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This Peruvian chicken and rice dish brings together tender marinated meat with aromatic yellow rice and a vibrant cilantro sauce for an authentic taste of Peru right at your dinner table. The combination of smoky spices and bright herbs creates a meal that feels both comforting and special enough for guests.
I discovered this recipe during a cooking class after returning from Lima, and it has since become my go to when hosting friends who love international flavors. The green sauce in particular always gets recipe requests.
Ingredients
- Bone in chicken thighs or breasts: allow the marinade to penetrate deeply and stay juicy during cooking
- Fresh lime juice: activates the marinade and tenderizes the meat while adding brightness
- Ground cumin: provides that authentic Peruvian warmth to both the chicken and rice
- Smoked paprika: adds a subtle smokiness even when baking instead of grilling
- Fresh cilantro: forms the base of the green sauce and should be used with stems included for maximum flavor
- Jalapeños: can be seeded for less heat or left whole for more kick in the sauce
- Turmeric: gives the rice its signature yellow color and earthy undertone
- Frozen peas: add color contrast and a pop of sweetness to the rice
Step-by-Step Instructions
- Prepare the Marinade:
- Combine garlic, lime juice, oil, cumin, paprika, salt and pepper in a bowl. The acid from the lime begins breaking down proteins while the oil helps carry fat soluble flavors into the meat. Reserve a portion for basting which prevents cross contamination.
- Marinate the Chicken:
- Coat chicken pieces thoroughly in the spice mixture, ensuring it gets into all crevices. Allow to marinate for at least one hour but preferably overnight in the refrigerator for maximum flavor development. The longer marination allows the spices to fully penetrate.
- Cook the Chicken:
- Either grill over medium high heat for 5 to 7 minutes per side or bake at 450°F for about 30 minutes. Brush with reserved marinade halfway through cooking for an extra layer of flavor. Always cook until internal temperature reaches 165°F for food safety.
- Prepare the Rice Base:
- Sauté onion and garlic in butter until translucent and fragrant. This aromatic foundation builds depth in the rice. Adding the spices directly to this hot oil releases their essential oils before the liquid is added.
- Cook the Yellow Rice:
- Add washed rice to the aromatics along with turmeric and spices, then add chicken stock. The turmeric will bloom in the hot liquid, distributing its color evenly. Cover and cook on low heat until tender, then fold in peas and allow to steam further off heat.
- Make the Green Sauce:
- Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, oil and lime juice until smooth. This cool, creamy sauce balances the warm spices in the dish and adds necessary moisture. Season to taste with salt and pepper.
- Serve the Complete Dish:
- Portion rice onto plates topped with chicken pieces and drizzle generously with green sauce. The three components should be served together for the full experience of contrasting temperatures, textures and flavors.
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My family particularly loves double batching the green sauce to use throughout the week on everything from tacos to scrambled eggs. The first time I made this complete meal was for my brother visiting from college, and now he requests it every time he comes home.
Make Ahead Strategy
The beauty of this dish lies in its components that can be prepared separately ahead of time. The chicken can marinate for up to 24 hours, intensifying in flavor. The green sauce actually improves after a few hours as the flavors meld in the refrigerator. Even the rice can be partially cooked and finished just before serving. This makes the recipe perfect for entertaining when you want to minimize last minute cooking.
Regional Variations
Traditional Peruvian pollo a la brasa is typically served with french fries rather than rice. This adaptation with yellow rice incorporates elements of arroz con pollo for a more complete one dish meal. In Peru, you might find aji amarillo peppers used instead of jalapeños in the green sauce, which would give a fruitier heat. If you can find these yellow Peruvian peppers in paste form at specialty stores, substitute one tablespoon for the jalapeños.
Perfect Pairings
While this dish is satisfying on its own, consider serving it with a simple cucumber salad dressed with lime juice to cleanse the palate between bites. A cold lager beer or chicha morada, a Peruvian purple corn drink, would complement the flavors perfectly. For dessert, keep it simple with fresh mango slices or alfajores cookies to complete your Peruvian inspired meal.
Common Queries
- → Can I use boneless chicken for this dish?
Yes, boneless chicken thighs or breasts work well. They cook faster and are equally delicious.
- → How long should the chicken marinate?
For the best flavor, marinate the chicken for at least 1 hour or overnight in the fridge.
- → Can I substitute turmeric in the rice?
Yes, a small pinch of saffron or paprika can be a good alternative if turmeric is unavailable.
- → Is the green sauce spicy?
The level of spice depends on the jalapeños used. Remove seeds for a milder flavor, or include seeds for more heat.
- → Can the rice be made ahead of time?
Yes, you can prepare the rice a day in advance. Just reheat it gently before serving.