Introduction
Oh, the comfort of a warm, delicious meal that feels both nourishing and exciting! Sometimes, when I’m thinking about dinner, I get a craving for something that transports me to a different place, full of vibrant flavors and a whole lot of heart. This Peruvian Chicken and Rice with Green Sauce is exactly that kind of dish. It’s a recipe that’s surprisingly simple to whip up, yet it delivers a punch of flavor that will have everyone asking for seconds. Imagine tender chicken and fluffy rice, all bathed in a bright, zesty, herb-packed sauce. It’s a hug in a bowl, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you need a delicious meal without spending hours in the kitchen.
- Easy: Simple steps that anyone can follow, even if you’re new to cooking.
- Giftable: Imagine sharing a portion of this vibrant dish with a friend or neighbor – it’s a thoughtful gesture that’s sure to be appreciated!
- Crowd-pleasing: The flavors are universally loved, making it a guaranteed hit for family dinners, potlucks, or casual get-togethers.
Ingredients
Let’s gather our goodies! Don’t worry, these are all pretty standard and easy to find at your local grocery store.
- 4 boneless, skinless chicken thighs: These are my go-to because they stay wonderfully moist and tender.
- 1 cup fresh cilantro leaves: The star of our vibrant green sauce! Make sure it’s fresh for the best flavor.
- 3 garlic cloves: For that essential aromatic kick.
- 1/2 teaspoon garlic powder: An extra little boost of garlicky goodness.
- 1 jalapeno pepper: This adds a nice, gentle heat. You can adjust the amount or remove the seeds if you prefer it milder.
- Juice of 1 lime: Brightness and zest are key here!
- 1 small onion: Adds a subtle sweetness and depth to the sauce.
- 2 cups chicken broth: The liquid base for our fluffy rice.
- 1 cup long-grain white rice: The classic choice for a perfectly cooked, fluffy grain.
- 1/2 teaspoon ground cumin: A warm, earthy spice that complements everything.
- 1/2 teaspoon black pepper: To add a little zing.
- 1 teaspoon salt: To bring all the flavors together.
- Olive oil, as needed: For sautéing and making our sauce smooth.
How to Make It
Alright, let’s get cooking! This is where the magic happens. Just follow along, and you’ll have a delicious meal on the table in no time.
Step 1: Prepare the Green Sauce
This is where all the vibrant flavor starts! Grab your blender or food processor. Toss in the fresh cilantro leaves, garlic cloves, the whole jalapeno pepper (seeds and all for a little kick, or seeds removed for milder), the juice from your lime, the small onion, garlic powder, cumin, salt, and black pepper. Now, drizzle in 2 tablespoons of olive oil. Blend it all up until it’s beautifully smooth and looks like a gorgeous emerald green sauce. Give it a taste and adjust seasoning if you like. Set this aside – it’s going to be amazing!
Step 2: Cook the Chicken
In a large skillet, heat up about 2 tablespoons of olive oil over medium-high heat. While the oil is warming, pat your chicken thighs dry and season them generously with salt and pepper. Carefully place the seasoned chicken into the hot skillet. Sear them for about 3-4 minutes on each side, until they’re a lovely golden brown. This step gives the chicken a fantastic flavor and texture. Once they’re nicely browned, take them out of the skillet and set them aside. Don’t worry about cleaning the skillet; we want all those tasty browned bits!
Step 3: Cook the Rice
Now, let’s get our rice going in the same skillet. Add the remaining 2 tablespoons of olive oil. Pour in your cup of long-grain white rice. Sauté the rice for 1-2 minutes, stirring it constantly. You want it to get lightly toasted – this helps it cook up nice and fluffy and adds a subtle nutty flavor. Keep stirring so it doesn’t burn!
Step 4: Combine and Simmer
Pour the 2 cups of chicken broth into the skillet with the toasted rice. Give it a good stir and bring it to a boil. Once it’s bubbling away, gently return the seared chicken thighs back into the skillet, nestling them in among the rice. Now, reduce the heat to low, pop a lid on your skillet, and let it all simmer. This usually takes about 15-20 minutes. During this time, the rice will absorb all that delicious broth, and the chicken will finish cooking through and become super tender.
Step 5: Serve!
