Peruvian Chicken and Rice with Green Sauce
This dish features tender marinated chicken thighs served over fluffy jasmine rice and drizzled with a zesty green sauce, perfect for a comforting meal that highlights vibrant Peruvian flavors.
Ingredients
For the Chicken
- 4-6 pieces chicken thighs, bone-in and skin-on Offering a juicy flavor profile
- 3 tablespoons lime juice, freshly squeezed For vibrant tang
- 3 cloves garlic, minced To enhance the aromatic experience
- 1 teaspoon ground cumin Lending a warm, earthy tone
- 1 teaspoon paprika Adding a subtle smokiness
- 1 teaspoon salt For perfect seasoning
- ½ teaspoon black pepper Elevating the dish
- 2 tablespoons olive oil For optimal cooking and flavor
For the Rice
- 1 ½ cups jasmine or long-grain rice Perfect for soaking up the sauce
- 2 ½ cups water or chicken broth To cook the rice
For the Green Sauce
- 1 cup fresh cilantro leaves, packed For a fresh flavor burst
- 1 clove garlic For aromatic punch
- 1 piece jalapeño or aji amarillo, seeds removed Adjust to taste for less heat
- 2 tablespoons lime juice To keep the sauce zesty
- ¼ cup mayonnaise or Greek yogurt For enhanced creaminess
- 2 tablespoons olive oil To create a rich texture
- to taste salt and black pepper For additional seasoning
- as needed water for consistency Adjust as needed
Instructions
Marinate the Chicken
- In a bowl, combine the 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.
Prep 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 cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, and season with salt and black pepper. Blend until smooth and creamy, adjusting with water as needed for preferred sauce thickness.
Sear the Chicken
- Heat a skillet over medium-high heat and sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and caramelized.
Plate Your Dish
- Once cooked, place a serving of rice on each plate, top with seared chicken thighs, and drizzle with green sauce. Garnish with cilantro, lime wedges, or avocado if desired.
Notes
For even more flavor, marinate the chicken overnight. Optional extras include chopped bell peppers or olives in the rice. Use pre-cooked rotisserie chicken if short on time, simply shred and toss with marinade. Serve with a colorful side salad for visual appeal.