Description
A flavorful and aromatic dish featuring tender chicken served with a savory rice and vibrant, creamy green sauce, typical of Peruvian cuisine.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1-2 jalapeños (optional, for spice)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro (for the green sauce)
- 1/4 cup fresh parsley (for the green sauce)
- 1 tablespoon olive oil (for the green sauce)
- 1 tablespoon white vinegar (for the green sauce)
- Salt, to taste (for the green sauce)
- 1 tablespoon water (for the green sauce)
Instructions
- Season chicken breasts with cumin, paprika, salt, and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat, then cook chicken for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add chopped onion and sauté until softened, about 3 minutes. Add minced garlic and sauté for an additional minute.
- Add rice to the skillet, stirring to coat with the oil and onion mixture. Pour in chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and liquid is absorbed. Stir in frozen peas and cook for another 2 minutes.
- While the rice cooks, prepare the green sauce by blending cilantro, parsley, olive oil, vinegar, mayonnaise, sour cream, lime juice, water, and jalapeños (if using) in a food processor or blender until smooth. Season with salt to taste.
- Serve the chicken over the rice, drizzle with green sauce, and garnish with extra cilantro and parsley. Serve immediately.
Notes
- For a spicier sauce, add more jalapeños or a pinch of cayenne pepper.
- Substitute brown rice for a heartier option, but adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken with spices and lime juice for 30 minutes before cooking.