Description
Peruvian Chicken and Rice with Green Sauce brings zesty South American flavors straight to your dinner table, with tender chicken and creamy cilantro sauce that makes your taste buds dance. Your family will devour this colorful, herb-packed dish that delivers authentic Peruvian comfort in just one delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 2 cups long-grain white rice
- 2 cups chicken broth
Aromatics and Herbs:
- 1 large onion
- 4 cloves garlic
- 2 jalapeño peppers
- 1 cup cilantro
- ½ cup parsley
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauces and Oils:
- ¼ cup olive oil
- ¼ cup mayonnaise
- 2 tablespoons aji amarillo paste
Instructions
- Pat 4 chicken breasts dry with paper towels. Coat both sides generously with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon cumin.
- Heat ¼ cup olive oil in a large skillet over medium-high heat at 375°F. Sear chicken for 4-5 minutes per side until golden brown.
- Transfer chicken to a clean plate. Keep the skillet’s flavorful remnants for the next step.
- Dice 1 large onion and mince 4 garlic cloves. Sauté in the same skillet for 3 minutes until softened.
- Add 2 cups long-grain white rice to the skillet. Stir continuously for 2 minutes to toast the grains.
- Pour 2 cups chicken broth into the skillet. Bring the mixture to a gentle simmer.
- Carefully place seared chicken on top of the rice. Reduce heat to low, cover, and cook for 20 minutes.
- While rice cooks, combine 1 cup cilantro, ½ cup parsley, 2 jalapeño peppers, ¼ cup mayonnaise, 2 tablespoons aji amarillo paste, and juice from 1 lime in a blender.
- Blend the green sauce ingredients until completely smooth. Taste and adjust seasoning if needed.
- Remove chicken from rice after 20 minutes. Let it rest for 5 minutes before slicing.
- Plate the rice, arrange sliced chicken on top, and drizzle generously with green sauce.
- Optional: Sprinkle extra cilantro leaves for fresh garnish. Serve immediately while hot.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe cooking and perfect juiciness.
- Toast rice grains briefly to enhance nutty flavor and prevent mushy texture before adding broth.
- For a lighter version, swap mayonnaise with Greek yogurt in the green sauce and use skinless chicken breasts.
- Jalapeños can be adjusted or removed to control heat level, making the dish adaptable for different spice preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 535 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg