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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce: A Flavor Explosion

Experience the vibrant flavors of Peruvian Chicken and Rice with Green Sauce, a delightful dish that's gluten-free and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lbs Chicken Substitute with tofu or roasted cauliflower for a vegetarian version.
  • 4 cloves Garlic Minced, fresh garlic is preferred.
  • 1/4 cup Lime Juice Can substitute with lemon juice.
  • 2 tbsp Oil Olive oil is preferred.
  • 1 tsp Cumin Essential for authentic flavor.
  • 1 tsp Smoked Paprika Regular paprika can be used for less heat.
  • to taste Salt and Black Pepper Essential for seasoning.
For the Rice
  • 1 cup Long-Grain Rice Rinse before cooking for fluffiness.
  • 1 medium Onion Chopped, yellow or white onion is recommended.
  • 1 cup Frozen Peas Can be replaced with green beans.
For the Green Sauce
  • 1 cup Cilantro Substitute with parsley for a milder flavor.
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter version.
  • 1/2 cup Sour Cream Can substitute with more Greek yogurt.
  • 1 medium Jalapeños Remove seeds for less heat.
  • 2 tbsp Olive Oil Helps achieve creaminess.
  • 1 tbsp Lemon or Lime Juice Adjust acidity to taste.

Equipment

  • grill
  • Oven
  • medium saucepan
  • Blender
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Toss chicken pieces with garlic, lime juice, olive oil, cumin, paprika, salt, and pepper. Set aside marinade for basting and let marinate for at least 1 hour or overnight.
  2. Cook the Chicken: Preheat grill to medium-high or oven to 450°F. Grill chicken for 5-7 minutes per side, basting with marinade until internal temperature reaches 165°F, or bake for 30 minutes.
  3. Prepare the Rice: Rinse rice until the water runs clear. Soak for 10-15 minutes, then drain. Sauté onion and garlic in butter, stir in rice and spices, then add chicken stock. Boil, cover, and simmer for 15 minutes.
  4. Incorporate Peas: Gently fold in frozen peas after rice is cooked. Let sit covered for another 5-10 minutes before fluffing with a fork.
  5. Blend the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lime juice. Blend until smooth and season to taste.
  6. Plate and Serve: Serve rice topped with grilled chicken and drizzle with green sauce. Garnish with extra cilantro or lime wedges if desired.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 50gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Marinating overnight enhances flavors. Use a thermometer for perfectly cooked chicken. Store chicken, rice, and sauce separately in the fridge for optimal freshness.

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