Description
Peruvian chicken with green sauce brings zesty South American flavors to your dinner table, blending bold herbs and spices in a mouthwatering dish. Creamy cilantro sauce and perfectly seasoned chicken create a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.52 pounds (690 grams) chicken thighs or breasts
Green Sauce Ingredients:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeno chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
Marinade & Seasoning Ingredients:
- 23 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
Yellow Rice Ingredients:
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup diced onion
- 23 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
- Create a zesty marinade by combining all specified ingredients in a mixing vessel. Separate 1/4 of the mixture for later basting, then thoroughly coat the chicken pieces. Refrigerate for minimum 1 hour, preferably overnight for deeper flavor infusion.
- Heat grill to medium-high (around 400-450F) or preheat oven to 450F. Grill chicken 5-7 minutes per side, ensuring even browning and caramelization. Alternatively, bake for approximately 30 minutes until internal temperature reaches 165F. Brush reserved marinade midway through cooking process to enhance moisture and flavor.
- Prepare yellow rice by initially rinsing and soaking grains for 10-15 minutes. In a separate saucepan, sauté finely chopped onions and minced garlic in butter until translucent. Incorporate rice and selected seasonings, then pour chicken stock. Bring liquid to rapid boil, then reduce heat, cover, and simmer for 15 minutes. Gently fold in green peas, then allow to rest off direct heat for additional steaming.
- Craft vibrant green sauce by blending fresh cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and fresh lime juice until achieving smooth, creamy consistency. Adjust seasoning with salt and pepper according to personal preference.
- Assemble dish by spreading yellow rice as foundation, positioning grilled chicken atop rice, then generously drizzling green sauce over entire plate. Serve immediately while ingredients remain warm and flavors are most pronounced.
Notes
- Marinate chicken longer for deeper flavor penetration, ideally 4-8 hours or overnight.
- Adjust green sauce heat by removing jalapeno seeds or using milder peppers for sensitive palates.
- Create dairy-free version by substituting mayonnaise and sour cream with coconut yogurt or cashew cream.
- Allow chicken to rest 5-10 minutes after cooking to retain maximum juiciness and prevent drying out.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 522 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg