Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: Peruvian
Ingredients: Chicken (1.5-2 pounds), split into thighs or breasts; Garlic (2-3 cloves), minced; Lime juice (2 tbsp, or white vinegar); Oil (2 tbsp, avocado or vegetable); Cumin (1 tbsp, ground); Smoked paprika (1 tsp, optional); Kosher salt (1 tsp, adjust to taste); Black pepper (½ tsp, freshly ground); Cilantro (1 cup, fresh leaves only); Mayo/sour cream (¼ cup + 1/2 cup, full-fat for creaminess); Rice (1.5 cups, jasmine or basmati for texture and aroma); Turmeric (∼1 tsp, for rice’s golden hue); Chopped onion (¼ cup, for rice base); Chopped green chili (1, optional, for rice spiciness); Frozen peas (∼½ cup, for rice sweet notes)

Description

A vibrant Peruvian dish combining smoky marinated chicken, turmeric-infused yellow rice, and a bright cilantro-green sauce. Balanced flavors of citrus, cumin, and fresh herbs make this a one-plate meal with bold, zesty depth.

Ingredients

Chicken (1.5-2 pounds), split into thighs or breasts
Garlic (2-3 cloves), minced
Lime juice (2 tbsp, or white vinegar)
Oil (2 tbsp, avocado or vegetable)
Cumin (1 tbsp, ground)
Smoked paprika (1 tsp, optional)
Kosher salt (1 tsp, adjust to taste)
Black pepper (½ tsp, freshly ground)
Cilantro (1 cup, fresh leaves only)
Mayo/sour cream (¼ cup + 1/2 cup, full-fat for creaminess)
Rice (1.5 cups, jasmine or basmati for texture and aroma)
Turmeric (∼1 tsp, for rice’s golden hue)
Chopped onion (¼ cup, for rice base)
Chopped green chili (1, optional, for rice spiciness)
Frozen peas (∼½ cup, for rice sweet notes)

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Instructions

Combine garlic, lime juice, oil, cumin, paprika, salt, and pepper in a bowl. Reserve ¼ cup of marinade for basting. Add chicken and coat evenly; refrigerate 1 hour (up to 24 hours).
For rice: Sauté onion, chili, and turmeric in 1 tbsp oil until softened. Add rice, stirring to coat. Mix in water (2 cups for 1.5 cups rice) and peas. Simmer until rice absorbs liquid.
Preheat grill (medium-high) or oven (450°F). Cook chicken 15-20 mins per side (grilled) or 25-30 mins (baked), basting occasionally.
For green sauce: Blend cilantro, lime juice, reserved marinade, mayo/sour cream, salt, and pepper. Adjust consistency.
Serve chicken with rice and sauce on top.

Notes

Marinate chicken up to 24 hours for deeper flavor. Use a meat thermometer for safe doneness (165°F internal temperature). Substitute rice water with broth for richer taste. For dairy-free sauce, replace mayo with avocado puree.

Prep Time: 15
Cook Time: 35
Category: Easy Chicken Dinner Recipes for Busy Nights
Method: Grilling/Baking
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate (chicken + rice + sauce)
Calories: 540
Sugar: 3g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 4g
Protein: 32g
Cholesterol: 130mg