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Peruvian Chicken And Rice with Green Sauce

Peruvian Chicken And Rice with Green Sauce

Experience the vibrant flavors of Peruvian cuisine with this delightful Peruvian Chicken And Rice with Green Sauce. This dish combines succulent marinated chicken thighs with fluffy cilantro-lime rice, all drizzled in a zesty green sauce that adds a burst of freshness. Perfect for family dinners or entertaining guests, this meal is easy to prepare and packed with wholesome ingredients. The unique blend of spices enhances the chicken’s juiciness while the green sauce tantalizes your taste buds, making it a memorable culinary experience. Serve it up family-style or on individual plates for an elegant touch—either way, it’s sure to impress!

  • Total Time: 55 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups jasmine rice (basmati works beautifully too)
  • 2¼ cups chicken broth
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 4–5 jalapeño peppers, stems removed
  • 1 cup fresh cilantro leaves and tender stems
  • ½ cup mayonnaise
  • 2 garlic cloves
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl. Rub this aromatic blend all over the chicken, getting under the skin where possible. Let the seasoned chicken rest at room temperature.
  2. Add jalapeños to a food processor and pulse until roughly chopped. Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil to the processor. Process until smooth and vibrant green; adjust with salt and lime juice to desired flavor.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and let them sizzle for 4-5 minutes until golden brown. Flip chicken pieces and sear for another 3 minutes.
  4. Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 165°F. Remove from the oven and let rest for 5 minutes before serving.
  5. Rinse jasmine rice until water runs clear. In a medium saucepan, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 18 minutes. Let stand for 5 minutes before fluffing with a fork. Fold in cilantro, lime juice, butter, and salt.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Baking and frying
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 plate (approximately 300g)
  • Calories: 525
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 110mg

Keywords: For deeper flavor, marinate chicken for at least an hour. Adjust the heat level of the green sauce by modifying jalapeño seeds. Use basmati rice as an alternative to jasmine for a different texture.

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