Peruvian Chicken with Sauce (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
1.5-2 pounds of chicken, either thighs or breasts
02 -
2 tablespoons lime juice or white vinegar
03 -
2-3 garlic cloves, finely chopped
04 -
1 teaspoon smoked paprika
05 -
1 tablespoon ground cumin
06 -
1 teaspoon salt (kosher works best)
07 -
1/2 teaspoon freshly cracked black pepper
08 -
2 tablespoons oil of your preference
→ Green Sauce
09 -
1 cup cilantro leaves (stems removed)
10 -
2 whole jalapeños, roughly chopped
11 -
1/4 cup sour cream
12 -
1/2 cup mayonnaise
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon lemon or lime juice, freshly squeezed
→ Yellow Rice
16 -
1 tablespoon butter or another cooking fat
17 -
2 cups chicken broth or stock
18 -
1 cup jasmine rice
19 -
1 teaspoon turmeric
20 -
1/4 cup diced onion
21 -
1/4 teaspoon ground black pepper
22 -
1/4 teaspoon onion powder
23 -
1/4 teaspoon salt
24 -
1/4 teaspoon ground cumin
25 -
1 cup frozen peas
26 -
2-3 garlic cloves, minced
# Instructions:
01 -
Stir together all the marinade ingredients in a bowl. Save a quarter of it for basting later. Coat the chicken evenly with the rest and put it in the fridge for an hour or overnight.
02 -
Get your grill preheated to medium-high or heat your oven to 450ºF. Start making the rice if you’re having it as a side.
03 -
Grill each side of the chicken for 5-7 minutes, or bake it for half an hour until the inside temperature hits 165ºF. Use the set-aside marinade to baste halfway through cooking.
04 -
Rinse your rice and soak it for about 10-15 minutes. Cook the onion and garlic in butter, then mix in the rice with the spices. Pour in chicken stock, bring it to a boil, and then let it simmer with a lid on for 15 minutes. Add in the peas, stir, and let it sit before serving.
05 -
Blend all the ingredients for the sauce together until it’s smooth and creamy. Adjust the seasoning with salt and pepper.
06 -
Dish up the rice, place the chicken on top, and drizzle some green sauce over it to finish.
# Notes:
01 -
You can use any chicken cut you like—drumsticks, thighs, breasts, or even the whole bird.
02 -
The marinade can sit on the chicken anywhere from an hour up to overnight.