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Peruvian Chicken and Rice with Green Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Peruvian Chicken with Creamy Green Sauce

Quick and flavorful Peruvian-style chicken cooked in a pressure cooker and topped with a creamy green sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 619 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 6-8 chicken thighs or breasts tender meat
  • ⅓ cup olive oil or melted butter for marinating
  • 6 cloves garlic crushed or minced
  • 1 jalapeño seeded if desired, chopped
  • 1 tablespoon ground cumin for earthy warmth
  • 1 tablespoon smoked paprika smoky vibe
  • 1 teaspoon salt and pepper season evenly
  • ¼ cup chopped cilantro and/or parsley for freshness
  • 1 mango chopped
  • 1 avocado chopped

Creamy Green Herb Sauce

  • ½ cup mayo
  • ½ cup plain Greek yogurt
  • ½ cup cilantro fresh
  • ¼ cup parsley fresh
  • 2 jalapeños seeded if desired
  • 2 cloves garlic
  • 3 tablespoon fresh lime juice for brightness
  • 2 tablespoon toasted sesame oil to round flavors

Instructions
 

Instructions

  • Warm your pressure cooker on sauté mode, then add olive oil or melted butter.
  • Add minced garlic, chopped jalapeño, ground cumin, smoked paprika, salt, and pepper. Stir to combine.
  • Place chicken thighs or breasts in the pot and coat well with the oil mixture.
  • Seal the lid, set to high pressure, and cook for 15 minutes.
  • Slowly release pressure, then remove the chicken to rest.
  • Blend all ingredients for the creamy green sauce in a blender or food processor.
  • Serve the chicken with the creamy green sauce drizzled on top.

Notes

Store leftovers in an airtight container for up to 4 days.