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Peruvian Chicken and Rice with Green Sauce

A flavorful and comforting dish featuring tender chicken, aromatic rice, and a zesty green sauce, embodying the vibrant spirit of Peruvian cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin, Peruvian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken and rice
  • 4 pieces chicken thighs (bone-in, skin-on)
  • 2 cups long-grain rice
  • 4 cups chicken broth
  • Olive oil
For the green sauce
  • 1 cup cilantro, packed
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 piece jalapeño (seeds removed for less heat)
  • 3 cloves garlic

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken skin-side down and sear until golden brown (about 5-7 minutes). Flip and cook for an additional 5 minutes.
Cooking
  1. Once the chicken has browned, remove it from the skillet. Add the rice to the skillet, stirring gently to coat in the remaining oils.
  2. Pour in the chicken broth and bring to a boil. Place the chicken on top of the rice and cover, reducing the heat to low. Cook for about 25-30 minutes until the rice is tender.
Making the Sauce
  1. In a blender, combine cilantro, mayonnaise, lime juice, jalapeño, and garlic. Blend until smooth and season to taste with salt and pepper.
Serving
  1. Once the chicken and rice are cooked, fluff the rice with a fork. Serve hot topped with a drizzle of green sauce.

Notes

For deeper flavor, consider marinating the chicken in lime juice and spices for a few hours before cooking. Use fresh herbs for the green sauce for a vibrant flavor. Store leftovers in an airtight container for up to 3 days.