Peruvian Chicken and Rice with Green Sauce
This flavorful Peruvian Chicken and Rice with Green Sauce blends tender, golden chicken, aromatic rice, and a vibrant green herb sauce made with cilantro, parsley, jalapeño, and lime. A perfect one-pan meal that’s fresh, satisfying, and full of Peruvian flair.
Equipment
- Large Pot or Skillet
- Blender
- Cutting board
- Chef’s knife
Ingredients
Main Ingredients
- 4 chicken breasts skinless and boneless
- 2 cups rice long grain recommended
- 1 cup chicken broth
- 2 tbsp olive oil for cooking
- salt and pepper to taste
Green Sauce
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 1 jalapeño pepper adjust for spice level
- 2 cloves garlic minced
- 1 lime juice and zest
Instructions
- Rinse rice under cold water to remove excess starch. Mince garlic and chop herbs.
- In a large pot, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then sear for 5–7 minutes per side until golden brown. Remove and set aside.
- In the same pot, toast the rice for 1–2 minutes to enhance flavor.
- Add chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until rice is tender.
- Meanwhile, make the green sauce by blending cilantro, parsley, jalapeño, garlic, lime juice, and zest until smooth.
- Return the cooked chicken to the pot. Pour the green sauce over, coating evenly. Simmer for 5 minutes to combine flavors.
- Fluff the rice with a fork, garnish with extra herbs or lime wedges, and serve warm.
Notes
For extra depth, grill the chicken before combining it with the rice and sauce. You can add peas, bell peppers, or corn for color and nutrition. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.