Peruvian Chicken and Rice with Green Sauce
A delightful dish that blends aromatic spices, juicy chicken, and vibrant green sauce, perfect for cozy dinners or weeknight meals.
Ingredients
For the Chicken and Rice
- 4 pieces bone-in, skin-on chicken thighs Juicy and tender, the stars of the dish.
- 2 cups long-grain white rice Serves as a fluffy, aromatic base.
- 3 cups chicken broth Enhances the rice's flavor.
- 2 tablespoons olive oil For marinating the chicken.
- 1 tablespoon soy sauce Adds a touch of umami.
- 1 tablespoon lime juice Brightens the dish.
- 3 cloves garlic, minced For the marinade.
- 1 teaspoon ground cumin Essential for the Peruvian profile.
- 1 teaspoon smoked paprika Adds complexity.
- 1/2 teaspoon dried oregano Complements the spices.
- 1/2 teaspoon turmeric For color and flavor.
- 1 cup frozen peas and carrots Adds texture and nutrition.
- 1/4 cup fresh cilantro, chopped For garnish.
- to taste salt and black pepper Essential seasonings.
For the Green Sauce
- 1 cup fresh cilantro leaves The main ingredient for the sauce.
- 1 piece jalapeño, seeded Adds heat.
- 2 cloves garlic For flavor.
- 1/2 cup mayonnaise Adds creaminess.
- 1/4 cup Greek yogurt Balances the sauce.
- 2 tablespoons olive oil For smoothness.
- to taste salt Final seasoning.
Instructions
Marinate the Chicken
- In a medium bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
- Gently rub the marinade over the chicken thighs, ensuring they're well coated.
- Cover and let marinate for at least 30 minutes, or up to 4 hours.
Roast the Chicken
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken on a baking sheet and roast for 35–40 minutes, until the skin is golden and crispy. Ensure the internal temperature reaches 165°F (74°C).
Prepare the Rice
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the rice and sprinkle turmeric; stir for 2–3 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low and cover, simmer for 15 minutes.
- Add frozen peas and carrots, cover again, and cook for another 5 minutes. Fluff with a fork, and stir in cilantro.
Make the Green Sauce
- In a blender, combine fresh cilantro leaves, jalapeño, garlic, mayonnaise, Greek yogurt, olive oil, and a pinch of salt.
- Blend until smooth and creamy, adjusting seasoning if necessary.
Assemble the Dish
- Serve the roasted chicken over the rice and drizzle with green sauce. Garnish with extra cilantro if desired.
Notes
For best flavor, do not skip marinating the chicken. Adjust spice levels in the green sauce according to your preference.