Peruvian Chicken Rice Green Sauce (Print-Friendly Version)

Juicy chicken, yellow rice, and tangy green sauce blend classic Peruvian flavors for a simple, festive dinner.

# What You’ll Need to Make This:

→ Chicken and Marinade

01 - 900 g-1 kg chicken thighs or breasts, skinless
02 - 2-3 cloves garlic, minced
03 - 30 ml lime juice or white vinegar
04 - 30 ml neutral oil
05 - 15 g ground cumin
06 - 5 g smoked paprika
07 - 5 g salt
08 - 2.5 g ground black pepper

→ Green Sauce

09 - 30 g fresh cilantro leaves
10 - 120 g mayonnaise
11 - 60 g sour cream
12 - 2 jalapeño peppers, chopped (seeds removed for less heat)
13 - 2 cloves garlic
14 - 15 ml olive oil
15 - 15 ml lemon or lime juice

→ Yellow Rice

16 - 200 g jasmine rice
17 - 15 ml unsalted butter or neutral oil
18 - 40 g onion, diced
19 - 2-3 cloves garlic, minced
20 - 5 g ground turmeric
21 - 1 g ground cumin
22 - 1 g onion powder
23 - 1 g salt
24 - 1 g ground black pepper
25 - 480 ml chicken stock
26 - 130 g frozen peas

# How to Prepare:

01 - In a medium bowl, combine minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Whisk thoroughly until well blended.
02 - Transfer one quarter of the marinade to a small bowl and set aside for brushing during cooking.
03 - Add chicken pieces to the larger bowl with the remaining marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
04 - Preheat grill to medium-high. Grill chicken 5-7 minutes per side, brushing with reserved marinade halfway. Cook until internal temperature reaches 74°C. Let rest before slicing.
05 - Preheat oven to 232°C. Arrange marinated chicken on foil-lined tray and bake for 30 minutes, brushing with reserved marinade halfway. Ensure internal temperature reaches 74°C.
06 - Rinse jasmine rice under cold running water until clear. Soak in cold water for 10-15 minutes, then drain thoroughly.
07 - In a medium pot over medium heat, melt butter or heat oil. Add diced onion and sauté for 3-5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
08 - Add drained rice to pot. Stir in turmeric, cumin, onion powder, salt, and pepper. Toast for 1 minute, stirring to coat grains in spices.
09 - Pour in chicken stock and bring to a boil. Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.
10 - Stir in frozen peas, cover, and let rest with heat off for 5-10 minutes. Fluff rice gently with a fork before serving.
11 - Combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and citrus juice in a blender. Pulse to combine, then blend until smooth and creamy.
12 - Taste sauce and adjust seasoning as desired with additional salt, pepper, or citrus juice.
13 - Divide yellow rice among plates. Top with grilled or baked chicken and drizzle generously with green sauce. Garnish with cilantro sprigs or chopped red onion if desired. Serve immediately.

# Extra Tips:

01 - Adjust jalapeño quantity to control spice level in the sauce.
02 - Using a meat thermometer ensures safe and juicy chicken.
03 - Rinsing and soaking the rice yields fluffier, separated grains.
04 - Blend the green sauce thoroughly for a smooth texture.

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