Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is a flavorful dish that will delight your taste buds. The chicken is marinated with simple spices and lime juice, making it tender and zesty. Jasmine rice serves as a perfect base, soaking up the delicious juices from the chicken. The star of this meal is the vibrant green sauce made from cilantro and jalapeño, adding a fresh and spicy kick. This dish is comforting, enjoyable for family dinners, and perfect for gatherings with friends. Plus, it comes together fairly easily, making it an excellent option for weeknight meals or special occasions.

Why You’ll Love This Peruvian Chicken and Rice with Green Sauce

You’ll love this dish for its bold flavors and simple preparation. The marinated chicken becomes juicy and crispy, while the rice is fluffy and satisfying. The green sauce on top adds a burst of freshness that enhances every bite. This recipe is versatile, allowing you to adjust the heat level by choosing how much jalapeño to add. It’s also a crowd-pleaser, so you can serve it at your next gathering. Whether you are a fan of spicy food or just looking for a tasty meal, Peruvian Chicken and Rice is sure to impress.

How to Make Peruvian Chicken and Rice with Green Sauce

Ingredients You’ll Need

• 4-6 chicken thighs (bone-in and skin-on)
• 3 tablespoons lime juice (freshly squeezed)
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for marinade)
• 1 1/2 cups jasmine rice (or long-grain rice)
• 2 1/2 cups water or chicken broth
• 1 cup fresh cilantro leaves (packed)
• 1 clove garlic (for green sauce)
• 1 jalapeño or aji amarillo (seeds removed for less heat)
• 2 tablespoons lime juice (for green sauce)
• 1/4 cup mayonnaise or Greek yogurt
• 2 tablespoons olive oil (for green sauce)
• Salt and black pepper (to taste for green sauce)
• Water (as needed for sauce consistency)

Step-by-Step Directions

1. In a large bowl, combine 3 tablespoons lime juice, 3 minced garlic cloves, cumin, paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
2. Rinse jasmine rice under cold water until water runs clear to remove excess starch. In a medium pot, combine rice with 2 1/2 cups water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender and fluffy.
3. While rice cooks, make the green sauce. In a blender, combine 1 cup cilantro, 1 garlic clove, jalapeño, 2 tablespoons lime juice, mayonnaise or yogurt, 2 tablespoons olive oil, and salt and pepper to taste. Blend until smooth and creamy, adding water as needed to reach desired consistency.
4. Heat a large skillet over medium-high heat. Remove chicken from marinade and place skin-side down in the hot skillet. Cook undisturbed for 6-7 minutes until skin is golden brown and crispy.
5. Flip chicken thighs and cook for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear. The chicken should have a beautiful caramelized crust on both sides.
6. Remove chicken from skillet and let rest for 3-4 minutes to allow juices to redistribute, keeping the meat tender and moist.
7. To serve, place a generous scoop of cooked rice on each plate. Top with a chicken thigh and drizzle with green sauce. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

How to Serve Peruvian Chicken and Rice with Green Sauce

Serve this dish warm on a plate with a scoop of rice and chicken thigh. Drizzle the green sauce generously on top for added freshness. Pair it with a simple salad or steamed vegetables to round out the meal.

How to Store Peruvian Chicken and Rice with Green Sauce

Store any leftovers in an airtight container in the refrigerator. The chicken and rice will stay fresh for up to four days. Reheat in the microwave or on the stove with a little water or broth to restore moisture.

Tips for the Best Peruvian Chicken and Rice with Green Sauce

• Marinate the chicken overnight for even more flavor.
• Adjust the heat of the green sauce by adding more or less jalapeño.
• Use home-made chicken broth for extra richness in the rice.

Recipe Variations

Feel free to substitute the chicken thighs with chicken breasts if you prefer leaner meat. You can also use brown rice instead of jasmine rice, but remember to adjust the cooking time according to package directions.

Frequently Asked Questions (FAQs)

Can I use other types of rice?
Yes, you can use other varieties like basmati or brown rice. Just adjust the cooking time as needed.

How spicy is the green sauce?
The spice level depends on how much jalapeño you add. Removing the seeds reduces the heat.

Can I make this ahead of time?
Yes, you can marinate the chicken a day before and prepare the sauce in advance. Store them separately until ready to cook.

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