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Peruvian cuisine is a vibrant tapestry of flavors, textures, and colors, reflecting the diverse cultural influences that have shaped its evolution over centuries. Rich in history and tradition, this culinary landscape is a delightful fusion of indigenous ingredients and techniques, mingled with influences from Spanish, African, Asian, and Italian migrations. As a result, Peruvian dishes are characterized by their unique combinations of spices, fresh herbs, and local produce, making them a true celebration of the country's agricultural bounty.

Peruvian Chicken & Rice with Green Sauce

Experience authentic flavors with this Peruvian Pollo con Arroz y Salsa Verde! Tender marinated chicken thighs are seared to perfection and served over aromatic jasmine rice, making an irresistible one-pan meal. Enhance the dish with a zesty green sauce made from fresh cilantro and jalapeño for a burst of flavor. Perfect for family dinners or a cozy night in, this recipe is sure to impress with its vibrant tastes and beautiful presentation. Easy to follow and so delicious!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup jasmine rice

2 cups chicken broth

1 bell pepper, diced

1 small onion, chopped

1 cup frozen peas

Fresh cilantro for garnish

For the Green Sauce:

1 cup fresh cilantro

1 jalapeño, seeds removed for milder flavor

2 cloves garlic

Juice of 1 lime

1/4 cup olive oil

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture onto the chicken thighs, ensuring they’re well coated. Let them marinate for at least 30 minutes, ideally overnight.

    Sear the Chicken: In a large skillet over medium-high heat, add a bit of oil and sear the marinated chicken thighs for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

      Prepare the Rice: In the same skillet, add the chopped onion and bell pepper. Sauté until they become tender, about 4-5 minutes. Stir in the rice, making sure to coat it in the leftover oil and juices.

        Combine Chicken and Broth: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low and place the seared chicken thighs on top of the rice. Cover the skillet with a lid and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

          Prepare the Green Sauce: In a blender, combine cilantro, jalapeño, garlic, lime juice, olive oil, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning if necessary.

            Finish and Serve: Once the rice and chicken are cooked, fluff the rice with a fork, then gently stir in the peas. Serve the chicken atop the rice, drizzle with the green sauce, and garnish with fresh cilantro.

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