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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce
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Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish featuring tender marinated chicken thighs paired with fluffy, aromatic white rice and a zesty, creamy green sauce made from fresh herbs and jalapeño. This easy-to-make recipe captures authentic Peruvian flavors with simple ingredients, offering a perfect balance of warmth and freshness ideal for weeknight dinners, meal prepping, or entertaining guests.

Ingredients

Scale

Chicken and Marinade

  • 4–6 chicken thighs, juicy and flavorful
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil (plus more for cooking)
  • 2 tablespoons lime juice
  • Salt and black pepper, to taste

Rice

  • 1 ½ cups white rice
  • Pinch of salt
  • 1 teaspoon olive oil

Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 1 jalapeño, seeded for less heat if desired
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • ¼ cup mayonnaise or Greek yogurt
  • 2 tablespoons olive oil
  • Salt, to taste
  • 2–4 tablespoons water, to adjust consistency

Instructions

  1. Marinate the Chicken: Combine minced garlic, cumin, paprika, olive oil, lime juice, salt, and pepper in a bowl. Thoroughly coat the chicken thighs in this marinade. Allow to marinate for at least 30 minutes, preferably overnight, to maximize flavor infusion.
  2. Cook the Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch. Cook the rice with a pinch of salt and a small splash of olive oil according to package instructions. Once cooked, fluff with a fork and keep warm.
  3. Prepare the Green Sauce: In a blender, combine the cilantro, parsley, jalapeño, garlic, lime juice, mayonnaise (or Greek yogurt), olive oil, and salt. Blend until smooth, adding water gradually to achieve a creamy, pourable consistency. Taste and adjust seasoning as needed.
  4. Cook the Chicken: Heat a skillet over medium-high heat and add a bit of olive oil. Place the marinated chicken thighs skin-side down first to develop a golden crust. Flip and cook until the internal temperature reaches 165°F (74°C) and the juices run clear.
  5. Assemble and Serve: Plate a generous scoop of fluffy rice, top with cooked chicken thighs, and drizzle with the green sauce. Garnish with freshly chopped cilantro, lime wedges, thin red onion slices, sesame seeds, or crumbled queso fresco as desired.

Notes

  • Marinate chicken overnight for a deeper, richer flavor.
  • Always rinse rice before cooking to ensure fluffiness.
  • Add water slowly to green sauce for ideal creamy but pourable texture.
  • Use fresh herbs for the best vibrant color and flavor in the sauce.
  • Let cooked chicken rest a few minutes to keep it juicy and tender.
  • Store leftover chicken, rice, and sauce separately for up to 3 days in the refrigerator.

Nutrition

Keywords: Peruvian chicken, green sauce, chicken thighs, homemade sauce, easy dinner, meal prep, gluten free, zesty sauce

Find it online: https://ninagourmet.com/peruvian-chicken-and-rice-with-green-sauce/