Easy Peruvian Chicken Green Sauce

• Boneless skinless chicken thighs: The juiciness makes the dish extra tasty so look for chicken with a pink hue and moist texture
• Salt and black pepper: Key for seasoning each bite Freshly ground pepper makes a difference
• Garlic powder: Delivers savory depth and works as a shortcut on a busy day
• Olive oil: Brings together the flavors and helps with searing Choose extra virgin for the richest taste
• Long grain white rice: Forms the comforting base Rinsing removes extra starch for fluffy texture
• Chicken broth: Infuses the rice with richness Opt for low sodium to control taste
• Small onion: Imparts natural sweetness Use onions that feel firm and heavy for their size
• Garlic cloves: Double down on flavor Fresh plump cloves are best
• Ground cumin: Gives the rice a warm earthy aroma Try freshly ground for stronger scent
• Fresh cilantro leaves: Essential for the green sauce Make sure leaves look vibrantly green and not wilted
• Jalapeño pepper: Brings lively heat Seed it for less fire Pick one with glossy skin
• Lime juice: Adds bright acidity and balances the richness Select limes that are heavy and give slightly under pressure

Instructions

Season the Chicken:

Pat the chicken thighs dry with paper towels and sprinkle all sides with salt black pepper and garlic powder making sure every bit is coated for deep flavor

Sear the Chicken:

Pour olive oil into a large skillet and heat over medium high until shimmering Lay in the chicken thighs and cook three to four minutes per side until a golden crust forms Transfer to a plate The fond left in the pan is key for the flavor

Sauté Onions and Toast Rice:

Add chopped onion and minced garlic to the pan over medium heat Stir frequently until they are translucent and fragrant about two to three minutes Pour in the rinsed rice and cumin Stir well to toast each grain for another minute This brings out a nuttiness

Add Broth and Simmer:

Carefully pour in the chicken broth scraping up any browned bits Return the chicken thighs and nestle them into the rice Bring just to a gentle simmer Cover and lower the heat Cook for twenty minutes or until the rice is tender and the chicken is fully cooked The steam infuses the whole dish

Make the Green Sauce:

As the chicken and rice cook combine cilantro jalapeño garlic lime juice olive oil and a pinch of salt in a blender Blend on high until smooth bright green Taste and add more salt or lime if you prefer extra tang

Serve and Garnish:

Fluff the rice gently with a fork Arrange chicken on plates over the rice and drizzle generously with the green sauce Serve right away for the freshest flavors

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I love how the green sauce brightens up the whole dish with its kick of lime and herbs. My favorite memory is making this for a friend’s birthday dinner where everyone ended up asking for seconds before the plates were even cleared.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. To reheat sprinkle a tablespoon of water over the rice before microwaving to keep it fluffy. The green sauce should be stored separately in a jar and used within two days for maximum freshness.

Ingredient Substitutions

You can use bone in chicken pieces but allow a few minutes extra for cooking. If you are out of fresh cilantro flat leaf parsley can be a substitute though the sauce will taste a bit different. Chicken breasts work instead of thighs but they cook faster so keep an eye on them to avoid drying out.

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Serving Suggestions

Pair with a crisp side salad of tomatoes and avocado to balance the meal. Warm tortillas are perfect for scooping up extra rice and sauce. For dinner parties serve family style from a large platter with lime wedges on the side.

Cultural Notes

This dish reflects the colorful comfort food you find across Peru combining rice braised meats and fresh sauces known as ají verde. The green sauce is a staple at many Peruvian tables and each family hands down their own version it is what makes the meal distinctly Peruvian in flavor.

Recipe FAQs

→ How do I adjust the spice level of the green sauce?

Remove the seeds from the jalapeño for less heat, or add extra if you enjoy a spicier sauce. Taste and blend accordingly to suit your preference.

→ Can I substitute chicken breasts for thighs?

Yes, chicken breasts work well. Just monitor cooking time closely to avoid overcooking, as breasts cook faster than thighs and can dry out.

→ What’s the best rice to use for this dish?

Long-grain white rice is ideal, as it remains fluffy. Rinse rice thoroughly to remove excess starch for the best texture.

→ Is this meal suitable for a gluten free diet?

Yes, this dish is naturally gluten free when using gluten free chicken broth and double-checking ingredient labels.

→ Can I prepare the green sauce ahead of time?

Absolutely. Refrigerate the blended green sauce in an airtight container for up to three days, but stir before serving as separation may occur.