Delicious Peruvian Chicken and Rice with Green Sauce Recipe
Experience the vibrant flavors of Peru with this delicious chicken and rice dish topped with a zesty green sauce. Perfect for gatherings, this meal combines juicy chicken, fluffy rice, and a fresh herb sauce for a satisfying culinary adventure.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Peruvian
Ingredients
- bone-in, skin-on chicken thighs
- long-grain rice
- fresh cilantro
- jalapeños
- garlic
- lime juice
- mayonnaise
- onions
- bell peppers
- peas
- corn
- cumin
- paprika
- smoked paprika
- olive oil
- salt
- pepper
- chicken broth
Instructions
- In a bowl, mix together olive oil, minced garlic, cumin, paprika, salt, and pepper. Add the chicken thighs to the marinade and let them sit for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
- In a blender, combine fresh cilantro, jalapeños (adjust based on your spice preference), garlic, lime juice, and mayonnaise. Blend until smooth. Taste and adjust seasoning if necessary, then set aside.
- In a large skillet over medium-high heat, add a splash of oil and sear the marinated chicken thighs, skin-side down, until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add chopped onions and bell peppers. Sauté until softened, about 3-4 minutes. Stir in the rice and cook for another 2 minutes, allowing it to absorb some of the flavors.
- Pour in chicken broth (or water) and bring to a simmer. Nestle the seared chicken thighs back into the skillet, cover, and reduce heat to low. Cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Once cooked, remove the skillet from heat. Let it sit for a few minutes before serving. Drizzle the green sauce generously over the chicken and rice, and garnish with additional cilantro if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: If you’re sensitive to heat, you can deseed the jalapeños or even skip them entirely in the green sauce. For additional depth of flavor, consider adding a touch of soy sauce or Worcestershire sauce to the marinade. For a vegetarian twist, replace the chicken with hearty vegetables like zucchini or eggplant, and use vegetable broth for the rice.