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Peruvian Chicken with Green Sauce and Coconut Rice Infused with Lemon Grass and Kafir Lime Leaves

Peruvian Chicken with Green Sauce and Coconut Rice Infused with Lemon Grass and Kafir Lime Leaves

The original recipe is from I made a couple minor changes here and there. It was delicious!

Peruvian Chicken


  • 6 boneless, chicken breast, skin on
  • 1 yellow onion, sliced in rounds
  • 4 cloves garlic minced
  • 1 fresh jalapeno ribs and seeds removed, diced
  • tsp ground cumin
  • 2 tsp chili powder
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • ¼ C brown sugar
  • 2 Tbsp olive oil
  • Tbsp Tamari sauce
  • Zest and juice from 1 lime
  • 2 Tbsp peeled and minced fresh ginger root


  1. Combine all ingredients, except chicken and onion slices, in a bowl and whisk until well combined. Reserve and refrigerate ¼ cup to use as basting sauce when ready to cook the chicken.
  2. Place chicken in a resealable plastic bag and pound the breasts into an even thickness. Pour all except ¼ cup marinade over the chicken. Squeeze out air, close the bag and marinate in the fridge at least 4 hours or overnight. While the chicken marinades, make the Green Sauce.
  3. Preheat the oven to 375F and oil a shallow baking dish.
  4. Line the dish with the sliced onions.
  5. Place the chicken on top of the onions skin side up and cook 20 minutes. Baste the chicken with the reserved marinade, and cook another 20 minutes or until the juices run clear. Remove the chicken from the oven, cover loosely with foil and allow it to rest 5 minutes.
  6. While the chicken is cooking, make the coconut rice.
  7. When ready to serve, drizzle the chicken with Peruvian Green Sauce.

Peruvian Green Sauce


  • 1 large jalapeno – white ribs and seeds removed
  • 1 bunch fresh cilantro, tightly packed; longer stems removed and roughly chopped
  • 1 bunch fresh basil leaves, stems removed
  • 3 Tbsp grated Parmesan
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp honey
  • 2 cloves garlic minced
  • Zest and juice from 1 lime
  • 1 Tbsp olive oil
  • ½ C mayonnaise
  • Kosher salt and freshly ground pepper to taste


  • Combine all ingredients except oil and mayonnaise in a blender or food processor.
  • Blend until smooth.
  • Add oil and mayonnaise and blend until completely incorporated.
  • Season with salt & freshly ground black pepper.
  • Transfer to jar or container with a tight fitting lid. Keep in the fridge.

Coconut Rice with Lemon Grass and Kafir Lime Leaves in the Rice Cooker


  • 2 C basmati rice (or jasmine)
  • 1 can full fat coconut milk (400 mL)
  • 1 1/2 C water (or enough to make 3 cups of liquid with the coconut milk)
  • 1/2 tsp salt
  • 2 to 3 Tbsp dry shredded coconut
  • 1 stalk lemon grass peeled and cut in 4 chunks
  • 6 dried kafir lime leaves
  • 6 green onions, whites and greens chopped


  1. Put all ingredients in your rice cooker, stir gently and cook on quick start.

I served this with mashed yams and mango.

Serves 4 people.

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