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Peruvian Chicken and Rice

Savor the Flavor: Peruvian Chicken and Rice Delight

Experience the savory taste of Peruvian Chicken and Rice, a gluten-free dish bursting with flavor and customizable to your preference.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 plates
Course: Dinner
Cuisine: Peruvian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound chicken (breasts or thighs) The main protein source providing savory flavor; choose based on your preference.
  • 4 cloves garlic Enhances flavor with aromatic depth; fresh garlic is recommended for optimal taste.
  • 1/4 cup lime juice (or vinegar) Provides acidity to tenderize the chicken and add brightness; lemon juice can be used as an alternative.
  • 2 tablespoons oil (olive or vegetable) Binds the marinade and prevents sticking during cooking.
  • 1 teaspoon cumin Adds earthy, smoky notes; essential for capturing authentic Peruvian flavor.
  • 1 teaspoon smoked paprika Adds earthy, smoky notes; essential for capturing authentic Peruvian flavor.
  • to taste salt Basic seasonings to taste; kosher salt ensures a more even distribution.
  • to taste black pepper Basic seasonings to taste; kosher salt ensures a more even distribution.
For the Rice
  • 1 cup rice (long-grain or jasmine) The base for the dish, offering a fluffy texture; rinse and soak for better cooking results.
  • 1 medium onion Brings sweetness and depth to the rice; both yellow and white onion work well.
  • 2 tablespoons butter Adds richness when sautéing onions and garlic.
  • 2 cups chicken stock Infuses rice with savory flavor; substitute vegetable stock for a lighter option.
  • 1 cup frozen peas Adds color and sweetness; fresh peas can also be used.
For the Green Sauce
  • 1 cup cilantro A key herb for the green sauce and garnish, imparting fresh flavor; parsley offers a milder taste if needed.
  • 1/2 cup mayonnaise Create a creamy texture for the sauce; Greek yogurt can substitute for a tangy finish.
  • 1/2 cup sour cream Create a creamy texture for the sauce; Greek yogurt can substitute for a tangy finish.
  • 1 medium jalapeño Provides heat; remove seeds for a milder version.
  • 2 tablespoons lemon or lime juice Brightens the flavors, essential for balancing the creaminess.

Equipment

  • Mixing bowl
  • Grill
  • large saucepan
  • blender

Method
 

Cooking Instructions
  1. In a mixing bowl, combine chicken pieces with minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Ensure each piece is thoroughly coated in the marinade. Reserve a couple of tablespoons of the marinade for basting later. Cover the bowl with plastic wrap and let the chicken marinate for at least 1 hour, though overnight is preferable for the best flavor infusion.
  2. Preheat your grill to medium-high heat or your oven to 450°F. Place the marinated chicken on the grill, cooking for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear. If baking, set the chicken on a parchment-lined pan and bake for about 30 minutes, basting with reserved marinade midway through for extra moisture and flavor.
  3. While the chicken cooks, rinse your choice of long-grain or jasmine rice under cold water until the water runs clear, then soak it for 10-15 minutes. In a large saucepan over medium heat, melt butter and sauté diced onion and minced garlic until they soften and become fragrant, about 3-4 minutes. Stir in the soaked rice and cook for another 2 minutes, allowing it to absorb the flavors.
  4. Pour in chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and let it simmer for 15 minutes or until the liquid is absorbed and rice is tender. Once done, remove from heat, stir in frozen peas, and allow it to rest for 5 minutes. Fluff the rice with a fork to incorporate the peas and ensure a fluffy texture.
  5. In a blender, combine fresh cilantro, mayonnaise, sour cream, jalapeños (adjusting for heat preference), garlic, olive oil, and lemon or lime juice. Blend until the mixture is smooth and vibrant in color. Taste and adjust seasoning with salt and pepper as needed, ensuring a balanced flavor that will complement the Peruvian Chicken and Rice beautifully.
  6. To serve, scoop the fluffy rice onto a plate or platter and top it with the grilled chicken pieces. Drizzle the vibrant green sauce generously over the chicken and rice. For a finishing touch, garnish with additional cilantro, sliced scallions, or lime wedges to enhance the dish’s visual appeal and flavor profile. Enjoy your homemade Peruvian Chicken and Rice!

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Allow the chicken to marinate overnight for intensified flavor. Use a meat thermometer to ensure chicken reaches 165°F internal temperature to avoid dryness. Rinse the rice well to remove excess starch for a fluffy texture.

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