Peruvian Green Chicken Rice Sauce (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
0.5 teaspoon black pepper, freshly ground
02 -
1 teaspoon kosher salt
03 -
1 teaspoon smoked paprika
04 -
1 tablespoon cumin, ground
05 -
2 tablespoons oil (any plain, neutral type)
06 -
2 tablespoons lime juice or you can use white vinegar
07 -
2 garlic cloves, chopped small
08 -
1.75 pounds chicken thighs or breasts, without bones is easiest, but bones work too
→ Green Sauce
09 -
Freshly cracked black pepper, as much as you like
10 -
Kosher salt to your taste
11 -
1 tablespoon lemon or lime juice, whichever you have
12 -
1 tablespoon olive oil
13 -
2 garlic cloves
14 -
2 jalapeño peppers, no need to be exact, just roughly chop
15 -
0.25 cup sour cream
16 -
0.5 cup mayo
17 -
1 cup tightly packed cilantro leaves
→ Peruvian Yellow Rice
18 -
1 cup frozen peas
19 -
2 cups chicken broth
20 -
0.25 teaspoon black pepper
21 -
0.25 teaspoon kosher salt
22 -
0.25 teaspoon onion powder
23 -
0.25 teaspoon ground cumin
24 -
1 teaspoon turmeric, powdered
25 -
2 garlic cloves, diced up
26 -
0.25 cup chopped onion
27 -
1 tablespoon butter or oil, totally your choice
28 -
1 cup jasmine rice
# Instructions:
01 -
Scoop that yellow rice onto plates first, then set the cooked chicken on top or to the side, whichever you like, and pour green sauce all over or on the side for everyone to grab some.
02 -
Toss cilantro, mayo, sour cream, both jalapeños, garlic, olive oil, plus your squeeze of lemon or lime into the blender. Hit blend for about half a minute until it looks creamy and green. Shake in some salt and pepper until you like the taste.
03 -
Give the jasmine rice a really good rinse with cold water until it's not cloudy. Let it soak in fresh water for about ten minutes, then drain. Heat your pot and melt butter or pour oil, whatever you picked. Sprinkle in the chopped onion and garlic, give it a few minutes until it smells great. Dump in the rice, turmeric, cumin, onion powder, salt, and pepper. Stir all that together for just a minute. Pour in the chicken broth, let it come to a soft boil, put a lid on, turn down heat low, and let it simmer for fifteen minutes. Toss in frozen peas, cover again, take off heat, and just leave it alone for about five to ten minutes. When you're ready, run a fork through it gently to break it all up.
04 -
Pick your cooking tool: Grill outside or bake in your oven. Take chicken out of the marinade. If you're grilling, go about five to seven minutes on each side, brushing over your leftover marinade when you've flipped it once. If you're baking, lay them on a baking sheet lined with foil. Put in a hot oven for around 30 minutes, brushing some reserved marinade at the halfway point. You know it's cooked when a thermometer shows 165°F inside.
05 -
Switch your grill to medium-high, or get your oven nice and hot—set it to 450°F (that's 232°C).
06 -
Grab a bowl. Mix up your garlic, lime or vinegar, oil, all the dry spices, salt, and pepper together. Scoop out about a quarter of it to save just for brushing later. Toss in your chicken and swirl it all around so it's covered with flavor. Put it in the fridge and let the flavors soak in for at least one hour (or let it hang out all night for even better taste).
# Notes:
01 -
Best flavor comes if you let the chicken chill with the marinade all night.
02 -
Not big on spicy? Pull out the seeds from the jalapeños or toss in extra if you love heat.
03 -
If you use a fork to mix your rice at the end, it gets nice and fluffy and doesn't clump together.