Easy Peruvian Chicken And Rice with Green Sauce Bliss
A flavorful and comforting dish that combines grilled chicken with fluffy rice and a vibrant green sauce, inspired by Peruvian cuisine.
Ingrédients
For the rice base
- 2 cups rice Rinsed under cold water
- 4 cups chicken broth Ensure gluten-free if needed
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Chopped finely for sautéing
- 2 cloves garlic, minced Minced for flavor
- 1 teaspoon cumin For seasoning
- Salt and pepper to taste To season the dish
For the green sauce
- 1 cup cilantro Fresh, for the sauce
- 1 medium jalapeño, seeded Adjust for spiciness preference
- 1 lime juiced Freshly squeezed for brightness
- 1/4 cup mayonnaise Can be substituted for vegan version
For the chicken
- 4 pieces chicken breasts Grilled or baked until cooked through
Instructions
Preparation
- Gather all your ingredients. Chop the onion and mince the garlic.
- Rinse the rice under cold water until the water runs clear.
Cooking the Base
- Heat olive oil in a pot over medium heat. Sauté the chopped onion and minced garlic until translucent.
- Add the rinsed rice, chicken broth, cumin, salt, and pepper to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 18 minutes.
Making the Green Sauce
- In a blender, combine cilantro, jalapeño, lime juice, and mayonnaise. Blend until smooth and creamy.
Cooking the Chicken
- Grill or bake the chicken breasts until fully cooked, about 20-25 minutes.
Final Steps
- Fluff the cooked rice with a fork, then serve a scoop on a plate.
- Slice the grilled chicken and place it on top of the rice.
- Drizzle the green sauce over the chicken and rice, and garnish with cilantro or lime wedges.
- Serve immediately and enjoy!
Notes
Store leftovers in airtight containers; they will last for up to three days in the fridge. Reheat with a splash of water if necessary.