Delicious Peruvian Chicken: Easy, Flavorful Weeknight Dinner
A flavorful Peruvian chicken dish served with a creamy green sauce and fragrant yellow rice, perfect for a weeknight dinner.
Equipment
- grill
- oven
- bowl
- foil-lined sheet pan
- pot
- blender
Ingredients
- 1.5-2 pounds chicken (thighs, breasts, or any preferred cut)
- 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
- ½ teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- ¼ 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 (to taste)
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- ¼ cup onion, diced
- 2-3 cloves garlic, minced
- 1 teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate the chicken with the marinade ingredients, reserving 1/4 for later, and refrigerate for at least 1 hour.
- Preheat the grill to medium-high or the oven to 450ºF while the chicken marinates.
- Grill the chicken for 5-7 minutes per side until it reaches 165ºF, brushing with reserved marinade halfway.
- Bake the chicken on a foil-lined sheet pan for 30 minutes, brushing with reserved marinade halfway.
- Prepare the rice by rinsing until clear, sautéing onion and garlic, then adding rice and seasonings before cooking in chicken stock.
- Blend green sauce ingredients until creamy, adjusting seasoning as needed.
- Serve the rice topped with grilled chicken and green sauce.
Notes
Marinate chicken for at least 1 hour, but overnight is preferable. Use similar-sized chicken pieces for even cooking and check smaller pieces for doneness first.