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Peruvian Chicken and Rice with Green Sauce

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A flavorful one-pot dish featuring juicy chicken thighs, tender rice, and a zesty green sauce that transports you to the streets of Peru.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup peas (fresh or frozen)
  • 1 lime, juiced
  • Fresh cilantro leaves, for garnish
  • For the Green Sauce:
  • 1 cup fresh cilantro leaves
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 jalapeño, seeded and chopped
  • 1 clove garlic
  • Salt and pepper, to taste

Instructions

  1. Seasoning the chicken: Season the chicken thighs generously with salt and pepper on both sides.
  2. Searing the chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
  3. Sautéing the vegetables: In the same skillet, reduce the heat to medium. Add the onion and cook until translucent, about 3-4 minutes. Stir in the garlic, cumin, and paprika, cooking for another minute.
  4. Toasting the rice: Add rice to the mixture, stirring to coat. Toast for about 2-3 minutes.
  5. Combining ingredients: Pour chicken broth in and return chicken, skin-side up. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes.
  6. Steaming the peas: In the last 5 minutes, top with peas and cover to steam.
  7. Blending the green sauce: Combine cilantro, mayonnaise, lime juice, jalapeño, garlic, and seasonings in a blender and blend until smooth.
  8. Resting the dish: Let sit covered for 5 minutes after cooking, then fluff the rice.
  9. Final assembly: Serve chicken on rice, drizzled with green sauce and garnished with cilantro and lime wedges.

Notes

This dish pairs well with a green salad and a light beverage like a mojito. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/peruvian-chicken-rice-green-sauce/

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