GREEN RICE WITH HUANCAINA SAUCE AND ONION SALAD | Rice with chicken | Peruvian food

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a lower-fat option while maintaining creaminess.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and more accessible.

chicken

🥗Healthier: turkey

💰Cheaper: thighs

Turkey is leaner, and thighs are often less expensive than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Chop one onion and garlic, removing the green germ from the garlic if present.

Soak sliced onion in water with salt and vinegar for 10 minutes for the onion salad.

Cut carrot into cubes, ensuring they are the same size as the green peas.

Chop yellow pepper into thin julienne strips and bell pepper into thin wedges.

Blend 1.5 cups of cilantro with one garlic clove, a bit of salt, a tiny bit of lime, spinach, and basil.

Strain and rinse the onion salad before mixing with salt, pepper, lime, vinegar, oil, and mint leaves.

Boil yellow chili peppers for about 10 minutes, then peel them.

Blend boiled yellow chili peppers with garlic, salt, pepper, fresh cheese or ricotta, and evaporated milk to make Huancaina sauce.

Season chicken with salt and pepper, then sear in hot oil for a couple of minutes.

Remove chicken and fry the onion in the same pot, adding garlic and yellow and red pepper paste to create sofrito.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary