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Peruvian Chicken and Rice with Green Sauce

Zesty Peruvian Chicken and Rice with Green Sauce Delight

Experience a burst of vibrant flavors with Peruvian Chicken and Rice with Green Sauce, a delicious one-pot meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Peruvian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs The rich flavor and crispy skin make this the star of the dish.
  • 2 tablespoons vegetable oil Helps achieve that crispy golden skin when searing.
  • salt and pepper Essential for seasoning, enhancing the chicken's natural flavor.
For the Rice
  • 1 cup long-grain rice Provides a fluffy texture that soaks up all the delicious juices.
  • 2 cups chicken broth Adds depth and richness to the flavor profile of the rice.
  • 1 medium onion, chopped Brings sweetness and aroma to the dish as it cooks down.
  • 2 cloves garlic, minced A must for that fragrant flavor boost!
  • 1 teaspoon cumin Infuses an earthy warmth with every bite, typical in Peruvian cuisine.
  • 1 teaspoon paprika Adds a mild sweetness and vibrant color to the rice.
  • 1 cup peas (fresh or frozen) Brightens up the dish with refreshing pops of color and sweetness.
  • 1 lime juiced A zesty finish that balances the richness of the chicken and rice.
  • Fresh cilantro leaves, for garnish Adds a fresh touch of color and flavor!
For the Green Sauce
  • 1 cup fresh cilantro leaves The key ingredient for a zesty Peruvian green sauce!
  • ½ cup mayonnaise Provides a creamy base that brings all the flavors together.
  • 1 tablespoon lime juice Brightens the sauce and enhances the overall flavor.
  • 1 jalapeño, seeded and chopped Adds a delightful kick; adjust according to your spice preference.
  • 1 clove garlic Packs an extra punch of flavor for the sauce.
  • salt and pepper Essential for adjusting the seasoning to your taste.

Equipment

  • Skillet
  • blender

Method
 

Main Steps
  1. Generously season the bone-in, skin-on chicken thighs with salt and pepper on both sides. Let the seasoned chicken rest while preparing your cooking equipment.
  2. In a large skillet, heat vegetable oil over medium-high heat. Add chicken thighs skin-side down and sear for 5–7 minutes. Flip and cook for an additional 5 minutes. Remove chicken from skillet.
  3. Reduce heat to medium, add chopped onion to the skillet, stirring until translucent (3–4 minutes). Stir in minced garlic, cumin, and paprika; cook for another minute.
  4. Add long-grain rice to onion and garlic mixture, stirring well. Toast the rice for 2–3 minutes, stirring continuously.
  5. Pour in chicken broth, scrape any flavorful bits from the bottom of the pan, return seared chicken thighs skin-side up. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes.
  6. In the final 5 minutes of cooking, scatter peas over the rice without stirring, cover and steam peas until tender.
  7. While chicken and rice cook, prepare the green sauce by blending fresh cilantro, mayonnaise, lime juice, jalapeño, garlic, and seasoning until smooth.
  8. Once done, remove skillet from heat, let sit covered for 5 minutes, then fluff the rice with a fork.
  9. Serve chicken thighs on rice, drizzle with green sauce, and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, season the chicken well and allow the rice to toast properly before adding broth.

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