In a world filled with culinary adventures, few dishes can transport you straight to the heart of Peru quite like Peruvian Chicken and Rice with Green Sauce. Imagine succulent, marinated chicken thighs sizzling on the grill, their tantalizing aroma wafting through the air while bright green sauce glistens like emeralds, waiting to elevate each bite. This dish is not just a meal; it’s an experience that brings family and friends together around the table, ready for laughter and good times.
Picture this: a sunlit afternoon where the laughter of loved ones fills your kitchen, and the promise of flavor hangs in the air. That’s what Peruvian Chicken and Rice with Green Sauce does—it turns every gathering into a joyous celebration, complete with mouthwatering flavors and vibrant colors. Whether it’s a summer barbecue or a cozy weeknight dinner, this dish guarantees satisfaction and smiles galore.
Why You'll Love This Recipe
- The simplicity of preparation makes it perfect for any cook, from novice to expert
- Bursting with flavor from fresh herbs and spices, it pleases even picky eaters
- The stunning green sauce is as beautiful as it is delicious, making it an Instagram-worthy dish
- Versatile enough to serve at casual dinners or special occasions alike
One time my friends gathered for dinner, I made this recipe, and their jaws dropped at the first bite—who knew chicken could be this good?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless Skinless Chicken Thighs: Opt for thighs instead of breasts for more flavor and juiciness; they won’t dry out during cooking.
Garlic Cloves: Fresh garlic adds depth; choose firm cloves for maximum flavor impact.
Cumin: This warm spice brings an earthy note that perfectly complements the chicken; don’t skip it!
Lime Juice: Freshly squeezed lime juice brightens up flavors—bottled just won’t do.
Fresh Cilantro: Use ample cilantro in your green sauce for that vibrant color and fresh taste; adjust based on your love for cilantro.
Jalapeño Peppers: For those who like a little heat, jalapeños give just enough kick without overwhelming the dish.
Chicken Broth: Use low-sodium broth to control salt levels while ensuring rich flavor in your rice.
Long-Grain Rice: Choose long-grain rice for fluffy texture; avoid sticky varieties that clump together.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Marinate the Chicken: In a bowl, mix lime juice, minced garlic, cumin, salt, and pepper. Add chicken thighs and let them marinate for at least 30 minutes—this step infuses incredible flavor.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and sear until golden brown on both sides—about five minutes per side should do nicely.
Prepare the Rice: In another pot, bring chicken broth to a boil. Add rinsed rice along with some salt; cover and reduce heat to low. Cook until all liquid is absorbed—around 15-20 minutes will work wonders.
Make the Green Sauce: While rice cooks, blend cilantro, jalapeños, garlic clove, lime juice, and olive oil until smooth. Adjust seasoning if needed—the sauce should taste fresh and zesty!
Assemble Your Dish: Once everything’s cooked, fluff up your rice with a fork. Serve marinated chicken over rice generously drizzled with green sauce—garnish with extra cilantro if you’re feeling fancy!
Enjoy every bite of this delightful Peruvian Chicken and Rice with Green Sauce! Each mouthful brings layers of flavor that will have you dreaming about your next meal long after dessert is served.
You Must Know
- This Peruvian Chicken and Rice with Green Sauce brings vibrant flavors and comforting textures to your table
- The aroma fills your kitchen, making it hard not to drool
- It’s an easy dish that impresses guests and warms hearts, perfect for family dinners or cozy nights in
Perfecting the Cooking Process
Start by marinating the chicken, then sauté it until golden while cooking the rice separately for even flavor.
Add Your Touch
Feel free to swap out chicken for tofu or add vegetables like peas or corn for extra nutrition and color.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave until heated through.
Chef's Helpful Tips
- This dish shines when using fresh herbs, so opt for cilantro and parsley
- Don’t rush marinating; longer means deeper flavors
- Adjust spices to fit your heat preference—everyone loves a personal touch!
Sharing this dish at a family gathering made my aunt declare it her new favorite, proving that comfort food really does create lasting memories.
FAQ
What can I serve with Peruvian Chicken and Rice with Green Sauce?
Serve it with a side salad or crusty bread to soak up the delicious sauce.
Can I make this recipe ahead of time?
Yes, marinate the chicken a day before cooking for enhanced flavor.
How spicy is the green sauce?
The green sauce can be adjusted; use less jalapeño for milder heat or more for kick.
Peruvian Chicken and Rice with Green Sauce
- Total Time: 55 minutes
- Yield: Serves 4
Description
Peruvian Chicken and Rice with Green Sauce is a vibrant dish that captures the essence of Peruvian cuisine. This recipe features marinated chicken thighs grilled to perfection, served over fluffy rice and drizzled with a zesty green sauce made from fresh cilantro and jalapeños. It’s perfect for family gatherings or cozy weeknight dinners, ensuring an explosion of flavor in every bite. The stunning presentation is sure to impress, making it an Instagram-worthy addition to your meal repertoire.
Ingredients
- 1 lb boneless skinless chicken thighs
- 4 garlic cloves, minced
- 1 tsp cumin
- 2 tbsp lime juice (freshly squeezed)
- 1 cup fresh cilantro (packed)
- 1 jalapeño pepper (seeded for less heat)
- 1 cup low-sodium chicken broth
- 1 cup long-grain rice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine lime juice, minced garlic, cumin, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and cook until golden brown (about five minutes per side).
- Cook the rice: In a pot, bring chicken broth to a boil. Add rinsed rice and salt; cover and reduce heat to low. Cook until liquid is absorbed (15-20 minutes).
- Make the green sauce: Blend cilantro, jalapeño, garlic clove, lime juice, and olive oil until smooth; adjust seasoning as needed.
- Assemble: Fluff cooked rice with a fork. Serve the marinated chicken over rice topped with green sauce and garnish with extra cilantro if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg