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Peruvian Chicken and Rice with Green Sauce
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Peruvian Chicken and Rice with Green Sauce

Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 3 garlic cloves minced
  • 2 tbsp lime juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil for marinade
  • 1 cup fresh cilantro leaves
  • 1 yellow chili pepper ají amarillo, seeded and chopped
  • ¼ cup mayonnaise
  • 2 tbsp lime juice
  • 1 garlic clove
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 cup long grain white rice
  • 1 small onion diced
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • Salt and pepper to taste

Instructions

  • In a bowl, combine minced garlic, lime juice, salt, pepper, and olive oil. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 20 minutes to infuse the flavors.
  • Meanwhile, in a blender, add fresh cilantro, yellow chili pepper, mayonnaise, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.
  • In a skillet over medium-high heat, heat olive oil. Place the chicken thighs skin-side down and sear until they turn golden and crisp. Flip them and cook until the internal temperature reaches 165°F (75°C). Remove them from the skillet and let them rest.
  • In the same skillet, sauté the diced onion until it becomes translucent. Add the rice and stir for about 2 minutes to coat the grains.
  • Pour in the chicken broth, bring it to a boil, cover, and simmer on low heat until the rice is tender and the liquid is absorbed.
  • To serve, plate the cooked rice, top it with the chicken thighs, and drizzle generously with the green sauce. Garnish with extra cilantro leaves or lime wedges if desired for added freshness.