Why Make This Recipe
Peruvian Chicken with Green Sauce and Cilantro Rice is a delicious and vibrant dish that combines the flavors of tender chicken with a zesty green sauce. This recipe brings a taste of Peru right to your kitchen. Not only is it tasty, but it’s also easy to prepare, making it perfect for any day of the week. The combination of spicy jalapeños and fresh cilantro in the green sauce pairs wonderfully with the savory chicken and zesty rice.
How to Make Peruvian Chicken with Green Sauce and Cilantro Rice
Ingredients
- 4 chicken cutlets
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup fresh cilantro (plus more for garnish)
- 2 jalapeños (adjust to taste)
- ½ cup cream
- 1 lime (juiced)
- 1 cup rice
Directions
- Season the chicken cutlets with cumin and paprika. Sear them in a hot pan until cooked through.
- In a blender, combine cilantro, jalapeños, and cream to make the aji verde sauce. Blend until smooth.
- Cook the rice according to package instructions, adding cilantro and lime juice to it.
- Serve the seared chicken with a generous drizzle of aji verde and the cilantro-lime rice on the side.
How to Serve Peruvian Chicken with Green Sauce
Serve the Peruvian Chicken on a plate with a generous drizzle of the green sauce on top. Add a side of cilantro-lime rice for a refreshing touch. You can also garnish with extra cilantro for a pop of color and flavor. This dish is perfect for weeknight dinners and can impress your guests at gatherings.
How to Store Peruvian Chicken with Green Sauce
To store leftovers, place the chicken and rice in airtight containers. Refrigerate them for up to 3 days. You can also freeze the chicken and green sauce separately for up to 2 months. When you’re ready to eat, simply reheat in the microwave or on the stove until warmed through.
Tips to Make Peruvian Chicken with Green Sauce
- Adjust the heat by adding more or fewer jalapeños based on your spice preference.
- For an extra touch, marinate the chicken in the spices for a few hours before cooking.
- Use brown rice for a healthier option; just make sure to adjust the cooking time as needed.
Variation
You can easily make this dish vegetarian by substituting the chicken with grilled vegetables or tofu. The aji verde sauce will still add a wonderful flavor to the meal.
FAQs
1. Can I use different herbs in the sauce?
Yes, you can experiment with other herbs like parsley or mint for a different flavor.
2. How spicy is the green sauce?
The heat level depends on how many jalapeños you use. Start with one and taste the sauce to adjust to your liking.
3. Can I make the green sauce ahead of time?
Absolutely! The aji verde can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir before using.
Peruvian Chicken with Green Sauce and Cilantro Rice
Ingredients
Chicken and Spices
- 4 pieces chicken cutlets Tender and perfect for searing.
- 1 teaspoon cumin Adds a warm, earthy flavor.
- 1 teaspoon paprika For color and sweetness.
Green Sauce Ingredients
- 1 cup fresh cilantro Use more for garnish.
- 2 pieces jalapeños Adjust according to heat preference.
- ½ cup cream For a rich sauce.
- 1 piece lime Juiced for acidity.
Rice Ingredients
- 1 cup rice Cook according to package instructions.
Instructions
Preparation
- Season the chicken cutlets with cumin and paprika.
- Sear the chicken in a hot pan until cooked through.
Make the Green Sauce
- In a blender, combine cilantro, jalapeños, and cream to make the aji verde sauce.
- Blend until smooth.
Cook the Rice
- Cook the rice according to package instructions.
- Stir in cilantro and lime juice once cooked.
Serving
- Serve the seared chicken on a plate with a drizzle of aji verde and a side of cilantro-lime rice.
- Garnish with extra cilantro for color and flavor.
