Peruvian Chicken Rice Green Sauce (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
900 g to 1 kg chicken thighs or breasts, bone-in or boneless
02 -
2-3 garlic cloves, finely minced
03 -
30 ml fresh lime juice or white vinegar
04 -
30 ml neutral cooking oil
05 -
15 g ground cumin
06 -
5 g smoked paprika
07 -
5 g kosher salt
08 -
2.5 g freshly ground black pepper
→ Green Sauce
09 -
20 g fresh cilantro leaves
10 -
120 g mayonnaise
11 -
60 g sour cream
12 -
2 jalapeño chiles, roughly chopped
13 -
2 garlic cloves
14 -
15 ml olive oil
15 -
15 ml fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper, to taste
→ Peruvian Yellow Rice
17 -
200 g jasmine rice
18 -
15 g butter or oil
19 -
35 g onion, diced
20 -
2-3 garlic cloves, minced
21 -
5 g turmeric
22 -
1 g ground cumin
23 -
1 g onion powder
24 -
1 g kosher salt
25 -
1 g black pepper
26 -
480 ml chicken stock
27 -
135 g frozen peas
# Instructions:
01 -
In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, salt, and black pepper. Reserve a quarter of this marinade for basting. Toss the chicken in the remaining marinade until thoroughly coated. Cover and refrigerate for at least 1 hour or preferably overnight.
02 -
Rinse jasmine rice under cold water until the liquid runs clear. Soak for 10-15 minutes, then drain. In a saucepan, melt butter over medium heat and sauté diced onion and garlic until softened. Add the rice, turmeric, cumin, onion powder, salt, and pepper. Stir for one minute until aromatic. Add chicken stock, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Stir in frozen peas, cover, and let rest for 5-10 minutes. Fluff gently with a fork before serving.
03 -
Preheat grill to medium-high or oven to 230°C. For grilling, cook chicken for 5-7 minutes per side, basting with reserved marinade halfway, until internal temperature reaches 74°C. For baking, arrange chicken on a foil-lined tray, bake for 30 minutes, brushing with reserved marinade halfway, until juices run clear and internal temperature is achieved.
04 -
Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon or lime juice, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
05 -
Spoon yellow rice onto plates, arrange cooked chicken over the top, and drizzle generously with the green sauce. Serve immediately.
# Notes:
01 -
Marinating the chicken overnight enhances depth of flavor and tenderness.