Andes Chicken Rice Plate (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
1.5-2 pounds boneless chicken thighs or breasts
02 -
2-3 garlic cloves, finely chopped
03 -
2 tablespoons fresh lime juice or white vinegar
04 -
2 tablespoons your favorite oil
05 -
1 tablespoon cumin powder
06 -
1 teaspoon smoky paprika
07 -
1 teaspoon sea salt
08 -
1/2 teaspoon coarse black pepper
→ Green Sauce
09 -
1 cup cilantro leaves, packed
10 -
1/2 cup mayo
11 -
1/4 cup tangy sour cream
12 -
2 whole jalapeños, chopped roughly
13 -
2 garlic cloves
14 -
1 tablespoon virgin olive oil
15 -
1 tablespoon fresh squeezed lime or lemon juice
→ Yellow Rice
16 -
1 cup aromatic jasmine rice
17 -
1 tablespoon oil or butter
18 -
1/4 cup chopped onion
19 -
2-3 minced garlic cloves
20 -
1 teaspoon yellow turmeric
21 -
1/4 teaspoon ground cumin
22 -
1/4 teaspoon onion powder
23 -
1/4 teaspoon salt
24 -
1/4 teaspoon pepper
25 -
2 cups chicken broth
26 -
1 cup green frozen peas
# Instructions:
01 -
Combine all marinade stuff in a bowl. Keep 1/4 aside for brushing later. Smother chicken with the rest and chill in fridge from 1 hour up to overnight.
02 -
Get your grill hot to medium-high or warm up your oven to 450ºF. If you want rice with your meal, start making it now.
03 -
Put chicken on the grill for about 5-7 minutes each side or stick it in the oven for 30 minutes until it hits 165ºF inside. Brush with the saved marinade when you're halfway done.
04 -
Clean rice and let it soak for 10-15 minutes. Cook onion and garlic in butter until soft, then mix in rice and spices. Pour in broth, let it bubble up, then turn heat down and cover for 15 minutes. Mix in peas at the end and let it sit.
05 -
Throw all sauce ingredients in a blender and mix till smooth. Add salt and pepper how you like it.
06 -
Put rice on plates, add chicken on top, and pour green sauce over everything.
# Notes:
01 -
Works with any chicken parts like whole birds, legs, thighs or breast meat
02 -
You can marinate for just an hour or leave it overnight for stronger flavor