Description
This vibrant Peruvian Chicken & Rice with Green Sauce recipe combines tender marinated chicken breasts, perfectly cooked long-grain rice, and a zesty cilantro and green chili sauce. The marinated chicken is seared for a flavorful crust, served over fragrant rice, and topped with a fresh, spicy green sauce that brings brightness and heat to the dish. Perfect for an easy yet impressive weeknight meal rich in Latin American flavors.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 tsp cumin powder
- 1 tsp smoked paprika
- Juice of 2 limes
- 2 tbsp olive oil
Rice
- 1 cup long-grain rice
- 1 cup low-sodium chicken broth
Green Sauce
- 1 cup fresh cilantro leaves
- 2 green chili peppers, seeds removed
- Juice of 1 lime
- 1 tbsp olive oil
Instructions
- Marinate the Chicken: In a bowl, combine minced garlic, cumin powder, smoked paprika, lime juice, and olive oil. Coat each chicken breast thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the marinated chicken breasts in the hot skillet and sear each side for 6-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring the low-sodium chicken broth to a boil, add the rinsed rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed.
- Prepare the Green Sauce: In a blender, combine fresh cilantro leaves, seeded green chili peppers, lime juice, and olive oil. Blend until smooth, adjusting seasoning if needed.
- Serve: Slice the cooked chicken breasts and place over a bed of rice. Drizzle the vibrant green sauce on top to finish the dish. Serve immediately.
Notes
- Marinating the chicken for longer than 30 minutes enhances the flavor further.
- Adjust green chili quantity to control the heat level of the green sauce.
- Use low-sodium chicken broth to keep the sodium content moderate.
- Make sure to rinse the rice well to prevent it from becoming sticky.
- Internal temperature of 165°F ensures poultry is safely cooked.
