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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce
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This easy Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant blend of juicy, tender chicken with fluffy, aromatic rice and a zesty, herb-packed green sauce. Perfect for those craving bold flavors and comforting meals, this dish is quick to prepare and versatile, ideal for weeknight dinners or meal prep. Experience an authentic taste of Peru with simple ingredients and exciting spices in every bite.

Ingredients

Scale

Chicken and Marinade

  • 4 bone-in, skin-on chicken thighs
  • 3 garlic cloves, minced
  • 2 tbsp lime juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil (for marinade)

Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 yellow chili pepper (ají amarillo), seeded and chopped
  • ¼ cup mayonnaise
  • 2 tbsp lime juice
  • 1 garlic clove
  • ½ tsp salt
  • 1 tbsp olive oil

Rice

  • 1 cup long grain white rice
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • Salt and pepper, to taste

Instructions

  1. Marinate the Chicken: Combine minced garlic, lime juice, salt, pepper, and olive oil in a bowl. Add chicken thighs and coat thoroughly. Let marinate for at least 20 minutes to infuse flavors.
  2. Prepare the Green Sauce: In a blender, combine fresh cilantro, yellow chili pepper, mayonnaise, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden and crisp. Flip and cook until internal temperature reaches 165°F (75°C). Remove and let rest.
  4. Make the Rice: In the same skillet, sauté diced onion until translucent. Add rice and stir for about 2 minutes to coat grains. Pour in chicken broth, bring to a boil, then cover and simmer on low heat until rice is tender and liquid absorbed.
  5. Assemble and Serve: Plate the cooked rice, top with chicken thighs, and drizzle generously with green sauce. Garnish with extra cilantro leaves or lime wedges if desired for added freshness.

Notes

  • Marinate chicken for up to 2 hours or overnight for deeper flavor.
  • Pat chicken skin dry before cooking to achieve crispy skin.
  • Use fresh cilantro for the brightest green sauce flavor.
  • Do not lift the lid while rice simmers to ensure perfect texture.
  • Adjust green sauce consistency with water or more mayonnaise as preferred.

Nutrition

Keywords: Peruvian chicken, green sauce, chicken and rice, ají amarillo, easy dinner, gluten free, weeknight meal

Find it online: https://eazyum.com/peruvian-chicken-and-rice-with-green-sauce/