Peruvian Chicken and Rice with Green Sauce
A bright, tangy, and comforting dish that's perfect for weeknight dinners.
Ingredients
For the Chicken
- 1 lb Chicken breasts or thighs Use thighs for juiciness; breasts cook faster.
- 2 cloves Garlic Minced for best flavor.
- 1 tsp Cumin For seasoning.
- 1 tsp Paprika Adds color and flavor.
- 1 cup Chicken broth Use for cooking rice for better flavor.
- 2 tbsp Olive oil For cooking the chicken.
- 1 tsp Salt
- 1/2 tsp Pepper
For the Rice
- 1 cup Rice Long-grain or brown rice can be used.
For the Green Sauce
- 1 bunch Fresh cilantro Adds freshness.
- 1 bunch Fresh parsley Pairs well with cilantro.
- 2 tbsp Lime juice For a zesty flavor.
- 1 small Jalapeño (optional) Adjust spice level to taste.
- 1 tbsp Olive oil To blend sauce.
Instructions
Preparation
- Season the chicken with garlic, cumin, paprika, salt, and pepper. Rub it in and let it rest for 10 minutes.
- In a pot, cook rice according to package instructions using chicken broth instead of water.
Cooking
- Heat olive oil in a pan and cook the seasoned chicken until golden brown and cooked through.
- For the green sauce, blend cilantro, parsley, lime juice, jalapeño (if using), and olive oil until creamy.
Serving
- Serve the cooked chicken over rice and drizzle with the green sauce. Garnish with extra herbs or lime.
Notes
Pat chicken dry before seasoning for better browning. Store separately for meal prep, sauce on top when reheating. Leftovers can last 3-4 days in the fridge.