Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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 (additional); ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil (additional); Salt and black pepper, to taste; Water, as needed for consistency

Description

A comforting Peruvian dish featuring marinated chicken thighs, fluffy rice, and a vibrant green sauce.

Ingredients

Scale

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 (additional)
¼ cup mayonnaise or Greek yogurt
2 tablespoons olive oil (additional)
Salt and black pepper, to taste
Water, as needed for consistency

Instructions

Marinate the Chicken: In a bowl, mix lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in the marinade, ensuring they’re well-coated. Cover and let them rest for at least 30 minutes, or overnight for optimal flavor.
Prepare the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, combine rice and water or chicken broth. Follow the package instructions to cook until fluffy and tender.
Make the Green Sauce: In a blender, add fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust consistency with water as needed.
Sear the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs, cooking for about 6-7 minutes per side until they’re beautifully browned and cooked through.
Plate It Up: Serve a generous scoop of cooked rice on each plate, place the seared chicken on top, and drizzle the vibrant green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado.

Notes

Feel free to substitute chicken thighs with chicken breasts or other proteins. Adjust cooking times accordingly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Peruvian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Keywords: Peruvian chicken, rice, green sauce, home-cooked meal, family recipe