Peruvian Chicken and Rice with Green Sauce

INGREDIENTS

• 1.5-2 pounds chicken (thighs, breasts, or any cut, see notes)
• 2-3 cloves garlic (minced)
• 2 tablespoons lime juice or white vinegar
• 2 tablespoons oil of choice
• 1 Tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeño chiles (roughly chopped)
• 2 cloves garlic
• 1 Tablespoon olive oil
• 1 Tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper
• 1 cup jasmine rice
• 1 tbsp butter/oil
• ¼ cup onion (diced)
• 2-3 garlic cloves (minced)
• 1 tsp turmeric
• 1/4 tsp cumin EACH
• 1/4 tsp onion powder EACH
• 1/4 tsp salt EACH
• 1/4 tsp pepper EACH
• 2 cups chicken stock
• 1 cup frozen peas

INSTRUCTIONS

1. 1 Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
2. 2 When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
3. 3 To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
4. 4 To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
5. 5 To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
6. 6 To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
7. 7 Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!

NUTRITION

Calories: 655 kcalkcal | Carbohydrates: 51 gg | Protein: 46 gg | Fat: 28 gg | Fiber: 4 gg | Sugar: 5 gg