Description
This flavorful Peruvian Chicken and Rice recipe features marinated chicken grilled or baked to juicy perfection, served alongside fragrant turmeric-infused jasmine rice with peas, and topped with a creamy, zesty green cilantro jalapeño sauce. A vibrant and satisfying meal highlighting classic Peruvian flavors with simple steps, perfect for a family dinner or special occasion.
Ingredients
For the Chicken Marinade
- 1.5-2 pounds chicken (thighs, breasts, or any cut)
- 2-3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 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
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
For the Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, cumin, smoked paprika, kosher salt, and black pepper. Reserve about 1/4 of this marinade mixture to brush on the chicken later. Add the chicken pieces to the remaining marinade and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat Cooking Appliance: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF (232ºC). Preparing the rice concurrently is recommended.
- Cook Chicken – Grilling Option: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through grilling for extra flavor and moisture.
- Cook Chicken – Baking Option: Arrange the chicken pieces on a foil-lined baking sheet. Bake in the preheated oven for approximately 30 minutes or until cooked through with an internal temperature of 165ºF (74ºC). Brush with reserved marinade midway through baking.
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear, then soak for 10-15 minutes. Drain well. In a pot, sauté diced onion and minced garlic in butter or oil until softened. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute until the mixture is fragrant. Pour in chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes or until liquid is absorbed. Stir in frozen peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.
- Make the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice. Blend in short bursts for about 30 seconds until creamy and smooth. Season with salt and pepper to taste.
- Serve: Plate the turmeric jasmine rice topped with the grilled or baked chicken pieces. Drizzle generously with the vibrant green sauce. Enjoy your authentic Peruvian-inspired meal!
Notes
- Marinating the chicken overnight intensifies the flavors and ensures a juicier result.
- You can use any chicken cuts you prefer; thighs tend to remain more moist during cooking.
- If you don’t have jalapeños for the sauce or want less heat, substitute with mild green chilies or omit entirely.
- For a spicier dish, add some smoked paprika or cayenne to the marinade or sauce.
- Leftover green sauce keeps well refrigerated for up to 3 days.
- Make sure to check the internal temperature of chicken with a meat thermometer to ensure safety.
