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Plate of Peruvian chicken and rice served with a green sauce, garnished with herbs.

Peruvian Chicken and Rice with Green Sauce

A flavorful and vibrant dish featuring marinated chicken thighs served over jasmine rice and topped with a zesty green sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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
For the Rice
  • 1.5 cups jasmine or long-grain rice
  • 2.5 cups water or chicken broth
For the Green Sauce
  • 1 cup fresh cilantro leaves, packed
  • 1 clove garlic
  • 1 piece jalapeño or aji amarillo, seeds removed Use jalapeño for less heat
  • 2 tablespoons lime juice
  • ¼ cup mayonnaise or Greek yogurt
  • 2 tablespoons olive oil
  • to taste salt and black pepper
  • as needed water for consistency

Method
 

Marinate the Chicken
  1. In a bowl, mix lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil to create the marinade.
  2. Add chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or overnight for best results.
Prepare the Rice
  1. Rinse the jasmine rice under cold water to remove excess starch.
  2. Cook the rice according to package instructions using water or chicken broth.
Make the Green Sauce
  1. In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise (or Greek yogurt), and olive oil.
  2. Blend until smooth, adjusting the consistency with water as needed.
  3. Season with salt and pepper to taste.
Cook the Chicken
  1. Heat a skillet over medium-high heat and add the marinated chicken thighs.
  2. Cook for 6-7 minutes on each side until golden brown and caramelized.
Serve
  1. Plate the cooked rice, top it with the chicken, and drizzle generously with the green sauce.
  2. Garnish with extra cilantro and lime wedges before serving.

Notes

Use fresh ingredients for the best flavor. For a vegetarian version, substitute chicken with hearty vegetables.