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 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; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 1 cup fresh cilantro leaves; 1 garlic clove (for sauce); 1 jalapeño or 1 aji amarillo; 2 tablespoons lime juice; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil (for sauce); Salt and black pepper (to taste); Water (as needed for consistency)

Description

A savory and aromatic dish featuring marinated chicken thighs, fluffy jasmine rice, and a vibrant green sauce made from fresh cilantro and jalapeño.

Ingredients

Scale

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
1 ½ cups jasmine or long-grain rice
2 ½ cups water or chicken broth
1 cup fresh cilantro leaves
1 garlic clove (for sauce)
1 jalapeño or 1 aji amarillo
2 tablespoons lime juice
¼ cup mayonnaise or Greek yogurt
2 tablespoons olive oil (for sauce)
Salt and black pepper (to taste)
Water (as needed for consistency)

Instructions

Marinate the chicken: In a medium bowl, mix together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Immerse the chicken thighs in this marinade and let them rest in the refrigerator for at least 30 minutes, or preferably overnight.
Prepare the rice: Rinse the jasmine rice under cold water until it runs clear. In a heavy pot, combine the rinsed rice with water or chicken broth. Bring to a boil, then reduce heat and simmer covered for about 15-20 minutes until fluffy.
Blend your green sauce: In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper. Blend until smooth and creamy, adding water as necessary.
Sear the chicken: Heat a skillet over medium-high heat, add olive oil, and sear the marinated chicken thighs for about 6-7 minutes per side until golden-brown.
Assemble the dish: On each plate, place a serving of rice, top with seared chicken thighs, and drizzle with the green sauce. Garnish as desired.

Notes

For a lighter version, use skinless chicken or reduced-fat mayonnaise. Leftovers can be stored in airtight containers for up to 3-4 days in the refrigerator.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing, Cooking, Blending
Cuisine: Peruvian

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg

Keywords: Peruvian chicken, rice, green sauce, marinated chicken, Asian cuisine, comfort food