Peruvian Chicken And Rice With Green Sauce

Why Make This Recipe

Peruvian Chicken and Rice with Green Sauce is a delicious and comforting dish that brings a taste of Peru right to your kitchen. It combines tender chicken chunks with flavorful rice, all cooked together in one pot, making it not only tasty but also easy to clean up. The addition of peas and fresh cilantro adds a burst of color and nutrition. Plus, the lime juice gives it a refreshing tang that brightens the entire meal.

How to Make Peruvian Chicken And Rice With Green Sauce

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric (optional)
• Salt and black pepper, to taste
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup long-grain rice
• 1¾ cups chicken broth
• ½ cup frozen peas
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Directions:

1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt, pepper, cumin, and paprika. Sear the chicken until golden brown, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion and red bell pepper for 3-4 minutes. Add minced garlic and cook for another minute.
3. Stir in the rice, allowing it to toast slightly for about 2 minutes.
4. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is cooked.
5. Stir in frozen peas, cilantro, and lime juice. Fluff the rice and serve.

How to Serve Peruvian Chicken And Rice With Green Sauce

This dish can be served on its own or with a side salad for a complete meal. For added flavor, consider serving it with avocado slices or a sprinkle of extra cilantro on top. It also pairs well with a refreshing drink like lemonade or iced tea.

How to Store Peruvian Chicken And Rice With Green Sauce

If you have leftovers, let the dish cool down and then transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through.

Tips to Make Peruvian Chicken And Rice With Green Sauce

• Make sure not to overcrowd the pot when searing the chicken; this helps get a good golden color.
• Adjust spices according to your taste. If you prefer more heat, add a pinch of chili powder.
• For a creamier texture, consider adding a splash of coconut milk when cooking the rice.

Variation

You can customize this dish by adding more vegetables like carrots or zucchini. If you want a different flavor profile, try swapping the rice for quinoa for a healthier option.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it before cooking for even cooking.

What can I substitute for chicken broth?
You can use vegetable broth or water if you prefer a lighter flavor.

Is this dish gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the rice used is gluten-free.

Peruvian Chicken and Rice

A comforting dish featuring tender chicken chunks and flavorful rice, accented by peas, cilantro, and lime juice for a taste of Peru.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Peruvian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks Choose thighs or breasts based on preference.
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric (optional) Add for color and flavor.
• Salt and black pepper, to taste
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup long-grain rice
• 1¾ cups chicken broth Can substitute with vegetable broth.
• ½ cup frozen peas
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Method

 

Cooking Process

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken with salt, pepper, cumin, and paprika. Sear the chicken until golden brown, about 5-7 minutes, then remove and set aside.
3. In the same pot, sauté the onion and red bell pepper for 3-4 minutes.
4. Add minced garlic and cook for another minute.
5. Stir in the rice, allowing it to toast slightly for about 2 minutes.
6. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is cooked.
7. Stir in frozen peas, cilantro, and lime juice. Fluff the rice and serve.

Notes

Serve alone or with a side salad. For added flavor, include avocado slices or extra cilantro on top. This dish can be stored in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.