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Peruvian Chicken and Rice with Green Cilantro Sauce Recipe

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★★★★★

4.5 from 431 reviews

This Peruvian Chicken and Rice with Green Sauce Rocks is a vibrant, flavorful dish featuring marinated chicken thighs seared to a golden crisp, paired with fluffy jasmine rice and topped with a zesty, creamy cilantro and jalapeño green sauce. Perfect for a hearty, comforting meal with a beautiful balance of citrus, spice, and fresh herbs.

Ingredients

Scale

Chicken and Marinade

  • 4–6 chicken thighs, bone-in and skin-on
  • 3 tablespoons lime juice (freshly squeezed)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

Rice

  • 1 ½ cups jasmine or long-grain rice
  • 2 ½ cups water or chicken broth

Green Sauce

  • 1 cup fresh cilantro leaves, packed
  • 1 garlic clove
  • 1 jalapeño or 1 aji amarillo, seeds removed for less heat
  • 2 tablespoons lime juice
  • ¼ cup mayonnaise or Greek yogurt
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Water, as needed for consistency

Instructions

  1. Prepare the Marinade: In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
  2. Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
  3. Make the Green Sauce: In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
  4. Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
  5. Plate and Serve: Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

Notes

  • Marinate chicken overnight for more intense flavor.
  • Adjust jalapeño or aji amarillo quantity for spiciness preference.
  • Use chicken broth instead of water to cook rice for extra flavor.
  • The green sauce can be stored in the refrigerator for up to 3 days.
  • Serve with sliced avocado or lime wedges for additional freshness.

Keywords: Peruvian chicken, green sauce, cilantro sauce, chicken thighs, jasmine rice, marinated chicken, stovetop cooking

Find it online: https://spatulaqueen.com/peruvian-chicken-and-rice-with-green-cilantro-sauce-recipe/