Peruvian Chicken Rice Green Sauce
Tender Peruvian chicken thighs marinated in citrus and spices, served on fragrant jasmine rice with a vibrant green sauce bursting with herbs and a mild kick.
Equipment
- 1 bowl
- 1 pot
- 1 blender
- 1 skillet
Ingredients
- 4 to 6 bone-in skin-on chicken thighs
- 3 tbsp fresh lime juice
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1½ cups jasmine or long-grain rice
- 2½ cups water or chicken broth
- 1 cup packed fresh cilantro leaves
- 1 garlic clove
- 1 jalapeño or aji amarillo seeds removed for less heat
- 2 tbsp lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tbsp olive oil
- Salt and black pepper to taste
- Water as needed for consistency
Instructions
- Mix lime juice, minced garlic, cumin, paprika, salt, black pepper, and olive oil in a bowl; coat chicken thighs and marinate for at least 30 minutes or overnight.
- Rinse rice under cold water; cook with water or chicken broth in a pot until fluffy and tender.
- Blend cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until smooth; thin with water as needed.
- Heat a skillet over medium-high heat; sear the marinated chicken for 6-7 minutes per side until cooked and golden brown.
- Serve rice on plates topped with chicken thighs; drizzle with green sauce and garnish with cilantro, lime wedges, or avocado if desired.
Notes
- Marinate chicken overnight for deeper flavor.
- Use fresh cilantro for vibrant sauce flavor.
- Adjust jalapeño quantity to control heat.
- Cook rice in broth for extra savoriness.
- Let chicken rest after cooking to retain juiciness.