Peruvian Chicken with Rice (Print Version)

# Ingredients:

→ Chicken Marinade

01 - About 2 pounds of chicken pieces (your choice of thighs, breasts, or mixed cuts)
02 - 3 cloves of fresh garlic, minced nice and fine
03 - 2 tablespoons of zesty lime juice or white vinegar
04 - 2 tablespoons of your favorite cooking oil
05 - A generous tablespoon of earthy ground cumin
06 - A teaspoon of smoky paprika for that deep flavor
07 - Teaspoon of kosher salt to bring it all together
08 - Half teaspoon of freshly cracked black pepper

→ Vibrant Green Sauce

09 - A packed cup of bright, fresh cilantro leaves
10 - Half cup of creamy mayonnaise
11 - Quarter cup of tangy sour cream
12 - 2 whole jalapeños, roughly chopped (seeds and all for heat lovers!)
13 - 2 plump garlic cloves
14 - Tablespoon of good olive oil
15 - Tablespoon of fresh-squeezed lemon or lime juice
16 - Kosher salt and black pepper to taste

→ Golden Yellow Rice

17 - 1 cup of fragrant jasmine rice
18 - Tablespoon of butter or oil for sautéing
19 - Quarter cup of finely diced onion
20 - 2-3 garlic cloves, minced till fragrant
21 - Teaspoon of golden turmeric powder
22 - Quarter teaspoon each of ground cumin, onion powder, salt, and pepper
23 - 2 cups of rich chicken stock
24 - 1 cup of sweet frozen peas

# Instructions:

01 - Grab a mixing bowl and combine all your marinade ingredients - garlic, lime juice, oil, and spices. Save about a quarter of this magical mixture for later basting. Add your chicken pieces and coat them thoroughly with the marinade. Let them soak up all those flavors in the fridge for at least an hour (overnight is even better if you can wait!).
02 - When you're ready to cook, either fire up your grill to medium-high heat or crank your oven to 450°F. This is the perfect time to start on your rice too!
03 - Place your marinated chicken on the hot grill and cook for 5-7 minutes per side (timing depends on your chicken cut). Keep an eye on it and baste with that reserved marinade halfway through. You're looking for that perfect internal temperature of 165°F.
04 - Arrange your chicken on a foil-lined baking sheet and bake for about 30 minutes. Brush with the reserved marinade at the halfway point and cook until it reaches 165°F internally.
05 - Start by washing your rice until the water runs crystal clear. Soak it for 10-15 minutes then drain thoroughly. In a pot, sauté your onions and garlic in butter until they're soft and fragrant. Add your rice and seasonings, stirring for about a minute until everything smells amazing. Pour in your chicken stock, bring it to a rolling boil, then reduce to low heat, cover, and let it simmer for 15 minutes.
06 - After 15 minutes, stir in those vibrant frozen peas, cover again, and let it rest for 5-10 minutes. This resting period is crucial for fluffy rice! Finally, fluff everything up with a fork.
07 - Toss all your green sauce ingredients into a blender - the cilantro, mayo, sour cream, jalapeños, garlic, oil, and citrus juice. Pulse for about 30 seconds until you have a smooth, creamy sauce. Give it a taste and adjust the salt and pepper to your liking.
08 - Create beautiful plates by starting with a generous scoop of yellow rice, top with your perfectly cooked chicken, and finish with a generous drizzle of that incredible green sauce. Dinner is served!

# Notes:

01 - This authentic Peruvian dish brings together bold flavors and vibrant colors for a truly memorable meal
02 - The marinade can be prepared ahead of time and kept refrigerated for up to 24 hours
03 - For extra juicy chicken, let it rest for 5 minutes after cooking before serving
04 - The green sauce can be made milder by removing the jalapeño seeds and membranes

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