1-Ready to dive into the fun part? Let’s get started with this straightforward guide to making Peruvian chicken rice green sauce that’ll impress everyone at your table. First, gather all your ingredients and give the fresh cilantro a good rinse to get rid of any dirt it makes a huge difference in the final taste.

2-Next, in a bowl, mix the minced garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper to marinate your 1.5 to 2 pounds of chicken. Reserve about a quarter of this mixture and coat the chicken with the rest, then pop it in the fridge for at least an hour or overnight for that extra flavor punch. While that’s chilling, rinse 1 cup of jasmine rice until the water runs clear and soak it for 10-15 minutes before draining.

3-Now, for the chicken: Preheat your grill to medium-high and cook the chicken for 5-7 minutes per side, brushing with the reserved marinade halfway through until it hits 165°F inside. If you’re baking, heat your oven to 450°F and bake on a foil-lined pan for about 30 minutes, doing the same marinade brush. Meanwhile, sauté the diced shallot or onion and minced garlic in 1 tablespoon of butter or oil until soft, then add the drained rice along with turmeric, cumin, onion powder, salt, and pepper. Stir for a minute, pour in 2 cups of chicken stock, bring to a boil, cover, and simmer on low for 15 minutes.

4-Stir in 1 cup of frozen peas if you’re using them, cover again, and let it rest for 5-10 minutes before fluffing with a fork. For the green sauce, blend 1 cup cilantro, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 chopped jalapeños, 2 cloves garlic, 1 tablespoon olive oil, and 1 tablespoon lemon or lime juice until it’s super creamy, then adjust salt and pepper to taste. Finally, plate the yellow rice, add the cooked chicken on top, and drizzle that green sauce all over it tastes amazing!