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Welcome to the vibrant world of Peruvian cuisine, where the rich tapestry of flavors and aromas comes together to create unforgettable dishes. Today, we're diving into a delightful recipe for Peruvian Chicken & Rice with Green Sauce. This dish is not only a celebration of Peru's culinary heritage but also an embodiment of comfort and exotic appeal, making it a fantastic choice for both family dinners and special gatherings.

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this delicious Peruvian Chicken and Rice with Green Sauce recipe! Marinated chicken thighs are cooked to perfection and served over fluffy rice loaded with peas and colorful bell peppers. The dish is topped off with a zesty green sauce made from fresh cilantro, jalapeño, and creamy ingredients for an extra kick. Perfect for a family dinner or meal prep, this dish is sure to impress your taste buds and delight your loved ones! Enjoy a taste of Peru today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup white rice

2 cups chicken broth

1 cup frozen peas

1 bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

For the Green Sauce:

1 cup fresh cilantro, packed

1 jalapeño, seeded (adjust for spice)

2 cloves garlic

1 tablespoon lime juice

1/4 cup mayonnaise

1/4 cup Greek yogurt

Salt, to taste

Instructions
 

Prepare the Chicken: In a large bowl, combine the chicken thighs with olive oil, cumin, paprika, garlic powder, salt, and pepper. Ensure the chicken is well-coated in the marinade. Let it sit for at least 30 minutes.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

      Cook the Rice: In the same skillet, add onions and garlic, sautéing until translucent. Add the diced bell pepper and cook for another 2 minutes. Stir in the rice, and toast for 2 minutes, mixing well with the vegetables.

        Add Broth: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 15 minutes. After 10 minutes, add the peas. Once the rice is tender, remove from heat and let it sit covered for another 5 minutes.

          Make the Green Sauce: In a blender, combine cilantro, jalapeño, minced garlic, lime juice, mayonnaise, Greek yogurt, and salt. Blend until smooth. Adjust seasoning as needed.

            Serve: Fluff the rice with a fork, serve on plates or in a large platter, and slice the chicken. Drizzle with the green sauce and garnish with additional cilantro if desired.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4