Oh my goodness, let me tell you about my absolute favorite comfort food: Easy Peruvian Chicken and Rice with Green Sauce! This dish is a vibrant explosion of flavors that whisk you away to the streets of Peru with just one bite. The tender chicken, perfectly cooked rice, and that zesty green sauce—it’s simply heavenly! I love how the freshness of cilantro meets the kick of jalapeño, creating a sauce that’s both refreshing and invigorating. It’s a dish I whip up when I want something quick, satisfying, and full of personality. Trust me, once you try it, you’ll be craving it again and again!
Ingredients List
- 2 cups of rice (I prefer long-grain for that fluffy texture)
- 4 chicken breasts (boneless and skinless, but you could use thighs if you like them juicy!)
- 4 cups of chicken broth (homemade or store-bought works like a charm)
- 1 tablespoon of olive oil (for that perfect sautéing base)
- 1 onion, chopped (use a yellow onion for sweetness)
- 2 cloves of garlic, minced (because garlic makes everything better!)
- 1 teaspoon of cumin (this adds that warm, earthy flavor)
- Salt and pepper to taste (don’t be shy with seasoning!)
- 1 cup of cilantro (fresh is best, it brings vibrant freshness)
- 1 jalapeño, seeded (add more or less depending on your heat preference)
- 1 lime, juiced (oh, the brightness it adds!)
- 1/4 cup of mayonnaise (for that creamy green sauce finish)
How to Prepare Easy Peruvian Chicken And Rice with Green Sauce Recipe
Cooking the Rice
First things first, let’s get that rice cooking! Start by heating the olive oil in a medium pot over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 2-3 minutes—oh, it smells heavenly already! Now, add in the rice, stirring it around for a minute to get it coated in all that deliciousness.
Next, pour in the chicken broth, and sprinkle in the cumin, salt, and pepper. Bring everything to a roaring boil, then reduce the heat to low. Cover the pot and let it simmer for about 18 minutes. Trust me, don’t lift the lid during this time! The steam is your best friend here, cooking the rice to fluffy perfection.
Preparing the Green Sauce
While the rice is cooking, let’s whip up that zesty green sauce! Grab your blender or food processor and toss in the fresh cilantro, seeded jalapeño, lime juice, and mayonnaise. Blend it up until it’s smooth and creamy. The color is just stunning, right? If you want it a bit spicier, feel free to add more jalapeño. Give it a taste and adjust the salt if needed. Set it aside for now, and watch how it brightens up the dish later!
Cooking the Chicken
Now onto the chicken! You can either grill or bake it—both methods work beautifully. If grilling, preheat your grill to medium-high and cook the chicken breasts for about 6-7 minutes on each side, or until they’re fully cooked (165°F internal temperature, please!). If you prefer baking, pop the chicken breasts on a lined baking sheet and bake at 375°F (190°C) for about 25-30 minutes. Either way, let the chicken rest for about 5 minutes before slicing. This allows those juices to redistribute, keeping it juicy and tender!
Nutritional Information Disclaimer
Just a quick note: nutritional values can vary quite a bit depending on the specific ingredients and brands you use. While I’ve done my best to provide accurate estimates, precise nutritional data isn’t guaranteed. So, if you’re keeping a close eye on your intake, I recommend checking the labels on your ingredients. Enjoy this delicious dish without worry, and remember that cooking is all about flexibility and fun!
Why You’ll Love This Recipe
- Quick preparation—whip this up in just 45 minutes!
- Flavorful profile that balances zesty, creamy, and savory notes
- Gluten-free, making it perfect for those with dietary restrictions
- Family-friendly—everyone will love the tender chicken and vibrant rice
- Versatile dish that can be easily customized to suit your taste
- Great for meal prep—make it ahead and enjoy leftovers throughout the week
- One-pot cooking means less cleanup, which is a huge win!
Tips for Success
Getting the most out of your Easy Peruvian Chicken and Rice with Green Sauce is all about a few simple tricks! First off, make sure to rinse the rice before cooking it. This removes excess starch and helps achieve that fluffy texture we all love. Trust me, it makes a difference!
Also, when you’re cooking the chicken, don’t skip the resting step! It’s tempting to slice right in, but letting it rest for a few minutes keeps that juicy goodness locked inside. If you’re grilling, consider marinating the chicken in some lime juice and spices beforehand for extra flavor—yum!
