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Peruvian Chicken and Rice with Green SaucePrep

Peruvian Chicken and Rice with Green Sauce Prep Made Easy

A deliciously aromatic Peruvian Chicken and Rice with Green Sauce that's gluten-free and perfect for any dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless chicken breasts or thighs Thighs stay juicier.
  • 3 cloves garlic minced
  • 1/4 cup lime juice or vinegar Lemon juice can substitute.
  • 2 tablespoons olive oil Avocado oil can give a different richness.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika Regular paprika for milder flavor.
  • to taste teaspoon salt
  • to taste teaspoon black pepper
For the Rice
  • 1 cup long-grain rice Arborio for creamier texture.
  • 2 cups chicken stock Vegetable broth for vegetarian version.
  • 1/2 cup peas Optional.
For the Green Sauce
  • 1 cup cilantro Fresh.
  • 1/4 cup mayonnaise Greek yogurt as a substitute.
  • 1/4 cup sour cream Can be omitted.
  • 1 piece jalapeños Adjust based on heat tolerance.
  • 2 tablespoons olive oil Canola oil works too.
  • 1 tablespoon lemon or lime juice
  • to taste tablespoon fresh cilantro or chopped scallions For garnish.

Equipment

  • Blender
  • Grill
  • Oven
  • large pot
  • Mixing Bowl
  • Meat thermometer

Method
 

Cooking Steps
  1. Marinate the Chicken: Mix together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper in a large bowl. Add chicken, coat well, cover, and marinate in the refrigerator for at least 1 hour.
  2. Cook the Chicken: Preheat grill to medium-high (375°F) or oven to 450°F. Grill chicken for 5-7 minutes per side or roast on a lined baking sheet for approximately 30 minutes until internal temperature reaches 165°F.
  3. Prepare the Rice: Rinse and soak rice for 10-15 minutes. In a pot, melt butter, sauté onions and garlic, then add drained rice, spices, and chicken stock. Bring to a boil, cover, and simmer for 15 minutes.
  4. Finish the Rice: Stir in peas after cooking, cover, and let rest for 5 minutes. Fluff rice before serving.
  5. Blend the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice. Blend until smooth and adjust seasoning.
  6. Assemble the Dish: Serve rice on each plate, top with chicken, and drizzle with green sauce. Garnish as desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For extra flavor, serve with warm tortillas or plantains. Adjust the spice level of the green sauce to taste.

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