Peruvian Chicken & Rice with Green Sauce for Comfort Food Lovers

Delicious Peruvian Chicken & Rice with Green Sauce, a comforting dish perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Peruvian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Skinless Chicken Thighs Can use breasts for a lighter dish.
1 tablespoon Peruvian Spices Blend of cumin, paprika, and garlic powder.

For the Rice

1 cup White or Brown Rice Use white for quicker cook, brown for healthier option.
2 cups Chicken Broth Enhances flavor of the rice.

For the Green Sauce

1 cup Fresh Cilantro Can substitute with parsley.
2 cloves Garlic Cloves Adjust quantity for desired flavor.
2 tablespoons Lime Juice Use lemon for a different flavor.
1/2 cup Greek Yogurt Lower-calorie creamy option.

Equipment

Large non-stick skillet
Blender

Method

Step-by-Step Instructions

Season chicken thighs with Peruvian spices. Heat skillet over medium-high heat, add oil, and sear chicken for 5-7 minutes on each side until cooked through.
In the same skillet, add rinsed rice to coat in chicken juices. Pour in chicken broth, bring to boil, then simmer for 15-20 minutes until rice is tender.
In a blender, combine cilantro, garlic, and lime juice. Blend until smooth and add Greek yogurt for creaminess.
Nestle cooked chicken into the rice, pour green sauce over, fold together, and heat for about 5 minutes on low.
Garnish with cilantro, lime wedges, or jalapeños before serving warm.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 45gProtein: 34gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 123mgSodium: 620mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Customize with proteins like shrimp or tofu, and store leftovers in an airtight container for up to 3 days in the fridge.

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