How long should I marinate the chicken for best flavor?

Marinate for at least 30 minutes. For deeper flavor, marinate 4–12 hours. Avoid longer than 24 hours to prevent texture changes from the acid.

Can I use boneless skinless chicken thighs?

Yes. Reduce searing time and check doneness often. Boneless thighs cook faster and stay tender.

Is there a vegetarian version of this dish?

Yes. Substitute grilled portobello mushrooms or roasted cauliflower for chicken. Keep the rice and green sauce the same for bright flavor.

Peruvian Chicken and Rice with Green Sauce: 7 Irresistible Tips

Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 4-6 chicken thighs, bone-in and skin-on; 3 tablespoons lime juice (freshly squeezed); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 1 cup fresh cilantro leaves, packed; 1 garlic clove; 1 jalapeño or 1 aji amarillo, seeds removed for less heat; 2 tablespoons lime juice; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil; Salt and black pepper, to taste; Water, as needed for consistency

Description

A flavorful and comforting dish combining tender chicken thighs, fluffy rice, and a bright cilantro-lime green sauce, perfect for weeknight dinners.

Ingredients

4-6 chicken thighs, bone-in and skin-on
3 tablespoons lime juice (freshly squeezed)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 ½ cups jasmine or long-grain rice
2 ½ cups water or chicken broth
1 cup fresh cilantro leaves, packed
1 garlic clove
1 jalapeño or 1 aji amarillo, seeds removed for less heat
2 tablespoons lime juice
¼ cup mayonnaise or Greek yogurt
2 tablespoons olive oil
Salt and black pepper, to taste
Water, as needed for consistency

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes or overnight for deeper flavor.
Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

Notes

For best flavor, marinate chicken for at least 30 minutes. Adjust the green sauce heat by removing seeds or adding aji amarillo paste. Rest the chicken after cooking.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing
Cuisine: Peruvian