Description
Peruvian Chicken and Rice with Green Sauce delights every bite!
Ingredients
Scale
- 3 cups cooked white rice
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup fresh cilantro leaves
- 1 jalapeño, seeds removed
- 2 cloves garlic
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ cup mayonnaise
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the chicken broth and bring to a simmer. Add the cooked rice and stir to combine. Let it cook for about 5 minutes, allowing the rice to absorb some of the broth flavors.
- While the rice is cooking, prepare the green sauce. In a blender, combine the cilantro, jalapeño, garlic, lime juice, salt, and mayonnaise. Blend until smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency.
- Slice the cooked chicken thighs and serve them over the rice. Drizzle the green sauce generously over the top.
- Enjoy your Peruvian chicken and rice warm, garnished with extra cilantro if desired.
Notes
- For a spicier sauce, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- Substitute quinoa for rice for a healthier grain option, and adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg