Peruvian Chicken with Green Sauce and Cilantro Rice
A delicious and vibrant Peruvian dish featuring tender chicken with a zesty green sauce and cilantro rice, perfect for any weeknight meal.
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.
Notes
To store leftovers, place chicken and rice in airtight containers and refrigerate for up to 3 days. Freeze separately for up to 2 months. Reheat before serving. Adjust jalapeños for spice preference, and consider marinating chicken for a few hours in spices for enhanced flavor.