Peruvian Chicken and Rice with Green Sauce
A vibrant and flavorful dish featuring marinated chicken served on a bed of fluffy rice, all drizzled with a zesty green sauce made from fresh herbs and lime.
Ingredients
For the Chicken
- 4 pieces chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 teaspoon garlic powder
For the Green Sauce
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 piece jalapeño, seeded (adjust to taste)
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 piece Juice of 1 lime
- 1/2 cup olive oil
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, cumin, paprika, salt, and pepper. Add the chicken thighs, ensuring they're thoroughly coated. Let it marinate for about 20 minutes.
Cook the Rice
- In a medium saucepan, melt butter over medium heat. Add the rice and garlic powder, stirring for about 2 minutes until fragrant.
- Pour in chicken broth and bring it to a boil. Lower the heat, cover, and simmer for 18-20 minutes until rice is fluffy.
Cook the Chicken
- Heat a skillet over medium heat. Add the marinated chicken and cook for 6-7 minutes on each side until it's golden brown and cooked through. Remove from heat.
Prepare the Green Sauce
- In a blender, combine cilantro, parsley, jalapeño, garlic, salt, lime juice, and olive oil. Blend until smooth and adjust seasoning as desired.
Serve
- Fluff the rice, place it on a plate, top with chicken, and generously drizzle the green sauce over everything.
Notes
For best results, marinate chicken overnight if possible. Adjust jalapeño for desired spiciness. Serve with avocado slices, garden salad, or warm tortillas.