Easy Peruvian Chicken and Rice with Cilantro Jalapeño Green Sauce Recipe

Introduction

This Easy Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish perfect for any night of the week. Juicy chicken thighs cook alongside aromatic rice, all elevated by a fresh and zesty cilantro-based green sauce. It’s simple to prepare yet impressive in taste.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp olive oil
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp ground cumin
• Salt and pepper, to taste
• 1 cup fresh cilantro leaves
• 1 jalapeño pepper (seeded for less heat, if desired)
• 1 garlic clove
• Juice of 1 lime
• ¼ cup olive oil
• Salt, to taste

Instructions

1. Step 1: Season the chicken thighs evenly with salt, black pepper, and garlic powder.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 2 to 3 minutes.
4. Step 4: Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute to release its aroma.
5. Step 5: Pour in the chicken broth and bring the mixture to a simmer.
6. Step 6: Return the seared chicken to the skillet, cover, and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and the chicken is fully cooked.
7. Step 7: While the chicken and rice cook, prepare the green sauce by blending the cilantro, jalapeño, garlic, lime juice, olive oil, and salt until smooth.
8. Step 8: Serve the chicken and rice plated with a generous drizzle of the fresh green sauce on top. Enjoy!

Tips & Variations

• For a milder sauce, remove the jalapeño seeds before blending.
• Use bone-in chicken thighs for even more flavor, but increase cooking time accordingly.
• Add a handful of frozen peas or chopped bell peppers to the rice for extra color and nutrition.
• To make this dish gluten-free, ensure your chicken broth is labeled gluten-free.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep the green sauce refrigerated separately and stir before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook. You may need to increase the simmering time and the amount of broth used to ensure it cooks fully.

Is this dish spicy?

The spiciness depends on how much jalapeño you use in the green sauce. Removing the seeds will reduce the heat, making it mild and fresh.

Easy Peruvian Chicken and Rice with Cilantro Jalapeño Green Sauce Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This Easy Peruvian Chicken and Rice with Green Sauce recipe offers a flavorful and comforting meal. Tender chicken thighs are seasoned and seared before being simmered with aromatic rice infused with cumin and chicken broth. Paired with a vibrant, zesty cilantro-based green sauce, this dish captures the essence of Peruvian cuisine with minimal effort, perfect for a satisfying weeknight dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp olive oil

For the Rice:

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp ground cumin
• Salt and pepper, to taste

For the Green Sauce:

• 1 cup fresh cilantro leaves
• 1 jalapeño pepper (seeded for less heat, if desired)
• 1 garlic clove
• Juice of 1 lime
• ¼ cup olive oil
• Salt, to taste

Instructions

1. Prepare the Chicken: Season the boneless, skinless chicken thighs evenly with salt, black pepper, and garlic powder to enhance their flavor before cooking.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs until they develop a golden brown crust on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set aside temporarily.
3. Cook the Rice: Using the same skillet, add the finely chopped onion and minced garlic. Sauté until the onions become soft and fragrant, approximately 2 to 3 minutes. Next, stir in the rinsed long-grain white rice and ground cumin, toasting the rice for about 1 minute to deepen its flavor.
4. Simmer: Pour in the chicken broth, bring the mixture to a gentle simmer. Return the seared chicken thighs to the skillet. Cover with a lid and cook over low heat for approximately 20 minutes, or until the rice is tender and the chicken is fully cooked through.
5. Make the Green Sauce: While the chicken and rice cook, combine fresh cilantro leaves, seeded jalapeño pepper (for less heat), a single garlic clove, lime juice, olive oil, and salt in a blender. Blend until the sauce is smooth and creamy.
6. Serve: Plate the chicken thighs alongside the cooked rice, then generously drizzle the vibrant green sauce over the top. Serve immediately and enjoy this authentic Peruvian-inspired dish.

Notes

• For a spicier green sauce, leave the jalapeño seeds in.
• Use bone-in chicken thighs if preferred; increase cooking time accordingly.
• Rinse the rice thoroughly to remove excess starch and prevent sticking.
• Adjust salt and pepper to taste during cooking.
• The dish pairs well with a fresh green salad or steamed vegetables for a complete meal.

Keywords: Peruvian chicken, chicken and rice, green sauce, cilantro sauce, easy dinner, one pan meal, Latin American cuisine