Description
Experience the vibrant flavors of Peru with our Peruvian Chicken And Rice with Green Sauce. This dish brings together succulent marinated chicken thighs and fluffy cilantro-lime rice, all topped with a creamy, spicy green sauce made from fresh jalapeños and herbs. Perfect for family dinners or gatherings, this easy-to-follow recipe guarantees a delightful culinary adventure on your table in just about 45 minutes. Whether you’re impressing guests or enjoying a cozy night in, this meal is sure to become a favorite!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice (basmati works beautifully too)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper.
- Rub the spice mix all over the chicken thighs, making sure to get under the skin where possible.
- Let the seasoned chicken rest at room temperature while preparing other components.
- In a food processor, add jalapeños and pulse until roughly chopped. Remove seeds for a milder sauce if desired.
- Add cilantro, mayonnaise, cheese, garlic cloves, lime juice, and olive oil to the processor.
- Blend until smooth and vibrant green; scrape sides as needed.
- Taste and adjust seasoning with salt and additional lime juice if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken skin-side down without moving them; listen for that sizzle which builds flavor.
- Sear for 4-5 minutes until skin is golden brown; flip and sear for another 3 minutes.
- Transfer the skillet to a preheated oven at 400°F (200°C).
- Roast for 20-25 minutes or until internal temperature reaches 165°F (75°C).
- Remove from oven and let rest for 5 minutes before serving.
- Rinse jasmine rice until water runs clear.
- In a medium saucepan, bring chicken broth to a boil; add rice then reduce heat to low.
- Cover and simmer for 18 minutes without lifting lid; remove from heat afterward.
- Let stand for 5 minutes then fluff with a fork; fold in cilantro, lime juice, butter, and salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 490
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg