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Peruvian Chicken and Rice with Green Sauce

Savor the Flavor: Peruvian Chicken and Rice with Green Sauce

A delightful Peruvian Chicken and Rice with Green Sauce, featuring juicy chicken thighs and fragrant rice, topped with a zesty green sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main dishes
Cuisine Peruvian
Servings 4 servings
Calories 600 kcal

Equipment

  • Large skillet or Dutch oven
  • Blender

Ingredients
  

For the Chicken

  • 4 thighs bone-in, skin-on chicken adds juiciness and flavor
  • 2 tablespoons vegetable oil for searing the chicken
  • Salt and pepper to taste

For the Rice

  • 1 cup long-grain rice provides a light and fluffy base
  • 2 cups chicken broth infuses rice with rich flavor
  • 1 medium onion, chopped adds sweetness and texture
  • 2 cloves garlic, minced for aromatic flavor
  • 1 teaspoon cumin warm, earthy flavor
  • 1 teaspoon paprika adds smokiness and color
  • 1 cup peas (fresh or frozen) for sweetness and color
  • 1 lime juiced brightens the dish
  • Fresh cilantro leaves for garnish

For the Green Sauce

  • 1 cup fresh cilantro leaves star ingredient for flavor
  • ½ cup mayonnaise creates a creamy texture
  • 1 tablespoon lime juice adds tanginess
  • 1 jalapeño seeded and chopped for subtle kick
  • 1 clove garlic infuses savory essence
  • Salt and pepper to taste

Instructions
 

Step‑by‑Step Instructions

  • Generously season the chicken thighs with salt and pepper on both sides, ensuring every inch is covered. Set aside.
  • In a large skillet, heat vegetable oil. Add chicken skin-side down and sear for 5–7 minutes until crispy. Flip and cook for another 5 minutes, then set aside.
  • Reduce heat and sauté chopped onion for 3–4 minutes until translucent. Stir in minced garlic, cumin, and paprika for 1 minute.
  • Add long-grain rice, stirring to coat in the oil and spices. Toast for 2–3 minutes.
  • Pour in chicken broth and return chicken to skillet. Bring to a boil, reduce heat, cover and simmer for 25–30 minutes.
  • In the final 5 minutes, scatter peas on top without stirring, then cover to steam until tender.
  • In a blender, blend cilantro, mayonnaise, lime juice, jalapeño, and garlic until smooth. Adjust seasoning with salt and pepper.
  • Remove from heat and let sit for 5 minutes, then fluff rice with a fork.
  • Serve chicken on rice, drizzle with green sauce, and garnish with cilantro and lime wedges.

Notes

Season generously and ensure your skillet is hot for perfect searing.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg
Keyword Comfort Food, Crowd-Pleaser, easy recipe, Peruvian Chicken and Rice with Green Sauce, Quick Meal, vibrant flavors
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