Ingredients
Chicken Marinade
- 1.5-2 pounds chicken (thighs, breasts, or any cut)
- 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
Green Sauce
- 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, to taste
Turmeric Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine the chicken marinade ingredients (garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper). Reserve about 1/4 of this marinade mixture and set aside. Add the chicken to the remaining marinade and toss until fully coated. Cover and refrigerate for at least 1 hour or overnight to let the flavors develop.
- Preheat Cooking Equipment: When ready to cook, preheat your grill to medium-high heat or your oven to 450ºF (232ºC). You can begin preparing the rice at this time if serving together.
- Cook Chicken (Grill Option): Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF (74ºC). Brush the chicken with the reserved marinade halfway through grilling to keep it moist and flavorful.
- Cook Chicken (Bake Option): Arrange the marinated chicken on a foil-lined sheet pan. Bake in the preheated oven for about 30 minutes or until the internal temperature is 165ºF (74ºC). Brush with the reserved marinade halfway through baking to enhance flavor and juiciness.
- Make Turmeric Rice: Rinse the jasmine rice until the water runs clear, then soak for 10-15 minutes and drain. In a pot, sauté diced onion and minced garlic in butter or oil until softened and fragrant. Add the drained rice along with turmeric, cumin, onion powder, salt, and pepper; stir for one minute. Pour in chicken stock and bring to a boil. Reduce heat to low, cover with a lid, and cook for 15 minutes. Stir in frozen peas, cover again, and let rest for 5-10 minutes. Fluff rice with a fork before serving.
- Prepare Green Sauce: Place fresh cilantro, mayonnaise, sour cream, jalapeño chiles, garlic, olive oil, and fresh lemon or lime juice into a blender. Pulse for about 30 seconds until creamy and smooth. Taste and season with kosher salt and freshly ground black pepper as desired.
- Plate and Serve: Divide the turmeric rice evenly among serving plates. Top with the grilled or baked chicken and drizzle generously with the green sauce. Serve immediately and enjoy the bright, aromatic flavors of this traditional Peruvian-inspired meal.
Notes
- Chicken can be any cut, but thighs are juicier and more flavorful, while breasts are leaner.
- Marinating overnight yields the best flavor infusion but 1 hour is sufficient for a quicker meal.
- You can adjust the heat level of the green sauce by varying the amount of jalapeños or removing seeds for less spice.
- Leftover green sauce can be refrigerated in an airtight container for up to 3 days.
- For a vegetarian version, substitute chicken with marinated grilled tofu or portobello mushrooms and use vegetable stock for the rice.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 35 minutes (30 minutes baking or 15 minutes grilling, plus rice cooking time)
- Category: Main Course
- Method: Grilling and Baking (Primary cooking methods include grilling or baking the chicken; rice is cooked stovetop and sauce is blended)
- Cuisine: Peruvian
