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Peruvian cuisine is a vibrant tapestry of flavors and traditions, drawing from a rich cultural heritage that spans centuries. Among the myriad of dishes that represent this culinary diversity, Peruvian Chicken & Rice with Green Sauce stands out as a beloved favorite. This dish is not just a meal; it’s a celebration of fresh ingredients, bold spices, and the heartwarming essence of home-cooked comfort food.

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this easy Chicken and Rice recipe topped with a delicious green sauce! Marinate tender chicken thighs with spices, roast until crispy, and serve over fluffy rice sautéed with onions and bell peppers. The homemade green sauce made from fresh herbs adds a zesty kick. Perfect for family dinners or a special occasion, this dish is sure to impress. Try it out and bring a taste of Peru to your kitchen!
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Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon cumin

1 tablespoon paprika

3 cloves garlic, minced

Salt and pepper to taste

Juice of 1 lime

For the Rice:

1 cup long-grain white rice

2 cups chicken broth

1 small onion, finely chopped

1 bell pepper, diced (red or yellow)

1 tablespoon olive oil

Salt to taste

For the Green Sauce:

1 cup fresh cilantro leaves, packed

1/2 cup fresh parsley leaves, packed

2 cloves garlic

1-2 jalapeños (to taste, seeds removed if less heat is desired)

1/4 cup mayonnaise

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, minced garlic, salt, pepper, and lime juice. Add the chicken thighs, ensuring they are well-coated. Let them marinate in the fridge for at least 30 minutes, preferably 2 hours.

    Prepare the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper; sauté for about 5 minutes until softened. Add the rice, stirring for an additional 2 minutes to toast. Pour in the chicken broth, add salt, and bring to a boil. Cover and reduce heat to low, simmering for 15-20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken thighs skin-side up on a baking sheet. Roast in the oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy.

        Make the Green Sauce: In a blender, combine cilantro, parsley, garlic, jalapeños, mayonnaise, lime juice, salt, and pepper. Blend until smooth. Adjust seasoning as needed and set aside.

          Serve: To plate, spoon a generous amount of rice onto a plate, top with a chicken thigh, and drizzle with the vibrant green sauce. Garnish with additional cilantro if desired.

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4