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Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.6 from 118 reviews

This Peruvian Chicken and Rice with Green Sauce recipe features succulent, marinated chicken thighs seared to perfection and served alongside fluffy jasmine rice. The dish is elevated by a vibrant, creamy cilantro and jalapeño green sauce that adds a refreshing and zesty kick. Perfect for a flavorful weeknight dinner or casual gathering, this recipe combines traditional Peruvian flavors with simple cooking techniques for a hearty and satisfying meal.

Ingredients

Scale

For the 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

For the Rice

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

For the 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. Mix well to create the marinade.
  2. Marinate the Chicken: Toss the bone-in, skin-on chicken thighs in the marinade, ensuring each piece is coated thoroughly. Let the chicken rest for at least 30 minutes, or refrigerate overnight for enhanced flavor penetration.
  3. Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice using water or chicken broth according to package instructions until it is fluffy and tender, then set aside.
  4. Make the Green Sauce: In a blender, combine fresh cilantro leaves, garlic clove, jalapeño (or aji amarillo) with seeds removed for milder heat, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and black pepper. Blend until smooth and creamy. Add water gradually to achieve desired sauce consistency.
  5. Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs skin-side down and sear for about 6-7 minutes per side, or until the chicken is cooked through and the skin has a golden-brown, caramelized crust.
  6. Plate and Serve: Serve a generous portion of the cooked rice on each plate. Top with the seared chicken thighs, then drizzle the bright green sauce over the top. Garnish with extra cilantro leaves, lime wedges, or sliced avocado if desired for added freshness and presentation.

Notes

  • Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
  • For less spicy sauce, remove the seeds from the jalapeño or substitute with a milder pepper.
  • Use chicken broth to cook the rice for extra flavor.
  • The green sauce can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer, substitute mayonnaise with Greek yogurt for a lighter sauce option.

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

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