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Peruvian Chicken And Rice with Green Sauce

Peruvian Chicken And Rice with Green Sauce

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Experience the vibrant flavors of Peruvian Chicken And Rice with Green Sauce, a dish that elevates simple ingredients into a culinary delight. This recipe features succulent chicken thighs seasoned with aromatic spices, paired with fluffy cilantro-lime rice. The star of the meal is the creamy aji verde sauce, which adds a zesty and spicy kick that will tantalize your taste buds. Perfect for family gatherings or a cozy weeknight dinner, this dish is both satisfying and easy to prepare.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups jasmine rice
  • 2¼ cups chicken broth
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 45 jalapeño peppers, stems removed
  • 1 cup fresh cilantro leaves and tender stems
  • ½ cup mayonnaise
  • 2 garlic cloves
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F.
  2. Pat the chicken thighs dry and season them with a blend of cumin, smoked paprika, garlic powder, salt, and pepper.
  3. In a food processor, combine jalapeños, cilantro, mayonnaise, garlic, lime juice, and olive oil to create the green sauce; blend until smooth.
  4. Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for about 5 minutes until golden brown; flip and sear for another 3 minutes.
  5. Transfer the skillet to the oven and roast for 20-25 minutes until cooked through (internal temperature reaches 165°F).
  6. While the chicken cooks, rinse jasmine rice until water runs clear. Boil chicken broth in a saucepan; add rice and simmer for 18 minutes.
  7. Once cooked, fluff rice with cilantro, lime juice, butter, and salt.

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