Description
Peruvian Chicken Rice with Green Sauce brings zesty South American flavors straight to your dinner table with tender chicken and a creamy, herb-packed sauce that makes your taste buds dance. Packed with cilantro, jalapeño, and tangy lime, this easy weeknight meal delivers a delicious punch of Peru’s culinary magic.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Juice of 1 lime
- Salt and pepper
Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- Salt
Green Sauce:
- 1 cup fresh cilantro
- ½ cup mayonnaise
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper
Instructions
- Whisk 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 teaspoon cumin, 1 teaspoon paprika, lime juice, soy sauce, salt, and pepper in a large bowl to create a vibrant marinade.
- Submerge 4 chicken breasts completely in the marinade, ensuring every surface gets coated. Refrigerate for 30 minutes to let flavors penetrate deeply.
- Pour 1 tablespoon olive oil into a medium pot and heat. Add 1 cup rice, stirring constantly for 2 minutes until grains turn slightly golden.
- Add 2 cups chicken broth, ½ teaspoon turmeric, and a pinch of salt to the rice. Bring to a rolling boil, then cover and reduce heat to low.
- Simmer rice for exactly 18 minutes without lifting the lid. Remove from heat and let stand, covered, for 5 additional minutes.
- Heat a large skillet to medium-high. Add marinated chicken and cook for 6-7 minutes per side until internal temperature reaches 165°F.
- Combine 1 cup cilantro, 1 jalapeño, ½ cup mayonnaise, 1 tablespoon olive oil, lime juice, 1 garlic clove, salt, and pepper in a blender.
- Pulse green sauce ingredients until completely smooth, tasting and adjusting seasonings as needed.
- Fluff rice with a fork, slice chicken against the grain, and plate with a generous drizzle of green sauce.
Notes
- Always marinate chicken at least 30 minutes to let flavors fully penetrate the meat.
- Toast rice before adding liquid to enhance its nutty, rich flavor and prevent clumping.
- Let chicken rest after cooking so juices redistribute, keeping the meat tender and moist.
- Adjust green sauce heat by removing jalapeño seeds for a milder version or adding more for extra kick.
- Prep Time: 30 minutes
- Cook Time: 22-29 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 397 kcal
- Sugar: 1 g
- Sodium: 570 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 80 mg