Peruvian Chicken And Rice with Green Sauce
A vibrant dish featuring tender chicken and fragrant rice, complemented by a zesty green sauce, perfect for family dinners.
Ingredients
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs Perfect for juiciness and rich flavor.
- 2 tablespoons olive oil For sautéing and flavor.
- 1 teaspoon ground cumin A staple spice in Peruvian cuisine.
- 1 teaspoon smoked paprika Adds depth and smokiness.
- 1 teaspoon garlic powder Enhances the dish with garlic notes.
- 1 teaspoon salt Essential for flavor.
- ½ teaspoon black pepper For subtle heat.
For the Rice
- 1½ cups jasmine rice Aromatic rice for flavor.
- 2¼ cups chicken broth Savory base for the rice.
- ¼ cup fresh cilantro, chopped Adds freshness.
- 2 tablespoons lime juice For a zesty kick.
- 1 tablespoon butter For richness.
- ½ teaspoon salt Adjust seasoning for rice.
For the Green Sauce
- 4-5 pieces jalapeño peppers Adjust for heat preference.
- 1 cup fresh cilantro leaves and tender stems Main ingredient for the sauce.
- ½ cup mayonnaise Adds creaminess.
- ¼ cup queso fresco (or feta cheese) For tangy flavor.
- 2 pieces garlic cloves Fresh garlic for potency.
- 2 tablespoons lime juice Tangy element.
- 1 tablespoon olive oil Provides smoothness.
- Salt to taste Optional seasoning for the sauce.
Instructions
Preparation
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Mix the ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl and rub it over the chicken.
- Let the seasoned chicken rest at room temperature.
Make the Green Sauce
- In a food processor, pulse the jalapeños until roughly chopped.
- Add the fresh cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil, then process until smooth.
- Taste and adjust seasoning with salt or lime juice as necessary.
Cook the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken skin-side down and sear for 4-5 minutes until golden brown.
- Flip the chicken and sear the other side for about 3 minutes.
- Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Prepare the Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- Bring the chicken broth to a boil in a medium saucepan, stir in the rinsed rice, then reduce heat and cover.
- Simmer for 18 minutes without lifting the lid.
- Remove from heat and let sit for 5 minutes, then fluff gently with a fork and fold in cilantro, lime juice, butter, and salt.
Notes
Marinate the chicken overnight for enhanced flavor, and feel free to adjust ingredients according to taste preferences.