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Peruvian cuisine is a vibrant tapestry of flavors, colors, and textures, influenced by a rich historical backdrop that marries indigenous ingredients with Spanish, African, and Asian culinary traditions. Celebrated for its unique combinations and fresh ingredients, Peruvian dishes often feature a delightful balance of spices and herbs that awaken the palate. One dish that stands out in this gastronomic landscape is Peruvian Chicken & Rice with Green Sauce, a meal that encapsulates the essence of Peru's culinary heritage while offering a delicious, comforting experience.

Peruvian Chicken & Rice with Green Sauce

Discover a delightful Peruvian Chicken & Rice with Green Sauce that's full of flavor! This recipe combines marinated chicken thighs with aromatic rice, sautéed veggies, and a vibrant green sauce. Perfect for a weeknight dinner or a special occasion, it's easy to prepare and sure to impress. The zesty green sauce adds a fresh kick that brings the dish together beautifully. Try it out tonight and enjoy a taste of Peru in your kitchen!
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Ingredients
  

For the Chicken:

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

4 cloves garlic, minced

1 lemon, juiced

For the Rice:

2 cups long-grain rice (like jasmine or basmati)

4 cups chicken broth

1 small onion, finely chopped

1 bell pepper, diced

1 tablespoon olive oil

1 teaspoon turmeric (optional for color)

Salt to taste

For the Green Sauce:

1 cup cilantro leaves, packed

2 jalapeños, seeded and chopped (adjust to taste)

1/4 cup mayonnaise

2 tablespoons lime juice

1 tablespoon honey

Salt to taste

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Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, minced garlic, lemon juice, salt, and pepper. Add chicken thighs, ensuring they're well coated. Cover and refrigerate for at least 30 minutes (or overnight for best results).

    Prepare the Rice: In a large saucepan, heat olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Stir in the rice and turmeric, and cook for another 2-3 minutes until the rice is lightly toasted. Add chicken broth and salt, bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      Cook the Chicken: Preheat the oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet or oven-safe skillet. Bake in the preheated oven for 35-40 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Optionally, you can broil for the last 5 minutes for a crispy skin.

        Make the Green Sauce: In a food processor, blend cilantro, jalapeños, mayonnaise, lime juice, honey, and salt until smooth. Adjust the seasoning or heat level according to your preference.

          Serve: On a plate, serve a generous scoop of flavorful rice topped with the roasted chicken thighs. Drizzle or serve a side of green sauce for dipping and garnish with additional cilantro if desired.

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              Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4 servings