Print

Peruvian Chicken and Rice with Green Sauce

Print Recipe

A flavorful dish featuring crispy chicken thighs and fragrant rice, complemented by a vibrant green sauce made with fresh cilantro.

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)
  • 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

Instructions

  1. In a bowl, mix together the lime juice, minced garlic, cumin, paprika, salt, and black pepper. Add olive oil to create a marinade.
  2. Add the chicken thighs to the bowl, ensuring they are well-coated. Cover and let it marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.
  3. Rinse the rice under cold water until the water runs clear.
  4. Bring 2 ½ cups of water (or chicken broth) to a boil. Add a pinch of salt and stir in the rice.
  5. Lower the heat to a simmer, cover, and cook for about 15 minutes until the rice is tender and water is absorbed.
  6. Remove from heat and let it sit covered for 5 minutes.
  7. While the rice is cooking, heat a large skillet or grill over medium-high heat. Add a splash of olive oil.
  8. Add the marinated chicken thighs, skin side down. Cook for about 6-7 minutes until the skin is golden and crispy.
  9. Flip the chicken and reduce heat to medium. Cook for another 8-10 minutes until fully cooked (internal temperature should reach 165°F).
  10. In a blender or food processor, combine the cilantro, garlic clove, jalapeño, lime juice, mayonnaise (or Greek yogurt), olive oil, salt, and black pepper.
  11. Blend until smooth, adding a teaspoon of water at a time until you reach your desired consistency.
  12. To serve, scoop fluffy rice onto a plate and arrange the crispy chicken thighs on the side. Drizzle with green sauce generously.

Notes

Marinating overnight enhances flavor; rice may be fluffed for light texture.

Nutrition

Keywords: Peruvian chicken, rice, green sauce, cilantro, comfort food, family meal

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