Fire-Roasted Chicken with Peruvian Green Sauce and Fragrant Rice

Elle Cresswell

Fire-Roasted Chicken with Peruvian Green Sauce and Fragrant Rice

Golden, fragrant, and irresistibly vibrant, this Peruvian Chicken and Rice is a dish that lingers long after the last bite. Succulent chicken, deeply marinated and beautifully charred, is nestled atop a bed of saffron-hued rice, each grain infused with warmth and spice. A vivid green sauce—bright with herbs, citrus, and a gentle heat—spoons luxuriously over the top, tying everything together with a fresh, lively finish.

It’s a plate that feels both comforting and quietly celebratory, where smoky, tangy, and herbaceous notes dance in perfect harmony—an effortless journey to the heart of Peru, from your own kitchen.

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Prep Time 20

Cook Time 30

Servings: 4 servings

Course: Main Course

Cuisine: peruvian

Calories: 655

Ingredients Method Notes

Ingredients

For the Chicken Marinade

700g - 900g chicken (thighs, breasts, or a mix)
2-3 cloves garlic finely minced
300 ml fresh lime juice or white wine vinegar
30 ml oil of choice
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
½ tsp freshly ground black pepper

For the Green Herb Sauce

30 g fresh coriander (cilantro) leaves loosely packed
120 g mayonnaise
60 g sour cream
2 whole jalapeños roughly chopped
2 cloves garlic
15 ml olive oil
15 ml fresh lemon or lime juice
Kosher salt and freshly ground black pepper, to taste

For the Golden Peruvian Rice

200 g jasmine rice
15 g butter or 15ml olive oil
40 g onion finely diced
2-3 cloves garlic minced
1 tsp turmeric
¼ tsp each cumin, onion powder, salt, and black pepper
480 ml chicken stock
150 g frozen peas

Method

Step 1 — Marinate the Chicken

In a large bowl, combine the marinade ingredients, stirring until fragrant and well blended. Add the chicken, turning each piece to coat thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight, allowing the flavours to deepen and permeate.

Step 2 — Cook the Chicken

When ready to cook, grill or roast the chicken until beautifully golden and cooked through, the edges lightly charred and the interior tender and juicy.

Step 3 — Prepare the Rice

Gently sauté the onion and garlic until soft and aromatic, then stir in the rice and spices. Pour in the stock, bring to a simmer, and cook until the grains are tender and infused with colour. Fold through the peas at the end for a touch of sweetness and vibrancy.

Step 4 — Blend the Green Sauce

Combine all sauce ingredients in a blender and process until smooth and creamy. Taste and adjust the seasoning, aiming for a balance of brightness, heat, and richness.

Step 5 — Assemble and Serve

Spoon the golden rice onto a serving plate, arrange the chicken over the top, and finish with a generous drizzle of the green sauce. Serve immediately, while everything is warm, fragrant, and at its most inviting.

Notes

Chicken — A versatile foundation, suited to your preference. Thighs offer richness and tenderness, breasts a leaner, delicate bite, while a whole chicken brings a sense of occasion and deeper flavour throughout.