Description
This Peruvian Chicken and Rice dish is a vibrant explosion of flavors, featuring succulent chicken marinated in zesty spices, served over a bed of fluffy rice. The creamy green sauce, made from fresh herbs, adds a refreshing kick that perfectly complements the savory chicken, creating a delightful sensory experience.
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Rice:
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tablespoon butter
- 1 teaspoon salt
- For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 jalapeño, seeded
- 2 cloves garlic
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt to taste
Instructions
- In a bowl, combine olive oil, cumin, paprika, garlic powder, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
- In a large pot, melt butter over medium heat. Add rice and toast for 2-3 minutes until slightly golden.
- Pour in chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- While the rice cooks, heat a grill or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until fully cooked and juices run clear.
- For the green sauce, blend cilantro, parsley, jalapeño, garlic, mayonnaise, lime juice, and salt until smooth.
- Once the chicken is cooked, let it rest for 5 minutes before slicing.
- Fluff the rice with a fork and serve topped with sliced chicken and drizzled green sauce.
Notes
- This dish can be made ahead; marinate the chicken the night before for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute mayonnaise with Greek yogurt in the green sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (chicken, rice, and sauce)
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 100 milligrams
Keywords: Peruvian Chicken and Rice, Green Sauce, Grilled Chicken, Fluffy Rice, Cilantro Sauce, Easy Dinner Recipe, Latin American Cuisine, Comfort Food, Gluten-Free Meal, Chicken Thighs, Flavorful Rice, Herb Sauce, Quick Weeknight Dinner