Peruvian Style Chicken and Rice (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5-2 pounds chicken thighs or breasts
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
½ teaspoon black pepper
→ Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
½ cup mayonnaise
11 -
¼ cup sour cream
12 -
2 jalapeño chiles, chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon lemon or lime juice
16 -
Salt and pepper to taste
→ Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
¼ cup diced onion
20 -
2-3 cloves garlic, minced
21 -
1 teaspoon turmeric
22 -
¼ teaspoon each: cumin, onion powder, salt, pepper
23 -
2 cups chicken stock
24 -
1 cup frozen peas
# Instructions:
01 -
Mix marinade ingredients, reserve ¼ portion. Coat chicken with remaining marinade and refrigerate 1 hour to overnight.
02 -
Soak rice 15 minutes. Sauté onion and garlic in butter, add rice and seasonings. Add stock, cook covered 15 minutes. Stir in peas and rest 5-10 minutes.
03 -
Grill 5-7 minutes per side or bake at 450°F for 30 minutes until 165°F internal temperature. Brush with reserved marinade halfway through.
04 -
Blend all green sauce ingredients until creamy. Season with salt and pepper.
05 -
Plate rice topped with chicken and drizzle with green sauce.
# Notes:
01 -
Can use any chicken cut
02 -
Green sauce can be made ahead
03 -
Can be grilled or baked