Serving: Pair with a side of sliced avocados, a fresh salad, or crusty bread for a complete meal.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or microwave and add a splash of stock to refresh the rice.
Variants
Spicy Kick: Leave the seeds in the jalapeño or add a pinch of chili flakes to the sauce for extra heat.
Vegetarian Option: Swap chicken for roasted vegetables like zucchini, sweet potatoes, or cauliflower, and use vegetable stock.
Quinoa Substitute: Replace rice with quinoa for a protein-packed twist.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but be mindful of cooking times as breasts may dry out quicker.
Q: How do I adjust the sauce’s heat level?
A: To make it milder, use half a jalapeño or none at all. For more spice, add a serrano pepper or extra jalapeño.
Q: Can I make the sauce in advance?
A: Absolutely! Store it in an airtight container in the refrigerator for up to 3 days.
Enjoy the bold and vibrant flavors of this Peruvian chicken and rice with the irresistible zesty green sauce! Let me know how it turns out.
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