salt and pepper if you like.
06 -
Scoop out the yellow rice onto plates. Add pieces of your cooked chicken and pour that green sauce over the top. Enjoy every bite.
# Additional Tips:
01 -
You’ll get even bigger flavor if you marinate your chicken overnight, but it’s fine to do less.
02 -
Want your green sauce spicy? Leave the pepper seeds in, or throw in some extra chiles. If you can't handle the heat, just pull out the seeds instead.
03 -
When you’re ready to serve, use a fork to fluff the rice so it stays soft and airy.