Peruvian Chicken and Rice with Green Sauce

Looking to bring a little culinary adventure into your kitchen? Look no further! Peruvian Chicken and Rice with Green Sauce is not just a dinner; it’s an explosion of flavors that transforms everyday ingredients into a meal you’ll crave time and again. This dish boasts tender chicken, well-seasoned rice, and a vibrant green sauce that’s both tangy and herbaceous. Did you know this vibrant green sauce, known as “Aji Verde,” is a staple in many Peruvian kitchens and adds a fresh twist that elevates this dish to something extraordinary? What makes it truly special is how easily this dish can be whipped up for a weeknight dinner or a family gathering without breaking the bank. If you enjoy traditional favorites like fried chicken but are looking for something with a zesty punch, you’ll absolutely want to give this recipe a try. So roll up your sleeves and get ready for a culinary experience that will leave your family cheering for seconds!

What is Peruvian Chicken and Rice?

So, what’s in a name? Peruvian Chicken and Rice may sound simple, but it reflects a culture rich in flavors and traditions. You might be wondering, “What’s so special about a dish with chicken and rice?” Well, think of it this way—if the way to a man’s heart is through his stomach, then Peruvian Chicken and Rice is the golden ticket! This delightful dish perfectly marries juicy, spiced chicken with fluffy rice that’s dancing in flavor. Plus, who wouldn’t want a splash of that beautiful green sauce to brighten up their plate? Whether you’re a culinary novice or an experienced home chef, this dish promises to be as fun to make as it is to eat. So why not dive into this vibrant recipe and impress your loved ones?

Why You’ll Love This Peruvian Chicken and Rice

Peruvian Chicken and Rice offers a trifecta of delights that will make your taste buds sing. First and foremost, the standout highlight of this dish is its tender, marinated chicken, bursting with flavor that’s enhanced by that bright and zesty green sauce. Imagine every bite being a celebration of succulent chicken accompanied by fluffy rice soaked in aromatic spices—deliciousness overload! The second reason to love it? Cooking this dish at home is an economical choice that’s not only budget-friendly but also significantly healthier than takeout options. Last but not least, the vibrant green sauce, containing fresh herbs like cilantro and parsley, is the real game-changer. It brings a refreshing kick that makes this dish truly special. If you enjoy other rice-based favorites like Spanish Paella, this recipe will surely become your go-to comfort food. So, why not gather your ingredients and prepare to satiate your cravings?

How to Make Peruvian Chicken and Rice

Quick Overview

Don’t be intimidated! Peruvian Chicken and Rice is surprisingly easy to make. With a preparation time of just about 30 minutes and a cooking time of 45 minutes, you’ll soon have a delicious meal ready without spending hours in the kitchen. The key features of this dish are its simple preparation steps, hearty flavors, and a tantalizing green sauce that makes everything even better.

Key Ingredients for Peruvian Chicken and Rice

To create your Peruvian Chicken and Rice masterpiece, you’ll need the following ingredients:

• Chicken Thighs: 4 to 6 pieces, skinless
• Rice: 2 cups of long-grain white rice
• Chicken Broth: 4 cups for cooking the rice
• Onion: 1 medium onion, finely chopped
• Garlic: 3 cloves, minced
• Cumin: 1 teaspoon
• Salt and Pepper: To taste
• Green Sauce (Aji Verde):
  • Cilantro: 1 cup, packed
  • Parsley: 1/2 cup, packed
  • Jalapeño: 1, seeded
  • Lime Juice: 2 tablespoons
  • Olive Oil: 1/4 cup
  • Garlic: 1 clove
• Vegetables: Optional for garnish (like cherry tomatoes or avocado)

Step-by-Step Instructions

1. Prepare the Chicken: In a mixing bowl, combine the chicken thighs, cumin, salt, and pepper. Let marinate for at least 15 minutes to absorb the flavors.
2. Cook the Chicken: In a large skillet, heat a bit of olive oil over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until golden and cooked through. Remove and set aside.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
4. Cook the Rice: Add the rice to the onion and garlic mixture, stirring well to coat. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
5. Make the Green Sauce: While the rice cooks, prepare the Aji Verde. In a blender, combine cilantro, parsley, jalapeño, lime juice, olive oil, and garlic. Blend until smooth. Taste and adjust seasoning if needed.
6. Serve the Dish: Fluff the rice with a fork and serve topped with the chicken and a generous drizzle of Aji Verde. Garnish with optional vegetables for added color and flavor.

