Name: Juicy Peruvian Chicken & Rice with 5-Star Green Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Peruvian
Ingredients: 2 lbs chicken thighs (bone-in, skin-on); 2 cups white long-grain rice; 4 cups chicken broth (homemade or boxed); 1 tablespoon cumin; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon olive oil; 1 onion, chopped (yellow preferred); 3 cloves garlic, minced; 1 bunch cilantro, stems included; 1 jalapeño, seeded (adjust seeds for desired heat); ½ cup mayonnaise; ½ cup sour cream; Juice of 1 lime; Salt and pepper to taste (about ½ teaspoon salt to start)

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Introduction

Juicy Peruvian Chicken & Rice with 5-Star Green Sauce is a vibrant and flavorful dish that brings the taste of Peru straight to your table. Crispy-skinned chicken thighs cook alongside fragrant rice, all complemented by a creamy, zesty green sauce that’s sure to impress. Perfect for a family dinner or a special occasion.

A white plate holds a bed of fluffy white rice as the bottom layer, with a light sprinkle of green herbs mixed in. On top, there are three pieces of crispy, golden-brown chicken thighs with a crunchy, slightly charred skin. Each piece is covered with a thick, bright green herb sauce with a coarse texture, which spills slightly onto the rice and plate, adding a fresh and oily shine. The overall look is warm, inviting, and vibrant with contrasting textures between the soft rice and crispy chicken skin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs (bone-in, skin-on)
2 cups white long-grain rice
4 cups chicken broth
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bunch cilantro, stems and all
1 jalapeño, seeded
½ cup mayonnaise
½ cup sour cream
Juice of 1 lime
Salt and pepper to taste

Instructions

Step 1: Pat the chicken thighs dry with paper towels. In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper. Rub this spice blend all over the chicken.
Step 2: Heat olive oil in a large deep skillet over medium-high heat. Add chicken skin-side down and cook untouched for 5-6 minutes until skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove chicken and set aside, keeping drippings in the pan.
Step 3: Add chopped onion to the same pan and cook for about 3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 4: Add the rice to the pan and toss to coat in the oil and flavors. Toast the rice for about one minute, listening for a slight crackle.
Step 5: Pour in chicken broth and stir, scraping any browned bits from the skillet. Nestle the chicken thighs back into the pan, skin-side up.
Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes without lifting the lid.
Step 7: Turn off the heat and let the dish rest, covered, for 5 minutes to finish cooking the rice.
Step 8: Meanwhile, make the green sauce by blending cilantro (including stems), jalapeño (seeded), mayonnaise, sour cream, lime juice, and salt until smooth. Taste and adjust seasoning or heat as desired.
Step 9: Serve the chicken and rice with a generous drizzle of the green sauce on top.

Tips & Variations

Use bone-in, skin-on thighs for the best flavor and crispy texture.
If you prefer less heat, start with half the jalapeño in the sauce and add more to taste.
For added brightness, squeeze extra lime juice over the finished dish.
Try swapping sour cream with Greek yogurt for a tangier green sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The green sauce can be stored separately for up to 2 days but may lose some vibrancy over time.

How to Serve

The dish shows three pieces of crispy grilled chicken with a golden-brown skin, each piece placed one behind the other on a bed of fluffy white rice. A bright green herb sauce is spread liberally over the top of the chicken, slightly dripping down onto the rice, adding a vibrant contrast. The rice looks soft and evenly cooked, with the sauce adding a glossy texture to parts of the dish. All the food is served on a plain white plate with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs offer more flavor and stay juicier. If using breasts, watch the cooking time carefully to avoid drying out.

Is it necessary to include cilantro stems in the green sauce?

Absolutely! The stems add a lot of fresh flavor and help give the sauce its vibrant green color and earthy taste.