Peruvian Chicken and Rice with Green Sauce (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - 1.5-2 pounds chicken (thighs or breasts)
02 - 2-3 cloves garlic, minced
03 - 2 tablespoons lime juice or white vinegar
04 - 2 tablespoons oil
05 - 1 tablespoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper

→ Yellow Rice

09 - 1 cup jasmine rice
10 - 1 tablespoon butter or oil
11 - 1/4 cup diced onion
12 - 2-3 cloves garlic, minced
13 - 1 teaspoon turmeric
14 - 1/4 teaspoon each: cumin, onion powder, salt, pepper
15 - 2 cups chicken stock
16 - 1 cup frozen peas

→ Green Sauce

17 - 1 cup fresh cilantro leaves
18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 jalapeños, roughly chopped
21 - 2 cloves garlic
22 - 1 tablespoon olive oil
23 - 1 tablespoon lemon or lime juice

# Instructions:

01 - Mix marinade ingredients. Reserve 1/4, use rest to marinate chicken for 1+ hour.
02 - Sauté onion and garlic, add rice and spices. Add stock, cook covered 15 minutes. Add peas and rest.
03 - Grill 5-7 minutes per side or bake at 450°F for 30 minutes. Brush with reserved marinade.
04 - Blend all sauce ingredients until creamy. Season to taste.
05 - Plate rice topped with chicken and green sauce.

# Notes:

01 - Can use any cut of chicken
02 - Choose grilling or baking method
03 - Adjust jalapeños for desired heat

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