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
Scale
- 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