Description
Delicious Peruvian Chicken and Rice with Green Sauce Recipe
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 lb Boneless, Skinless Chicken Thighs
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Turmeric
- Salt and Black Pepper
- 1 medium Onion
- 3 cloves Garlic
- 1 piece Red Bell Pepper
- 1 cup Long-Grain Rice
- 1.75 cups Chicken Broth
- 0.5 cup Frozen Peas
- 0.25 cup Fresh Cilantro
- 1 lime Lime Juice
- 1 cup Fresh Cilantro
- 0.5 cup Mayonnaise
- 1 small Jalapeño
- 1 clove Garlic
- 2 tbsp Lime Juice
- 1 tbsp Olive Oil
- 1 tbsp Grated Parmesan Cheese
- Salt and Pepper
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté onion and garlic until translucent, about 3-4 minutes.
- Add diced red bell pepper; cook for 2-3 minutes until softened.
- Stir in chicken thighs, season with cumin, paprika, turmeric, salt, and pepper. Cook until browned, about 5-7 minutes.
- Combine long-grain rice, chicken broth, and frozen peas. Bring to a gentle simmer.
- Cover and cook over low heat for 20-25 minutes until rice is tender and chicken is fully cooked.
- Prepare the green sauce by blending cilantro, mayonnaise, jalapeño, garlic, lime juice, olive oil, and Parmesan until smooth.
- Gently stir in lime juice and chopped cilantro into the chicken and rice mixture before serving.
- Drizzle with creamy aji verde just before serving.
Notes
- Use vegetable oil if you don’t have olive oil.
- Adjust seasonings to taste.
- Feel free to add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg