Description
Experience the vibrant flavors of Peru with this delightful dish featuring marinated chicken served over saffron rice and drizzled with a creamy cilantro sauce.
Ingredients
Scale
- 1.5–2 lbs chicken thighs or breasts
- 2–3 cloves garlic (minced)
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil of choice
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeño chiles (roughly chopped)
- 1/4 cup onion (diced)
- 1 tsp turmeric
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate the Chicken: In a large mixing bowl, combine minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper. Submerge the chicken in this mixture and refrigerate for at least one hour.
- Cook the Chicken: Preheat your grill or oven. Grill the marinated chicken until it’s juicy and cooked through, about 25-30 minutes.
- Prepare the Rice: In a heavy-bottomed pot, heat some butter or oil, add onions and garlic, sauté until fragrant. Stir in rice, turmeric, cumin, and chicken stock, then simmer for 15-20 minutes, adding peas in the last 5 minutes.
- Blend the Green Sauce: In a blender, combine cilantro, mayonnaise, sour cream, jalapeños, lime juice, salt, and pepper. Blend until creamy.
- Assemble and Serve: Spoon rice onto plates, top with chicken, and drizzle with green sauce. Enjoy!
Notes
Marinate chicken overnight for deeper flavor. Adjust the spice level by modifying the jalapeños.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg