Peruvian Chicken & Rice with Green Sauce

Short Description

Peruvian Chicken & Rice with Green Sauce is a vibrant, flavorful dish that brings together the rich culinary traditions of Peru. This comforting one-pan meal features tender chicken seasoned with aromatic spices, cooked alongside rice infused with bold flavors. The dish is perfectly complemented by a creamy, zesty green sauce made with fresh herbs and spicy peppers, adding a bright and tangy contrast to the savory base. Whether you’re looking for a hearty weeknight dinner or an impressive meal for guests, this dish is a surefire crowd-pleaser.

Why You’ll Love This Recipe

• Authentic Peruvian Flavors – The combination of spices, herbs, and fresh ingredients embodies the essence of Peruvian cuisine.
• One-Pan Meal – Everything is cooked together in one pan, making for easy preparation and minimal cleanup.
• Bold & Balanced – The smoky, slightly spicy chicken and rice contrast beautifully with the bright, creamy green sauce.
• Perfect for Meal Prep – This dish stores well and makes for delicious leftovers.
• Customizable – You can adjust the spice levels, swap ingredients, or add vegetables to suit your taste.

Ingredients

• Chicken thighs or drumsticks
• White rice
• Onion
• Garlic
• Cilantro
• Jalapeño or aji amarillo pepper
• Chicken broth
• Cumin
• Paprika
• Oregano
• Olive oil
• Salt and pepper
• Lime juice
• Mayonnaise
• Greek yogurt
• Apple cider vinegar
• Cotija cheese (optional)

Directions

1. Marinate the Chicken:
   • In a bowl, combine salt, pepper, cumin, paprika, and oregano. Coat the chicken pieces evenly with the seasoning.
   • Let the chicken marinate for at least 30 minutes or overnight for deeper flavor.
2. Sear the Chicken:
   • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the chicken, skin-side down, and sear until golden brown. Flip and cook for another few minutes. Remove from the pan and set aside.
3. Prepare the Rice Base:
   • In the same pan, add chopped onions and garlic. Sauté until fragrant and softened.
   • Stir in the rice and cook for a couple of minutes to toast it slightly.
   • Pour in chicken broth, scraping up any browned bits for extra flavor.
4. Cook the Chicken and Rice:
   • Return the seared chicken to the pan, nestling it into the rice.
   • Cover and let simmer until the rice is fully cooked and the chicken is tender.
5. Make the Green Sauce:
   • In a blender, combine cilantro, jalapeño or aji amarillo, lime juice, mayonnaise, Greek yogurt, apple cider vinegar, and cotija cheese (if using).
   • Blend until smooth and creamy.
6. Serve:
   • Fluff the rice and serve with the chicken.
   • Drizzle or serve with the green sauce on the side.
   • Garnish with fresh cilantro and lime wedges.

Variations

• Spicier Version: Add extra jalapeño or a pinch of cayenne to the green sauce.
• Vegetable Addition: Toss in bell peppers, peas, or carrots for extra nutrition.
• Grilled Chicken Alternative: Instead of cooking the chicken with the rice, grill it separately and serve on top.
• Brown Rice Option: Use brown rice, but adjust the liquid and cooking time accordingly.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4-6

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions of the chicken and rice in separate containers for up to 3 months.
• Reheating: Warm in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist. The green sauce is best enjoyed fresh but can be stored for up to 3 days in the fridge.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful in this dish. If using chicken breast, reduce cooking time to prevent dryness.

2. What if I can’t find aji amarillo?

You can substitute it with jalapeño or a mix of sweet bell pepper and cayenne for heat.

3. Can I make this dish vegetarian?

Absolutely! Replace the chicken with mushrooms or chickpeas and use vegetable broth instead of chicken broth.

4. How spicy is the green sauce?

The spice level depends on the peppers used. Adjust by adding or reducing the number of jalapeños or aji amarillo.

5. What can I serve with this dish?

A simple side salad, fried plantains, or roasted vegetables pair well.

6. Can I prepare the green sauce in advance?

Yes! Store it in the fridge for up to 3 days in an airtight container.

7. What kind of rice works best?

Long-grain white rice is ideal, but basmati or jasmine rice also work well.

8. Do I need to rinse the rice?

Yes, rinsing helps remove excess starch and prevents the rice from becoming sticky.

9. Can I use store-bought green sauce?

You can, but homemade green sauce has a fresher, more authentic taste.

10. How do I get a smoky flavor?

Adding a bit of smoked paprika or charring the jalapeño before blending can enhance the smoky depth of the dish.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a satisfying, flavor-packed meal that brings a taste of Peru to your kitchen. The combination of well-seasoned chicken, fragrant rice, and a creamy, zesty sauce makes this dish a standout choice for any occasion. Whether you’re new to Peruvian cuisine or a long-time fan, this recipe is sure to become a favorite in your rotation. Try it out and enjoy a delicious, homemade Peruvian feast!

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