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To create an authentic Pollo a la Brasa con Arroz y Salsa Verde, it is essential to understand the key components that come together to make this dish so special. The main ingredients include:

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this delicious Pollo a la Brasa con Arroz y Salsa Verde! Dive into tender, marinated chicken thighs, perfectly grilled or baked to crispy perfection. Pair it with fluffy turmeric rice and a zesty green sauce made with fresh cilantro and jalapeño for a delicious kick. This easy recipe is perfect for weeknight dinners or impressing guests. Get ready for a culinary adventure that brings bold tastes right to your table.
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Ingredients
  

For the Chicken Marinade:

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon red wine vinegar

2 tablespoons soy sauce

2 tablespoons olive oil

Juice of 1 lime

For the Rice:

1 cup long-grain rice

2 cups chicken broth

1 tablespoon butter

1 small onion, finely chopped

1 teaspoon salt

1/2 teaspoon turmeric (for color)

For the Green Sauce:

1 cup fresh cilantro leaves

1/2 cup mayonnaise

1/4 cup Greek yogurt

1 jalapeño, seeds removed

Juice of 1 lime

2 cloves garlic

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, mix together minced garlic, cumin, smoked paprika, black pepper, salt, red wine vinegar, soy sauce, olive oil, and lime juice. Add the chicken thighs, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

    Prepare the Rice: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the rice, salt, and turmeric, cooking for an additional 2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

      Make the Green Sauce: In a blender or food processor, combine cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

        Cook the Chicken: Preheat your grill or oven to 425°F (220°C). If grilling, cook the marinated chicken thighs skin-side down for about 10-15 minutes, then flip and grill for another 10-15 minutes until cooked through (internal temp should reach 165°F/75°C). If baking, place the chicken in a roasting pan and cook for 35-40 minutes, or until crispy and fully cooked.

          Serve: On a plate, scoop a generous portion of the fluffy rice, place a chicken thigh on top, and drizzle with plenty of green sauce. Garnish with additional cilantro if desired.

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