Peruvian Chicken and Rice with Green Sauce

Prep Time, Cook Time, Total Time:

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

how to make Peruvian Chicken and Rice with Green Sauce

Ingredients:

4 chicken thighs
2 cups rice
1 cup chicken broth
1/2 cup cilantro
1/4 cup green onion
2 cloves garlic
1 lime (juiced)
1 tablespoon olive oil
Salt and pepper to taste

Step-by-Step Instructions:

In a blender, add cilantro, green onion, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth to make the green sauce.
Season the chicken thighs with salt and pepper on both sides.
In a large skillet, heat olive oil over medium heat. Add chicken to the skillet and cook until browned on both sides, about 5-7 minutes.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the rice and toast it for about 2 minutes, stirring often.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, then return the chicken to the skillet.
Cover the skillet and let it simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
Serve the chicken and rice, and drizzle the green sauce over the top before enjoying.

Pro Tips

Make sure to blend the green sauce well for a smooth texture.
If you want more flavor, marinate the chicken in lime juice, cilantro, and garlic for a few hours before cooking.

Why You’ll Love This Recipe

This dish combines juicy chicken with fluffy rice and a fresh green sauce. It’s comforting and packed with flavor, making it perfect for dinner or lunch.

how to serve Peruvian Chicken and Rice with Green Sauce

Serve the chicken on a bed of rice, and drizzle the green sauce over the top. You can also add lime wedges on the side for an extra burst of flavor.

how to store Peruvian Chicken and Rice with Green Sauce

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warm.

tips to make Peruvian Chicken and Rice with Green Sauce

Use boneless, skinless chicken thighs for an easier eating experience.
Feel free to add vegetables like peas or bell peppers to the rice for extra nutrition.

variation

You can substitute chicken with cooked shrimp for a seafood twist.

Nutrition Information:

Storage and Reheating

Store the chicken and rice in an airtight container in the fridge. When ready to eat, reheat in the microwave for 2-3 minutes, stirring halfway through.

Customization Ideas

Feel free to adjust the spice level by adding jalapeños or hot sauce to the green sauce. You can also swap out the cilantro for parsley if you prefer.

Disclaimer:

Recipes may vary slightly based on ingredients and personal cooking styles.

why make this recipe

This recipe is a great way to enjoy a taste of Peru at home. It’s flavorful, simple to make, and can be prepared in under 40 minutes.

FAQs

Can I use brown rice instead of white rice?
- Yes, but be sure to increase the cooking time as brown rice takes longer to cook.
What can I serve with this dish?
- This dish pairs well with a simple side salad or grilled vegetables.
Is this dish gluten-free?
- Yes, as long as you use gluten-free chicken broth.
Can I prepare the green sauce in advance?
- Yes, the green sauce can be made ahead of time and stored in the fridge for up to 3 days.
How can I make this dish spicy?
- Add chopped jalapeños or a dash of hot sauce to the green sauce for a kick!

Peruvian Chicken and Rice with Green Sauce