Peruvian Chicken and Rice with Green Sauce

Ingredients

For the Peruvian Chicken:

1 lb (450g) boneless skinless chicken thighs or breasts

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp lime juice

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried oregano

Salt and black pepper, to taste

For the Green Sauce (Aji-Style):

1 cup fresh cilantro (leaves and tender stems)

½ cup Greek yogurt or mayonnaise

1 jalapeño, seeds removed for mild heat

2 cloves garlic

1 tbsp lime juice

1 tbsp olive oil

Salt, to taste

For the Rice:

1 cup long-grain white rice

2 cups chicken broth or water

1 tbsp olive oil

Salt, to taste

Optional Sides & Garnish:

Sliced cucumber

Tomato wedges

Extra cilantro

Directions

Marinate & Cook the Chicken:

Toss chicken with olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.

Grill, roast at 425°F (220°C), or pan-sear over medium-high heat for 6–8 minutes per side until golden and cooked through.

Rest briefly, then slice.

Cook the Rice:

Heat olive oil in a pot, add rice, and toast for 1 minute.

Add broth or water and salt, bring to a boil.

Cover, reduce heat, and simmer 15–18 minutes until fluffy.

Make the Green Sauce:

Blend cilantro, Greek yogurt or mayo, jalapeño, garlic, lime juice, olive oil, and salt until smooth and vibrant green.

Assemble the Plate:

Spoon rice onto plates or bowls.

Top with sliced Peruvian chicken.

Drizzle generously with green sauce.

Serve:

Garnish with cucumber, tomatoes, and extra cilantro.

Serve warm for a bold, comforting, and flavor-packed meal.

Nutritional Info (per serving, approx., serves 2–3)

Calories: 540 kcal

Protein: 42g

Carbohydrates: 48g

Fat: 20g

Fiber: 3g