Description
Savor the vibrant flavors of Peru with this delicious Peruvian Chicken and Yellow Rice recipe, paired perfectly with a creamy, zesty Green Sauce. Tender marinated chicken thighs grilled or baked to juicy perfection are served atop fragrant turmeric-infused jasmine rice with sweet peas, making a colorful and satisfying meal that’s ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
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
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
Peruvian Yellow 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 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 medium bowl, combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Reserve approximately one-quarter of this marinade for basting later. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour or preferably overnight to infuse maximum flavor.
- Preheat grill or oven: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF (232ºC). This is also the ideal time to start preparing the rice to concurrently finish alongside the chicken.
- Cook chicken: For grilling: Place chicken on the grill and cook for about 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through cooking to keep it moist and flavorful. For baking: Arrange the marinated chicken on a foil-lined sheet pan and bake for 30 minutes or until the internal temperature reaches 165ºF (74ºC). Brush with reserved marinade once during cooking.
- Prepare yellow rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Soak rice in water for 10-15 minutes, then drain well. In a medium pot, melt butter or heat oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes. Stir in turmeric, cumin, onion powder, salt, and pepper, then add the drained rice and cook for 1 minute to toast the grains. Pour in chicken stock and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat, stir in frozen peas, cover again, and let rest for 5-10 minutes. Fluff with a fork before serving.
- Make green sauce: Combine fresh cilantro, mayonnaise, sour cream, chopped jalapeño chiles, garlic, olive oil, and fresh lemon or lime juice in a blender. Blend or pulse for about 30 seconds until creamy and smooth. Season with kosher salt and freshly ground black pepper to taste. Adjust spiciness by adding or reducing jalapeño as desired.
- Serve: Plate the fluffy yellow rice, top with the grilled or baked chicken, and drizzle generously with the green sauce. Enjoy this flavorful meal inspired by classic Peruvian cuisine.
Notes
- Chicken: Use any cut of chicken you prefer—bone-in or boneless thighs, breasts, drumsticks, leg quarters, or a half or quarter of a whole chicken all work well.
- Marinating time: For best flavor, marinate the chicken overnight, but if short on time, 1 hour minimum works.
- Rice: Jasmine rice is recommended for authenticity and aroma; soaking helps achieve fluffy texture.
- Green Sauce: Adjust jalapeño according to your heat preference for a milder or spicier sauce.
- Cooking method: Can be grilled or baked depending on your equipment and preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
