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Peruvian Chicken and Rice with Green Sauce

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A flavorful dish with marinated chicken, fluffy jasmine rice, and a vibrant green sauce made from cilantro and jalapeño.

  • Total Time: 60 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 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
  • 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)

Instructions

  1. In a large bowl, combine lime juice, minced garlic, cumin, paprika, salt, black pepper, and olive oil. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
  2. Rinse jasmine rice under cold water until clear. In a medium pot, combine rice with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender.
  3. In a blender, combine cilantro, garlic, jalapeño, lime juice, mayonnaise or yogurt, olive oil, salt, and pepper. Blend until smooth, adding water as needed for consistency.
  4. Heat a large skillet over medium-high heat. Remove chicken from marinade and place skin-side down in the skillet. Cook for 6-7 minutes until skin is golden brown.
  5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
  6. Let chicken rest for 3-4 minutes before serving.
  7. To serve, place rice on a plate, top with chicken, and drizzle with green sauce. Garnish with extra cilantro, lime wedges, or avocado if desired.

Notes

Marinate the chicken overnight for best flavor. Adjust jalapeño for spice level. Use homemade chicken broth for added richness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 95mg

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