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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

This Peruvian chicken with creamy green sauce is juicy and packed with flavor, thanks to the pressure cooker. Perfect for those days you want something tangy and tender.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 619 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 6-8 chicken thighs or breasts
  • ⅓ cup olive oil or melted butter
  • 6 cloves garlic minced
  • 1 jalapeño seeded and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup chopped cilantro or parsley
  • 1 mango chopped
  • 1 avocado chopped
  • ½ cup mayo
  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro
  • ¼ cup fresh parsley
  • 2 jalapeños seeded
  • 2 cloves garlic
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame oil

Instructions
 

Instructions

  • Preheat oven to 400°F for a golden finish post pressure cooking.
  • Mix olive oil or butter, garlic, jalapeño, cumin, smoked paprika, salt, and pepper in a big bowl to marinade.
  • Toss chicken in marinade, coating thoroughly.
  • Place chicken into pressure cooker, cook on high for 12 minutes, then natural release.
  • Puree sauce ingredients in a blender till smooth. Add water or lime juice if too thick.
  • After pressure release, roast chicken in oven for 10-15 minutes to crisp up.

Notes

Serve the golden chicken hot with that creamy green sauce drizzled all over.