Description
This Easy Peruvian Chicken and Rice with Green Sauce is a flavorful and comforting dish that combines perfectly cooked rice infused with spices and tender chicken breasts. The bright, tangy green sauce made from cilantro, jalapeno, lime, and mayonnaise adds a refreshing zest that elevates the entire meal. Ready in just 45 minutes, it’s an excellent choice for a wholesome weeknight dinner.
Ingredients
Scale
For the Rice and Chicken
- 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
For the Green Sauce
- 1 cup of cilantro
- 1 jalapeno, seeded
- 1 lime, juiced
- 1/4 cup of mayonnaise
Instructions
- Heat olive oil: In a medium pot, warm the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the heated oil and cook until they are soft and translucent, releasing their flavors.
- Add rice and seasonings: Stir in the rice, chicken broth, cumin, salt, and pepper, mixing well to incorporate all ingredients.
- Simmer rice: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 18 minutes until the rice is tender and the liquid is absorbed.
- Prepare the green sauce: While the rice cooks, blend together the cilantro, seeded jalapeno, lime juice, and mayonnaise until the sauce is smooth and creamy.
- Cook the chicken: Grill or bake the chicken breasts until they are fully cooked and reach an internal temperature of 165°F (75°C), ensuring they are juicy and tender.
- Assemble and serve: Plate the cooked rice, lay the chicken breasts on top, and generously drizzle the green sauce over the chicken. Serve immediately for a delicious meal.
Notes
- You can roast or pan-sear the chicken as alternatives to grilling or baking.
- Adjust the amount of jalapeno in the green sauce according to your desired spice level.
- For a creamier sauce, add a little more mayonnaise or a splash of olive oil when blending.
- Leftover chicken and rice can be refrigerated for up to 3 days and reheated gently.
- Use fresh cilantro and lime juice for the best flavor in the green sauce.
