This Green Rice is the most incredible rice side dish you’ve ever had! Fresh cilantro not only adds color to the rice, but it is also very healthy and delectable. And with peas, carrots, onion, and garlic added, this rice is sure to be a favorite at the family table. Today I will share Peruvian green rice and chicken.
Ingredients of Peruvian green rice and chicken :
For Thai green paste:
- Dried coriander 1 tsp
- Crushed garlic ½ cup
- Finely chopped coriander leaves ½ cup
- Grate lemon zest 1
- Thai leaves/Lemongrass 2 sticks
- Chopped onions 1
- Raw pepper 2-3
- Lemon juice 3 tbsp
- Salt a little
- Any rice 1 cup
- Broccoli½ cup
- Vigna sinensis ½ cup
- Peas ½ cup
- Boneless chicken 1 cup
- Red chili powder 1 tsp
- Black pepper powder 1 tsp
- Butter tbsp
- Salt to taste
- Lemon juice 2 tsp
- Avocado slices
- fresh cilantro
- Slices of jalapeno
- Greek yogurt or sour cream combined with water to create a dripping creme
Firstly make the green paste.
Add garlic, onion, lemon juice, cumin, thai leaves, chopped coriander leaves, raw pepper, salt, and freshly ground black pepper to a large, high-powered blender or food processor. Blend or process in a food processor until totally smooth. Set aside. Place aside.
First, smear the chicken pieces with thai green paste, red chili powder, black pepper powder, and lemon juice and marinate for 1 hour.
Preheat a big, deep 10-inch skillet to medium-high heat. (In the absence of a skillet, a large saucepan will serve!) Incorporate butter. Once cooked through, stir in the marinated chickpeas. Cook for 4-5 minutes until browned, then turn and cook for another 4-5 minutes. Transfer to a serving plate from the pan.
Broccoli, peas, Vigna sinensis in the same pan (it should be sufficiently oiled for sauteing)Saute for a few minutes over medium heat to infuse pan fragrance.
Add the green sauce slowly, bring to a simmer, and then fold in the rice, putting it evenly around the pan. Arrange the browned chicken on top and nestle it a little into the sauce. Turn to a low flame, cover the skillet instantly, and simmer for 20-25 minutes.
After twenty to twenty-five minutes, most of the liquid should have been absorbed and cooked the rice. Serve soon after preparation. Garnish with cilantro, jalapeno slices, avocado slices, and, if desired, a dollop of sour cream. I like to pour a little greek yogurt or sour cream over the skillet after mixing it with water. Serves Have Fun!
*If you’re not a fan of spicy food, omit the jalapeño seeds. If you like your foods somewhat hot, I recommend leaving them fun!
*Use white basmati or jasmine rice for the best results. Brown rice, on the other hand, will take an extremely long time to cook.
*You may substitute cauliflower rice for the rice to create a low-carb version.
Alternate the vegetables according to what you have in the refrigerator.
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