Description
Indulge in a vibrant culinary journey with this Peruvian Chicken Rice topped with a zesty green sauce. Juicy, seasoned chicken rests on a fluffy bed of jasmine rice, drizzled with a refreshing, herbaceous sauce that brings each bite to life. Perfect for family gatherings or weeknight dinners, this dish is sure to impress and satisfy.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup jasmine rice
- 1 cup fresh cilantro leaves
- 1/4 cup freshly squeezed lime juice
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
- 1 jalapeño or green pepper (optional)
Instructions
- Season chicken breasts with salt and pepper; let sit for 10 minutes.
- In a skillet, heat olive oil over medium-high heat. Sear each breast for 6-7 minutes per side until golden brown and cooked through.
- While the chicken cooks, rinse jasmine rice under cold water, then combine with 2 cups of water in a separate pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.
- In a blender, combine cilantro, garlic, lime juice, sour cream (or yogurt), and jalapeño if desired; blend until smooth. Adjust seasoning as needed.
- To serve, place rice on plates topped with sliced chicken and drizzle generously with green sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken overnight before cooking. Substitute chicken with tofu or shrimp for different variations. Leftovers can be stored in an airtight container in the fridge for up to three days.