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Oh my goodness, are you ready to embark on a FLAVORFUL journey to Peru right in your own kitchen? Buckle up, because today we’re diving into a dish that’s not just any chicken and rice! We’re talking about Peruvian Chicken and Rice with Green Sauce, a TRANSFORMATIVE meal that’ll have you dancing around your kitchen! This dish is a glorious fusion of succulent chicken marinated in spices, aromatic jasmine rice, and a creamy, zesty green sauce that’ll make your taste buds sing! YES, it’s that good!!! And let me tell you, this is the kind of recipe that effortlessly satisfies the whole family!
I stumbled upon this beauty during a quest to diversify my weeknight meals. I needed something SIMPLE yet delicious, and this recipe struck a chord with me! I couldn’t believe how easy it was to whip up mouthwatering Peruvian flavors right at home! Trust me, once you try this, you’ll find yourself making it over and over again. It’s a FAMILY FAVORITE from the very first bite!
Why You’ll Love It
Let me share why you’re going to absolutely FALL IN LOVE with this recipe! First off, this dish is bursting with FLAVOR! The chicken thighs are marinated to perfection in a symphony of spices – hello, incredible aroma!!! The combination of cumin and smoked paprika is simply heavenly!!! You’ll also feel GOOD knowing that you’re serving up something healthy packed with protein and greens. That green sauce? Oh, it’s not just a condiment, it’s a game changer! It’s creamy, dreamy, and adds a refreshing zing to each bite!
Is packing lunches your thing? This chicken and rice is PERFECT for meal prepping! You can easily whip up a batch and portion it out for those busy weekdays ahead! It’s also a GREAT way to introduce your family to new flavors and cuisine – a little culinary adventure right at your dining table! And don’t you worry, even the kiddos will APPROVE! You can adjust the heat to their palate and you’ll be the superhero of family dinners! How does that sound?
Ingredients
Now let’s talk about what you need to make this DELICIOUS dish! Gather together 4 bone-in, skin-on chicken thighs (about 2 pounds), 2 tablespoons of olive oil, 1 teaspoon each of ground cumin, smoked paprika, garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper. You’ll need 1½ cups of jasmine rice (but hey, basmati works beautifully too!), 2¼ cups of chicken broth, ¼ cup of chopped fresh cilantro, 2 tablespoons of lime juice, 1 tablespoon of butter, and ½ teaspoon of salt!
For that AMAZING green sauce, grab 4-5 jalapeño peppers (stems removed! – adjust the heat level as needed!), 1 cup of fresh cilantro leaves and tender stems, ½ cup of mayonnaise, ¼ cup of queso fresco (or feta cheese for a twist!), 2 garlic cloves, 2 tablespoons of lime juice, 1 tablespoon of olive oil, and salt to taste. See? These ingredients are super simple, and you can totally find them at your local grocery store – easy peasy! And don’t be afraid to SUBSTITUTE things based on what you have – that’s what makes this YOUR signature dish!!!
The Process Overview
Okay, ready to become a kitchen rockstar? Let’s break it down step-by-step, so you can follow along with ease!
Season and Prep the Chicken: First things FIRST! Pat those chicken thighs dry with paper towels. This crucial step is what separates the amateurs from the pros, ensuring you get that CRISPY skin! In a bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Rub this aromatic mix all over the chicken – get under the skin for MAXIMUM flavor! Let it rest while we prep the other components.
Make the Green Sauce: Grab your food processor and toss in some jalapeños—pulse until they’re roughly chopped. Want it a bit milder? Just remove the seeds! Next, toss in cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil – blend until smooth and GREEN! Make sure to taste and adjust with salt and extra lime juice – it should be creamy yet pourable!
Sear the Chicken: Heat up 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Plop those chicken thighs skin-side down and resist the urge to move them! Listen for that sizzle – ooooh, can you hear it??? Sear for 4-5 minutes until the skin is golden-brown and releases easily. Flip those beauties and sear for another 3 minutes. Oh my, do you see that color?!
Finish the Chicken in Oven: Time to transfer that skillet to a preheated 400°F oven! Roast for about 20-25 minutes until cooked through (165°F internal temp). The anticipation is REAL! Let it rest for 5 minutes before serving.
