Juicy Peruvian Chicken & Rice with 5-Star Green Sauce Recipe
This Juicy Peruvian Chicken & Rice with 5-Star Green Sauce Magic recipe offers a flavorful and authentic taste of Peru with tender, crispy chicken thighs cooked alongside aromatic rice, complemented by a creamy, zesty green sauce made from fresh cilantro, jalapeño, and lime. Perfect for a comforting yet vibrant meal, this dish balances spice and creaminess for a truly unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
For the Chicken & Rice:
- 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
For the Green Sauce:
- 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)
Instructions
- Preparing the Chicken: In a small bowl, combine cumin, paprika, garlic powder, salt, and pepper. Pat chicken thighs dry and rub the spice mix all over. Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Place chicken skin-side down and cook undisturbed for 5-6 minutes until skin is golden and crispy. Flip and cook for another 3-4 minutes. Transfer chicken to a plate, keeping pan drippings.
- Cooking the Rice: Using the same pan with drippings, add chopped onion and cook for about 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in rice, coating all grains with oil and toasting for 1 minute until crackling. Pour in chicken broth, stirring and scraping browned bits from the bottom. Nestle chicken back into the pan skin-side up. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes without peeking. Afterward, turn off heat and keep covered for 5 more minutes to let rice finish cooking.
- Making the Green Sauce: While the rice cooks, combine cilantro with stems, seeded jalapeño, mayonnaise, sour cream, lime juice, and salt in a blender. Blend until smooth, about 30 seconds. Adjust lime, jalapeño, and salt to taste. For less heat, start with half the jalapeño and add more as preferred.
Notes
- Using bone-in, skin-on chicken thighs is key for flavor and crispiness.
- Do not peek while the rice simmers to ensure perfect cooking.
- Include cilantro stems in the sauce for an enhanced flavor depth.
- Adjust jalapeño quantity to control spiciness, especially for kids or sensitive eaters.
- Pat chicken dry before seasoning to achieve a crispy skin.
- Use fresh lime juice for the best bright flavor in the green sauce.
Keywords: Peruvian chicken, green sauce, chicken and rice, Peruvian recipe, cilantro sauce, juicy chicken thighs, authentic Peruvian flavors
