Peruvian Chicken and Rice with Green Sauce
A vibrant dish that combines succulent chicken, fluffy rice, and a zesty green sauce, making it a must-try for fans of bold flavors.
Ingredients
For the Chicken and Rice
- 2 tablespoons olive oil A rich fat to enhance the flavors
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks Tender meat that absorbs seasonings beautifully
- 1 teaspoon cumin Adds a warm, earthy depth
- 1 teaspoon paprika Gives a mild sweetness and vibrant color
- ½ teaspoon turmeric (optional, for color) Adds a golden hue and health benefits
- to taste Salt and black pepper Essential for optimal flavor
- 1 medium onion, finely chopped Sweetens as it cooks
- 3 cloves garlic, minced Aromatic and fragrant
- 1 medium red bell pepper, diced Adds color and sweetness
- 1 cup long-grain rice Fluffy texture is the backbone of this dish
- 1¾ cups chicken broth Enriches the rice with a savory essence
- ½ cup frozen peas A pop of color and sweetness
- ¼ cup fresh cilantro, chopped Brightens up the dish
- Juice of 1 lime Brings a refreshing tang to balance flavors
For the Green Sauce (Aji Verde)
- 1 cup fresh cilantro leaves, packed Boldly herby flavor
- ½ cup mayonnaise Provides creaminess and richness
- 1 small jalapeño (seeds removed for less heat) A mild kick of spice
- 1 clove garlic For that extra aromatic punch
- 2 tablespoons lime juice Enhances freshness
- 1 tablespoon olive oil Smooths out the sauce
- 1 tablespoon grated Parmesan cheese Adds a savory depth
- to taste Salt and pepper To fine-tune the flavor
Instructions
Season and Cook the Chicken
- Toss the chicken chunks with cumin, paprika, turmeric, salt, and pepper in a bowl, coating each piece in spice.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 7-10 minutes.
- Remove the chicken from the pan and set it aside to rest.
Sauté Vegetables
- Add the chopped onion, minced garlic, and diced red bell pepper to the same pan.
- Cook for about 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Cook the Rice
- Add the long-grain rice to the pan and stir for about a minute to coat it in the oil and spices.
- Pour in the chicken broth, stir well, and bring to a boil.
- Lower the heat, cover the pan, and let it simmer for 15 minutes.
Combine and Finish
- Stir in the frozen peas and return the cooked chicken to the pan.
- Cover and cook for another 5 minutes, until the rice is fluffy and everything is warmed through.
- Add freshly chopped cilantro and lime juice, fluff the rice with a fork, and season to taste.
Make the Green Sauce
- Combine all green sauce ingredients in a blender or food processor.
- Blend until smooth and creamy. Adjust salt or lime juice to taste.
Serve
- Spoon the chicken and rice mixture into bowls and drizzle generously with the green sauce.
- Garnish with additional cilantro leaves and lime wedges.
Notes
For best flavor, marinate chicken in spices and lime juice for 30 minutes. Substitute chickpeas for a vegetarian option. Adjust spice level with jalapeños or cayenne. Can be made a day ahead.