Peruvian Chicken And Rice with Green Sauce
Experience the vibrant flavors of Peru with this delightful Peruvian Chicken And Rice with Green Sauce recipe. This dish features juicy marinated chicken thighs served over fluffy cilantro-lime rice, all drizzled with a creamy, zesty green sauce that packs a flavorful punch. Perfect for family dinners or festive gatherings, this recipe is simple enough for beginner cooks yet impressive enough to wow your guests. With its beautiful presentation and healthy ingredients, you’ll find yourself reaching for seconds and thirds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Peruvian
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- 4–5 jalapeño peppers
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken dry and rub with a mixture of cumin, paprika, garlic powder, salt, and pepper. Let rest.
- In a food processor, blend jalapeños, cilantro, mayonnaise, garlic, lime juice, and olive oil until smooth.
- Sear chicken in a large oven-safe skillet over medium-high heat until golden brown on both sides (about 8 minutes total).
- Roast chicken in the oven for 20-25 minutes until cooked through (internal temperature reaches 165°F).
- Meanwhile, bring chicken broth to a boil in a saucepan; add rinsed rice and reduce heat. Cover and simmer for 18 minutes. Fluff with a fork and mix in cilantro, lime juice, butter, and salt.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg