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Peruvian Chicken and Rice with Green Sauce

Juicy citrus-marinated bone-in chicken thighs served over fluffy jasmine rice with a creamy blended cilantro and jalapeño green sauce. A bold Peruvian-inspired weeknight dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs 4 to 6 pieces
  • 3 tbsp lime juice freshly squeezed
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil for marinade
  • 1.5 cups jasmine or long-grain rice
  • 2.5 cups water or chicken broth broth recommended for more flavor
  • 1 cup fresh cilantro leaves packed
  • 1 garlic clove for green sauce
  • 1 jalapeño or aji amarillo seeds removed for less heat
  • 2 tbsp lime juice for green sauce
  • 0.25 cup mayonnaise or Greek yogurt
  • 2 tbsp olive oil for green sauce
  • salt and black pepper to taste
  • water as needed to thin the sauce

Equipment

  • Large skillet or cast-iron pan
  • Medium saucepan for rice
  • Blender
  • Mixing bowl
  • Meat thermometer
  • Tongs

Method
 

  1. Combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil in a bowl. Add chicken thighs and toss to coat. Marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.
  2. Rinse jasmine rice under cold water until mostly clear. Cook in water or chicken broth according to package instructions until fluffy and tender. Keep covered off heat for 5 minutes then fluff with a fork.
  3. Blend cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper in a blender until smooth and creamy. Add water one tablespoon at a time to reach a pourable consistency. Taste and adjust seasoning.
  4. Heat a skillet over medium-high heat with a drizzle of oil. Place chicken thighs skin-side down and sear for 6 to 7 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Let rest 5 minutes before serving.
  5. Plate a generous scoop of rice on each plate. Top with a chicken thigh and drizzle the green sauce generously over everything. Garnish with fresh cilantro, lime wedges, or sliced avocado if desired.

Notes

Marinate chicken overnight for deeper flavor. Use chicken broth instead of water for more savory rice. The green sauce keeps for up to 4 days in the refrigerator and works great as a dip or sandwich spread. Store all components separately for best meal prep results.