Peruvian Chicken & Rice with Green Sauce
Experience the vibrant flavors of Peruvian cuisine with this tantalizing Chicken & Rice dish, topped with a zesty green sauce. Tender, marinated chicken pairs perfectly with fluffy long-grain rice, creating a delightful meal for any occasion. This recipe is not just about satisfying hunger; it’s about savoring a culinary adventure that brings joy to your table.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing/Boiling
- Cuisine: Peruvian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 tsp cumin powder
- 1 tsp smoked paprika
- Juice of 2 limes
- 2 tbsp olive oil (plus more for cooking)
- 1 cup long-grain rice
- 1 cup low-sodium chicken broth
- 1 cup fresh cilantro leaves
- 2 green chili peppers, seeds removed (adjust for heat)
Instructions
- In a bowl, mix minced garlic, cumin powder, smoked paprika, lime juice, and olive oil. Coat the chicken breasts thoroughly and let marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Add marinated chicken and sear until golden brown on both sides (about 6-7 minutes per side). Ensure chicken reaches an internal temperature of 165°F.
- Rinse rice under cold water until clear. In a saucepan, combine rinsed rice and chicken broth; bring to a boil then reduce to simmer until cooked through.
- Blend cilantro leaves, green chili peppers, lime juice, and olive oil until smooth.
- Slice cooked chicken into strips and serve over rice with generous dollops of green sauce.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For extra flavor in the green sauce, consider adding bell peppers or swapping cilantro for parsley. To make it spicier, include jalapeños or hot sauce in the green sauce. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.