Make-Ahead Marination – Chicken can marinate overnight for deeper flavor and convenience.
Fresh Green Sauce – Cilantro-jalapeño sauce adds brightness and creaminess.
Customizable Protein – Works with various chicken cuts based on preference.
Ingredients You’ll Need
For the Marinated Chicken:
1.5-2 lbs chicken (thighs, breasts, or any cut) – provides protein base
2-3 cloves garlic, minced – adds aromatic depth
2 tablespoons lime juice or white vinegar – tenderizes and flavors
2 tablespoons oil of choice – helps marinade coat chicken
1 tablespoon ground cumin – delivers signature Peruvian spice
1 teaspoon smoked paprika – adds color and subtle smokiness
1 teaspoon kosher salt – essential seasoning
1/2 teaspoon black pepper – contributes heat
For the Green Sauce:
1 cup fresh cilantro leaves – provides herbal base
1/2 cup mayonnaise – creates creamy texture
1/4 cup sour cream – adds tanginess
2 whole jalapeño chiles, chopped – contributes heat
2 cloves garlic – enhances savory flavor
1 tablespoon olive oil – helps blend smoothly
1 tablespoon lemon or lime juice – adds brightness
Salt and pepper to taste
For the Peruvian Yellow Rice:
1 cup jasmine rice – provides fragrant base
1 tablespoon butter or oil – adds richness
1/4 cup onion, diced – creates aromatic foundation
2-3 cloves garlic, minced – enhances flavor
1 teaspoon turmeric – gives signature yellow color
1/4 teaspoon each: cumin, onion powder, salt, pepper
2 cups chicken stock – creates flavorful cooking liquid
1 cup frozen peas – adds color and vegetables
Step-by-Step Instructions
Marinate the Chicken
In medium bowl, mix all marinade ingredients. Reserve about 1/4 of mixture and set aside. Add chicken and coat fully. Refrigerate for at least 1 hour or overnight.
Prepare to Cook
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