Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 4-6 chicken thighs (bone-in, skin-on); 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 mouthwatering dish that perfectly blends the rich flavors of marinated chicken thighs with fluffy jasmine rice, all drizzled with a vibrant green sauce. This recipe is ideal for family dinners or special occasions, showcasing the bold tastes of Peru in every bite. The citrus-marinated chicken paired with a zesty herb sauce makes for an unforgettable meal that’s easy to prepare and sure to impress your guests.

Ingredients

Scale

4–6 chicken thighs (bone-in, skin-on)
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: In a bowl, mix lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs and let marinate for at least 30 minutes.
Cook the Rice: Rinse jasmine rice under cold water. In a pot, combine rice with water or broth and cook according to package instructions until fluffy.
Make the Green Sauce: Blend cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until smooth.
Cook the Chicken: Heat a skillet over medium-high heat and sear marinated chicken thighs for about 6–7 minutes on each side until golden brown.
Serve: Plate rice and top with chicken. Drizzle green sauce generously over the top.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Searing/Boiling/Blending
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate (about 350g)
Calories: 525
Sugar: 1g
Sodium: 550mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 31g
Cholesterol: 127mg