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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce for Cozy Nights

This Peruvian Chicken and Rice with Green Sauce is a comforting one-pot meal packed with vibrant flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 2 tablespoons Olive Oil Use vegetable oil if preferred.
  • 1 lb Boneless, Skinless Chicken Thighs/Breasts Can be substituted with drumsticks or tofu for a vegetarian option.
  • 1 teaspoon Cumin Omit if not on hand.
  • 1 teaspoon Paprika Replace with smoked paprika for extra smokiness.
  • ½ teaspoon Turmeric Optional, skip if unavailable.
  • Salt and Black Pepper Essential for enhancing flavor; adjust according to taste.
  • 1 medium Onion Finely chopped; substitute with shallots if desired.
  • 3 cloves Garlic Minced; crucial ingredient for flavor.
  • 1 Red Bell Pepper Diced; swap with any sweet pepper variety.
  • 1 cup Long-Grain Rice Medium-grain rice works too with adjusted liquid.
  • 1¾ cups Chicken Broth Can opt for vegetable broth or water for a lighter option.
  • ½ cup Frozen Peas Can replace with any mixed veggies.
  • ¼ cup Fresh Cilantro Chopped; substitute with parsley for a different herb profile.
  • 1 lime Juice Can use lemon juice as a substitute if needed.
For the Green Sauce (Aji Verde)
  • 1 cup Fresh Cilantro Leaves Packed; the main flavor powerhouse for the sauce.
  • ½ cup Mayonnaise Greek yogurt is a lighter substitute if desired.
  • 1 small Jalapeño Seeds removed for less heat; can omit if no spice is preferred.
  • 1 clove Garlic Essential for a robust flavor profile.
  • 2 tablespoons Lime Juice Provides bright acidity; vinegar can be used as an alternative.
  • 1 tablespoon Olive Oil Contributes to smoothness; any neutral oil works fine.
  • 1 tablespoon Grated Parmesan Cheese Omit for a dairy-free version.
  • Salt and Pepper Adjust to taste for the perfect seasoning.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer, signaling it’s ready for cooking.
  2. Season 1 pound of boneless, skinless chicken thighs with cumin, paprika, turmeric, salt, and pepper. Once the oil is hot, add the chicken pieces to the pot and sauté for about 5-7 minutes, turning occasionally.
  3. Add 1 finely chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Stir well and cook for an additional 3-4 minutes until the onion is translucent.
  4. Stir in 1 cup of long-grain rice, mixing it thoroughly with the other ingredients in the pot. Allow the rice to toast for about 1-2 minutes.
  5. Pour in 1¾ cups of chicken broth, bringing the mixture to a lively boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
  6. After 20 minutes, stir in ½ cup of frozen peas and ¼ cup of chopped fresh cilantro, allowing them to heat through for 2-3 minutes. Squeeze the juice of 1 lime over the dish for a bright finish.
  7. In a blender, combine 1 cup of packed fresh cilantro leaves, ½ cup of mayonnaise, 1 jalapeño, 1 garlic clove, 2 tablespoons of lime juice, and 1 tablespoon of olive oil. Blend until smooth, seasoning with salt and pepper to taste.
  8. Plate the comforting Peruvian Chicken and Rice, drizzled generously with the creamy green sauce. Serve hot to your family and friends.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 35mgCalcium: 4mgIron: 15mg

Notes

Allow the dish to rest before serving to help meld the flavors together beautifully. Store leftovers in an airtight container for up to 4 days.

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