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Peruvian Chicken & Rice with Green Sauce

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Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful dish that brings the bold, fresh flavors of Peru right to your kitchen. The combination of tender, spiced chicken paired with a fragrant rice cooked to perfection is already a winner, but the green sauce, made from fresh herbs, jalapeños, and tangy lime, elevates this dish to another level. Perfect for weeknight dinners, special gatherings, or a flavorful family meal, this dish brings a delightful taste of Peru to your plate. Its rich, zesty flavors will leave everyone asking for seconds.

Ingredients

Scale

For the Chicken:

  • 4 bone-in, skinless chicken thighs (or breasts)
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • Salt and pepper, to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon white vinegar

For the Rice:

  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • Salt to taste

For the Green Sauce:

  • 1 cup fresh cilantro leaves
  • 1–2 jalapeños (seeds removed for less heat)
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • Salt to taste

Instructions

Marinate the Chicken:

  1. Prepare the Marinade: In a bowl, combine olive oil, paprika, cumin, garlic powder, turmeric, lime juice, chopped cilantro, vinegar, salt, and pepper. Stir until the mixture is well combined.
  2. Marinate the Chicken: Rub the marinade generously over the chicken thighs, making sure each piece is well coated. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours if you have more time.

Cook the Chicken:

  1. Cook the Chicken: Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the marinated chicken and cook for 5-7 minutes per side until the chicken is browned and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a plate and set aside.

Cook the Rice:

  1. Prepare the Rice: In the same skillet, add a tablespoon of olive oil and cumin. Stir for a minute to toast the cumin.
  2. Cook the Rice: Add the rice to the skillet and stir to coat it in the oil and spices. Pour in the chicken broth and add salt to taste. Bring it to a simmer, then cover and cook for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Make the Green Sauce:

  1. Blend the Green Sauce: In a blender or food processor, combine cilantro, jalapeños, garlic, olive oil, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed.

Assemble the Dish:

  1. Combine the Chicken and Rice: Once the rice is cooked, add the chicken back to the skillet, nestling it into the rice. Spoon some of the green sauce over the top of the chicken and rice, then cover and cook for another 5 minutes to warm everything through.
  2. Serve: Serve the dish warm, with extra green sauce on the side for drizzling.

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Find it online: https://succulentrecipes.com/peruvian-chicken-rice-with-green-sauce/