Description
Peruvian Chicken And Rice with Green Sauce is a flavorful dish featuring tender chicken and cilantro-lime rice topped with a creamy aji verde sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice (basmati works beautifully too)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Season and Prep the Chicken: Pat the chicken thighs dry, mix spices, and rub on chicken. Let it rest.
- Make the Green Sauce: Blend jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil until smooth. Adjust with salt and lime juice.
- Sear the Chicken: Heat oil in a skillet, sear chicken skin-side down for 4-5 minutes, then flip and sear 3 more minutes.
- Finish the Chicken in Oven: Roast in a preheated 400°F oven for 20-25 minutes until the internal temperature reaches 165°F. Let rest for 5 minutes.
- Prepare the Cilantro-Lime Rice: Rinse rice, boil chicken broth, add rice, cover, and simmer for 18 minutes. Fluff and mix in cilantro, lime juice, butter, and salt.
Notes
- Adjust jalapeño quantity to control spice level.
- Use fresh ingredients for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Peruvian chicken, chicken and rice, green sauce, aji verde, cilantro-lime rice