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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce
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A simple and flavorful Peruvian Chicken and Rice with Green Sauce recipe combining tender marinated chicken thighs, aromatic long-grain rice, and a vibrant tangy green sauce made with cilantro and aji amarillo paste. Ready in under an hour, this authentic dish offers a balanced, comforting meal perfect for weeknight dinners with customizable spice levels and optional variations for dietary preferences.

Ingredients

Scale

Chicken and Marinade

  • 4 chicken thighs, bone-in and skin-on
  • 2 tbsp olive oil
  • 1 tbsp aji amarillo paste
  • 3 garlic cloves, minced
  • 2 tbsp lime juice
  • Salt and pepper, to taste

Rice

  • 1 cup long-grain rice, rinsed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • 2 cups chicken broth or water
  • Salt, to taste

Green Sauce

  • 1 cup fresh cilantro leaves
  • 2 garlic cloves
  • 2 green onions, sliced
  • 3 tbsp mayonnaise or Greek yogurt
  • 2 tbsp lime juice
  • Salt and pepper, to taste

Garnishes (optional)

  • Chopped fresh cilantro
  • Lime wedges
  • Sliced green onions

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, aji amarillo paste, minced garlic, lime juice, salt, and pepper. Coat the chicken thighs thoroughly with this marinade and let them sit for at least 20 minutes to infuse vibrant flavors.
  2. Prepare the Green Sauce: In a blender, add cilantro, garlic, green onions, mayonnaise or Greek yogurt, lime juice, salt, and pepper. Blend until smooth and adjust the seasoning as needed, creating a fresh and tangy green sauce to elevate the chicken.
  3. Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken thighs until golden brown and cooked through, about 6 to 8 minutes per side depending on thickness.
  4. Make the Rice: In a separate pan, sauté garlic and green onions in olive oil until fragrant. Add the rinsed long-grain rice and toast briefly. Pour in chicken broth or water, season with salt, cover, and simmer on low heat until the rice is tender and fluffy.
  5. Serve and Enjoy: Plate the fluffy rice alongside the juicy chicken thighs and generously drizzle with the vibrant green sauce. Garnish with chopped cilantro, lime wedges, and sliced green onions if desired for added freshness.

Notes

  • Marinate the chicken overnight for deeper flavor infusion.
  • Use fresh herbs like cilantro and green onions for the brightest sauce.
  • Toast the rice before cooking to enhance nuttiness and prevent mushiness.
  • Adjust the spice level by varying the amount of aji amarillo paste.
  • Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Keywords: Peruvian chicken, chicken and rice, aji amarillo, green sauce, cilantro sauce, quick dinner, gluten free, easy chicken recipe

Find it online: https://dailydishez.com/peruvian-chicken-and-rice-with-green-sauce/