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Peruvian Chicken and Rice with Green Sauce

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A vibrant and hearty dish featuring juicy chicken thighs, fragrant rice, and a zesty green sauce, perfect for family gatherings.

Ingredients

Scale
  • 1 lb chicken thighs
  • 2 cups rice
  • 4 cups chicken broth
  • 1 cup cilantro
  • 1/2 cup parsley
  • 1 jalapeño
  • 1/2 cup mayonnaise
  • 2 cloves garlic
  • 1 lime (juiced)
  • 1 tsp cumin
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pot, heat some oil and sauté the chicken thighs until golden brown. Season with salt, pepper, and cumin. Remove chicken and set aside.
  2. In the same pot, add rice and cook for a couple of minutes, allowing it to toast slightly. Pour in the chicken broth and bring to a boil. Reduce heat, add the chicken back in, and cover. Cook for about 20 minutes or until the rice is fluffy.
  3. While the chicken and rice are cooking, blend cilantro, parsley, jalapeño, mayonnaise, garlic, lime juice, and a pinch of salt until smooth. Taste and adjust seasoning if necessary.
  4. Once the rice is fluffy and the chicken is cooked through, serve the chicken and rice on a plate or in a bowl, and drizzle generously with the vibrant green sauce.

Notes

Pair with a side salad or grilled vegetables. Leftovers can be stored in an airtight container for up to three days.

Nutrition

Find it online: https://thestationrecipes.com/peruvian-chicken-and-rice-with-green-sauce/

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