Savory Peruvian Chicken and Rice for a Flavorful Dinner Delight

Enjoy this flavorful Peruvian Chicken and Rice, a delightful and gluten-free meal that's perfect for impressing guests or a cozy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Marinating Time 1

Total Time 2 30

Servings: 4 servings

Course: Dinner

Cuisine: Peruvian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

4 pieces Chicken breasts or thighs Use breasts for leaner meat or thighs for juiciness.
4 cloves Garlic Minced; fresh garlic is ideal.
¼ cup Lime juice Can be substituted with lemon juice.
2 tablespoons Oil Use olive oil for added flavor.
1 teaspoon Cumin Can be substituted with coriander for a milder taste.
1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
1 teaspoon Salt
1 teaspoon Black Pepper

For the Rice

1 cup Long-grain rice Can use short-grain if preferred.
1 medium Onion Chopped.
2 tablespoons Butter Can substitute with olive oil for dairy-free.
2 cups Chicken stock Vegetable stock for vegetarian version.
½ cup Frozen peas Fresh peas can be used based on cooking time.

For the Green Sauce

1 cup Cilantro Can substitute with parsley.
¼ cup Mayonnaise
¼ cup Sour cream Greek yogurt can be used as a healthier option.
1 small Jalapeño Adjust based on spice tolerance.
2 tablespoons Olive oil Any neutral oil can serve as a substitute.
2 tablespoons Lemon or Lime juice Essential for acidity.

Equipment

Mixing Bowl
Grill or Oven
large saucepan

Method

Step-by-Step Instructions

Marinate the Chicken: Combine chicken with garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Cover and marinate for at least 1 hour.
Cook the Chicken: Preheat grill or oven. Grill chicken for 5-7 minutes on each side or bake for 30 minutes until internal temperature reaches 165°F.
Prepare the Rice: Rinse and soak long-grain rice for 30 minutes. Sauté onions and garlic in butter, then add rice and cumin.
Cook the Rice: Add chicken stock, bring to boil, reduce to low heat, cover, and simmer for 15 minutes. Fold in peas when done.
Make the Green Sauce: Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon juice until smooth. Adjust seasoning.
Serve the Dish: Plate rice, top with chicken, drizzle green sauce, garnish with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

For the best flavor, marinate chicken overnight. Store chicken, rice, and green sauce separately to maintain freshness.

Tried this recipe?

Let us know how it was!