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Sara

Peruvian Chicken and Rice with Green Sauce Recipe Unveiled!

A delicious Peruvian dish featuring tender chicken thighs served over flavorful rice and topped with a creamy green sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 450

Ingredients
  

  • 3 cups cooked white rice
  • 1 ½ pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 lime juiced
  • 1 cup fresh cilantro leaves
  • 1 jalapeño seeded and chopped
  • 2 cloves garlic
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • Salt to taste

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chicken broth and bring to a simmer. Add the cooked rice to the skillet, stirring to combine. Let it cook for about 5 minutes, allowing the rice to absorb the flavors.
  3. While the rice is cooking, prepare the green sauce. In a blender, combine the cilantro, jalapeño, garlic, mayonnaise, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
  4. Slice the cooked chicken thighs and serve them over the rice. Drizzle the green sauce generously over the chicken and rice.
  5. Garnish with additional cilantro and lime wedges, if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 21gCholesterol: 100mgSodium: 600mgFiber: 2gSugar: 1g

Notes

  • For a spicier sauce, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
  • You can substitute quinoa for rice for a healthier grain option.

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