Peruvian Chicken with Green Sauce & Cilantro Rice
A flavorful dish featuring perfectly cooked chicken served with vibrant green sauce and fragrant cilantro rice.
Ingredients
For the Chicken
- 1.5 lbs chicken (thighs or breasts)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Aji Verde Sauce
- 1 cup cilantro for the aji verde
- 1 piece jalapeño seeded
- 2 cloves garlic
- 1 lime Juice of 1 lime
For the Cilantro Rice
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup chopped cilantro for rice
Instructions
Preparation
- Start by gathering all your ingredients including the chicken, olive oil, spices, and fresh vegetables.
- In a mixing bowl, drizzle the chicken with olive oil and sprinkle in cumin, paprika, salt, and pepper, ensuring all sides are thoroughly coated.
- Preheat your oven to 400°F (200°C).
Cooking
- Place the seasoned chicken on a baking sheet and bake for 25-30 minutes or until cooked through.
- While the chicken bakes, prepare the aji verde sauce by blending cilantro, jalapeño, garlic, lime juice, and salt until smooth.
- In a saucepan, bring chicken broth to a boil, then add the long-grain rice and cook according to package instructions, about 15-20 minutes.
- After the rice has cooked, stir in the chopped cilantro.
Serving
- Once the chicken is done, allow it to rest for a couple of minutes. Serve with aji verde sauce over the top.
- Plate with cilantro rice for a colorful presentation.
- Garnish with fresh cilantro leaves or lime wedges, and enjoy your meal!
Notes
To store leftovers, let cool before placing in airtight containers. Chicken and rice can keep in the fridge for up to 4 days. For freezing, cool completely and store in airtight containers for up to three months.