Flavorful South American classic (Print Version)
# Ingredients:
→ For the Chicken
01 -
1.5-2 pounds chicken, thighs, breasts, or any cut
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil of choice
05 -
1 Tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ For the Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 Tablespoon olive oil
15 -
1 Tablespoon fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper to taste
→ For the Peruvian Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
1/4 cup onion, diced
20 -
2-3 garlic cloves, minced
21 -
1 teaspoon turmeric
22 -
1/4 teaspoon EACH cumin, onion powder, salt, pepper
23 -
2 cups chicken stock
24 -
1 cup frozen peas
# Instructions:
01 -
In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
02 -
When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
03 -
Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
04 -
Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
05 -
Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté onion and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
06 -
Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
07 -
Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!
# Notes:
01 -
You can use a whole chicken cut in ½ or 1/4th. You can also use skin-on chicken thighs, drumsticks, or leg quarters. Additionally, chicken breasts also work. Boneless chicken thighs are another great option!
02 -
The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
03 -
This dish combines traditional Peruvian flavors with a balance of spices, citrus, and herbs.