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
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 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
