Description
This Peruvian Chicken with Green Sauce is a vibrant and flavorful dish featuring juicy, grilled or baked chicken marinated in a blend of cumin, paprika, and lime, paired with a creamy cilantro-based green sauce. Served with aromatic yellow rice, this dish is a perfect balance of savory and spicy.
Ingredients
Scale
-
Chicken & Marinade:
- 1.5–2 pounds chicken thighs or breasts
- 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
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
Yellow Rice:
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup diced onion
- 2–3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a bowl, mix all marinade ingredients. Reserve 1/4 of the marinade for basting. Coat chicken with the remaining marinade and refrigerate for 1 hour or overnight.
- Grill or Bake Chicken: Preheat the grill to medium-high or the oven to 450°F. Grill chicken for 5-7 minutes per side or bake for 30 minutes until the internal temperature reaches 165°F. Brush the chicken with reserved marinade halfway through cooking.
- Prepare Yellow Rice: While the chicken cooks, wash and soak the rice for 10-15 minutes. In a separate pot, sauté onion and garlic in butter until soft. Add rice and seasonings, then pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Stir in peas and let rest off heat.
- Make Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lime juice until smooth and creamy. Season with salt and pepper to taste.
- Serve: Plate the rice, top with grilled or baked chicken, and drizzle with the green sauce. Serve and enjoy!
Notes
- For an extra kick, add more jalapeños to the green sauce.
- The chicken can be cooked on a stovetop or in an oven, making this recipe versatile.
- If you prefer, you can use brown rice for a healthier alternative.
- The green sauce is also excellent as a dip for vegetables or chips.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg