Peruvian Chicken Yellow Rice (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
1.5-2 pounds chicken thighs or breasts
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil of choice
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon or lime juice
→ Yellow Rice
16 -
1 cup jasmine rice
17 -
1 tablespoon butter or oil
18 -
1/4 cup diced onion
19 -
2-3 garlic cloves, minced
20 -
1 teaspoon turmeric
21 -
1/4 teaspoon cumin
22 -
1/4 teaspoon onion powder
23 -
1/4 teaspoon salt
24 -
1/4 teaspoon pepper
25 -
2 cups chicken stock
26 -
1 cup frozen peas
# Instructions:
01 -
Mix marinade ingredients in a bowl. Reserve 1/4 for basting. Coat chicken with remaining marinade and refrigerate for 1 hour or overnight.
02 -
Preheat grill to medium-high or oven to 450ºF. Start rice preparation if serving.
03 -
Grill for 5-7 minutes per side or bake for 30 minutes until internal temperature reaches 165ºF. Brush with reserved marinade halfway through.
04 -
Wash and soak rice for 10-15 minutes. Sauté onion and garlic in butter, add rice and seasonings. Add stock, bring to boil, then simmer covered for 15 minutes. Stir in peas and let rest.
05 -
Blend all sauce ingredients until creamy. Season with salt and pepper to taste.
06 -
Plate rice, top with chicken, and drizzle with green sauce.
# Notes:
01 -
Can use any chicken cut including whole chicken, thighs, drumsticks, or breasts
02 -
Marinade time can be adjusted from 1 hour to overnight