Description
Peruvian Chicken and Rice with Green Sauce is a vibrant dish that tantalizes the taste buds with its juicy, marinated chicken and fragrant, herbaceous green sauce. The tender rice, infused with spices, complements the succulent chicken, creating a delightful harmony of flavors and textures that dance on the palate.
Ingredients
Scale
- For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
- For the Rice:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric
- Salt to taste
- For the Green Sauce:
- 1 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 jalapeño, seeded and chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, minced garlic, cumin, paprika, salt, and pepper. Coat the chicken thighs in this marinade and let sit for at least 30 minutes.
- In a large oven-safe skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add the rice to the skillet and stir for 2 minutes until slightly toasted.
- Pour in the chicken broth, turmeric, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes.
- While the rice cooks, place the marinated chicken on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- For the green sauce, blend cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, and salt until smooth.
- Once the chicken is done, let it rest for 5 minutes before serving. Fluff the rice with a fork.
- Serve the chicken over the rice, drizzled with green sauce.
Notes
- This dish can be made ahead; store the chicken and rice separately in airtight containers for up to 3 days.
- Leftover green sauce can be refrigerated for up to a week and used as a dip or dressing.
- For a lighter version, substitute Greek yogurt with sour cream in the green sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: main-dish
- Method: roasting/sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh with 1 cup of rice and 2 tablespoons of green sauce
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams
Keywords: Peruvian Chicken, Rice, Green Sauce, Juicy Chicken, Herb Sauce, Comfort Food, Latin American Cuisine, Easy Dinner, One-Pan Meal, Flavorful Chicken, Healthy Dinner, Gluten-Free Recipe, Chicken Thighs, Rice Dishes, Cilantro Sauce