Epic Peruvian Chicken & Rice with Zesty Green Sauce

Introduction

If you’re looking for a dish that bursts with flavor and colors, look no further! Epic Peruvian Chicken & Rice with Zesty Green Sauce is a delightful meal that brings the taste of Peru right into your kitchen. This recipe is perfect for family dinners, and it’s so good you might want to make it every week!

Why Make This Recipe

This recipe is not just delicious, but it’s also simple to make. With juicy chicken, fragrant rice, and a zesty green sauce that adds a pop of flavor, it’s a meal that everyone in the family will love. Plus, it’s great for busy weeknights or relaxed weekends. You’ll enjoy the smiles at the dinner table!

How to Make Epic Peruvian Chicken & Rice with Zesty Green Sauce

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil (for chicken)
1 teaspoon ground cumin (for chicken)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon turmeric (for chicken)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for rice)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1/2 teaspoon ground cumin (for rice)
1/2 teaspoon turmeric (for rice)
1/2 cup frozen peas
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1 small jalapeño, seeds removed
1 clove garlic (for sauce)
2 tablespoons lime juice
1 tablespoon olive oil (for sauce)
Salt and pepper to taste

Directions:

Marinate and cook the chicken: In a bowl, mix cumin, smoked paprika, garlic powder, turmeric, salt, and pepper. Rub this mixture all over the chicken thighs. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until fully cooked. Set aside.
Cook the rice: Using the same skillet, add more olive oil and sauté the chopped onion and minced garlic for about 3 minutes until fragrant. Add the rice and stir to coat. Pour in the chicken broth, cumin, and turmeric. Bring it to a boil, reduce the heat, cover, and let it simmer for 15-18 minutes until the rice is tender. Stir in the peas during the last 5 minutes.
Make the zesty green sauce: In a blender, combine cilantro, mayonnaise, jalapeño, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and adjust the seasoning.
Assemble and serve: Slice the cooked chicken and serve it over the rice. Drizzle the zesty green sauce on top or serve it on the side. If you want, you can garnish it with extra cilantro.

How to Serve Epic Peruvian Chicken & Rice

This dish is best served warm. Put the rice on the plate, top it with the chicken, and then drizzle with that yummy zesty green sauce. It’s filling enough to be a meal on its own, but feel free to add a simple salad on the side if you like!

How to Store Epic Peruvian Chicken & Rice

To store leftovers, let the chicken and rice cool down to room temperature. Place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat again, just reheat in the microwave.

Tips to Make Epic Peruvian Chicken & Rice

Be sure to let the chicken marinate for at least 15 minutes for better flavor.
You can adjust the amount of jalapeño in the sauce based on how spicy you want it.
Fresh cilantro really elevates the dish, so don’t skip it!

Variation

If you want a lighter version, you can use chicken breasts instead of thighs. You can also add some other veggies like bell peppers or corn to the rice for extra color and nutrition.

FAQs

Can I use brown rice instead of white rice? Yes! Just keep in mind that brown rice takes longer to cook, so check the packaging for timing.
Is there a substitute for mayonnaise in the sauce? You can use Greek yogurt instead of mayonnaise for a healthier option. It will still be creamy!
Can I make the green sauce ahead of time? Absolutely! You can make the sauce a day ahead and store it in the fridge. Just give it a good stir before serving.

Enjoy making this Epic Peruvian Chicken & Rice with Zesty Green Sauce, and watch your family enjoy it just as much as mine does! Happy cooking!