Peruvian Chicken and Rice with Green Cilantro Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce is a vibrant and delicious dish featuring tender, juicy chicken paired with fluffy rice and topped with a zesty, creamy cilantro garlic lime green sauce. Perfect for a wholesome and flavorful meal that brings a taste of Peru to your home kitchen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
Chicken and Rice
- 4 chicken thighs, bone-in and skin-on
- 1 ½ cups long-grain white rice
- 3 cloves garlic, minced
- 4 cups water or chicken broth
- Salt, to taste
- Black pepper, to taste
Green Sauce
- 1 cup fresh cilantro leaves, packed
- 2 cloves garlic
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt, to taste
- 1 small jalapeño or green chili (optional, for heat)
- 2 tablespoons water (to thin sauce, if needed)
Instructions
- Prepare the Chicken and Rice: Season the chicken thighs with salt and pepper. In a deep skillet or large pan, heat a little oil over medium-high heat and brown the chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
- Cook the Rice: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the rice, stirring to coat the grains. Then add 4 cups water or chicken broth, return the chicken thighs to the pan, cover, and reduce heat to low. Simmer for 20-25 minutes until rice is tender and chicken is cooked through.
- Make the Green Sauce: While the chicken and rice cook, combine cilantro, garlic, lime juice, olive oil, salt, and jalapeño (if using) in a blender. Blend until smooth, adding water as needed to reach a creamy but pourable consistency.
- Serve: Plate the cooked chicken and rice, then drizzle generously with the green sauce. Garnish with extra cilantro leaves if desired and serve immediately.
Notes
- Use chicken broth instead of water for more flavor in the rice.
- The green sauce can be made ahead and refrigerated for up to 2 days.
- Adjust the jalapeño quantity to control the heat level of the sauce.
- For a gluten-free meal, ensure your broth is gluten-free.
- To make this recipe halal, use halal-certified chicken.
Keywords: Peruvian chicken, cilantro lime sauce, green sauce, chicken and rice, Latin American cuisine