The moment of truth! Once the rice is tender and the chicken is cooked through, it’s time to serve. Spoon the fluffy rice and tender chicken onto plates. Then, generously drizzle that vibrant, homemade green sauce all over the top. The contrast of the tender chicken, fluffy rice, and the zesty, herbaceous sauce is just heavenly. Enjoy every bite!
Substitutions & Additions
Feeling creative? Or maybe you’re missing an ingredient? No problem! Here are some ideas to make this recipe your own:
- Chicken: If you don’t have thighs, boneless, skinless chicken breasts work too, but they might cook a little faster, so keep an eye on them.
- Jalapeno: For more heat, leave in more seeds or use a spicier pepper. For less heat, use half a jalapeno or a milder pepper like a poblano.
- Cilantro: If you’re not a big cilantro fan (I get it!), you can try substituting half with parsley.
- Broth: Vegetable broth can be used if you prefer a non-chicken option.
- Add-ins: Feel free to toss in some frozen peas or corn in the last 5 minutes of simmering for extra color and nutrients. A sprinkle of chopped red onion or bell pepper over the top before serving is also delicious!
Tips for Success
A few little tricks can make this recipe even better. Here are my best tips:
- Don’t overcrowd the skillet: When searing the chicken, make sure there’s enough space between the pieces. This helps them brown nicely instead of steaming.
- Rinse your rice? For this recipe, I usually don’t rinse the rice because the starch helps make it a little more cohesive with the sauce. But if you prefer super fluffy, separate grains, give it a quick rinse.
- Taste and adjust the sauce: Always taste your green sauce before serving. Need more salt? A bit more lime for zing? Go for it!
- Prep Ahead: You can make the green sauce a day in advance and store it in an airtight container in the refrigerator. It might thicken a bit, so you can add a tiny splash of water or olive oil to loosen it up before serving.
How to Store It
Leftovers? Lucky you! This dish reheats beautifully. Let the chicken and rice cool completely. Store it in an airtight container in the refrigerator. It should be good for about 3-4 days. When you’re ready to enjoy it again, you can reheat it gently on the stovetop over low heat with a splash of water or broth, or pop it in the microwave. The green sauce is best drizzled fresh, so you might want to store it separately and add it after reheating.
FAQs
Can I make this recipe spicier?
Absolutely! To make it spicier, leave the seeds in the jalapeno pepper, or even add an extra small chile pepper to the blender with the sauce ingredients. You could also add a pinch of red pepper flakes.
What if I don’t have a blender or food processor?
No worries! You can finely mince the cilantro, garlic, onion, and jalapeno, then whisk them together with the lime juice, olive oil, and spices in a bowl. It might be a little chunkier, but it will still be delicious!
Can I use bone-in chicken?
Yes, you can! If using bone-in chicken thighs, you’ll likely need to increase the simmering time to ensure the chicken is cooked through. You might also need to adjust the searing time.
Arroz con Pollo Verde
Equipment
- Blender or food processor
- Large skillet
Ingredients
Green Sauce Ingredients
- 1 cup fresh cilantro leaves
- 3 cloves garlic
- 0.5 teaspoon garlic powder
- 1 jalapeno pepper seeds and all for a little kick, or seeds removed for milder
- 1 lime juice of
- 1 small onion
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil for sauce
Chicken and Rice
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil for searing chicken
- 1 cup long-grain white rice
- 2 cups chicken broth
- salt and pepper for seasoning chicken
Instructions
- Prepare the Green Sauce: In a blender or food processor, combine cilantro, garlic cloves, jalapeno, lime juice, onion, garlic powder, cumin, salt, and black pepper. Drizzle in 2 tablespoons of olive oil. Blend until smooth. Taste and adjust seasoning. Set aside.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat chicken thighs dry and season with salt and pepper. Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- Cook the Rice: Add remaining 2 tablespoons of olive oil to the same skillet. Sauté rice for 1-2 minutes, stirring constantly, until lightly toasted.
- Combine and Simmer: Pour chicken broth into the skillet with the rice and bring to a boil. Return seared chicken thighs to the skillet, nestling them in the rice. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and chicken is cooked through.
- Serve: Spoon rice and chicken onto plates. Drizzle generously with the green sauce.