Description
This flavorful and comforting Peruvian Chicken & Rice with Green Sauce combines tender, marinated chicken, perfectly seasoned rice, and a tangy green sauce. This delicious dish is full of bold flavors and is easy to prepare, making it a perfect meal for any occasion.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tablespoons soy sauce
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- Salt, to taste
- For the Green Sauce:
- 1 cup fresh cilantro
- 1 jalapeño pepper (seeds removed for less heat)
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper, to taste
Instructions
-
Marinate the Chicken: In a large bowl, mix olive oil, minced garlic, cumin, paprika, lime juice, soy sauce, salt, and pepper. Add chicken breasts, coat well, and refrigerate for at least 30 minutes (or up to 2 hours).
-
Prepare the Rice: Heat olive oil in a medium pot. Add rice and toast for 1-2 minutes. Add chicken broth (or water), turmeric, and salt. Bring to a boil, cover, reduce heat, and simmer for 15-20 minutes until rice is tender. Fluff with a fork and set aside.
-
Cook the Chicken: Heat a large skillet over medium heat with olive oil. Cook marinated chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Set aside to rest.
-
Make the Green Sauce: Blend cilantro, jalapeño, mayonnaise, olive oil, lime juice, garlic, salt, and pepper in a blender or food processor until smooth. Adjust seasoning as needed.
-
Serve: Plate rice and top with chicken. Drizzle generously with green sauce and garnish with cilantro or lime wedges.
Notes
- The green sauce can be made ahead of time and stored in the fridge for up to 3 days.
- Use bone-in chicken if preferred, but adjust the cooking time.
- For more heat, add extra jalapeños or cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 410
- Sugar: 2g
- Sodium: 810mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg