Yellow Rice Chicken Peruvian (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
1 1/2 to 2 lbs chicken, breasts or thighs
02 -
2-3 minced garlic cloves
03 -
2 tbsp white vinegar or lime juice
04 -
2 tbsp your favorite cooking oil
05 -
1 tbsp cumin powder
06 -
1 tsp smoked paprika
07 -
1 tsp coarse salt
08 -
1/2 tsp fresh ground black pepper
→ Cilantro Sauce
09 -
1/2 cup mayo
10 -
1 cup fresh cilantro
11 -
1 whole jalapeño, chopped into pieces
12 -
1/4 cup sour cream
13 -
2 raw garlic cloves
14 -
1 tbsp olive oil
15 -
1 tbsp lime or lemon juice
→ Golden Rice
16 -
1 cup jasmine rice, uncooked
17 -
1/4 cup finely chopped onion
18 -
1 tbsp oil or butter
19 -
2-3 minced garlic cloves
20 -
1 tsp turmeric powder
21 -
1/4 tsp coarse salt
22 -
1/4 tsp powdered onion
23 -
1/4 tsp cumin spice
24 -
1/4 tsp black pepper
25 -
2 cups chicken broth
26 -
1 cup frozen peas
# Instructions:
01 -
Whisk all marinade ingredients together. Save a quarter for later basting. Let the chicken soak in the rest of the marinade for at least an hour or overnight for stronger flavor.
02 -
Set your oven to 450°F or fire up the grill on medium-high. If making rice, get that started.
03 -
Grill chicken for about 5-7 minutes on each side, or bake for half an hour until the meat hits 165°F inside. Use the saved marinade to brush chicken midway.
04 -
Rinse the rice and let it sit in water for about 10-15 minutes. Brown the garlic and onion in melted butter, then stir in the rice and spices. Pour in the broth, bring it up to a boil, then lower the heat and cover. Let this simmer for 15 minutes before mixing in the peas and resting the rice.
05 -
Put all the sauce ingredients in a blender and whip it up until smooth. Adjust salt and pepper to your liking.
06 -
Scoop some rice onto each plate, lay the chicken on top, and pour the green sauce over everything.
# Notes:
01 -
You can choose any chicken cuts, including thighs, breasts, drumsticks, or a whole chicken.
02 -
Marinate for a minimum of one hour, but longer is fine—up to overnight.