Peruvian Chicken And Rice with Green Sauce Recipe - k-popkitchen

That first hiss from the cooker tells you something good is happening. You notice the steam cues right away, that quick chatter of the valve hiss. It’s like a little signal you can almost hear telling you this meal is on the way to being great.

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Sometimes you miss the float valve popping up and think maybe you didn’t set it right. But nope, it's just warming up and building that broth depth beneath the lid. You gotta trust it to work through its thing, even when the noise stops a bit.

It’s kinda comforting, really, that moment when the cooker locks and two ingredients start bonding inside under pressure. You feel like you’re part of something low-key exciting, even if you’re just at your kitchen counter scrolling or prepping the next dish.

The Truth About Fast Tender Results

• You don’t gotta wait long for your chicken to be tender since pressure cooking zaps the time down.
• Broth depth makes a big difference; more broth can mean juicier, softer bites.
• Watch the float valve as an indicator when pressure's reached so you don't overcook or undercook.
• Natural release lets juices settle back into the meat, making it way yummier and not all dried out.
• Steam cues tell you the cooker’s doing the job right, so keep your ears open.

Everything You Need Lined Up

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup long grain white rice
• 1 ½ cups chicken broth
• 1 small onion, finely chopped

You wanna get all these ready upfront so you can keep your flow and not scramble running for stuff. Having everything chopped and measured before you start cooking is the trick.

Don’t forget the extras for your green sauce either like serrano pepper, cilantro, and lime juice. These bring a fresh zing that goes slick with the chicken and rice.

Prepping right means the pressure cooker does its magic—uh, I mean its job real good—and you get results that feel proud to serve.

The Exact Process From Start to Finish

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1. Season chicken thighs well with cumin, paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium heat until shimmery.
3. Cook chicken until browned on both sides, about 6-8 minutes per side, then set aside.
4. Sauté onion and garlic in the skillet till translucent and fragrant, about 3-4 minutes.
5. Add rice, stirring to coat it in the oil and aromatics.
6. Pour chicken broth in and bring everything to a boil.
7. Transfer contents to your pressure cooker, close lid, and set for 15 minutes under high pressure.
8. When timer goes off, let it do a natural release for about 5 minutes before opening.

After you open the lid, chop the cooked chicken and fold it into the rice with cilantro. Cover and let it rest a little to soak up all those flavors.

While that’s settling, whip up your green sauce by blending mayo, sour cream, serrano, cilantro leaves, lime juice, and salt into a smooth sauce. Drizzle it over or serve on the side.

Easy Tweaks That Make Life Simple

If you’re short on time, pre-cooked chicken works here. Just toss it in right at the end to warm through instead of browning first.

You can swap out long grain rice for basmati or jasmine for a different vibe, just adjust broth a bit if needed.

Using store-bought rotisserie chicken and prepared green sauce will save a bunch of hands-on cook time when you're in a rush.

The Flavor Experience Waiting for You

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You gonna love how cumin and paprika bring this steady warmth that hugs the chicken and rice together. It’s not too crazy but just right for comfort food feels.

That green sauce isn’t shy either, packing a lively pepper kick balanced by creamy cilantro lime freshness. Each bite gets a little punch like a surprise party.

The garlic and onion base just rounds everything into a cozy spot, and those tender thighs keep the whole thing juicy and satisfying, like a warm hug from your kitchen.

Keeping Leftovers Fresh and Ready

Store leftovers in an airtight container in the fridge. They should stay good for about 3 days if you keep them cold.

Freezing works best if you’re looking to keep them longer. Just portion it out in freezer-safe bags and label with date.

When reheating, sprinkle a bit of water over the dish and heat covered in the microwave to keep moisture from drying it out.

The FAQ Section You Actually Need

• Can I use chicken breasts instead? Yeah, breasts work but tend to dry out faster. Keep an eye on cook time and maybe natural release to soften them up.
• What if rice sticks to the pot? Stir lightly when adding broth and avoid too high heat before closing lid to prevent sticking.
• How do I know when pressure’s reached? Watch for the float valve popping up and listen for steady steam valve hiss.
• Can I make this recipe vegan? Swap chicken with firm tofu and use vegetable broth. The spices and sauce still work great.
• Do I need to brown the chicken? Browning adds flavor but you can skip it if short on time. Just cook a bit longer to get good results.
• Is the natural release necessary? It’s best cause it helps retain juices and keeps the meat tender, but quick release works if you’re in a hurry.

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Cooking Dash Tips and Tricks

A vibrant and flavorful Peruvian-inspired chicken and rice dish made easily in a pressure cooker with a zesty green sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup long grain white rice
• 1 ½ cups chicken broth
• 1 small onion finely chopped
• garlic to taste
• cilantro for garnish and green sauce
• serrano pepper for green sauce
• lime juice for green sauce
• mayonnaise for green sauce
• sour cream for green sauce
• salt to taste, for green sauce

Instructions

 

Instructions

• Season chicken thighs well with cumin, paprika, garlic powder, salt, and pepper.
• Heat olive oil in a skillet over medium heat until shimmery.
• Cook chicken until browned on both sides, about 6-8 minutes per side, then set aside.
• Sauté onion and garlic in the skillet till translucent and fragrant, about 3-4 minutes.
• Add rice, stirring to coat it in the oil and aromatics.
• Pour chicken broth in and bring everything to a boil.
• Transfer contents to your pressure cooker, close lid, and set for 15 minutes under high pressure.
• When timer goes off, let it do a natural release for about 5 minutes before opening.

Notes

After cooking, fold chopped chicken into the rice, sprinkle with chopped cilantro, and rest covered. For green sauce, blend mayo, sour cream, serrano, cilantro, lime juice, and salt until smooth.