Ah, let me tell you about one of my all-time favorite dishes: Peruvian Chicken & Rice with Green Sauce! Every time I whip this up, it transports me to the vibrant markets of Peru, where the scent of spices fills the air and the colors of fresh ingredients dazzle the eyes. It’s a dish that blends succulent chicken, fluffy rice, and a zesty green sauce that has a knack for bringing everything together in a way that makes your taste buds dance with joy.
I remember the first time I tried this delicious creation at a friend’s house. I was hooked! That smoky, earthy flavor from the marinated chicken paired with the bright and tangy green sauce is a match made in culinary heaven. I just had to bring it into my home kitchen. Make it once, and you’ll be grinning from ear to ear, just like I did!
What’s in Peruvian Chicken & Rice with Green Sauce?
Let’s dive into the ingredients, shall we?
Chicken Thighs: I prefer using boneless, skinless thighs for their juicy texture, but you could certainly go for breasts if that’s your thing. They soak up all the delicious marinade beautifully!
Olive Oil: This helps the spices cling to the chicken while providing a nice, rich flavor. I always use good quality, extra-virgin olive oil for the best taste.
Cumin: This spice is packed with warmth and depth. It’s one of those magical ingredients that brings the whole dish together!
Paprika: For that lovely color and a hint of richness. You can use smoked paprika if you want to give it a cozy, smoky note.
Garlic Powder: Because garlic makes everything better! It’s easy to use and still packs a flavorful punch.
Salt and Pepper: Simple but essential for enhancing the flavors of the chicken.
Jasmine Rice: I love jasmine rice for its fragrance and softness, but you can use long-grain rice, too. Either way, it’s the perfect bed for our chicken!
Chicken Broth: This adds depth to the rice that water just can’t achieve. You could use vegetable broth for a lighter flavor.
Peas: Fresh or frozen work great, adding a pop of color and a touch of sweetness to the dish.
Cilantro: Fresh cilantro not only works as a garnish but also plays a crucial role in the green sauce!
Jalapeños: They add a delightful kick! If you’re a heat lover like I am, keep the seeds; otherwise, seed them for a milder taste.
Sour Cream (or Greek Yogurt): This makes the green sauce creamy and rich while providing a nice tang.
Lime Juice: A splash of lime juice adds brightness and elevates all the flavors.
Water: You might need this to adjust the consistency of your sauce to your liking!
Is Peruvian Chicken & Rice with Green Sauce Good for You?
Oh, absolutely! This dish is packed with protein from the chicken and fiber from the peas and rice, making it a balanced meal.
Chicken Thighs: Provide a ton of flavor and are a good source of protein. Boneless, skinless ones are lower in fat than you might think!
Olive Oil: Offers healthy fats and has heart-healthy benefits you can feel good about.
Cilantro: Not only does it add flavor, but it’s also packed with antioxidants and vitamins.
The only downside is that this dish can be a bit higher in calories due to the olive oil and sour cream, but hey, everything in moderation, right? I like to balance it out with a fresh salad on the side to keep things light.
Ingredients
– 4 chicken thighs (boneless, skinless)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 cups jasmine rice (or long-grain rice)
– 4 cups chicken broth (or water)
– 1 cup peas (fresh or frozen)
– 1 tablespoon cilantro (fresh, chopped, for garnish)
For the Green Sauce:
– 1 cup fresh cilantro (leaves and stems)
– 2 jalapeños (seeded if desired for less heat)
– 1 clove garlic
– 1/2 cup sour cream (or Greek yogurt)
– 1 tablespoon lime juice
– Salt to taste
– Water (as needed for consistency)
This recipe serves about 4 hungry friends or family members!
How to Make Peruvian Chicken & Rice with Green Sauce?
Ready for the best part? Let’s get cooking!
1. **Marinate the Chicken**: In a bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Add the chicken thighs and toss until they are well coated. Let them marinate for at least 30 minutes (or overnight in the fridge if you’re feeling fancy!).
2. **Cook the Rice**: In a large pot, bring the chicken broth to a boil. Toss in the jasmine rice, reduce the heat to low, cover it up, and let it simmer for about 15-20 minutes. In the last 5 minutes of cooking, stir in the peas. Once it’s done, fluff it with a fork and set it aside.
3. **Grill the Chicken**: Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side, or until it’s cooked through, reaching an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing.
4. **Prepare the Green Sauce**: In a blender, combine the cilantro, jalapeños, garlic, sour cream, lime juice, and salt. Blend until smooth, adding water as necessary to achieve your desired consistency.
5. **Assemble the Dish**: Spread the rice with peas across a large serving platter and top it with those juicy grilled chicken thighs.
6. **Finish**: Drizzle that delightful green sauce generously over the chicken and rice. Don’t forget to sprinkle more cilantro on top for that extra flair!
7. **Serve**: Gather everyone around, serve it hot, and let them know there’s extra green sauce on the side for drizzling – because who doesn’t love extra sauce?
Elevate Your Dish!
Want to switch things up a bit? Try adding some vegetables like bell peppers or corn to the rice for extra nutrition and flavor. Or if you’re looking for a spicier kick, consider adding more jalapeños or even a splash of hot sauce in the green sauce!
Another fun serving idea is to create a taco night with small tortillas. Pile on the chicken and rice, add the green sauce and let everyone build their tacos!
I hope you give this Peruvian Chicken & Rice with Green Sauce a try. Trust me, it’s just a dish you want to keep coming back to! I would love to hear how yours turns out, so don’t forget to share your experience. Happy cooking!
