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Peruvian cuisine is a vibrant tapestry woven from the rich history and diverse cultural influences that have shaped the country over centuries. With its roots in indigenous traditions, Spanish colonial heritage, African, Chinese, and Japanese flavors, the culinary landscape of Peru is as diverse as its geography. One of the standout dishes that exemplifies this culinary fusion is Peruvian Chicken and Rice with Green Sauce. This dish is not just a meal; it's an experience that brings together the warmth of home-cooked comfort and the bold flavors synonymous with Peruvian cooking.

Peruvian Chicken & Rice with Green Sauce

Dive into the flavors of Peru with this delicious Chicken & Rice with Green Sauce recipe! Juicy marinated chicken thighs are perfectly cooked and served over fragrant turmeric rice, bursting with colorful red bell peppers and peas. The star of the dish is a vibrant green sauce made from fresh herbs and jalapeño for a kick. Perfect for a weeknight dinner or impressing guests, this hearty meal brings a taste of culinary adventure to your table!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken thighs

4 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Juice of 1 lime

2 tablespoons olive oil

For the Rice:

1 cup long-grain rice

2 cups chicken broth

1/2 cup diced red bell pepper

1/2 cup frozen peas

1 teaspoon turmeric

Salt to taste

For the Green Sauce:

1 cup fresh cilantro leaves

1/2 cup fresh parsley leaves

2 cloves garlic

1 jalapeño, seeded for less heat

Juice of 1 lime

1/4 cup olive oil

Salt to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, combine minced garlic, cumin, paprika, salt, pepper, lime juice, and olive oil. Add chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

    Prepare the Rice: Heat a medium saucepan over medium heat. Add a splash of olive oil, then add the rice, stirring for about 2 minutes until slightly toasted. Pour in the chicken broth, add diced red bell pepper, turmeric, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes, until rice is cooked and liquid is absorbed. During the last 5 minutes, stir in the frozen peas.

      Cook the Chicken: While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken thighs, cooking for about 5-6 minutes on each side or until they reach an internal temperature of 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing.

        Make the Green Sauce: In a blender, combine cilantro, parsley, garlic, jalapeño, lime juice, olive oil, and salt. Blend until smooth, adjusting seasoning as needed.

          Serve: Fluff the rice with a fork and place on plates. Top with sliced chicken, drizzling generously with green sauce. Garnish with additional cilantro if desired.

            Prep Time: 30 mins | Total Time: 1 hour | Servings: 4