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Peruvian Chicken and Rice with Green Sauce

A vibrant and flavorful dish featuring tender chicken, spiced rice, and a zesty green sauce that brings the essence of Peru to your table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Season generously
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste salt and pepper
For the Rice
  • 2 cups long-grain rice
  • 4 cups chicken broth Use low-sodium if available
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 piece bell pepper diced
For the Green Sauce
  • 2 cups fresh cilantro Use fresh for best flavor
  • 1 piece jalapeño seeded (optional for spice)
  • 2 pieces lime Juice of
  • to taste olive oil For sautéing and sauce
  • to taste water Add to green sauce if needed
Optional Garnishes
  • as needed pieces sliced limes For garnish

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, cumin, and paprika. Let them sit for about 10 minutes.
Searing the Chicken
  1. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side until golden brown. Remove and set aside.
Cooking the Vegetables
  1. In the same skillet, add more olive oil if necessary, sauté the diced onion, garlic, and bell pepper over medium heat until soft and fragrant.
Cooking the Rice and Chicken
  1. Stir in the rice and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
  2. Nestle the seared chicken back into the skillet, cover, and simmer for about 25 minutes or until the rice is cooked and chicken is tender.
Making the Green Sauce
  1. Blend cilantro, lime juice, jalapeño (if using), a pinch of salt, and a splash of water until smooth.
Serving
  1. Once the chicken and rice are ready, drizzle the green sauce generously over the top and garnish with sliced limes.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the microwave or stovetop with a splash of water if dry.