For the green sauce, feel free to play around with the cilantro and jalapeño amounts. If you’re not a huge fan of heat, start with half a jalapeño and taste as you go. And if you want a little more zing, a pinch of salt can really elevate the flavors!
Lastly, if you have leftover rice, you can totally turn it into a delicious fried rice dish the next day. Just toss it in a pan with some veggies and a splash of soy sauce—waste not, want not! Happy cooking!
Variations
One of the best things about my Easy Peruvian Chicken and Rice with Green Sauce is how versatile it is! You can easily switch things up based on what you have on hand or your personal preferences. Here are some fun ideas to inspire your creativity:
- Spice it up: Swap out the cumin for smoked paprika or even a pinch of chili powder if you want a smoky kick!
- Veggie lovers: Add some diced bell peppers, peas, or corn to the rice while it cooks for a pop of color and extra nutrition.
- Herb swap: If cilantro isn’t your thing, try using parsley or basil in the green sauce for a different flavor profile.
- Protein options: Feel free to switch the chicken for shrimp or tofu. Just adjust cooking times accordingly; shrimp cooks fast, and tofu needs a good crisp!
- Lime zest: For an extra burst of freshness, add some lime zest to the green sauce. It really enhances that zesty flavor!
- Extra creaminess: If you want a richer sauce, mix in a bit of Greek yogurt with the mayonnaise—yum!
These simple variations can take this dish from comforting classic to exciting new twist! Don’t hesitate to experiment and make it your own.
Storage & Reheating Instructions
Let’s talk about how to store those delicious leftovers! First off, make sure the chicken and rice are completely cooled down before putting them away. I like to use airtight containers; they really help keep everything fresh and tasty. You can store the chicken and rice together or separately—whatever works best for you!
In the fridge, your Easy Peruvian Chicken and Rice with Green Sauce will stay good for about 3-4 days. If you want to keep it longer, you can freeze it! Just pop everything into freezer-safe containers, and it should last for up to 2-3 months. I always label mine with the date so I know when I made it—super handy!
When you’re ready to reheat, if it’s frozen, let it thaw in the fridge overnight. To reheat, you can use the microwave, which is quick and easy—just cover the container to prevent splatters! Heat in 1-minute intervals, stirring in between, until it’s nice and hot. Alternatively, you can reheat in a skillet over medium heat, adding a splash of chicken broth or water to keep it from drying out. Just stir until warmed through. And don’t forget to drizzle that green sauce on top again before serving—it makes everything feel fresh and vibrant! Enjoy your delicious leftovers!
Serving Suggestions
Now that you’ve got your Easy Peruvian Chicken and Rice with Green Sauce ready to go, let’s talk about what to serve alongside it for a truly delightful meal! I love pairing this dish with a simple side salad—something light and refreshing like a mixed greens salad with a tangy vinaigrette. The crispness of the greens complements the richness of the chicken beautifully!
Another fantastic accompaniment is some roasted veggies. Toss up some bell peppers, zucchini, and asparagus with olive oil, salt, and pepper, then roast them until they’re golden and tender. The earthy flavors of the veggies really balance out the dish!
If you’re feeling adventurous, try serving it with some crispy plantain chips or even homemade tortilla chips. The crunch adds a fun texture that everyone will enjoy. And don’t forget about a chilled drink! A refreshing glass of iced tea or a zesty limeade pairs perfectly with the meal. For something a little stronger, a light beer or a Pisco Sour can elevate your dining experience to a whole new level!
Whichever sides you choose, I promise they’ll enhance your Easy Peruvian Chicken and Rice experience and leave everyone at the table smiling. Enjoy every bite!
Print
Easy Peruvian Chicken And Rice with Green Sauce Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful Peruvian chicken and rice dish served with a zesty green sauce.
Ingredients
- 2 cups of rice
- 4 chicken breasts
- 4 cups of chicken broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 cup of cilantro
- 1 jalapeno, seeded
- 1 lime, juiced
- 1/4 cup of mayonnaise
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add rice, chicken broth, cumin, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
- While rice cooks, blend cilantro, jalapeno, lime juice, and mayonnaise until smooth.
- Grill or bake chicken until fully cooked.
- Serve chicken on a bed of rice with green sauce on top.
Notes
- Adjust spice level by adding more or less jalapeno.
- Let the chicken rest before slicing.
- Rice can be prepared ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Easy Peruvian Chicken And Rice with Green Sauce Recipe