Description
Get ready to spice up your dinner routine with this Peruvian Chicken & Rice with Green Sauce! It’s a dish packed with vibrant, zesty flavors that’ll transport your taste buds straight to Peru. Tender, juicy chicken is paired with perfectly seasoned rice, all drizzled with an irresistible green sauce made from cilantro, garlic, and tangy lime. It’s the perfect balance of savory and fresh, making it ideal for any night of the week when you’re craving something with a little flair. This dish is all about bold flavors that aren’t overwhelming—just the right amount of spice and zest to make your meal feel special.
Ingredients
For the Chicken & Rice:
2 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth (or water)
1 tbsp butter (optional)
1/2 cup frozen peas (optional)
For the Green Sauce:
1 cup fresh cilantro leaves
2 cloves garlic, minced
1/4 cup lime juice (about 2 limes)
1/4 cup olive oil
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1–2 jalapeños (seeds removed for less heat, optional)
Instructions
Step 1: Marinate the Chicken
In a small bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mix all over the chicken breasts. Let the chicken marinate for at least 15 minutes (or up to an hour if you have the time).
Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. If you’re using frozen peas, toss them in with the rice for the last 5 minutes of cooking. Stir in butter if desired for extra flavor.
Step 3: Cook the Chicken
While the rice cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the marinated chicken breasts and cook for about 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest.
Step 4: Make the Green Sauce
In a blender or food processor, combine the cilantro, garlic, lime juice, olive oil, cumin, salt, pepper, and jalapeños (if using). Blend until smooth. Taste and adjust seasoning if needed, adding more lime juice for tang or more jalapeño for heat.
Step 5: Serve It Up
Slice the chicken and serve it on top of the cooked rice. Drizzle generously with the green sauce. If you like, garnish with extra cilantro or lime wedges for an extra pop of flavor.
Notes
Marinate the chicken the night before for extra flavor.
You can make the green sauce ahead of time and store it in the fridge for up to 3 days.
This dish is great for meal prep—store the chicken, rice, and sauce separately in airtight containers for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~450 calories
- Protein: ~35g