Ingredients
Scale
- 1.5-2 pounds chicken
- 2-3 cloves garlic
- 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
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper to taste
- 1 cup jasmine rice
- 1 tablespoon butter/oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon EACH cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate the chicken: Mix marinade ingredients in a bowl, reserving some to brush later. Coat chicken thoroughly and refrigerate for at least an hour.
- Preheat the grill or oven to medium-high (450ºF).
- Cook the chicken: Grill for 5-7 minutes per side until fully cooked (165ºF internal temperature) or bake for about 30 minutes.
- Prepare the rice: Rinse jasmine rice until clear, soak for 10 minutes. Sauté onion and garlic in butter/oil, add rice and seasonings, then pour in stock, cover, and simmer for 15 minutes before adding peas.
- Make the green sauce: Blend all sauce ingredients until creamy; adjust seasoning as needed.
- Serve: Plate rice, top with chicken slices, and drizzle with green sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg