Peruvian Chicken And Rice with Green Sauce

There’s something truly special about Peruvian Chicken And Rice with Green Sauce. This dish is a delightful fusion of flavors that makes it perfect for any occasion, from casual family dinners to festive gatherings. The standout feature is the vibrant green sauce, bursting with freshness and spice, which elevates the tender chicken and fluffy rice into a culinary masterpiece. Each bite transports you to the streets of Lima, where food is not just nourishment but an expression of culture and passion.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of aromatic spices and the creamy green sauce creates a mouthwatering experience.
• Easy to Prepare: Simple steps make it accessible for cooks of all levels, ensuring success every time.
• Perfectly Balanced: The rich chicken pairs beautifully with cilantro-lime rice, making each plate satisfying and wholesome.
• Versatile Dish: Ideal for weeknight meals or special occasions, this recipe can impress guests or be enjoyed on a cozy evening at home.
• Healthy Ingredients: Packed with protein and vibrant veggies, this dish provides essential nutrients without sacrificing taste.

Tools and Preparation

Before diving into the cooking process for your Peruvian Chicken And Rice with Green Sauce, it’s essential to gather your tools. Having everything ready will streamline your preparation and cooking.

Essential Tools and Equipment

• Large oven-safe skillet
• Food processor
• Measuring cups and spoons
• Medium saucepan
• Wooden spoon or spatula
• Paper towels

Importance of Each Tool

• Large oven-safe skillet: Perfect for searing chicken on the stove and transferring directly to the oven for roasting.
• Food processor: Ensures a smooth and creamy green sauce in no time, saving you from manual chopping.
• Medium saucepan: Ideal for cooking rice evenly while retaining its fluffy texture.

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Rice

• 1½ cups jasmine rice (basmati works beautifully too)
• 2¼ cups chicken broth
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon butter
• ½ teaspoon salt

For the Green Sauce

• 4-5 jalapeño peppers, stems removed
• 1 cup fresh cilantro leaves and tender stems
• ½ cup mayonnaise
• ¼ cup queso fresco (or feta cheese)
• 2 garlic cloves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste

How to Make Peruvian Chicken And Rice with Green Sauce

Step 1: Season and Prep the Chicken

1. Pat the chicken thighs completely dry with paper towels – this crucial step ensures crispy skin.
2. Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl.
3. Rub this aromatic blend all over the chicken, getting under the skin where possible.
4. Let the seasoned chicken rest at room temperature while you prepare other components.

Step 2: Make the Green Sauce

1. Add jalapeños to a food processor and pulse until roughly chopped.
2. Remove seeds for a milder sauce if desired.
3. Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil.
4. Process until smooth and vibrant green; scrape down sides as needed.
5. Taste and adjust with salt and additional lime juice until creamy yet pourable.

Step 3: Sear the Chicken

1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Place chicken skin-side down without moving them—this builds flavor through searing.
3. Sear for 4-5 minutes until golden brown; flip and sear another 3 minutes.

Step 4: Finish the Chicken in Oven

1. Transfer the skillet to a preheated 400°F oven.
2. Roast for 20-25 minutes until internal temperature reaches 165°F; skin should be crispy.
3. Remove from oven and let rest for 5 minutes before serving.

Step 5: Prepare the Cilantro-Lime Rice

1. Rinse jasmine rice under cold water until it runs clear.
2. In a medium saucepan, bring chicken broth to a boil; add rice then reduce heat to low.
3. Cover and simmer for 18 minutes without lifting lid; remove from heat after time’s up.
4. Let stand for 5 minutes; fluff with fork then fold in cilantro, lime juice, butter, and salt.

With these steps completed, you are ready to serve your flavorful Peruvian Chicken And Rice with Green Sauce! Enjoy every bite of this delicious dish that brings together tradition and taste like no other!

How to Serve Peruvian Chicken And Rice with Green Sauce

Serving Peruvian Chicken And Rice with Green Sauce is a delightful experience that brings vibrant flavors to your table. The colorful presentation and aromatic ingredients make this dish a feast for both the eyes and palate.

On a Platter

• Arrange the chicken thighs atop a bed of cilantro-lime rice for an eye-catching centerpiece.
• Drizzle the green sauce generously over the chicken and rice for added flavor.

With Fresh Vegetables

• Serve alongside a simple salad of mixed greens, avocado, and cherry tomatoes to add freshness.
• Consider roasted vegetables such as zucchini or bell peppers for color and nutrition.

With Tortillas

• Warm some corn tortillas on the side, allowing guests to create their own tacos with chicken, rice, and sauce.
• This adds a fun element to the meal, making it interactive.

Accompanied by Beverages

• Pair this dish with a refreshing Peruvian drink like chicha morada or pisco sour for an authentic touch.
• A light beer can also complement the flavors beautifully.

How to Perfect Peruvian Chicken And Rice with Green Sauce

To ensure your Peruvian Chicken And Rice with Green Sauce turns out perfectly, consider these helpful tips.

