Easy Peruvian Chicken and Rice with Green Cilantro Sauce Recipe
This Easy Peruvian Chicken and Rice with Green Sauce recipe features tender seared chicken thighs cooked alongside flavorful cumin-infused rice, complemented by a bright, zesty cilantro jalapeño green sauce. Perfectly balanced and straightforward to make, this dish brings authentic Peruvian flavors to your table with minimal effort, ideal for a satisfying weeknight meal.
- 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 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp ground cumin
- Salt and pepper, to taste
Green Sauce
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper (seeded for less heat, if desired)
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with salt, black pepper, and garlic powder to infuse flavor into the meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear until golden brown on each side, about 3 to 4 minutes per side. Remove the seared chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add the finely chopped onion and minced garlic. Sauté over medium heat until the onions soften and become fragrant, about 2 to 3 minutes. Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute to develop its nutty flavor.
- Simmer: Pour in the chicken broth and bring the mixture to a simmer. Nestle the seared chicken thighs back into the skillet with the rice. Cover the skillet with a lid and reduce heat to low. Let it cook gently for about 20 minutes, or until the rice is tender and the chicken is cooked through thoroughly.
- Make the Green Sauce: While the chicken and rice are simmering, combine fresh cilantro leaves, seeded jalapeño, garlic clove, lime juice, olive oil, and salt in a blender. Blend until smooth and vibrant green, adjusting salt to taste.
- Serve: Plate the cooked chicken thighs alongside the fluffy cumin rice. Generously drizzle the fresh green sauce over the chicken and rice for a burst of tangy, spicy flavor. Enjoy immediately.
Notes
- For milder green sauce, remove jalapeño seeds before blending.
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly to avoid dryness.
- Rinsing rice removes excess starch for fluffier results.
- If you prefer a thicker green sauce, use less olive oil or add avocado for creaminess.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Keywords: Peruvian chicken, chicken and rice, green sauce, cilantro sauce, easy chicken recipe, cumin rice, one-pan meal, weeknight dinner
