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Ellie 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 minutes
Cook Time 30 minutes
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
  • 1/2 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
  • 1/4 tsp each cumin, onion powder, salt, and black pepper
  • 480 ml chicken stock
  • 150 g frozen peas

Method
 

Step 1 — Marinate the Chicken
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.