Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Peruvian
Ingredients: 4-6 bone-in, skin-on chicken thighs; 3 tablespoons lime juice; 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; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil; Salt and black pepper, to taste; Water, as needed for consistency

Description

Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that captures the essence of Peruvian cuisine. Juicy, citrus-marinated chicken thighs are seared to perfection and served over fragrant jasmine rice, all drizzled with a zesty green sauce made from fresh cilantro and jalapeños. This recipe is perfect for family dinners or special gatherings, showcasing bold flavors in every bite. Easy to prepare and customizable to your taste, it’s sure to impress both novice cooks and seasoned chefs alike.

Ingredients

Scale

4–6 bone-in, skin-on chicken thighs
3 tablespoons lime juice
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
¼ cup mayonnaise or Greek yogurt
2 tablespoons olive oil
Salt and black pepper, to taste
Water, as needed for consistency

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Instructions

Marinate the chicken by combining lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil in a bowl. Coat the chicken thighs well and let them marinate for at least 30 minutes (overnight for deeper flavor).
Cook jasmine rice according to package instructions using water or chicken broth until fluffy.
In a blender, combine cilantro, garlic, jalapeño, lime juice, mayonnaise (or Greek yogurt), olive oil, salt, and pepper; blend until smooth.
Heat a skillet over medium-high heat and sear the marinated chicken thighs until golden brown (about 6–7 minutes per side).
Serve on plates with rice topped by chicken and generously drizzled with green sauce.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main
Method: Searing
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate (approx. 400g)
Calories: 590
Sugar: 2g
Sodium: 580mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 35g
Cholesterol: 151mg