Easy Peruvian Chicken and Rice with Cilantro Jalapeño Green Sauce Recipe
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.
- 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
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
- Prepare the Chicken: Season the boneless, skinless chicken thighs evenly with salt, black pepper, and garlic powder to enhance their flavor before cooking.
- 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.
- 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.
- 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.
- 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.
- 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
