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Chicken and Rice with Green Sauce

Savory Chicken and Rice with Green Sauce for Flavor Lovers

A delightful heartwarming meal of Chicken and Rice with Green Sauce that brings vibrant Peruvian flavors to your table.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Feel free to substitute with tofu or roasted cauliflower for a vegetarian option.
  • 4 cloves Garlic Minced for best flavor.
  • 1 cup Lime Juice Or vinegar as an alternative.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Rice
  • 1 cup Rice Long-grain or jasmine rice recommended.
  • 1 medium Diced Onion
  • 2 cloves Minced Garlic
  • 2 tablespoons Butter Olive oil can be used for dairy-free.
  • 2 cups Chicken Stock Substitute with vegetable stock for vegetarian.
  • 1 cup Frozen Peas Can swap with corn or omit.
For the Green Sauce
  • 1 bunch Cilantro Key herb for the sauce.
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter alternative.
  • 1 medium Jalapeño Adjust quantity to taste.
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lime Juice

Equipment

  • Grill
  • Oven
  • Mixing Bowl
  • saucepan
  • blender
  • food processor

Method
 

Steps
  1. Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with minced garlic, lime juice, olive oil, cumin, smoked paprika, salt, and black pepper. Ensure the chicken is fully coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
  2. Cook the Chicken: Preheat grill to medium-high heat or oven to 450°F. Grill chicken for 5-7 minutes per side or bake for about 30 minutes, basting occasionally.
  3. Prepare the Rice: Rinse and soak 1 cup of rice in cold water for 30 minutes. In a saucepan, melt butter, sauté onion and garlic, then add drained rice, cumin, and smoked paprika. Pour in stock, bring to a boil, then simmer covered for 15 minutes.
  4. Mix in Peas: After simmering, stir in peas and let the rice rest covered for 5 minutes off heat. Fluff the rice with a fork.
  5. Make the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, minced garlic, jalapeños, olive oil, and lime juice. Blend until smooth and adjust seasoning as needed.
  6. Assemble the Dish: Serve rice topped with chicken and drizzled with the green sauce. Garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For optimal freshness, store chicken, rice, and green sauce separately in airtight containers for 3-4 days. Freeze chicken and rice for up to 3 months. Reheat until warmed through.

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