Description
If you’re looking for a dish that combines bold, smoky flavors with creamy, herbaceous freshness, Peruvian Chicken and Rice with Green Sauce is the perfect choice. Inspired by Pollo a la Brasa, this meal features marinated chicken, fragrant yellow rice, and a vibrant ají verde sauce that ties everything together.
Ingredients
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Peruvian Yellow Rice:
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 cup jasmine rice
- 2 cups chicken stock
- 1/2 cup frozen peas
For the Ají Verde Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño, seeded (or leave seeds for extra spice)
- 1 clove garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
- Marinate the Chicken
- In a bowl, combine lime juice, olive oil, smoked paprika, cumin, garlic, salt, and black pepper.
- Coat the chicken in the marinade and let it sit for at least 1 hour (or overnight for deeper flavor).
- Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Cook the marinated chicken for 6-8 minutes per side until charred and fully cooked.
- Let it rest before slicing.
- Prepare the Yellow Rice
- Melt butter in a pot over medium heat.
- Add diced shallots and garlic, sauté until fragrant.
- Stir in cumin, turmeric, and jasmine rice, toasting for 1 minute.
- Pour in chicken stock, bring to a boil, then reduce heat and cover.
- Simmer for 15 minutes, then stir in frozen peas before fluffing with a fork.
- Make the Green Sauce
- Blend cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, and salt until smooth.
- Adjust seasoning to taste.
- Assemble and Serve
- Serve grilled chicken over yellow rice.
- Drizzle with ají verde sauce and garnish with fresh cilantro if desired.
Notes
- Marinate the chicken overnight for maximum flavor.
- Adjust the spice level of the sauce by keeping or removing jalapeño seeds.
- Leftovers can be stored separately for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Grill
- Cuisine: Peruvian