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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce
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Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish combining juicy marinated chicken thighs cooked alongside fluffy long-grain white rice, topped with a fresh, tangy, and herbaceous green sauce made from cilantro, jalapeño, lime, and creamy Greek yogurt or mayonnaise. This one-pot meal delivers authentic Peruvian spices with simple ingredients, ideal for family dinners or entertaining guests.

Ingredients

Scale

Chicken and Marinade

  • 4 to 6 chicken thighs (bone-in, skin-on recommended for juiciness)
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper, to taste

Rice and Cooking Liquid

  • 1 ½ cups long-grain white rice, rinsed
  • 2 ½ cups chicken broth
  • 1 garlic clove, minced (for sautéing with rice)

Green Sauce

  • 1 cup fresh cilantro leaves, packed
  • 2 garlic cloves
  • 1 jalapeño or 1 aji amarillo pepper, seeded (adjust to taste)
  • 2 tablespoons lime juice
  • ½ cup Greek yogurt or mayonnaise
  • Salt, to taste
  • 1 tablespoon olive oil (plus a splash for blending)

Instructions

  1. Marinate the Chicken: Combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and pepper in a bowl. Thoroughly coat the chicken thighs in this marinade and let them sit for at least 30 minutes, preferably a few hours or overnight for deeper flavor.
  2. Prepare the Green Sauce: In a blender, combine fresh cilantro leaves, garlic cloves, jalapeño (or aji amarillo), lime juice, Greek yogurt or mayonnaise, salt, and a splash of olive oil. Blend until smooth and creamy. Refrigerate the sauce to let the flavors meld.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken thighs until golden brown on both sides, approximately 4-5 minutes per side. Remove and set aside once nearly cooked through.
  4. Cook the Rice: In the same skillet, sauté a minced garlic clove briefly in the rendered oils. Add rinsed long-grain rice and chicken broth. Stir to combine, scraping up any browned bits from the chicken for added flavor.
  5. Combine and Simmer: Nestle the seared chicken thighs back on top of the rice. Cover the skillet with a lid and simmer on low heat for about 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C).
  6. Serve: Fluff the rice with a fork and plate alongside the chicken thighs. Generously drizzle the vibrant green sauce over the top or serve it on the side for dipping. Garnish with fresh cilantro leaves, thinly sliced red onions, and lime wedges if desired.

Notes

  • Marinate chicken longer (several hours or overnight) for richer flavor.
  • Bone-in chicken thighs stay juicier and more flavorful than skinless breasts.
  • Rinse rice thoroughly to remove excess starch and prevent stickiness.
  • Searing the chicken before simmering adds a caramelized, deep flavor.
  • Use fresh herbs and fresh lime juice to keep the green sauce vibrant and bright.

Nutrition

Keywords: Peruvian chicken, chicken and rice, green sauce, cilantro sauce, one pot meal, Latin American cuisine, easy dinner, marinated chicken, gluten free

Find it online: https://juliaglam.com/peruvian-chicken-and-rice-with-green-sauce/