Description
A flavorful Peruvian-style chicken and rice dish cooked with aromatic spices, vegetables, and cilantro, served with a vibrant, creamy green sauce for an extra burst of flavor.
Ingredients
1 1/2 lbs boneless skinless chicken thighs
1 1/2 cups long-grain rice
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro leaves
1 jalapeño, seeded
2 cups chicken broth
1/2 cup frozen peas
1/2 tsp cumin
1/2 tsp paprika
2 tbsp olive oil
Salt and pepper to taste
For the green sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 jalapeño, chopped
1/2 cup cilantro leaves
2 tbsp lime juice
1 clove garlic
Salt to taste
Instructions
1. In a blender, combine cilantro, jalapeño, and 1/2 cup of broth; blend until smooth.
2. Season chicken with salt, pepper, cumin, and paprika.
3. Heat olive oil in a large skillet and brown chicken on both sides. Remove and set aside.
4. In the same pan, sauté onion, bell pepper, and garlic until soft.
5. Add rice and stir for 1 minute to toast slightly.
6. Pour in the blended cilantro mixture and remaining chicken broth; stir well.
7. Return chicken to the skillet, cover, and simmer over low heat for 20–25 minutes until rice is tender.
8. Stir in peas and let rest for 5 minutes before serving.
9. For the green sauce, blend all sauce ingredients until smooth.
10. Serve the chicken and rice with a drizzle or side of green sauce.
Notes
For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
Add chopped carrots or corn for more color and texture.
The green sauce also pairs well with grilled meats or roasted vegetables.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: One Pot
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 4g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Peruvian chicken and rice, arroz con pollo, green sauce, cilantro sauce, Latin recipes