Description
Peruvian Chicken and Rice with Green Sauce is a vibrant dish that brings the essence of Peru to your dinner table. This recipe features succulent, citrus-marinated chicken thighs served atop fluffy jasmine rice and topped with a luscious green sauce made from fresh cilantro and jalapeño. Perfect for weeknight dinners or special gatherings, this dish not only impresses with its bold flavors but also offers a delightful visual presentation. Quick to prepare and adaptable for various dietary needs, it’s a fantastic option for families and entertaining alike.
Ingredients
Scale
- 4–6 chicken thighs (bone-in, skin-on)
- 3 tablespoons lime juice
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 ½ cups jasmine rice
- 1 cup fresh cilantro leaves
- 1 jalapeño (seeds removed)
- ¼ cup mayonnaise or Greek yogurt
Instructions
- Marinate the chicken by mixing lime juice, garlic, cumin, paprika, salt, pepper, and olive oil in a bowl. Coat the chicken thoroughly and let it rest for at least 30 minutes.
- Rinse the jasmine rice under cold water. In a pot, combine the rice with water or chicken broth and cook as per package instructions until fluffy.
- For the green sauce, blend together cilantro leaves, garlic, jalapeño, lime juice, mayonnaise (or Greek yogurt), olive oil, salt, and pepper until smooth.
- Sear the marinated chicken in a hot skillet over medium-high heat for about 6-7 minutes on each side until golden brown.
- Serve by placing rice on plates, topping with chicken thighs, and drizzling with green sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 530
- Sugar: 2g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg