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Plate of Peruvian chicken and rice with vibrant green sauce

Peruvian Chicken and Rice

Juicy, caramelized chicken thighs served over fluffy rice, complemented by a bright and tangy cilantro-lime green sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice
  • 4–6 pieces chicken thighs, bone-in and skin-on
  • 3 tablespoons lime juice (freshly squeezed)
  • 3 cloves garlic, 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
For the Green Sauce
  • 1 cup fresh cilantro leaves, packed
  • 1 clove garlic
  • 1 piece jalapeño or 1 aji amarillo, seeds removed for less heat
  • 2 tablespoons lime juice
  • ¼ cup mayonnaise or Greek yogurt Swap Greek yogurt for a lighter option.
  • 2 tablespoons olive oil

Method
 

Marinate the Chicken
  1. In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil.
  2. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
Cook the Rice
  1. Rinse the jasmine rice under cold water to remove excess starch.
  2. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
Prepare the Green Sauce
  1. In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper.
  2. Blend until smooth and creamy, adding water as needed to adjust the sauce to your preferred thickness.
Cook the Chicken
  1. Heat a skillet over medium-high heat.
  2. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
Serve the Dish
  1. Place a generous serving of cooked rice on each plate.
  2. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish.
  3. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

Notes

Make ahead by preparing the rice and sauce in advance; reheat chicken in the oven to keep skin crisp. Option to use Greek yogurt instead of mayonnaise for a healthier alternative. Feel free to adjust jalapeño for desired spiciness.