Easy Peruvian Chicken And Rice with Green Sauce Recipe
If you’re looking to spice up your dinner rotation with something that’s both comforting and packed with flavor, you’ve got to try this Easy Peruvian Chicken And Rice with Green Sauce Recipe. It’s a one-pan wonder featuring juicy, tender chicken thighs simmered with fragrant cumin-infused rice, all perfectly complemented by a vibrant, tangy cilantro-jalapeño green sauce. This dish bursts with the fresh, zesty spirit of Peru and is so approachable that you’ll want to make it again and again.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role. From the aromatic cumin to the bright cilantro in the sauce, every element brings a layer of flavor or texture that will make this meal unforgettable.
- Chicken thighs: Boneless and skinless for easy cooking and juicy results.
- Salt and pepper: The basic seasoning that enhances all the flavors.
- Garlic powder and fresh garlic: Adds a delicious, savory kick both in the chicken seasoning and the sauce.
- Olive oil: For a beautiful sear on the chicken and a smooth sauce texture.
- Long-grain white rice: The perfect rice variety for fluffy, separate grains that soak up all the delicious broth.
- Chicken broth: Gives the rice depth and richness.
- Onion: Finely chopped for a subtle sweetness that complements the garlic.
- Ground cumin: The warm, earthy spice that’s key to that authentic Peruvian flavor.
- Fresh cilantro leaves: Bright, herbal, and essential for the signature green sauce.
- Jalapeño pepper: Adds a bit of heat and brightness—seed it if you prefer less spice.
- Lime juice: Brings a refreshing acidity to balance everything perfectly.
How to Make Easy Peruvian Chicken And Rice with Green Sauce Recipe
Step 1: Prepare the Chicken
Start by seasoning your boneless chicken thighs with salt, black pepper, and garlic powder. This simple rub ensures that every bite is infused with flavor right from the start, setting the stage for perfectly seasoned meat.
Step 2: Sear the Chicken
Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear each side for about 3 to 4 minutes until they develop a gorgeous golden crust. This step locks in juices, promising juicy chicken to complement the rice. Remove the chicken and set it aside to rest for now.
Step 3: Cook the Rice
In the same pan, toss in the finely chopped onion and minced garlic. Sauté them until fragrant and translucent—this only takes about 2 to 3 minutes but adds an irresistible aroma. Stir in the rinsed long-grain rice and sprinkle the ground cumin on top, tossing everything together to toast the rice lightly for about 1 minute. Toasting enhances the nutty flavor and ensures your rice won’t be bland.
Step 4: Simmer the Chicken and Rice
Pour in the chicken broth and bring the mixture to a gentle simmer. Nestle the seared chicken thighs back into the skillet on top of the rice. Cover with a tight-fitting lid and let everything cook together on low heat for about 20 minutes, or until the rice is tender and the chicken is fully cooked through. This step melds the flavors beautifully and finishes cooking the chicken in the most flavorful way.
Step 5: Make the Green Sauce
While the chicken and rice are simmering, it’s time for the star accompaniment—the bright, tangy green sauce. In a blender, combine fresh cilantro leaves, the seeded jalapeño (or whole if you like extra heat), a garlic clove, fresh lime juice, olive oil, and a pinch of salt. Blend everything until completely smooth and vibrantly green. This sauce perfectly cuts through the richness of the chicken and rice and adds a lively, fresh element to every bite.
Step 6: Serve and Enjoy!
Plate the chicken thighs atop a bed of the fluffy cumin-scented rice, then generously drizzle with that gorgeous green sauce. Don’t be shy here; the sauce truly elevates the dish from delicious to absolutely unforgettable. Grab a fork and dig in—this Easy Peruvian Chicken And Rice with Green Sauce Recipe is ready to impress!
How to Serve Easy Peruvian Chicken And Rice with Green Sauce Recipe
Garnishes
Fresh cilantro sprigs, lime wedges, or thinly sliced red onions make excellent garnishes, adding color, crunch, and a bit more brightness. A light sprinkle of toasted sesame seeds or sliced avocado can also add a nice textural contrast and creamy finish to this dish.
