Peruvian Chicken and Rice with Green Cilantro-Lime Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish featuring juicy marinated chicken thighs seared to golden perfection, served alongside fluffy jasmine rice and topped with a zesty, creamy cilantro-based green sauce. The marinade infused with lime, garlic, and spices brings a bright, tangy depth, while the fresh green sauce adds a spicy, herby finish. This recipe is perfect for a quick yet impressive weeknight dinner or a flavorful weekend meal.
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes to 8 hours (including marinating)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Peruvian
Ingredients
Scale
Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Rice
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
Green Sauce
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed for less heat
- 2 tablespoons lime juice
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- Prepare the Marinade: In a bowl, combine the freshly squeezed lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Toss the chicken thighs thoroughly in this marinade to ensure they are well coated. Let the chicken rest for at least 30 minutes to absorb the flavors, or marinate overnight in the refrigerator for a deeper, more intense flavor.
- Cook the Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 2 ½ cups of water or chicken broth. Bring to a boil, then reduce to a simmer, cover the pot, and cook according to the rice package instructions (usually about 15 minutes) until the rice is fluffy and tender. Remove from heat and let it rest covered.
- Make the Green Sauce: In a blender, add the fresh packed cilantro leaves, garlic clove, seeded jalapeño or aji amarillo, lime juice, mayonnaise or Greek yogurt, and olive oil. Season with salt and black pepper to taste. Blend until the sauce is smooth and creamy. Add water a tablespoon at a time until you reach your desired consistency for drizzling.
- Cook the Chicken: Heat a skillet over medium-high heat until hot. Place the marinated chicken thighs skin-side down in the skillet and sear for about 6-7 minutes per side, or until the chicken is cooked through, the skin is golden brown and caramelized, and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes.
- Plate and Serve: Place a generous serving of the fluffy cooked rice onto each plate. Top with the seared chicken thighs. Drizzle the vibrant green sauce over the chicken and rice. Garnish with extra cilantro leaves, lime wedges, or sliced avocado if desired for added freshness and presentation. Serve immediately.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use chicken broth instead of water for cooking rice to add extra depth of flavor.
- Adjust the heat level of the green sauce by removing seeds from the jalapeño or using less chili.
- You can swap mayonnaise for Greek yogurt in the green sauce for a lighter, tangier option.
- If you prefer, the chicken can also be grilled instead of skillet-seared for a smoky flavor.
Keywords: Peruvian chicken, cilantro green sauce, marinated chicken thighs, jasmine rice recipe, easy chicken dinner, Latin American cuisine
