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Peruvian Chicken And Rice with Green Sauce

Peruvian Chicken And Rice with Green Sauce

Tender spice-rubbed chicken served over cilantro lime rice with a creamy, tangy aji verde green sauce. A vibrant, flavorful meal in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil for searing
  • 2 cups long grain white rice
  • 3 cups water or chicken broth
  • 1 cup fresh cilantro leaves plus more for garnish
  • 2 limes juiced, divided
  • 1 cup fresh cilantro leaves for the sauce
  • 1 jalapeño seeds removed for less heat
  • 2 cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup grated Cotija or Parmesan cheese
  • 2 tablespoons water or more lime juice to thin if needed

Equipment

  • Large skillet
  • Pot for rice
  • Blender or food processor

Method
 

  1. Pat chicken breasts dry and season with cumin, paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Sear chicken for 5 to 6 minutes per side until golden and cooked through. Remove and let rest.
  3. Rinse rice under cold water. Combine with water or broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and stir in chopped cilantro and juice of one lime.
  4. For the green sauce, blend cilantro, jalapeño, garlic, mayo, cheese, and remaining lime juice until smooth. Add water or lime juice to thin if needed.
  5. Serve rice on plates, top with sliced chicken, and drizzle generously with green sauce. Garnish with extra cilantro.

Notes

Pound chicken to even thickness for consistent cooking. Adjust jalapeño to control heat level. Cook rice in broth for added flavor. Let chicken rest after searing to retain juices.