Prepare the Cilantro-Lime Rice: While the chicken is in the oven, rinse 1½ cups of jasmine rice until the water runs clear. In a medium saucepan, bring 2¼ cups of chicken broth to a boil, THEN add the rice! Reduce to low heat, cover, and simmer for 18 minutes (do NOT lift the lid, I promise it’s for the best!). Once done, fluff with a fork and fold in cilantro, 2 tablespoons of lime juice, butter, and that sprinkle of salt!
Whew! You’re doing amazing! Don’t worry if something feels off – everyone has a cooking adventure sometimes! Just keep going, you’ve got this!
Tips & Tricks
To make your journey even easier, let’s talk TIPS! Make it ahead of time – the chicken holds up great in the fridge and tastes even better the next day! If you have leftovers (which I sincerely doubt because it’s that good!), store them in airtight containers for up to 3 days. When reheating, pop it in the oven to keep that CRISPY skin intact! Speaking of kids, you can adjust the spice level of the green sauce depending on their taste buds!
And if you want to experiment, think about batch cooking! The rice could be a platform for various proteins, and you could end up creating 5 different meals throughout the week! Remember, YOU have the power to make this YOUR delicious experience!
Serving Suggestions
Serve this incredible dish with a side of bright, colorful veggies like a fresh salad – it complements the hearty chicken triumphs beautifully! Want some fun variations? Try tortillas for wraps or even tacos! Perfect for casual gatherings or a cozy family dinner! Personally, I love pairing this with a simple avocado salad. And when it comes to leftovers, imagine creating flavorful chicken burrito bowls! The possibilities are truly endless! Just think of how happy this will make everyone!
Frequently Asked Questions
Absolutely! Boneless thighs will cook a bit faster, so just keep an eye on them.
It’s adjustable! Remove the seeds and membrane from jalapeños for a milder sauce, or keep them in for more heat!
YES, you can! Feel free to incorporate any veggies you love—peas or bell peppers work great too!
Totally! It stores well and tastes amazing reheated—it’s a meal prep DREAM!
You bet! Replace chicken with roasted veggies or tofu and use vegetable broth instead!
It’s that SIMPLE and DEEELICIOUS! I’d love to hear how your Peruvian Chicken and Rice with Green Sauce turns out – please share your results! Did I mention I’m super excited to see your creations? Snap a pic, post it on social, and tag me! Remember, cooking should be fun, so make it easy, make it DELICIOUS, and most importantly… make it YOURS!!!
Peruvian Chicken and Rice with Green Sauce
Ingredients
For the chicken and rice
- 4 pieces bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil For searing
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups jasmine rice Basmati works as well
- 2.25 cups chicken broth
- 0.25 cup chopped fresh cilantro For the rice
- 2 tablespoons lime juice For the rice
- 1 tablespoon butter For the rice
For the green sauce
- 4-5 pieces jalapeño peppers Stems removed, adjust heat as needed
- 1 cup fresh cilantro leaves and tender stems
- 0.5 cup mayonnaise
- 0.25 cup queso fresco Or feta cheese as a substitute
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- to taste salt
Instructions
Preparation
- Pat the chicken thighs dry with paper towels.
- In a bowl, mix together cumin, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mix all over the chicken, getting under the skin for maximum flavor.
- Let the chicken rest while prepping the green sauce.
Make the Green Sauce
- In a food processor, pulse the jalapeños until roughly chopped.
- Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil.
- Blend until smooth and adjust salt and lime juice to taste.
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
- Flip the chicken and sear for another 3 minutes.
- Transfer the skillet to a preheated 400°F (200°C) oven and roast for about 20-25 minutes until cooked through.
- Let the chicken rest for 5 minutes before serving.
Prepare the Cilantro-Lime Rice
- Rinse jasmine rice until water runs clear.
- In a medium saucepan, bring chicken broth to a boil and then add the rice.
- Reduce heat, cover, and simmer for 18 minutes without lifting the lid.
- Once done, fluff with a fork and fold in cilantro, lime juice, butter, and salt.