• Use quality chicken: Opt for fresh, organic chicken thighs for the best flavor and tenderness.
• Marinate overnight: For deeper flavor, marinate the chicken in spices overnight before cooking.
• Control heat while searing: Make sure your skillet is hot enough before adding chicken to achieve a crispy skin without burning.
• Rest the chicken: Allowing the chicken to rest after cooking helps keep it juicy and tender.
• Taste as you go: Adjust seasoning in your green sauce according to your personal preference for heat and tanginess.
• Fluff rice properly: Use a fork to fluff the rice gently; this prevents it from becoming mushy.

Best Side Dishes for Peruvian Chicken And Rice with Green Sauce

Enhance your meal with delightful side dishes that complement the bold flavors of Peruvian Chicken And Rice with Green Sauce. Here are some excellent options.

1. Peruvian Corn Salad: A refreshing salad featuring sweet corn, diced tomatoes, red onion, and lime dressing.
2. Fried Plantains: Sweet and crispy plantains provide a delicious contrast to the savory chicken and rice.
3. Cucumber Salsa: Lightly spiced cucumber salsa adds crunch and freshness that balances the richness of the main dish.
4. Avocado Salad: Creamy avocado slices seasoned with lime juice make for a rich yet refreshing side.
5. Black Beans: Seasoned black beans offer protein and fiber while pairing wonderfully with rice.
6. Coleslaw: A tangy slaw made of cabbage and carrots adds texture and acidity to each bite.
7. Quinoa Salad: A light quinoa salad mixed with veggies boosts nutrition while maintaining a great flavor balance.

Common Mistakes to Avoid

While making Peruvian Chicken And Rice with Green Sauce, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Skipping the Drying Step: Not patting the chicken dry can lead to soggy skin. Always ensure the chicken is completely dry before seasoning for that crispy texture.
• Ignoring the Marinade Time: Rushing the process and not allowing the chicken to marinate affects flavor. Let it rest for at least 20 minutes for better seasoning penetration.
• Overcooking the Chicken: Cooking chicken too long can make it dry. Use a meat thermometer to check for 165°F internal temperature for perfectly tender meat.
• Not Rinsing Rice: Failing to rinse jasmine rice can result in overly sticky rice. Rinse until water runs clear to achieve fluffy grains.
• Forgetting About Heat Control: High heat during searing can burn the skin while leaving the inside undercooked. Monitor your heat closely and adjust as necessary.

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for optimal freshness.

Freezing Peruvian Chicken And Rice with Green Sauce

• Allow chicken and rice to cool completely before freezing.
• Use freezer-safe containers or bags; label with date and contents.
• Best enjoyed within 2-3 months of freezing.

Reheating Peruvian Chicken And Rice with Green Sauce

• Oven: Preheat oven to 350°F, cover the dish with foil, and heat for about 20-25 minutes or until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until hot.
• Stovetop: Warm in a skillet over low heat, stirring occasionally until heated through.

Frequently Asked Questions

How do I make Peruvian Chicken And Rice with Green Sauce spicier?

You can add more jalapeños or include some of their seeds when making the green sauce for extra heat.

Can I use brown rice instead of jasmine rice?

Yes, but you will need to adjust cooking times and liquid ratios since brown rice takes longer to cook compared to jasmine rice.

What is the secret ingredient in Peruvian Chicken And Rice with Green Sauce?

The secret lies in the vibrant green sauce made from fresh cilantro, jalapeños, and mayonnaise, which adds depth and flavor.

How do I store leftover Peruvian Chicken And Rice with Green Sauce?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.

Final Thoughts

Peruvian Chicken And Rice with Green Sauce is a delightful dish that brings together rich flavors and textures. This recipe is versatile; feel free to customize by adding vegetables or experimenting with different spices. Enjoy this culinary journey into Peru’s vibrant cuisine right at home!

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Peruvian Chicken And Rice with Green Sauce

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of Peruvian Chicken And Rice with Green Sauce, a dish that transforms everyday ingredients into an extraordinary meal. This delightful recipe features tender marinated chicken thighs paired with fluffy cilantro-lime rice, all drizzled with a creamy and zesty green sauce made from fresh jalapeños and cilantro. Perfect for weeknight dinners or special occasions, this dish not only tantalizes the taste buds but also provides a comforting, nourishing experience reminiscent of Peru’s rich culinary heritage. Enjoy a taste of South America right at your table!

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Ingredients

Scale 1x2x3x

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ cups jasmine rice
• 2¼ cups chicken broth
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon butter
• ½ teaspoon salt
• 4–5 jalapeño peppers, stems removed
• 1 cup fresh cilantro leaves and tender stems
• ½ cup mayonnaise
• ¼ cup queso fresco (or feta cheese)
• 2 garlic cloves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste

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Instructions

1. Preheat the oven to 400°F.
2. Pat chicken dry and season with cumin, paprika, garlic powder, salt, and pepper.
3. In a food processor, blend jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil until smooth.
4. Heat olive oil in a skillet over medium-high heat; sear chicken skin-side down until golden brown.
5. Transfer skillet to the oven and roast for 20-25 minutes until cooked through.
6. Rinse rice under cold water. Cook in chicken broth according to package instructions.
7. Fluff cooked rice with cilantro, lime juice, butter, and salt before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 550
• Sugar: 2g
• Sodium: 780mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 120mg