Peruvian Chicken & Rice with Green Sauce

Peruvian cuisine is a vibrant tapestry woven from diverse cultural influences, including Indigenous, Spanish, African, and Asian. This rich culinary heritage is celebrated for its bold flavors, fresh ingredients, and the harmonious blend of spices that create dishes bursting with character. Among the many treasures of Peruvian cooking, one dish stands out for its comforting essence and delightful taste: Peruvian Chicken and Rice with Green Sauce.

Peruvian Chicken & Rice with Green Sauce

Discover the flavors of Peru with this delicious Peruvian Chicken & Rice dish featuring a vibrant green sauce. Juicy chicken thighs are marinated in a mix of spices and lime juice, then baked to perfection. Paired with fragrant long-grain rice cooked in savory broth and colorful veggies, this meal is a feast for the senses. Don’t forget the fresh green sauce made from cilantro, parsley, and jalapeño for an extra kick. Perfect for family dinners or impressing guests!

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Ingredients

For the Chicken:

4 chicken thighs, bone-in, skin-on

2 tablespoons 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 tablespoon butter

1 onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced

Salt, to taste

For the Green Sauce:

1 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1 jalapeño, seeded and chopped

2 cloves garlic

Juice of 1 lime

1/4 cup olive oil

Salt and pepper, to taste

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Instructions

Marinate the Chicken:

In a large bowl, combine olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice. Add the chicken thighs, turning to coat. Cover and let marinate for at least 30 minutes, preferably in the refrigerator.

Prepare the Rice:

In a medium saucepan, melt butter over medium heat. Add chopped onion and bell pepper, sautéing until translucent (about 5 minutes). Stir in minced garlic for an additional minute.

Cook the Rice:

Add rice to the saucepan, stirring to coat it with the oil and veggies. Pour in the chicken broth, add salt to taste, and bring to a boil. Once boiling, cover and reduce heat to low. Let it simmer for 15-18 minutes until rice is cooked and liquid is absorbed. Remove from heat and set aside, keeping it covered.

Bake the Chicken:

Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 30-35 minutes until the chicken is cooked through and has a nice golden color, reaching an internal temperature of 165°F (74°C).

Make the Green Sauce:

In a food processor, combine cilantro, parsley, jalapeño, garlic, lime juice, and olive oil. Blend until smooth. Season with salt and pepper to taste. If too thick, add a tablespoon of water until the desired consistency is reached.

Serve:

Once the chicken is cooked and the rice is ready, plate a generous scoop of rice, topping it with a piece of chicken. Drizzle the vibrant green sauce over the dish and garnish with extra cilantro if desired.

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Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4