Recipe Card
Delicious Peruvian Chicken & Rice with Zesty Green Sauce
Ingredients
- 1 ½ lbsboneless (skinless chicken thighs - the star of the dish, known for its rich flavor and tender texture.)
- 2 tbspolive oil - used for sautéing the chicken and adding richness.
- 1 tspground cumin - offers a warm (earthy flavor that is a staple in Latin cuisine.)
- 1 tspsmoked paprika - provides a subtle smokiness and vibrant color.
- 1 tspgarlic powder - infuses a lovely garlicky taste.
- ½ tspturmeric - adds not just color but also a hint of warmth in flavor.
- ½ tspsalt - enhances all the flavors.
- ¼ tspblack pepper - adds a mild heat and flavor depth.
- 2 tbspolive oil - necessary for sautéing the onions and garlic.
- 1medium onion (finely chopped - adds sweetness and depth to the rice.)
- 2 clovesgarlic (minced - enhances the overall flavor profile.)
- 1 cuplong-grain rice - provides the dish's base; it holds onto flavors beautifully.
- 2 cupschicken broth - gives the rice a rich (savory flavor.)
- ½ tspground cumin - reinforces the spice profile.
- ½ tspturmeric - complements the yellow hue of the dish.
- ½ cupfrozen peas - adds a pop of color and sweetness.
- 1 cupfresh cilantro - brings freshness and vibrancy.
- ½ cupmayonnaise - serves as the creamy base for the sauce.
- 1small jalapeño (seeds removed - offers a mild kick without overwhelming heat.)
- 1 clovegarlic - adds more depth to the sauce.
- 2 tbsplime juice - brightens the sauce with acidity.
- 1 tbspolive oil - ensures the sauce has a nice texture.
- —Salt and pepper to taste - final touches to enhance flavor.
Instructions
- 1
Marinate and cook the chicken: In a bowl, combine the ground cumin, smoked paprika, garlic powder, turmeric, salt, and black pepper. Coat the 1 ½ lbs of boneless, skinless chicken thighs with the spice mixture. In a skillet, heat 2 tbsp of olive oil over medium heat. Once hot, add the chicken and sauté for about 6-7 minutes on each side, or until they are golden brown and fully cooked. Remove from heat and set aside.
- 2
Cook the rice: In the same skillet, add 2 tbsp of olive oil and heat it over medium heat. Sauté 1 finely chopped medium onion and 2 minced cloves of garlic until softened and fragrant. Next, add 1 cup of long-grain rice and stir together with the onion and garlic until the rice becomes slightly translucent. Slowly pour in 2 cups of chicken broth, ½ tsp of ground cumin, and ½ tsp of turmeric. Bring to a simmer, reduce heat to low, cover, and cook for approximately 18-20 minutes or until the rice is tender. During the last 5 minutes of cooking, stir in ½ cup of frozen peas for added color and flavor.
- 3
Make the sauce: In a blender, combine 1 cup of fresh cilantro, ½ cup of mayonnaise, 1 small seeded jalapeño, 1 clove of garlic, 2 tbsp of lime juice, and 1 tbsp of olive oil. Blend until smooth and creamy. Season the sauce with salt and pepper to taste.
- 4
Assemble and serve: Slice the cooked chicken thighs and layer them over the rice. Drizzle the zesty green sauce generously over the chicken and rice, and garnish with additional cilantro if desired. Enjoy your delicious Peruvian meal!