Description
Peruvian Chicken and Rice with Green Sauce brings zesty South American flavors right to your dinner table in one delightful skillet. Fresh herbs and tangy green sauce make this classic dish pop with exciting layers of spice and comfort that feel like a warm culinary hug from Peru.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Support Ingredients:
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ cup frozen peas
- 1 medium carrot, peeled and diced
- 2 tablespoons olive oil
- ¼ cup fresh cilantro, chopped
Green Sauce:
- 1 cup mayonnaise
- 1 cup fresh cilantro
- 1 small jalapeno (seeds removed)
- 1 garlic clove
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Combine 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Thoroughly coat 4 chicken thighs with the spice mixture. Allow seasoned chicken to rest for 10 minutes at room temperature.
- Heat 2 tablespoons olive oil in a large skillet at medium-high heat (375°F). Sear chicken thighs for 3-4 minutes per side until golden brown and crispy. Transfer browned chicken to a separate plate.
- In the same skillet, sauté 1 diced yellow onion for 5 minutes until translucent. Add 3 minced garlic cloves and cook for an additional 1 minute, stirring constantly.
- Add 1 cup long-grain white rice, 1 diced carrot, and ½ cup frozen peas to the skillet. Stir to combine and distribute vegetables evenly.
- Pour 2 ½ cups chicken broth into the skillet. Gently place seared chicken thighs on top of the rice mixture. Cover and reduce heat to low (simmer at 200°F) for 20-25 minutes.
- While rice cooks, blend 1 cup mayonnaise, 1 deseeded jalapeño, 1 cup cilantro, 1 garlic clove, 1 tablespoon lime juice, ¼ teaspoon salt, and 1 tablespoon olive oil until smooth.
- Check rice for tenderness. Remove from heat and let stand covered for 5 minutes. Gently fluff rice with a fork, incorporating ¼ cup fresh chopped cilantro.
- Plate chicken thighs over rice and drizzle with green sauce. Serve additional sauce on the side for individual preference.
Notes
- Marinate the chicken overnight in the spices for deeper, more intense flavor that penetrates the meat completely.
- When blending green sauce ingredients, add jalapeño gradually to control heat level and match personal spice preference.
- Use long-grain white rice for best texture, and toast the rice in oil before adding liquid to enhance nutty undertones and prevent clumping.
- Let the chicken rest for 5-10 minutes after cooking to help juices redistribute, ensuring each bite stays tender and moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 572 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg