Peruvian Chicken and Rice with Green Sauce
A delightful Peruvian dish featuring juicy, seasoned chicken thighs served over fluffy cilantro-lime rice with a zesty 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.
Notes
To store leftovers, place the chicken and rice in airtight containers in the fridge for up to 3 days. The green sauce can be stored separately for up to a week.