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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce

Enjoy a delicious Peruvian Chicken and Rice with Green Sauce, featuring tender marinated chicken, fluffy rice, and a zesty green sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: EVENING DINNERS
Cuisine: Peruvian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb chicken thighs Use bone-in for richer flavor, or boneless for quick cooking.
  • 4 cloves garlic Freshly minced garlic adds a robust flavor to the marinade.
  • 1 teaspoon ground cumin This spice provides that warm, earthy undertone characteristic of Peruvian cuisine.
  • 1 teaspoon smoked paprika A little smokiness elevates the dish, enhancing the overall taste.
  • 1 teaspoon salt Essential for bringing out all the flavors in the chicken.
  • 0.5 teaspoon black pepper Freshly ground black pepper adds a touch of heat.
  • 2 tablespoon lime juice Fresh lime juice brightens the chicken’s flavor.
  • 2 tablespoon olive oil Helps keep the chicken moist while cooking.
For the Rice
  • 1.5 cups long-grain rice Use long-grain rice for the fluffiest texture.
  • 3 cups chicken broth Broth infuses the rice with savory flavor.
  • 1 teaspoon turmeric Not just for color, turmeric also contributes a subtle earthiness.
For the Green Sauce
  • 1 cup fresh cilantro Packed cilantro is key for that fresh, vibrant flavor.
  • 0.5 cup mayonnaise Adds creaminess to the sauce and balances the spice.
  • 0.25 cup sour cream This gives a tangy richness that complements the flavors beautifully.
  • 2 tablespoon lime juice Ensures the sauce is zesty and bright, tying the flavors together.

Equipment

  • Skillet
  • Blender
  • Pot

Method
 

Instructions
  1. Marinate the Chicken: Combine the chicken thighs with the minced garlic, ground cumin, smoked paprika, salt, black pepper, lime juice, and olive oil in a bowl. Let it sit for at least 15 minutes.
  2. Cook the Chicken: Heat a skillet over medium-high heat, then add the marinated chicken. Sear until golden brown and cooked through, about 7-10 minutes per side.
  3. Prepare the Rice: In a separate pot, combine the rice and chicken broth, adding turmeric. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
  4. Make the Green Sauce: In a blender, combine cilantro, seeded jalapeños, mayonnaise, sour cream, and lime juice. Blend until smooth and creamy.
  5. Serve: Plate the fluffy rice, top with the chicken, and generously drizzle the green sauce over everything.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3.5mg

Notes

Marinate the chicken for a minimum of 15 minutes for best flavor. Adjust the amount of jalapeños in the sauce to your heat tolerance.

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