Easy Peruvian Chicken And Rice with Green Sauce Recipe
This Easy Peruvian Chicken and Rice with Green Sauce is a flavorful and comforting dish featuring tender, seared chicken thighs cooked with aromatic rice in savory chicken broth. Topped with a vibrant and zesty cilantro jalapeño green sauce, this recipe brings authentic Peruvian flavors to your table with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Searing and Simmering
- Cuisine: Peruvian
- Diet: Halal
Ingredients
Scale
For the Chicken and Rice:
- 4 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper (seeded for less heat, if desired)
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with salt, black pepper, and garlic powder to enhance their natural flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 3–4 minutes on each side or until they develop a golden brown crust. Remove from skillet and set aside.
- Cook the Rice: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2–3 minutes until they become soft and fragrant. Stir in the rinsed rice and ground cumin, and toast the rice for about 1 minute to bring out its nutty flavor.
- Simmer: Pour the chicken broth into the skillet and bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover it with a lid, and cook on low heat for about 20 minutes or until the rice is tender and the chicken is cooked through.
- Make the Green Sauce: While the chicken and rice cook, combine the fresh cilantro leaves, jalapeño pepper (seeded if you prefer less heat), garlic clove, lime juice, olive oil, and salt in a blender. Blend until the sauce is smooth and vibrant.
- Serve: Plate the chicken thighs alongside the cooked rice and generously drizzle the vibrant green sauce over the top. Serve immediately and enjoy the bright, tangy flavors of this Peruvian classic.
Notes
- For milder heat, remove jalapeño seeds before blending the green sauce.
- Use bone-in chicken thighs for a richer flavor if preferred, adjusting cooking time accordingly.
- Long-grain white rice works best for this recipe due to its fluffy texture when cooked.
- Leftover green sauce can be refrigerated in an airtight container for up to 3 days.
- For gluten-free preparation, ensure the chicken broth used is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Peruvian chicken, chicken and rice, green sauce, cilantro sauce, easy chicken recipe, one-pan chicken
