why make this recipe
Peruvian Chicken and Rice with Green Sauce is not just a meal; it’s an experience that introduces you to the vibrant flavors of Peruvian cuisine. The juicy, well-seasoned chicken pairs perfectly with fluffy, cilantro-lime rice, creating a harmony of textures and tastes. The green sauce adds a zesty kick that elevates the dish, making it a delightful choice for family dinners or gatherings with friends. This recipe is also simple enough for a weeknight meal, allowing you to enjoy a taste of Peru without a long preparation time.
how to make Peruvian Chicken And Rice with Green Sauce
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice (basmati works beautifully too)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4-5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Directions:
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Season and Prep the Chicken: Pat the chicken thighs completely dry with paper towels. This crucial step ensures crispy skin. Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl, then rub this aromatic mix all over the chicken, getting under the skin where possible. Let the seasoned chicken rest at room temperature while you prepare the other components.
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Make the Green Sauce: Add jalapeños to a food processor and pulse until roughly chopped. If you want a milder sauce, remove the seeds. Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Process until smooth and vibrant green, scraping the sides as needed. Taste and adjust with salt and additional lime juice. This sauce should be creamy yet pourable.
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Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and resist the urge to move them around. Listen for that satisfying sizzle, as it builds flavor. Sear for 4-5 minutes until the skin releases easily and turns golden brown. Flip and sear another 3 minutes.
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Finish the Chicken in Oven: Transfer the skillet to a preheated 400°F oven. Roast for 20-25 minutes until the internal temperature reaches 165°F. The skin should be crispy and the meat incredibly tender. Remove and let rest for 5 minutes before serving.
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Prepare the Cilantro-Lime Rice: While the chicken cooks, rinse jasmine rice until the water runs clear. In a medium saucepan, bring chicken broth to a boil, add rice, then reduce to low heat. Cover and simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff with a fork, then fold in cilantro, lime juice, butter, and salt.
how to serve Peruvian Chicken And Rice with Green Sauce
Serve the crispy chicken thighs over a bed of fluffy cilantro-lime rice. Drizzle the vibrant green sauce generously over the chicken for added flavor. Garnish with extra cilantro and lime wedges on the side for a fresh touch.
how to store Peruvian Chicken And Rice with Green Sauce
To store leftovers, place the chicken and rice in airtight containers. Store them in the refrigerator for up to 3 days. The green sauce can also be stored separately in an airtight container in the fridge for up to a week.
tips to make Peruvian Chicken And Rice with Green Sauce
- Make sure to dry the chicken thoroughly to ensure crispy skin.
- If you prefer a spicier sauce, keep some or all of the jalapeño seeds.
- Feel free to tweak the amount of lime juice in the green sauce to match your taste preferences.
- Let the chicken rest after cooking to retain its juices.
variation
For a vegetarian option, you can replace the chicken with grilled vegetables or tofu. Use vegetable broth for the rice and prepare the green sauce in the same way.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may not be as juicy as thighs. Adjust the cooking time to ensure they don’t dry out.
2. Can I make the green sauce ahead of time?
Absolutely! The green sauce can be made a day in advance and stored in the refrigerator.
3. Is this dish spicy?
The spice level depends on the jalapeños. If you remove the seeds, the sauce is milder. You can also adjust the number of jalapeños to your preference.
Peruvian Chicken and Rice with Green Sauce
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs (about 2 pounds) Pat dry thoroughly.
- 2 tablespoons olive oil For searing the chicken.
- 1 teaspoon ground cumin Adds flavor.
- 1 teaspoon smoked paprika Brings a smoky taste.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon salt For seasoning.
- ½ teaspoon black pepper For seasoning.
For the Rice
- 1½ cups jasmine rice Basmati works too.
- 2¼ cups chicken broth For cooking the rice.
- ¼ cup fresh cilantro, chopped For flavor.
- 2 tablespoons lime juice For flavor.
- 1 tablespoon butter For richness.
- ½ teaspoon salt For seasoning.
For the Green Sauce
- 4-5 pieces jalapeño peppers, stems removed Adjust spice level by removing seeds.
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise For creaminess.
- ¼ cup queso fresco (or feta cheese) For added flavor.
- 2 cloves garlic
- 2 tablespoons lime juice For tang.
- 1 tablespoon olive oil For blending.
- to taste salt For seasoning.
Instructions
Preparation
- Pat the chicken thighs completely dry with paper towels. Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl, then rub this mix all over the chicken.
- Let the seasoned chicken rest at room temperature while you prepare the other components.
Make the Green Sauce
- Add jalapeños to a food processor and pulse until roughly chopped. Remove seeds for a milder sauce.
- Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil to the processor. Process until smooth.
- Adjust seasoning with salt and lime juice to taste.
Cook the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes until golden brown.
- Flip the chicken and sear for another 3 minutes.
- Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Prepare the Rice
- Rinse jasmine rice until the water runs clear. In a saucepan, bring chicken broth to a boil, add rice, reduce to low heat, and cover.
- Simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes.
- Fluff rice with a fork and fold in cilantro, lime juice, butter, and salt.
