Chicken and Green Sauce (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5-2 pounds of chicken, thighs or breasts
02 -
2-3 cloves of garlic, finely chopped
03 -
2 tablespoons of white vinegar or freshly squeezed lime juice
04 -
2 tablespoons of your favorite cooking oil
05 -
1 tablespoon of ground cumin
06 -
1 teaspoon of smoked paprika
07 -
1 teaspoon of kosher salt
08 -
1/2 teaspoon of freshly ground black pepper
→ Zesty Green Sauce
09 -
1 cup of fresh cilantro
10 -
1 tablespoon of olive oil
11 -
1/2 cup of mayo
12 -
1/4 cup of sour cream
13 -
2 jalapeños, cut into chunks
14 -
2 garlic cloves
15 -
1 tablespoon of lemon or lime juice
16 -
Salt and black pepper as needed
→ Yellow Rice
17 -
1 cup of jasmine rice
18 -
1/4 cup of finely diced onion
19 -
1 tablespoon of oil or butter
20 -
2 cups of chicken stock
21 -
1 cup of frozen peas
22 -
1/4 teaspoon of onion powder
23 -
1/4 teaspoon each of cumin, turmeric, and salt
24 -
1/4 teaspoon of black pepper
25 -
2-3 garlic cloves, minced
# Instructions:
01 -
Combine everything for the chicken marinade in a bowl. Reserve about 1/4 of it for later use. Cover the chicken with the rest, making sure it's fully coated. Pop it in the fridge and leave it for at least 1 hour or overnight to really soak up the flavors.
02 -
When you're ready to cook, fire up the grill on medium-high or set your oven to 450ºF. Now's a good moment to start getting your rice ready too.
03 -
Grilling method: Cook each side of the chicken for about 5-7 minutes until the inside hits 165ºF. Baking method: Put chicken on a foil-covered sheet pan and bake for roughly 30 minutes until it's done. Either way, brush on the reserved marinade halfway through cooking!
04 -
Wash the rice a few times until the water is clear. Let it soak for 10-15 minutes, then drain. In a pot, cook the onion and garlic in butter until soft. Toss the rice in with the seasonings and mix for about a minute. Add the chicken broth, bring it to a boil, then lower the heat and simmer with the lid on for 15 minutes. Stir in the peas, let rest for 5-10 minutes, then fluff with a fork.
05 -
Toss everything for the sauce into a blender and mix until smooth and creamy. Taste it, and add a little salt and pepper if you want.
06 -
Dish out some rice onto plates, add the juicy chicken on top, and finish off with a drizzle of that bold green sauce. Dig in!
# Notes:
01 -
This meal captures the bold, vibrant tastes of Peru. With seasoned chicken, flavorful rice, and fresh green sauce, it’s a satisfying combo.
02 -
Feel free to use any chicken pieces—thighs, breasts, drumsticks, or even a whole cut-up chicken work just fine!