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Peruvian Chicken and Rice with Green Sauce

Flavor-packed Peruvian-style roasted chicken served over seasoned yellow rice with a creamy cilantro jalapeño green sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 540

Ingredients
  

Chicken
  • 2 lbs chicken thighs bone-in skin-on
  • 4 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Rice
  • 1.5 cups white rice
  • 3 cups chicken broth
  • 0.5 cup peas frozen
  • 0.5 cup carrots diced
  • 0.25 cup onion diced
  • 2 cloves garlic minced
  • 0.5 tsp turmeric
Green Sauce
  • 1 cup cilantro fresh leaves
  • 2 jalapeños seeded
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice

Equipment

  • Blender
  • Baking sheet
  • Saucepan
  • Mixing bowls

Method
 

  1. Whisk marinade ingredients and coat chicken. Marinate at least 2 hours.
  2. Roast chicken at 425°F for 35–45 minutes until cooked through.
  3. Rinse rice and sauté with onion, garlic, and turmeric.
  4. Add broth, simmer covered 15 minutes, add vegetables, cook 5 more minutes.
  5. Blend all green sauce ingredients until smooth.
  6. Serve chicken over rice and drizzle with green sauce.

Notes

Marinate overnight for best flavor. Sauce keeps refrigerated up to 5 days.