Chicken Green Sauce Rice (Printable Version)
Bold Peruvian chicken, fluffy golden rice, and fresh herby green sauce come together for a super cozy, punchy dinner vibe.
# What You'll Need:
→ Chicken Marinade
01 -
0.5 teaspoon black pepper, freshly ground
02 -
1 tablespoon cumin powder
03 -
2 tablespoons regular oil
04 -
1.75 pounds of chicken thighs or breasts, pick boneless or keep the bones
05 -
1 teaspoon kosher salt
06 -
2 tablespoons lime juice or you could use white vinegar
07 -
2 raw garlic cloves, minced up
08 -
1 teaspoon smoked paprika
→ Green Sauce
09 -
1 tablespoon olive oil
10 -
2 jalapeños, just slice or tear them up
11 -
1 cup fresh cilantro, pack it in
12 -
0.5 cup mayo
13 -
A pinch or more of kosher salt, add what tastes good to you
14 -
0.25 cup sour cream
15 -
Fresh black pepper, use to taste
16 -
1 tablespoon lime or lemon juice, freshly squeezed
17 -
2 garlic cloves, peeled
→ Peruvian Yellow Rice
18 -
1 cup frozen peas
19 -
0.25 teaspoon black pepper, ground
20 -
1 tablespoon butter or oil of your choice
21 -
2 cups chicken broth or stock
22 -
0.25 teaspoon onion powder
23 -
0.25 cup onion, chopped small
24 -
0.25 teaspoon salt
25 -
1 teaspoon turmeric powder
26 -
1 cup jasmine rice
27 -
2 garlic cloves, minced
28 -
0.25 teaspoon cumin, powdered
# Step-by-Step Guide:
01 -
Pop the minced garlic, lime juice or vinegar, oil, cumin, paprika, salt, and pepper in a bowl. Give it all a good mix. Pull out a bit for later. Drop in the chicken and coat every piece well. Stash it in the fridge for at least an hour, overnight is even better.
02 -
Heat up your grill to medium-high or set the oven to 450°F (232°C).
03 -
Take chicken out of the marinade. If you're grilling, lay it on the grill and cook each side for 5–7 minutes. It should hit 165°F (74°C) inside. Halfway through, brush with that saved marinade. If you're baking, put the chicken on a lined sheet and cook around 30 minutes. Brush on the marinade halfway through baking.
04 -
Give the jasmine rice a good rinse till the water's clear. Soak it 10–15 minutes, then drain. Warm butter or oil in a saucepan, add onion and garlic, cook till softened. Toss in the rice, turmeric, cumin, onion powder, salt, and pepper. Stir a minute until it smells great. Add chicken stock, bring it up to a boil, clamp on a lid, then dial back to low. Cook for 15 minutes. Dump in the peas, cover, and let it hang out off the heat for 5–10 minutes. Fluff up before serving.
05 -
Toss cilantro, mayo, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice into a blender. Blend for half a minute or until it looks creamy and smooth. Add salt and pepper the way you like it.
06 -
Spoon that beautiful rice onto plates. Add your cooked chicken on top. Then pour over plenty of green sauce and serve it up.
# Additional Notes:
01 -
Letting the chicken marinate overnight makes it taste so much deeper.
02 -
For more kick in your sauce, toss in extra chiles, or seed them for less heat.
03 -
Using a fork to fluff the rice makes it lighter and less clumpy.