Peruvian Chicken and Rice with Green Cilantro Sauce Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that combines tender chicken, fluffy rice, and a zesty cilantro-lime sauce. Perfect for a quick weeknight dinner, this recipe brings bold flavors from Peru right to your table.

Ingredients

• 4 chicken pieces (thighs or breasts)
• 1 ½ cups white rice
• 1 cup fresh cilantro leaves
• 3 garlic cloves
• 1 lime, juiced
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 3 cups water or chicken broth

Instructions

1. Step 1: Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and brown the chicken on all sides until golden, about 5 minutes per side. Remove and set aside.
2. Step 2: In the same skillet, add the rice and lightly toast it for 2 minutes. Add water or broth, return the chicken to the pan, and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through.
3. Step 3: Meanwhile, make the green sauce by blending cilantro, garlic, lime juice, a pinch of salt, and a splash of water until smooth.
4. Step 4: Serve the cooked chicken and rice topped with the fresh green sauce.

Tips & Variations

• Use chicken broth instead of water for extra flavor in the rice.
• Add a jalapeño or serrano pepper to the green sauce for a spicy kick.
• Garnish with sliced avocado or a dollop of sour cream for creaminess.
• Replace white rice with brown rice for a healthier option, adjusting cooking time accordingly.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Keep the green sauce separate in a sealed jar. Reheat the chicken and rice thoroughly in the microwave or on the stove, then drizzle with fresh green sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or thighs work well. Just adjust cooking time to ensure they remain juicy and fully cooked.

Is the green sauce spicy?

The basic green sauce is mild, but you can add peppers like jalapeño to increase the heat to your liking.

Peruvian Chicken and Rice with Green Cilantro Sauce Recipe

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★★★★★

4.7 from 98 reviews

A flavorful Peruvian-inspired dish featuring tender chicken and fluffy rice served with a vibrant green sauce made from fresh cilantro, garlic, and lime. This meal combines savory, tangy, and herbaceous flavors for a delicious and satisfying experience.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Chicken and Rice

• 4 boneless, skinless chicken thighs
• 1 cup long grain white rice
• 2 cups water or chicken broth
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

Green Sauce

• 1 cup fresh cilantro leaves, packed
• 2 cloves garlic
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt, to taste
• Optional: 1 small jalapeño pepper, seeded for mild heat

Instructions

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side or until fully cooked and browned on the outside.
2. Cook the Rice: Rinse the rice under cold water until water runs clear. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed.
3. Make the Green Sauce: In a blender or food processor, combine cilantro leaves, garlic, lime juice, olive oil, salt, and jalapeño if using. Blend until smooth and emulsified. Adjust seasoning as needed.
4. Serve: Plate the cooked rice, place the chicken on top or alongside, and generously drizzle the green sauce over the chicken and rice. Serve immediately.

Notes

• For extra flavor, marinate the chicken in lime juice, garlic, and cilantro for 30 minutes before cooking.
• The green sauce can be stored in the fridge for up to 3 days in an airtight container.
• Add a side of steamed vegetables or a fresh salad to complete the meal.
• Use chicken broth instead of water to cook the rice for richer flavor.

Keywords: Peruvian chicken, green sauce, cilantro sauce, chicken and rice, easy Peruvian recipe, lime garlic sauce