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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce: A Flavorful Delight

Experience the vibrant flavors of Peruvian Chicken & Rice with Green Sauce, an easy and satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 pounds Chicken Choose your favorite cut; boneless thighs offer rich flavor and tenderness.
  • 2-3 cloves Garlic Minced; can be substituted with garlic powder if needed.
  • 2 tablespoons Lime Juice Or white vinegar for acidity.
  • 2 tablespoons Oil Any neutral oil; olive oil enhances flavor.
  • 1 tablespoon Ground Cumin Provides warm, earthy notes.
  • 1 teaspoon Smoked Paprika Infuses a slight smokiness.
  • 1 teaspoon Kosher Salt Essential for flavor enhancement.
  • 1/2 teaspoon Black Pepper Adjust to suit your taste.
For the Green Sauce
  • 1 cup Cilantro Fresh; vital herb for the sauce.
  • 1/2 cup Mayonnaise Creamy base for richness.
  • 1/4 cup Sour Cream Adds creaminess; Greek yogurt is a lighter option.
  • 2 units Jalapeño Chiles Roughly chopped; remove seeds for a milder sauce.
  • 2 cloves Additional Garlic Boosts flavor complexity.
  • 1 tablespoon Olive Oil For emulsification.
  • 1 tablespoon Lime Juice Lemon juice can also work as a substitute.
For the Peruvian Yellow Rice
  • 1 cup Jasmine Rice Forms the base of this dish.
  • 1 tablespoon Butter or Oil Adds richness; chicken fat is traditional.
  • 1/4 cup Onion Diced, flavor booster for the rice.
  • 2-3 cloves Garlic Minced, adds flavor.
  • 1 teaspoon Turmeric Infuses vibrant color.
  • 1/4 teaspoon Cumin Seasoning essential for the rice.
  • 1/4 teaspoon Onion Powder For seasoning.
  • 1/4 teaspoon Salt Essential for seasoning.
  • 1/4 teaspoon Pepper For taste adjustment.
  • 2 cups Chicken Stock Key for cooking rice with flavor.
  • 1 cup Frozen Peas Adds sweetness and color.

Equipment

  • blender
  • grill or oven
  • medium saucepan
  • Bowl for marinating

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper to create the marinade. Place the chicken in the marinade, ensuring it's coated well, then cover and refrigerate for at least 1 hour or up to overnight.
  2. Prepare the Jasmine Rice: Rinse and soak 1 cup of jasmine rice in water to remove excess starch. In a medium saucepan, melt 1 tablespoon of butter or oil over medium heat, then sauté diced onion and minced garlic for about 2-3 minutes.
  3. Cook the Rice: Pour 2 cups of chicken stock into the saucepan with the rice mixture and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.
  4. Cook the Chicken: Preheat grill to medium-high and grill marinated chicken for 5-7 minutes per side, basting with reserved marinade until cooked to internal temp of 165°F. Alternatively, bake in preheated oven at 450°F for about 30 minutes.
  5. Make the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, chopped jalapeños, additional garlic, olive oil, and lime juice. Blend until smooth.
  6. Serve and Enjoy: Place a scoop of jasmine rice on each plate, top with chicken pieces, and drizzle with green sauce. Pair with a side salad or grilled vegetables.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F for safety and optimal tenderness. Prep green sauce and rice in advance for a quicker meal.

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