Peruvian Green Rice And Chicken Recipe

April 21, 2023 Post a Comment

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Delicious Peruvian Chicken With Green Sauce Recipe from kitchenofyouth.com

Description

This Peruvian dish is a flavorful and colorful way to enjoy rice and chicken. The vibrant green color of the rice comes from the use of cilantro and other herbs that are blended with the rice. The chicken is typically marinated in a mixture of garlic, cumin, and other spices, then grilled or roasted until juicy and tender.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 45 minutes.

Ingredients

For the chicken marinade:

1 whole chicken, cut into pieces
3 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of dried oregano
1/4 cup of olive oil
Salt and pepper to taste

For the rice:

2 cups of long-grain rice
4 cups of chicken broth
1 cup of fresh cilantro, chopped
1/2 cup of fresh parsley, chopped
2 cloves of garlic, minced
1 onion, chopped
2 tablespoons of vegetable oil
Salt and pepper to taste

Equipment

Large skillet
Grill or oven
Blender
Pot with lid

Method

1. In a large bowl, mix together the garlic, cumin, paprika, oregano, olive oil, salt, and pepper. 2. Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 1 hour or overnight. 3. Preheat the grill or oven to 375°F. 4. Place the chicken on the grill or in the oven and cook for 30-40 minutes, or until the internal temperature reaches 165°F. 5. While the chicken is cooking, rinse the rice in cold water and drain. 6. In a blender, combine the cilantro, parsley, garlic, and 1/2 cup of chicken broth. Blend until smooth. 7. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. 8. Add the rice to the skillet and stir to coat with the oil and onions. 9. Pour the cilantro mixture over the rice and stir to combine. 10. Add the remaining 3 1/2 cups of chicken broth to the skillet and stir to combine. 11. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. 12. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. 13. Serve the chicken and rice together.

Notes

If you don't have a blender, you can finely chop the cilantro, parsley, and garlic and mix them with the chicken broth.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:

Calories: 540
Protein: 33g
Fat: 22g
Carbohydrates: 53g
Sugar: 1g
Sodium: 800mg

Recipe Tips

- If you prefer a spicier dish, add some chopped jalapeño or red pepper flakes to the chicken marinade. - Make sure to rinse the rice well before cooking to remove excess starch. - If the rice is not fully cooked after the liquid has been absorbed, add a little more chicken broth and continue cooking until done. - Leftover rice can be stored in the refrigerator for up to 4 days.