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Peruvian chicken and rice with green sauce served on a plate with lime wedges and fresh cilantro

Peruvian Chicken and Rice with Green Sauce

Juicy marinated chicken thighs served over fluffy jasmine rice with a creamy cilantro lime green sauce. Bold flavors, easy prep, and ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs bone-in, skin-on (up to 6 for larger servings)
  • 3 tbsp lime juice freshly squeezed
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil for marinade
  • 1.5 cup jasmine or long-grain rice
  • 2.5 cup water or chicken broth chicken broth recommended for best flavor
  • 1 cup fresh cilantro leaves packed
  • 1 garlic clove for green sauce
  • 1 jalapeño or aji amarillo seeds removed for less heat
  • 2 tbsp lime juice for green sauce
  • 0.25 cup mayonnaise or Greek yogurt mayo gives richer consistency
  • 2 tbsp olive oil for green sauce
  • 1 pinch salt and black pepper to taste

Equipment

  • Large skillet or cast-iron pan
  • Blender
  • Medium saucepan
  • Mixing bowl

Method
 

  1. In a medium bowl, whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs and toss until fully coated. Marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.
  2. Rinse jasmine rice under cold running water until mostly clear to remove excess starch. Cook in water or chicken broth according to package instructions until fluffy and tender. Keep covered and off the heat until ready to serve.
  3. Add cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper to a blender. Blend on high until smooth and creamy. Add water one tablespoon at a time to reach your preferred consistency. Taste and adjust seasoning.
  4. Heat a large skillet over medium-high heat. Place marinated chicken thighs skin-side down and sear undisturbed for 6 to 7 minutes until deeply golden and caramelized. Flip and cook another 6 to 7 minutes until the internal temperature reaches 165 degrees F.
  5. Spoon a generous serving of rice onto each plate. Top with one or two chicken thighs and drizzle green sauce generously over everything. Garnish with fresh cilantro, lime wedges, or sliced avocado.

Notes

For best results, marinate the chicken overnight. The green sauce can be made up to 3 days ahead and stored in the refrigerator. Use chicken broth instead of water for the rice for extra savory flavor. Do not microwave the green sauce — serve it cold or at room temperature for best color and flavor.