Description
Succulent Peruvian Chicken & Rice brings zesty South American charm to dinner tables with its bold green sauce. Quick and delicious, this dish lets you savor authentic flavors that dance between spicy and creamy, promising a delightful culinary journey.
Ingredients
Scale
Main Protein:
- 2 lbs bone-in, skin-on chicken thighs (or drumsticks)
Spices and Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cilantro leaves
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
Rice and Liquids:
- 1 1/2 cups long-grain rice
- 2 1/2 cups chicken broth
- 1/2 cup chicken broth
Green Sauce (Aji Verde) Ingredients:
- 1 cup fresh cilantro
- 2 jalapenos (seeds removed for less spice)
- 2 cloves garlic
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
Instructions
- Prepare the chicken by generously coating it with a blend of salt, pepper, cumin, and smoked paprika, ensuring an even distribution of spices across the surface.
- Warm olive oil in a large skillet, then carefully place the seasoned chicken pieces to create a golden-brown exterior, searing each side for approximately 5 minutes until a rich caramelization develops.
- Transfer the beautifully seared chicken to a temporary plate, keeping the flavorful pan drippings intact for the next stage of cooking.
- Introduce diced onions, minced garlic, and vibrant bell peppers into the same skillet, allowing them to soften and release their aromatic essence for about 3 minutes.
- Pour the cilantro-infused broth mixture into the pan, incorporating turmeric to enhance the dish’s color and depth of flavor.
- Add rice to the aromatic base, gently stirring to ensure each grain becomes coated with the rich, spiced mixture.
- Carefully return the seared chicken to the pan, nestling the pieces among the rice and vegetables.
- Pour in the remaining chicken broth, then reduce heat to low, covering the pan to create a steamy environment that will cook the rice and chicken simultaneously.
- Allow the dish to simmer for 20-25 minutes, periodically checking to ensure the rice becomes tender and the chicken reaches perfect doneness.
- Gently fold in frozen peas and chopped carrots during the final moments of cooking, covering the pan to let the vegetables warm through without losing their vibrant color and crisp texture.
- Prepare the green sauce by combining all Aji Verde ingredients in a blender, processing until a smooth, verdant consistency is achieved.
- Taste and adjust the green sauce seasoning, ensuring a balanced and zesty accompaniment to the chicken and rice.
- Once cooking is complete, let the dish rest for a few minutes to allow flavors to meld and settle before serving.
Notes
- Keep chicken skin crispy by patting it completely dry before seasoning, which helps achieve that perfect golden-brown sear and locks in moisture.
- Experiment with different protein options like tofu or tempeh for a vegetarian twist while maintaining the authentic Peruvian flavor profile.
- Boost nutritional value by adding quinoa instead of traditional rice, creating a high-protein alternative that complements the green sauce beautifully.
- Control heat levels in the Aji Verde sauce by gradually adding jalapeño or serrano peppers, allowing personalization for spice-sensitive palates.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 120 mg