Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Peruvian
Ingredients: 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; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 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

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Introduction

This Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings traditional South American tastes to your table. Juicy marinated chicken thighs are paired with fluffy rice and a bright, creamy cilantro-based sauce for an irresistible meal.

A white bowl filled with a base layer of bright yellow rice mixed with green herbs and scattered thin slices of light purple onions, topped with three large pieces of dark brown grilled chicken with a slightly charred texture; a vibrant green creamy sauce generously drizzled over the chicken and parts of the rice, garnished with chopped green herbs. The background shows a white marbled surface and blurred small bowls of similar green sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 ½ cups jasmine or long-grain rice
2 ½ cups water or chicken broth
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

Step 1: In a bowl, combine lime juice, minced garlic, ground cumin, paprika, salt, black 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.
Step 2: 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.
Step 3: In a blender, combine fresh cilantro, garlic clove, jalapeño (with seeds removed if less heat is desired), 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.
Step 4: 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.
Step 5: 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.

Tips & Variations

For a lighter sauce, substitute Greek yogurt for mayonnaise or use a mix of both.
Adjust the heat level by removing all, some, or none of the jalapeño seeds.
Use chicken broth instead of water to cook the rice for extra flavor.
Leftover green sauce works well as a dip or sandwich spread.

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Keep the green sauce separate to maintain its freshness and texture. Reheat the chicken and rice gently in a skillet or microwave, then add the sauce just before serving.

How to Serve

A round white plate filled with a bed of bright yellow rice mixed with green peas, forming the base layer. On top, three grilled chicken pieces with dark char marks and a golden-brown crust are placed evenly across the rice. A creamy light green sauce is drizzled over each chicken piece and a few drops fall onto the rice. Finely chopped fresh green herbs are scattered over the dish. To the side on the plate, a small white bowl filled with more light green sauce, sprinkled with some black pepper, sits partially on the rice. A spoon rests on the plate with some rice and peas on it. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but cooking time may be shorter and the texture slightly different. Be careful not to overcook boneless cuts to keep them juicy.

What is aji amarillo and can I substitute it?

Aji amarillo is a bright yellow Peruvian chili pepper with medium heat and fruity flavor. If unavailable, jalapeño is a suitable substitute, or you can use other mild chili peppers based on your heat preference.