– **Title**: Peruvian Chicken & Rice with Green Sauce
– **Ingredients**:
– 4 boneless, skinless chicken thighs
– 2 cups long-grain rice
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/2 cup fresh cilantro, chopped
– 1/2 cup fresh parsley, chopped
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/4 cup Greek yogurt (optional)
– Lime wedges for serving
– **Instructions**:
1. **Prepare the Chicken**: Season the chicken thighs with salt, pepper, and cumin. In a large skillet, heat the olive oil over medium heat and add the chicken thighs. Cook until browned on both sides, about 5-7 minutes per side. Remove from skillet and set aside.
2. **Cook the Rice**: In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes. Stir in the rice and cook for another minute. Add the chicken broth to the skillet and bring to a boil.
3. **Combine Chicken and Rice**: Once boiling, reduce the heat to low, place the browned chicken thighs on top of the rice, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is cooked through.
4. **Prepare the Green Sauce**: In a blender, combine cilantro, parsley, jalapeño, mayonnaise, lime juice, and Greek yogurt (if using). Blend until smooth. Add salt to taste.
5. **Serve**: Once the rice and chicken are done, fluff the rice with a fork, and plate the chicken over the rice. Drizzle with the green sauce and serve with lime wedges on the side.
Enjoy this vibrant Peruvian dish that features tender chicken, flavorful rice, and a zesty, herby green sauce!
Key Ingredients & Substitutions
Chicken Thighs: Boneless chicken thighs are juicy and flavorful. If you prefer, skinless chicken breasts can be used; just adjust cooking time, as they may dry out faster.
Rice: Long-grain rice gives a nice texture. Basmati rice is a great alternative for a fragrant twist, but adjust the cooking time. Quinoa is a healthy swap for a gluten-free option.
Turmeric: It adds a lovely golden color and mild flavor. If you don’t have turmeric, saffron or even curry powder can add a unique touch. However, note the flavor will differ.
Cilantro: This herb brings freshness to the dish. If you’re not a fan of cilantro, try parsley or basil instead; they’ll impart a different but pleasant flavor!
Sour Cream or Greek Yogurt: Both work well in the green sauce. If you want a dairy-free option, use coconut yogurt or silken tofu for creaminess.
How Can I Get the Chicken Just Right on the Grill?
Grilling chicken can be tricky, but with a few tips, you’ll nail it. First, always marinate the chicken to build flavor and keep it moist. Here’s how to grill it perfectly:
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, letting excess mix drip off.
- Place on the grill and avoid moving it around too much; let it sear for about 6-7 minutes per side.
- Check with a meat thermometer for doneness (165°F or 75°C), ensuring juicy, well-cooked chicken.
Let the chicken rest for a few minutes after grilling to lock in those juices. This will elevate your dish!
How to Make Peruvian Chicken & Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless chicken thighs
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Juice of 1 lime
For the Rice:
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 cup frozen peas
- Salt to taste
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- Juice of 1 lime
- 1 clove garlic
- 1/4 tsp salt
- Water to thin (as needed)
How Much Time Will You Need?
This recipe requires about 30 minutes of active cooking time, plus at least 30 minutes for marinating the chicken. Overall, plan for about 1 hour to get this delicious meal ready, plus the thrill of grilling and mixing!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the olive oil, garlic powder, cumin, paprika, salt, pepper, and lime juice. Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for even more flavor.
2. Prepare the Rice:
While the chicken is marinating, take a saucepan and heat 1 tablespoon of olive oil over medium heat. Add the long-grain rice and turmeric to the pan, stirring gently for about 2 minutes until the rice becomes lightly toasted. Pour in the chicken broth, add a little salt, and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pan, and let the rice simmer for about 15-18 minutes until all the liquid is absorbed and the rice is fluffy.
3. Cook the Chicken:
While the rice is cooking, preheat your grill or grill pan to medium-high heat. Take the marinated chicken out of the refrigerator and place it on the grill. Cook the chicken for about 6-7 minutes on each side, or until it’s cooked through and the juices run clear. The internal temperature should reach 165°F (75°C) to ensure it’s safe to eat.
4. Add Peas to Rice:
In the last few minutes of cooking the rice, stir in the frozen peas. Keep the lid on while the peas heat through, then remove the pan from the heat.
5. Make the Green Sauce:
For the flavorful green sauce, grab a blender. Combine the fresh cilantro leaves, sour cream (or Greek yogurt), mayonnaise, lime juice, garlic, and salt in the blender. Blend everything until smooth, adding a little water if needed to achieve a drizzle-able consistency.
6. Serve:
Once everything is ready, fluff the rice and divide it onto plates. Place the grilled chicken thighs on top of the rice, drizzle with the vibrant green sauce, and garnish with extra cilantro if you like. Dig in and enjoy your delicious Peruvian Chicken & Rice!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute boneless chicken thighs with boneless chicken breasts. However, remember that breasts may cook faster, so keep an eye on the grill to avoid drying them out. Alternatively, you can use skin-on chicken pieces for added flavor, just adjust the cooking time accordingly.
What Can I Substitute for Mayonnaise in the Green Sauce?
If you’re looking for a lighter option, you can use plain Greek yogurt instead of mayonnaise. It will still provide creaminess with a tangy flavor. For a dairy-free alternative, consider using avocado or cashew cream for a delicious twist!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Separate the chicken, rice, and green sauce to keep everything fresh. The rice can be reheated in the microwave or on the stovetop with a little added broth or water to maintain moisture.
Can I Make the Green Sauce in Advance?
Yes, you can prepare the green sauce ahead of time! Store it in the refrigerator in a sealed container for up to 4 days. The flavors will even develop further, making it taste even better! Just give it a good stir before serving.
