Description
Peruvian chicken and rice with green sauce brings zesty South American flavors straight to your dinner table, combining tender chicken, fragrant rice, and a creamy cilantro-packed sauce that makes your taste buds dance with excitement.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Dry Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt
- Pepper
Liquid Ingredients and Additional Seasonings:
- 3 tablespoons olive oil
- ¼ cup lime juice
- 2 tablespoons soy sauce
- 4–5 cloves garlic
- 2 cups long-grain rice
- 4 cups low-sodium chicken broth
- 1 small shallot
- 2 tablespoons butter
- 1 cup frozen peas
Green Sauce:
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 small jalapeno
- 2 cloves garlic
- 2–3 tablespoons lime juice
- 3–4 tablespoons extra virgin olive oil
- Salt
Instructions
- Combine 3 tablespoons olive oil, 4 minced garlic cloves, ¼ cup lime juice, 2 tablespoons soy sauce, 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper in a mixing bowl. Thoroughly coat the 1 ½ pounds chicken thighs in this marinade and refrigerate for 30-120 minutes.
- Melt 2 tablespoons butter in a pot. Sauté 1 finely chopped shallot and 2 minced garlic cloves until translucent, about 2 minutes. Add 2 cups rinsed rice and toast for 1 minute.
- Pour 4 cups chicken broth into the rice pot. Bring to a rolling boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Stir 1 cup frozen peas into the rice if desired. Cover and let rest for 5-10 minutes. Fluff rice with a fork when done.
- Heat grill or skillet to medium-high (375°F). Cook marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F.
- Blend 1 cup cilantro, 1 cup parsley, 1 seeded jalapeño, 2 garlic cloves, 2-3 tablespoons lime juice, 3-4 tablespoons olive oil, and a pinch of salt until smooth.
- Slice chicken and serve over rice, drizzling green sauce generously on top.
Notes
- Marinate chicken longer for deeper flavor, but don’t exceed 2 hours to prevent texture breakdown.
- Rinse rice thoroughly before cooking to remove excess starch and ensure fluffy, separated grains.
- When grilling chicken, let it rest for 5 minutes after cooking to help retain juices and improve tenderness.
- For a lighter version, swap chicken thighs with boneless, skinless chicken breasts and reduce cooking time to prevent drying.
- Prep Time: 35 minutes
- Cook Time: 28-32 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 458 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg