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Peruvian Chicken and Rice with Green Sauce

Juicy spiced chicken served over fragrant rice and topped with creamy, zesty Peruvian green sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 480

Ingredients
  

Chicken and Rice
  • 1.5 lb chicken thighs bone-in or boneless
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
Green Sauce
  • 1 cup fresh cilantro packed
  • 1 jalapeño seeded if mild
  • 2 cloves garlic
  • 0.5 cup mayonnaise
  • 0.25 cup Greek yogurt or sour cream
  • 2 tbsp lime juice fresh
  • 1 tbsp olive oil
  • 0.25 tsp salt

Equipment

  • Large skillet or Dutch oven
  • Blender or food processor
  • Cutting board
  • Chef’s knife

Method
 

  1. Season chicken with cumin, paprika, turmeric, salt, and pepper.
  2. Heat olive oil in a large skillet and sear chicken until golden. Remove and set aside.
  3. Sauté onion and garlic in the same pan until soft.
  4. Stir in rice and toast for 1–2 minutes.
  5. Add chicken broth and bring to a simmer.
  6. Return chicken to pan, cover, and cook until rice is tender and chicken is cooked through.
  7. Blend all green sauce ingredients until smooth.
  8. Serve chicken and rice topped with green sauce.

Notes

Adjust jalapeño amount to control spice level.