Peruvian Chicken and Rice with Green Sauce
A delightful dish with succulent chicken thighs reunited with aromatic rice and drizzled with a creamy green sauce, capturing the essence of Peruvian flavors.
Ingredients
For the chicken and rice
- 4 pieces bone-in, skin-on chicken thighs Juicy and tender when cooked, with crispy skin.
- 2 cups long-grain white rice Aromatic and fluffy, perfect for absorbing flavors.
- 3 cups chicken broth Rich and savory, enhances the rice.
- 2 tablespoons olive oil Adds richness to the dish.
- 1 tablespoon soy sauce Provides umami flavor.
- 1 tablespoon lime juice Brightens the dish.
- 3 cloves garlic, minced Enhances flavor.
- 1 teaspoon ground cumin Staple spice in Peruvian cuisine.
- 1 teaspoon smoked paprika Adds smoky depth.
- 1/2 teaspoon dried oregano Lends aroma and flavor.
- 1/2 teaspoon turmeric Adds color and a slight bitterness.
- 1 cup frozen peas and carrots Provides color and nutrition.
- 1/4 cup fresh cilantro, chopped Adds freshness.
- Salt and black pepper to taste Essential seasonings.
For the green sauce
- 1 cup fresh cilantro leaves Base of the sauce.
- 1 piece jalapeño, seeded Adds a kick of heat.
- 2 cloves garlic Enhances the sauce.
- 1/2 cup mayonnaise Provides creaminess.
- 1/4 cup Greek yogurt Adds tanginess.
- 2 tablespoons olive oil Adds flavor.
- Salt to taste Enhances flavors.
Instructions
Marinating the Chicken
- Combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, oregano, salt, and pepper in a bowl. Mix well and rub this marinade over the chicken thighs. Marinate for at least 30 minutes.
Roasting the Chicken
- Preheat the oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet and roast for 35-40 minutes until golden and crispy, checking for an internal temperature of 165°F (74°C).
Cooking the Rice
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Toast the long-grain white rice for 2-3 minutes, stirring frequently.
- Sprinkle in turmeric, then pour in chicken broth. Bring to a boil, cover, and simmer on low heat for 15 minutes.
- Add frozen peas and carrots on top and cover, cooking for an additional 5 minutes. Fluff the rice gently with a fork after removing the lid.
Making the Green Sauce
- Blend fresh cilantro leaves, jalapeño, garlic, mayonnaise, Greek yogurt, olive oil, and a pinch of salt until smooth and creamy.
Assembling the Dish
- Serve the fluffy rice on each plate, nestle the roasted chicken thighs on top, and drizzle generously with green sauce. Garnish with chopped cilantro.
Notes
For enhanced flavor, marinate chicken overnight. Adjust cilantro and jalapeño in the green sauce for preferred heat levels. Store leftovers in an airtight container for up to 3 days.