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Embark on a culinary adventure as we explore the vibrant and tantalizing flavors of Peru through the beloved dish, Pollo a la Brasa. This iconic meal is renowned for its succulent, marinated chicken, which is roasted to perfection, enveloped in a myriad of spices that create an explosion of flavor with every bite. Paired with Arroz con Salsa Verde, a fragrant rice dish adorned with a fresh green sauce, this recipe brings together the essence of Peruvian cuisine in a way that is both simple and extraordinary.

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this delicious Pollo a la Brasa and Arroz con Salsa Verde recipe! Marinated chicken thighs and drumsticks become perfectly crispy in the oven, while the cilantro-infused rice adds a delightful side. Don't forget the tangy green sauce, which ties all the flavors together. Perfect for family dinners or special occasions, this dish is sure to impress! Try it out for a taste of authentic Peruvian cuisine.
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Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs

4 bone-in, skin-on chicken drumsticks

4 cloves garlic, minced

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

½ cup soy sauce

2 tablespoons olive oil

1 lemon, juiced

For the Rice:

2 cups white rice

4 cups chicken broth

1 tablespoon olive oil

1 small onion, finely chopped

1 teaspoon salt

1 tablespoon fresh cilantro, chopped

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves, packed

2 jalapeños, seedless for less heat

2 cloves garlic

1 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

½ teaspoon salt

A splash of water (to adjust consistency)

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, paprika, cumin, oregano, black pepper, salt, soy sauce, olive oil, and lemon juice. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

    Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the rice, stirring to coat it in the oil, for about 2-3 minutes.

      Cook the Rice: Pour in the chicken broth and add salt. Bring it to a boil, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Stir in chopped fresh cilantro before serving.

        Make the Green Sauce: In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and salt. Blend until smooth, adding a splash of water if necessary to reach your desired consistency. Taste and adjust seasoning as needed.

          Cook the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the chicken is cooked through and skin is crispy, allowing to turn halfway through for even cooking.

            Serve: On a plate, create a bed of cilantro rice, top it with the golden-brown chicken, and drizzle generously with the green sauce. Garnish with additional cilantro if desired.

              Prep Time: 15 minutes | Total Time: 2 hours 40 minutes (includes marination) | Servings: 4 servings