RecipeCastle

Delicious Peruvian Chicken and Rice: An Easy One-Pan Meal

Delicious Peruvian Chicken and Rice: An Easy One-Pan Meal
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Calories
655 kcal
Protein
46.00 g
Carbs
51.00 g
Fat
28.00 g

Ingredients

  • 1.5-2 poundschicken (thighs, breasts, or any cut) (see notes)
  • 2-3 clovesgarlic (minced)
  • 2 tablespoonslime juice or white vinegar
  • 2 tablespoonsoil of choice
  • 1 tablespoonground cumin
  • 1 teaspoonsmoked paprika
  • 1 teaspoonkosher salt
  • 1/2 teaspoonfreshly ground black pepper
  • 1 cupfresh cilantro leaves
  • 1/2 cupmayonnaise
  • 1/4 cupsour cream
  • 2 wholejalapeño chiles (roughly chopped)
  • 2 clovesgarlic
  • 1 tablespoonolive oil
  • 1 tablespoonfresh lemon or lime juice
  • —kosher salt and freshly ground black pepper
  • 1 cupjasmine rice
  • 1 tablespoonbutter or oil
  • 1/4 cuponion (diced)
  • 2-3 clovesgarlic (minced)
  • 1 teaspoonturmeric
  • 1/4 teaspooncumin
  • 1/4 teaspoononion powder
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • 2 cupschicken stock
  • 1 cupfrozen peas

Instructions

  1. 1

    In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about 1/4 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

    Preheat grill to medium-high, or preheat oven to 450°F. This would also be a good time to make rice, if serving with rice.

  3. 3

    Grill the chicken on both sides for at least 5-7 minutes per side or until cooked through to 165°F. Brush with the reserved marinade halfway through.

  4. 4

    Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165°F. Brush with the reserved marinade halfway through.

  5. 5

    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 and rest for 5-10 minutes. Fluff with a fork before serving.

  6. 6

    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

    Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!