Description
This Peruvian Chicken and Rice with Green Sauce brings bold flavor, vibrant color, and irresistible aroma. Tender marinated chicken, perfectly fluffy rice, and a creamy, zesty green sauce come together in a dish that’s comforting, fresh, and unforgettable.
Ingredients
-
- 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
- In a bowl, whisk together lime juice, garlic, cumin, paprika, salt, pepper, and olive oil.
- Add chicken thighs and coat well. Marinate for at least 30 minutes (or up to overnight).
- Heat a skillet and sear chicken skin-side down until golden. Flip and cook until done. Remove and set aside.
- Rinse rice until water runs clear. Add rice and water/broth to a pot, bring to a boil, then cover and cook 15 minutes.
- For the green sauce: Blend cilantro, garlic, jalapeño, lime juice, mayo or yogurt, olive oil, salt, and pepper. Add water to thin as needed.
- Serve chicken over rice with plenty of green sauce drizzled on top.
Notes
- For authentic heat, use aji amarillo if available.
- Chicken thighs can be swapped with drumsticks or breasts.
- Extra green sauce keeps 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian