Peruvian Chicken and Rice with Green Sauce

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Step-by-step instructions

0/9 done

1
Marinate the chicken by tossing it with olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.
2
Grill, roast at 425°F (220°C), or pan-sear the chicken over medium-high heat for 6–8 minutes per side until golden and cooked through.
3
Rest the chicken briefly, then slice.
4
Cook the rice by heating olive oil in a pot, adding rice, and toasting for 1 minute.
5
Add broth or water and salt to the pot, bring to a boil.
6
Cover, reduce heat, and simmer for 15–18 minutes until the rice is fluffy.
7
Make the green sauce by blending cilantro, Greek yogurt or mayo, jalapeño, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
8
Assemble the plate by spooning rice onto plates or bowls, topping with sliced Peruvian chicken, and drizzling generously with green sauce.
9
Garnish with cucumber, tomatoes, and extra cilantro, and serve warm.

Peruvian Chicken and Rice with Green Sauce

Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 15 min
Cook time: 30 min
Yield: 3
Ingredients: lb boneless skinless chicken thighs or breasts; tbsp olive oil; cloves garlic; tbsp lime juice; tsp ground cumin; tsp smoked paprika; tsp dried oregano; salt; black pepper; cup fresh cilantro; cup Greek yogurt or mayonnaise; jalapeño; cup long-grain white rice; cups chicken broth or water; sliced cucumber; tomato wedges; extra cilantro

by Recipio User

🔥 540 kcal⏱ 45 min⏱ 15 min prep🍳 30 min cook👤 3 servings👨‍🍳👨‍🍳👨‍🍳 Hard

A bold, comforting, and flavor-packed meal featuring marinated chicken served over rice with a vibrant green sauce.

#chicken#rice#Peruvian#dinner#comfort food

Step-by-step instructions

0/9 done

1
Marinate the chicken by tossing it with olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.
2
Grill, roast at 425°F (220°C), or pan-sear the chicken over medium-high heat for 6–8 minutes per side until golden and cooked through.
3
Rest the chicken briefly, then slice.
4
Cook the rice by heating olive oil in a pot, adding rice, and toasting for 1 minute.
5
Add broth or water and salt to the pot, bring to a boil.
6
Cover, reduce heat, and simmer for 15–18 minutes until the rice is fluffy.
7
Make the green sauce by blending cilantro, Greek yogurt or mayo, jalapeño, garlic, lime juice, olive oil, and salt until smooth and vibrant green.
8
Assemble the plate by spooning rice onto plates or bowls, topping with sliced Peruvian chicken, and drizzling generously with green sauce.
9
Garnish with cucumber, tomatoes, and extra cilantro, and serve warm.