Description
Peruvian Chicken Rice brings zesty South American comfort straight to your dinner table, blending tender chicken with a creamy green sauce that delivers bold, satisfying flavors your family will devour. Packed with herbs and spices, this simple yet impressive dish turns weeknight cooking into a delicious culinary adventure.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Grains:
- 1 cup long-grain jasmine rice
Seasonings and Liquids:
- 2 cups chicken broth
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 garlic cloves
- 2 green chili peppers
- 1 cup fresh cilantro
- Salt
- Pepper
Instructions
- Whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp cumin, 1 tsp smoked paprika, salt, and pepper in a medium mixing bowl to create a robust marinade for your chicken breasts.
- Submerge 4 chicken breasts completely in the marinade. Refrigerate for 30 minutes, allowing flavors to penetrate deeply.
- Heat a large skillet to medium-high temperature (375°F). Remove chicken from marinade, patting excess liquid with paper towels.
- Sear chicken breasts for 6-7 minutes per side until golden brown exterior develops and internal temperature reaches 165°F.
- Pour 2 cups chicken broth into a separate pot. Bring liquid to a rolling boil over high heat.
- Add 1 cup long-grain jasmine rice to boiling broth. Reduce heat to low, cover, and simmer for 18-20 minutes until rice absorbs all liquid.
- Combine 1 cup fresh cilantro, 4 garlic cloves, 2 green chili peppers, 1 tbsp olive oil, 1 tbsp lime juice, salt, and pepper in a blender.
- Pulse green sauce ingredients until smooth and vibrant, about 45-60 seconds.
- Slice cooked chicken breasts into diagonal strips. Arrange fluffy rice on serving plates.
- Top rice with chicken strips and drizzle generously with bright green sauce. Garnish with extra cilantro leaves if desired.
Notes
- Marinate the chicken for a minimum of 30 minutes to let the flavors deeply penetrate the meat and ensure maximum tenderness.
- When searing chicken, make sure your skillet is hot enough to create a golden-brown crust, which locks in the juices and adds wonderful flavor.
- For a lighter version, swap chicken breasts with skinless chicken thighs, which have more moisture and richness.
- The green sauce can be prepared ahead of time and stored in the refrigerator for up to three days, making meal prep easier and allowing flavors to meld.
- Prep Time: 35 minutes
- Cook Time: 30-34 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg