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Peruvian cuisine is a vibrant tapestry of flavors, colors, and aromas that reflects the rich cultural heritage and biodiversity of the country. With influences from indigenous ingredients, Spanish colonization, African traditions, and Asian spices, Peruvian dishes are known for their unique combinations and bold tastes. Among the many beloved dishes in Peru, pollo y arroz holds a special place in the hearts and homes of its people. It is not just a meal; it’s a comforting staple that embodies the warmth of family gatherings and celebrations.

Peruvian Chicken & Rice with Green Sauce

Savor the flavors of Peru with this delicious Pollo y Arroz con Salsa Verde! This recipe features juicy marinated chicken thighs perfectly seared and served over fluffy, flavorful rice. The zesty green sauce, made with fresh cilantro and jalapeño, adds a vibrant kick that takes this dish to the next level. Perfect for a family dinner or meal prep, it's easy to make and loaded with vibrant flavors. Get ready to enjoy a taste of Peru!
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Ingredients
  

For the Chicken:

4 chicken thighs (skin-on, bone-in)

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lime

For the Rice:

1 cup long-grain rice

2 cups chicken broth

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt to taste

For the Green Sauce:

1 cup fresh cilantro, packed

1 jalapeño, roughly chopped (seeds removed for less heat)

2 cloves garlic

1/4 cup mayonnaise

2 tablespoons lime juice

Salt to taste

1-2 tablespoons water (to thin, if necessary)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the olive oil, cumin, paprika, garlic powder, lime juice, salt, and pepper. Add the chicken thighs and coat them thoroughly in the marinade. Cover and let them marinate for at least 30 minutes (or up to overnight in the refrigerator for better flavor).

    Prepare the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent. Stir in the long-grain rice and cook for another 2-3 minutes, allowing the rice to toast lightly.

      Cook the Rice: Pour in the chicken broth, add salt to taste, and bring it to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

        Cook the Chicken: While the rice is cooking, heat a large skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is crispy and golden. Flip the chicken and cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (75°C).

          Prepare the Green Sauce: In a food processor, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, and salt. Pulse until fully blended. Add water a little at a time until you reach your desired consistency. Taste and adjust the salt and lime juice as needed.

            Serve: On a plate, serve a generous portion of the fluffy rice topped with a chicken thigh. Drizzle the vibrant green sauce over the chicken or serve it on the side for dipping. Garnish with additional cilantro if desired.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4