Description

Peruvian Chicken & Rice with Green Sauce is a flavorful and vibrant dish featuring spiced, juicy chicken served over seasoned rice and paired with a creamy, spicy green sauce made with cilantro, jalapeños, and lime.

Ingredients

Units Scale

1 1/2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup long-grain white rice
2 cups chicken broth
1/2 cup diced onion
1 clove garlic, minced
1 tbsp olive oil (for rice)

Green Sauce:

1 cup fresh cilantro leaves
1 jalapeño, seeded
1 clove garlic
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1 tbsp olive oil
Salt to taste

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Instructions

Preheat oven to 400°F (200°C). In a bowl, mix cumin, paprika, garlic powder, oregano, salt, and pepper with olive oil. Rub onto chicken thighs.
Heat a skillet over medium-high heat. Sear chicken 3–4 minutes per side until browned. Transfer to oven and bake 10–15 minutes until cooked through.
Meanwhile, in a saucepan, heat olive oil over medium heat. Add onion and cook until translucent, then add garlic and cook for 1 more minute.
Add rice and stir to coat. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
To make the green sauce, combine cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, and olive oil in a blender. Blend until smooth and season with salt.
Serve sliced chicken over rice with a generous drizzle of green sauce. Garnish with lime wedges or extra cilantro if desired.

Notes

Adjust jalapeño in the sauce for preferred spice level.
Substitute Greek yogurt for a lighter sauce option.
This meal works great for meal prep and leftovers.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg