Go Back
–+ servings
Peruvian Chicken and Rice

Peruvian Chicken and Rice: A Flavorful Home-Cooked Adventure

This Peruvian Chicken and Rice recipe is a delightful, gluten-free dish that merges tender chicken with fluffy rice and a zesty green sauce, making it perfect for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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 Choose for juicy tenderness.
  • 4 cloves Garlic Minced.
  • 1/4 cup Lime Juice Substitute with lemon juice if needed.
  • 2 tablespoons Oil Olive or vegetable oil.
  • 1 teaspoon Cumin For warm, earthy flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute.
  • to taste Salt & Black Pepper Adjust according to taste.
For the Rice
  • 2 cups Long-grain white rice Rinse well before cooking.
  • 1 medium Onion Chopped.
  • 1 cup Frozen Peas Fresh peas are an alternative.
For the Green Sauce
  • 1 bunch Cilantro Fresh.
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for lighter option.
  • 1/4 cup Sour Cream Can be omitted for dairy-free.
  • 1-2 pieces Jalapeños Adjust to preference.
  • 2 tablespoons Lemon or Lime Juice Freshly squeezed.
  • to taste Salt & Pepper (for sauce) Adjust for balanced taste.

Equipment

  • Grill or oven
  • large bowl
  • Saucepan
  • Blender
  • Large Spoon
  • Meat Thermometer

Method
 

Marinating and Cooking
  1. In a large bowl, combine chicken, minced garlic, lime juice, oil, cumin, smoked paprika, salt, and black pepper. Marinate for at least 1 hour, preferably overnight.
  2. Preheat grill or oven to 450°F. Grill chicken for 5-7 minutes on each side or roast on a sheet pan for 30 minutes, basting with marinade.
  3. Rinse rice and soak for 15 minutes. Sauté onion in oil over medium heat until translucent, add garlic, rice, and spices. Pour in chicken stock, bring to boil, cover, and simmer for 15 minutes.
  4. Stir in frozen peas after 15 minutes and fluff rice with a fork. Let it sit covered for 5 minutes.
  5. Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon juice, salt, and pepper until smooth.
  6. Serve rice topped with chicken and drizzle with green sauce, garnishing with cilantro and lime.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Marinate the chicken overnight for deeper flavor and tenderness. Rinse rice well to avoid stickiness. Prepare the green sauce fresh for the best taste.

Tried this recipe?

Let us know how it was!