Peruvian Chicken and Rice with Green Sauce
A flavorful fusion of succulent chicken marinated in spices, aromatic jasmine rice, and a creamy, zesty green sauce that will delight your taste buds.
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.
Notes
Make ahead of time; chicken holds up well in the fridge and is great reheated. Adjust spice level of green sauce to taste. Leftovers can be stored in airtight containers for up to 3 days.