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Delicious plate of Peruvian chicken with green sauce and cilantro rice.

Peruvian Chicken with Green Sauce & Cilantro Rice

A vibrant, mouthwatering dish that combines juicy chicken thighs with zesty green sauce and fluffy cilantro-infused rice, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs Juicy and tender, these thighs create a flavorful base.
  • 2 tablespoons olive oil Adds richness and promotes browning.
  • 1 teaspoon cumin Offers a warm, earthy flavor.
  • 1 teaspoon paprika Provides a smokey essence and color.
  • Salt and pepper to taste Essentials that highlight the flavors.
For the Aji Verde Sauce
  • 1 cup cilantro Fresh and fragrant, central to the sauce.
  • 1 piece jalapeno (seeded) Adds a hint of heat.
  • 1 piece lime (juice) Brightens the sauce with acidity.
  • 2 cloves garlic Infuses the green sauce with robust flavor.
For the Cilantro Rice
  • 1 cup rice Perfect accompaniment to soak up juices.
  • 2 cups water or chicken broth Used to cook the rice.

Method
 

Preparation
  1. In a bowl, blend olive oil, cumin, paprika, salt, and pepper until well combined. Rub this mixture generously all over the chicken thighs.
  2. Marinate the chicken thighs for a few hours or overnight if possible for deeper flavors.
Cooking
  1. Heat a skillet over medium heat and add the seasoned chicken thighs. Cook for about 5-7 minutes on each side until golden brown and cooked through.
  2. In a blender, combine cilantro, jalapeno, lime juice, garlic, and a splash of water. Blend until smooth and adjust seasoning as needed.
  3. In a saucepan, cook rice with water or chicken broth according to package instructions.
Serving
  1. Serve the chicken over a bed of cilantro rice and drizzle with the aji verde sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 3 months. Consider using tofu for a vegetarian option or quinoa instead of rice for a high-protein alternative.