Peruvian Chicken and Rice with Green Sauce

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Peruvian Chicken and Rice with Green Sauce

Ingredients

• 1.5-2 pounds chicken thighs or breasts

• 2-3 cloves garlic, minced

• 2 tablespoons lime juice or white vinegar

• 2 tablespoons oil of choice

• 1 Tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground

black pepper

Green Sauce

• 1 cup fresh cilantro leaves

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 whole jalapeño chiles, roughly chopped

• 2 cloves garlic

• 1 Tablespoon olive oil

• 1 Tablespoon fresh lemon or lime juice

• Kosher salt and freshly ground black pepper

Peruvian Yellow Rice

• 1 cup jasmine rice

• 1 tbsp butter/oil

• ¼ cup onion, diced

• 2-3 garlic cloves, minced

• 1 tsp turmeric

• 1/4 tsp EACH cumin, onion powder, salt, pepper

• 2 cups

chicken stock

• 1 cup frozen peas

Instructions

Marinate chicken: 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. When ready

to cook, preheat grill to medium-high, or preheat oven to 450°F. This would also be a and time to make rice if serving with rice.

To Grill Chicken: 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 165°F. Brush with the reserved marinade halfway through. To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165°F. Brush with the reserved marinade halfway through.

To Make Rice - Wash rice until water runs clear.

Soak for 10-15 minutes then drain water. Sauté shallot 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.

To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.

Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy! #PeruvianChicken #greensauce #peruvianyellowrice #yellowrice #cooking #homecooking #fyp #homecookingisbest #food #cook #foodie