Description
Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish featuring tender, citrus-marinated chicken thighs served over fragrant jasmine rice, topped with a zesty green sauce bursting with fresh herbs, garlic, and a mild spicy kick. This balanced and colorful meal showcases bold Peruvian flavors perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Rice
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
Green Sauce
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed for less heat
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- Prepare the Marinade: In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
- Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
- Make the Green Sauce: In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
- Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
- Plate and Serve: Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.
Notes
- Marinate chicken overnight for more intense flavor and tenderness.
- Use fresh cilantro for the most vibrant and flavorful green sauce.
- Adjust the amount of jalapeño or aji amarillo to control spiciness.
- Cooking rice in chicken broth adds extra savory depth.
- Allow chicken to rest a few minutes after cooking before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg