Description
This Peruvian Chicken and Rice dish is a vibrant explosion of flavors, featuring tender, marinated chicken served over a bed of fluffy rice. The zesty green sauce, made from fresh herbs and spices, adds a refreshing kick that perfectly complements the savory chicken.
Ingredients
Scale
- For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
- For the Rice:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tablespoon butter
- 1 teaspoon salt
- For the Green Sauce:
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 jalapeño, seeded
- 2 cloves garlic
- 1/4 cup lime juice
- 1/2 cup olive oil
- Salt to taste
Instructions
- In a bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper. Rub this mixture all over the chicken thighs and marinate for at least 30 minutes.
- In a large pot, melt butter over medium heat. Add the rice and toast for 2-3 minutes until slightly golden.
- Pour in the chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid is absorbed.
- While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and cook for 6-7 minutes until the skin is crispy. Flip and cook for another 6-7 minutes until fully cooked (internal temperature should reach 165°F).
- For the green sauce, blend cilantro, parsley, jalapeño, garlic, lime juice, and olive oil until smooth. Season with salt to taste.
- Once the chicken is cooked, let it rest for 5 minutes before serving.
- Fluff the rice with a fork and serve the chicken over the rice, drizzling the green sauce generously on top.
Notes
- This dish can be made ahead; marinate the chicken the night before for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier sauce, leave some seeds in the jalapeño or add more jalapeños.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: baking and sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh with rice and sauce
- Calories: 550
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams
Keywords: Peruvian Chicken, Chicken and Rice, Green Sauce, Peruvian Cuisine, Easy Chicken Recipe, Comfort Food, Gluten-Free Dinner, Flavorful Chicken, Herb Sauce, Latin American Recipes, One-Pot Meal, Family Dinner, Marinated Chicken, Rice Dishes, Spicy Sauce