Peruvian Chicken and Rice with Green Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant and flavorful meal featuring juicy, marinated chicken thighs seared to perfection and served over fluffy jasmine rice. The dish is complemented by a bright, creamy cilantro-based green sauce with a mild kick, combining traditional Peruvian ingredients for an authentic and delicious dinner.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Peruvian
Ingredients
Scale
For the Chicken 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
For the Rice:
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
For the 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, mix lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Thoroughly coat the chicken thighs in this marinade. Let them rest for at least 30 minutes; for best flavor, marinate overnight in the refrigerator.
- Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, combine the rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and fluffy, approximately 15-20 minutes. Remove from heat and let it sit covered for 5 minutes.
- Make the Green Sauce: Add fresh cilantro leaves, garlic clove, seeded jalapeño or aji amarillo, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and black pepper into a blender. Blend until smooth and creamy, adjusting the thickness by adding water gradually until the desired consistency is reached.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs skin-side down and sear for about 6-7 minutes per side, or until the chicken is cooked through and the skin has a golden, caramelized crust. Internal temperature should reach 165°F (74°C).
- Plate and Serve: Spoon a generous portion of cooked rice onto each plate. Top with the seared chicken thighs and drizzle with the vibrant green sauce. Optionally garnish with extra cilantro leaves, lime wedges, or sliced avocado for added freshness and presentation.
Notes
- Marinate the chicken overnight for deeper flavor absorption.
- Adjust the green sauce spice level by using less jalapeño or removing the seeds.
- Use chicken broth instead of water for cooking rice to enhance flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to sear chicken on medium-high heat to get a crispy, caramelized skin.
Keywords: Peruvian chicken, cilantro sauce, chicken thighs, jasmine rice, green sauce, lime marinade, aji amarillo, skillet chicken
