Peruvian Chicken And Rice with Green Sauce
A vibrant and flavorful dish combining roasted chicken thighs and fragrant jasmine rice topped with a creamy green sauce, highlighting the culinary traditions of Peru.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs Provides tenderness and flavor.
- 2 tablespoons olive oil For seasoning and searing.
- 1 teaspoon ground cumin Part of the spice blend.
- 1 teaspoon smoked paprika Adds depth of flavor.
- 1 teaspoon garlic powder Enhances aroma.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper For seasoning.
For the Rice
- 1½ cups jasmine rice Known for its delicate texture.
- 2¼ cups chicken broth Imparts moisture and flavor.
- ¼ cup fresh cilantro (chopped) Adds brightness.
- 2 tablespoons lime juice For zest and flavor.
- 1 tablespoon butter Adds richness.
For the Green Sauce
- 4-5 pieces jalapeño peppers Stems removed; adjust for spice level.
- 1 cup fresh cilantro leaves and tender stems Primary ingredient in the sauce.
- ½ cup mayonnaise Gives creaminess.
- ¼ cup queso fresco Can substitute with feta cheese.
- 2 cloves garlic For flavor.
- 2 tablespoons lime juice Enhances the sauce.
- 1 tablespoon olive oil For blending.
- Salt to taste Adjust seasoning.
Instructions
Preparation
- Pat the chicken thighs completely dry with paper towels.
- Mix the ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl, then rub this mix all over the chicken.
- Let the seasoned chicken rest at room temperature while preparing other components.
Make the Green Sauce
- Add the jalapeños to a food processor and pulse until roughly chopped.
- Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil; process until smooth.
- Taste and adjust seasoning with salt and additional lime juice if desired.
Sear the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
- Flip the chicken and sear for another 3 minutes.
Finish the Chicken in Oven
- Transfer skillet to a preheated oven at 400°F and roast chicken for 20-25 minutes until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving.
Prepare the Cilantro-Lime Rice
- Rinse jasmine rice until water runs clear.
- In a medium saucepan, bring chicken broth to a boil, add rice, reduce heat, cover, and simmer for 18 minutes.
- Let rice stand for 5 minutes, then fluff and fold in cilantro, lime juice, butter, and salt.
Notes
Marinating the chicken overnight enhances the flavor. Adjust the spice level in the green sauce by removing seeds. Store the green sauce in the fridge for a couple of days.