Print

Irresistible Peruvian Chicken and Rice with Green Sauce

Print Recipe

Ingredients

Scale

  • 4 chicken thighs (bone-in, skin-on)

  • 3 tbsp lime juice

  • 3 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp paprika or smoked paprika

  • 1 tbsp ají amarillo paste (or substitute)

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • 1 cup rice (long-grain, rinsed)

  • 1 onion, diced (optional)

  • 1 bell pepper, diced (optional)

  • 2 cups chicken broth

  • For green sauce:
     1 cup cilantro (leaves + stems)
     1–2 jalapeños (stemmed, seeded optional)
     ½ cup Greek yogurt or ¼ cup mayo + ¼ cup sour cream
     1 garlic clove
     2 tbsp lime juice
     Salt, pepper, splash of olive oil or water

Instructions

  1. Marinate chicken with lime juice, garlic, cumin, paprika, ají amarillo, olive oil, salt & pepper. Chill at least 30 min.

  2. Sear chicken skin-side down over medium-high heat for 5–7 min, then flip and sear 3–4 min. Remove and set aside.

  3. In same pan, reduce heat to medium. Sauté onion & bell pepper about 3 min until softened.

  4. Stir in rice, toasting ~1 min.

  5. Add broth, scrape bottom bits, and season. Bring to boil.

  6. Nestle chicken over rice, cover, lower heat to low, cook 18–20 min until liquid absorbed.

  7. Turn off heat and let rest 5–10 min. Fluff rice.

  8. Meanwhile, blend green sauce ingredients until smooth. Adjust seasoning.

  9. Serve chicken over rice with green sauce drizzled or on the side.

Notes

  • If rice is firm after cooking time, add 2–3 tbsp broth and cook a few extra minutes.

  • Broil 1–2 min if chicken skin loses crispness.

  • Sauce may thicken in fridge; stir in a splash of water before serving.

Nutrition

Find it online: https://sizzlediary.com/irresistible-peruvian-chicken-and-rice-with-green-sauce/