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Peruvian Chicken and Rice with Green Sauce

Peruvian chicken and rice with green sauce served in a bowl with sliced avocado and fresh lime wedges
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A vibrant Peruvian-inspired dish featuring cumin-marinated grilled chicken over aromatic turmeric yellow rice with peas, drizzled with a creamy cilantro green sauce. Packed with 46g of protein per serving and naturally gluten-free.

Ingredients

Scale
  • 1 1/2 to 2 pounds chicken thighs, breasts, or any cut
  • 2 to 3 garlic cloves, 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
  • 1 cup fresh cilantro leaves, loosely packed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 whole jalapeno chiles, roughly chopped
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon or lime juice
  • Kosher salt and black pepper to taste
  • 1 cup jasmine rice
  • 1 tablespoon butter or oil
  • 1/4 cup onion, diced
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon each of cumin, onion powder, salt, and pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Combine all marinade ingredients in a bowl and mix well. Coat the chicken thoroughly on all sides, cover, and refrigerate for at least 1 hour or overnight for deeper flavor.
  2. Grill chicken over medium-high heat or bake at 400F (200C) for 20 to 25 minutes until the internal temperature reaches 165F (74C) and juices run clear. Rest for 5 minutes before slicing.
  3. Heat butter or oil in a medium saucepan over medium heat. Saute diced onion for 2 to 3 minutes until softened. Add garlic and cook 1 minute until fragrant. Stir in turmeric, cumin, onion powder, salt, and pepper. Add jasmine rice and toast for 1 minute stirring often. Pour in chicken stock, bring to a boil, cover, and simmer on low for 15 minutes. Stir in frozen peas during the last 2 to 3 minutes.
  4. Add cilantro, mayonnaise, sour cream, jalapenos, garlic, olive oil, and citrus juice to a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste. Add a splash of water if the sauce is too thick.
  5. Spoon yellow rice onto plates, top with sliced chicken, and drizzle generously with green sauce. Serve immediately.

Notes

  • Marinate the chicken for at least 1 hour. Overnight marinating deepens the flavor significantly.
  • Remove jalapeno seeds for a milder green sauce. Swap for half a poblano pepper for a very mild version.
  • Toast the rice for 1 minute before adding stock for extra depth of flavor.
  • Store each component separately in airtight containers for best meal prep results. Green sauce keeps up to 5 days refrigerated.

Nutrition

Find it online: https://www.benefitiany.com/peruvian-chicken-and-rice-with-green-sauce/