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Delicious Peruvian Chicken & Rice with Zesty Green Sauce
Alyssa

Delicious Peruvian Chicken & Rice with Zesty Green Sauce

Savor the bold flavors of Peruvian Chicken & Rice with Zesty Green Sauce! A vibrant, hearty dish perfect for any meal. Easy recipe inside.
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Ingredients Method

Ingredients
  

For the chicken:
  • 1 ½ lbs boneless skinless chicken thighs - the star of the dish, known for its rich flavor and tender texture.
  • 2 tbsp olive oil - used for sautéing the chicken and adding richness.
  • 1 tsp ground cumin - offers a warm earthy flavor that is a staple in Latin cuisine.
  • 1 tsp smoked paprika - provides a subtle smokiness and vibrant color.
  • 1 tsp garlic powder - infuses a lovely garlicky taste.
  • ½ tsp turmeric - adds not just color but also a hint of warmth in flavor.
  • ½ tsp salt - enhances all the flavors.
  • ¼ tsp black pepper - adds a mild heat and flavor depth.
For the rice:
  • 2 tbsp olive oil - necessary for sautéing the onions and garlic.
  • 1 medium onion finely chopped - adds sweetness and depth to the rice.
  • 2 cloves garlic minced - enhances the overall flavor profile.
  • 1 cup long-grain rice - provides the dish's base; it holds onto flavors beautifully.
  • 2 cups chicken broth - gives the rice a rich savory flavor.
  • ½ tsp ground cumin - reinforces the spice profile.
  • ½ tsp turmeric - complements the yellow hue of the dish.
  • ½ cup frozen peas - adds a pop of color and sweetness.
For the zesty green sauce:
  • 1 cup fresh cilantro - brings freshness and vibrancy.
  • ½ cup mayonnaise - serves as the creamy base for the sauce.
  • 1 small jalapeño seeds removed - offers a mild kick without overwhelming heat.
  • 1 clove garlic - adds more depth to the sauce.
  • 2 tbsp lime juice - brightens the sauce with acidity.
  • 1 tbsp olive oil - ensures the sauce has a nice texture.
  • Salt and pepper to taste - final touches to enhance flavor.

Method
 

  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!