Why Make This Recipe
Peruvian Chicken and Rice with Green Sauce is a delightful dish that brings a touch of South American flavor to your dinner table. It is not only flavorful but also easy to make. The combination of tender chicken, fluffy rice, and a vibrant green sauce makes it a crowd-pleaser for family gatherings or weeknight meals. Plus, the green sauce adds a fresh kick that brightens the dish.
How to Make Peruvian Chicken and Rice with Green Sauce
Ingredients:
- 2 cups of rice
- 1 lb of chicken (thighs or breasts)
- 1 cup of green sauce (made with cilantro, garlic, lime juice, olive oil, and jalapeño)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft.
- Add the chicken and cook until browned on both sides.
- Pour in the rice and stir to coat it with oil and flavors.
- Add chicken broth, season with salt and pepper, and bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed the liquid, about 20 minutes.
- While the rice is cooking, prepare the green sauce by blending cilantro, garlic, lime juice, olive oil, and jalapeño.
- Once the rice is ready, serve with the green sauce drizzled over the chicken.
How to Serve Peruvian Chicken and Rice with Green Sauce
This dish is best served warm. You can plate the chicken and rice together, and then generously drizzle the green sauce on top. For a complete meal, consider adding a side of salad or steamed vegetables to balance the flavors. Enjoy!
How to Store Peruvian Chicken and Rice with Green Sauce
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay good for about 3-4 days. To reheat, add a splash of chicken broth or water to help revive the flavors and moisture.
Tips to Make Peruvian Chicken and Rice with Green Sauce
- Make sure not to skip the seasoning. Adding enough salt and pepper enhances the overall flavor.
- If you like it spicy, add more jalapeño to the green sauce or serve with sliced spicy peppers.
- For extra flavor, consider marinating the chicken in some lime juice and spices for a few hours before cooking.
Variation
You can easily modify this recipe by using different types of protein, such as fish or shrimp. Additionally, you can use quinoa instead of rice for a healthier twist.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time accordingly.
2. What can I substitute for cilantro in the green sauce?
If you’re not a fan of cilantro, you can use parsley or omit it altogether.
3. Is this dish gluten-free?
Yes, as long as you ensure that the chicken broth is gluten-free, this dish is gluten-free.
Peruvian Chicken and Rice with Green Sauce
Ingredients
Main Ingredients
- 2 cups rice
- 1 lb chicken thighs or breasts
- 1 cup green sauce made with cilantro, garlic, lime juice, olive oil, and jalapeño
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until soft.
- Add the chicken and cook until browned on both sides.
- Pour in the rice and stir to coat it with oil and flavors.
- Add chicken broth, season with salt and pepper, and bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed the liquid, about 20 minutes.
- While the rice is cooking, prepare the green sauce by blending cilantro, garlic, lime juice, olive oil, and jalapeño.
- Once the rice is ready, serve with the green sauce drizzled over the chicken.