What to Serve Peruvian Chicken and Rice With

To enhance your Peruvian Chicken and Rice experience, consider serving it alongside a light salad fresh with cucumber and cherry tomatoes or crispy fried plantains for a satisfying crunch. If you want to cool down the heat, a refreshing avocado salad or some grilled corn sprinkled with cheese would be excellent companions. Don’t forget to pair your meal with a glass of homemade lemonade or iced tea to wash it all down!

Top Tips for Perfecting Peruvian Chicken and Rice

1. Choose Thighs for Moisture: Chicken thighs are preferred as they tend to retain moisture better than breast meat.
2. Don’t Rush the Marinade: Allowing the chicken to marinate for longer enhances the depth of flavor. If time permits, marinate overnight!
3. Use Fresh Ingredients: Fresh herbs in the Aji Verde amplify the flavor, so don’t skimp on the cilantro and parsley.
4. Watch the Rice: Ensure your rice doesn’t overcook. Fluff it gently with a fork once done to keep it light and airy.

Storing and Reheating Tips

If you have any leftovers (which is rare, but still!), allow the dish to cool completely before storing it in an airtight container. In the refrigerator, it will stay fresh for about 3 to 4 days. When reheating, you can use a microwave, but adding a splash of chicken broth while reheating on the stove helps retain moisture. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to store the Aji Verde separately as it is best enjoyed fresh!

So, grab your apron and get ready to savor this delicious Peruvian Chicken and Rice with Green Sauce that’s sure to impress your family and friends alike!

Peruvian Chicken and Rice with Green Sauce

A flavorful dish that combines tender chicken, seasoned rice, and a vibrant green sauce, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4-6 pieces Chicken Thighs, skinless Preferred for moisture.
• 1 teaspoon Cumin Adds flavor to the chicken.
• to taste Salt and Pepper Season to your preference.

For the Rice

• 2 cups Long-grain white rice Provides a fluffy texture.
• 4 cups Chicken Broth Used for cooking the rice.
• 1 medium Onion, finely chopped For flavor in the rice.
• 3 cloves Garlic, minced Enhances the aroma.

For the Green Sauce (Aji Verde)

• 1 cup Cilantro, packed Fresh herb for the sauce.
• 1/2 cup Parsley, packed Complementary herb.
• 1 Jalapeño, seeded Adds heat to the sauce.
• 2 tablespoons Lime Juice For acidity and brightness.
• 1/4 cup Olive Oil Helps blend the sauce.
• 1 clove Garlic For additional flavor.

Optional Garnishes

• Vegetables like cherry tomatoes or avocado For garnish.

Method

 

Preparation

1. In a mixing bowl, combine the chicken thighs, cumin, salt, and pepper. Let marinate for at least 15 minutes.
2. Heat olive oil in a large skillet over medium heat. Cook the marinated chicken thighs for 5-7 minutes on each side until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté the chopped onion and minced garlic for 3-4 minutes until soft and fragrant.

Cooking the Rice

1. Add the rice to the onion and garlic mixture, stirring well to coat. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender and liquid is absorbed.

Making the Green Sauce

1. In a blender, combine cilantro, parsley, jalapeño, lime juice, olive oil, and garlic. Blend until smooth and adjust seasoning if necessary.

Serving

1. Fluff the rice with a fork and serve topped with chicken and a generous drizzle of Aji Verde. Garnish with optional vegetables.

Notes

Marinate the chicken overnight for best flavor. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.