Side Dishes
While this meal can stand alone, serving it alongside a crisp green salad or roasted vegetables adds a refreshing balance. Simple steamed broccoli, grilled corn, or a vibrant tomato and cucumber salad work beautifully to round out the plate.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual warm bowls topped with a generous dollop of green sauce and accompanied by a lime wedge on the side. You can also turn this into a family-style meal by presenting everything on a large platter, inviting everyone to help themselves and enjoy the communal experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover chicken and rice in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to savor that Peruvian goodness again with minimal effort.
Freezing
If you want to plan ahead, this dish freezes wonderfully. Place cooled portions of chicken and rice in a freezer-safe container or bag, and freeze for up to 2 months. Keep the green sauce separate and fresh in the fridge or freeze it if you like, though fresh sauce is always best when possible.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. Warm the green sauce separately and drizzle it fresh over your reheated meal to maintain its bright, vibrant flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor due to their higher fat content, boneless chicken breasts will work fine if you prefer a leaner option. Just keep an eye on cooking time to avoid drying them out.
Is this recipe spicy?
The level of spice depends on how much jalapeño you use and whether you leave the seeds in. If you want a milder dish, simply seed the jalapeño or reduce the amount. The green sauce adds fresh heat but can always be adjusted to your taste.
Can I make the green sauce without jalapeño?
Yes! If you’re averse to heat altogether, leave out the jalapeño. The sauce will still be deliciously bright and flavorful thanks to the cilantro, lime, and garlic.
What if I don’t have chicken broth?
No problem. You can substitute with vegetable broth or even water with a pinch of salt. However, using chicken broth adds depth and richness that really enhances the rice’s flavor.
Can I cook this in a rice cooker or Instant Pot?
Definitely! You can sear the chicken in a sauté mode and then add all ingredients to your Instant Pot, cooking under pressure for about 10 minutes. Just remember to blend the green sauce separately and add it when serving. Rice cookers can handle the rice and broth, but searing the chicken beforehand is best done in a skillet for flavor.
Final Thoughts
This Easy Peruvian Chicken And Rice with Green Sauce Recipe is one of those dishes that feels like a warm hug on a plate but also sparks excitement with each bite. It’s approachable, flavorful, and perfect for weeknight dinners or casual gatherings. Give it a try—you might just find your new favorite comfort food.
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Easy Peruvian Chicken And Rice with Green Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Easy Peruvian Chicken and Rice with Green Sauce recipe offers a flavorful and comforting meal featuring tender, seasoned chicken thighs served over fragrant cumin-infused rice, all elevated by a vibrant, zesty cilantro-jalapeño green sauce. Perfect for a quick weeknight dinner that brings the vibrant tastes of Peru to your table.
Ingredients
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 1 teaspoon of salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder, ensuring all sides are coated to enhance the flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear each side for about 3–4 minutes until golden brown. Remove the chicken from the skillet and set aside temporarily.
- Cook the Rice: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2–3 minutes until they are soft and fragrant. Stir in the rinsed rice and ½ teaspoon of ground cumin, toasting the rice for about 1 minute to enhance its nutty aroma.
- Simmer: Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet, cover with a lid, and reduce the heat to low. Let it cook for approximately 20 minutes, or until the rice is tender and the chicken is thoroughly cooked through.
- Make the Green Sauce: While the chicken and rice cook, combine 1 cup of fresh cilantro leaves, 1 seeded jalapeño, 1 garlic clove, juice of 1 lime, ¼ cup olive oil, and salt to taste in a blender. Blend until the sauce is smooth and creamy.
- Serve: Plate the chicken and rice carefully, then drizzle the vibrant green sauce generously over top. Serve immediately and enjoy the authentic Peruvian flavors.
Notes
- For less heat, be sure to remove the seeds from the jalapeño pepper before blending.
- You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
- If you prefer a spicier sauce, include the jalapeño seeds or add an extra pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, ensure the chicken broth used is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Peruvian chicken rice, easy Peruvian recipe, green sauce chicken, cilantro jalapeño sauce, simple chicken dinner
