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Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★

3.9 from 28 reviews

This Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant and flavorful meal featuring juicy, marinated chicken thighs seared to perfection, served over fluffy jasmine rice and topped with a creamy, bright cilantro-based green sauce. It’s a delightful blend of zesty lime, smoky spices, and fresh herbal notes, perfect for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Chicken and Marinade

  • 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

Rice

  • 1 ½ cups jasmine or long-grain rice
  • 2 ½ cups water or chicken broth

Green Sauce

  • 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

Instructions

  1. Prepare the Marinade: In a bowl, combine lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Toss the chicken thighs thoroughly in this marinade and let them rest for at least 30 minutes, or refrigerate overnight for a more intense flavor infusion.
  2. Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch, which helps achieve fluffy rice. In a pot, combine rinsed rice with water or chicken broth and cook according to package instructions until the rice is tender and fluffy.
  3. Make the Green Sauce: In a blender, add fresh cilantro leaves, garlic clove, jalapeño (seeds removed if you prefer less heat), lime juice, mayonnaise or Greek yogurt, olive oil, salt, and black pepper. Blend until the mixture is smooth and creamy. Add water gradually to reach your desired sauce consistency.
  4. Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs skin-side down and sear for approximately 6-7 minutes per side, or until the chicken is fully cooked through and the skin is golden brown with a caramelized crust.
  5. Plate and Serve: Spoon a generous portion of the cooked rice onto each plate. Top with the seared chicken thighs, and drizzle the vibrant green sauce over the chicken and rice. Garnish with extra cilantro leaves, lime wedges, or sliced avocado for additional freshness and flavor if desired.

Notes

  • Marinate the chicken overnight for deeper flavor and tenderness.
  • Use chicken broth to cook rice for added savory depth.
  • Adjust the heat of the green sauce by removing seeds from the jalapeño or substituting with a milder pepper.
  • For a lighter green sauce, substitute mayonnaise with Greek yogurt or use all yogurt for a lower-fat option.
  • Serve with avocado slices or a simple salad to round out the meal.

Keywords: Peruvian chicken, cilantro sauce, jasmine rice, green sauce, marinated chicken, easy dinner, Latin American recipe

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