Peruvian Chicken and Rice with Green Sauce
A flavorful dish combining marinated chicken, toasted rice, and a vibrant green sauce made with fresh cilantro, garlic, and jalapeño. Perfect for family meals and gatherings.
Ingredients
For the Green Sauce
- 1 cup fresh cilantro Freshly chopped
- ½ cup green onions Chopped
- 2 cloves garlic Minced
- 1 medium jalapeño pepper Optional; remove seeds for less heat
- ¼ cup olive oil
- 1 lime juiced For sauce flavor
- to taste Salt and pepper
Main Ingredients
- 1 lb chicken (thighs or breasts) Choose thighs for more flavor
- 2 cups rice Rinse for fluffiness
- 4 cups chicken broth
Instructions
Preparation
- In a blender, combine cilantro, green onions, garlic, jalapeño, olive oil, lime juice, salt, and pepper to make the green sauce. Blend until smooth.
- Marinate the chicken in half of the green sauce for at least 30 minutes.
Cooking
- In a large pot, heat some oil and cook the chicken until golden brown. Remove and set aside.
- Add rice to the pot and stir for a minute, then add chicken broth and bring to a boil.
- Reduce heat, add the chicken back in, cover, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
Serving
- Serve hot, spooning extra green sauce over the chicken and rice. Add lime wedges on the side.
- Pair with a simple salad, steamed vegetables, or fried plantains.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days. To freeze, use freezer-safe containers and freeze for up to 2 months. Reheat thoroughly before serving.
