Peruvian Chicken and Rice with Green Sauce: 45-Minute Bold Comfort Classic
Spiced roasted chicken served over fluffy rice with a creamy herb-packed green sauce inspired by classic Peruvian flavors.
Ingredients
4 bone-in chicken thighs
4 cloves garlic minced
2 tablespoons lime juice
2 tablespoons olive oil divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice rinsed
2 cups chicken broth
1 cup fresh cilantro
1/2 cup fresh parsley
1 jalapeño seeded
1/2 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon lime juice for sauce
Instructions
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Mix garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and pepper.
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Coat chicken thoroughly and marinate at least 30 minutes.
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Roast at 425°F for 35 to 40 minutes until cooked through.
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Toast rice in olive oil for 1 to 2 minutes.
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Add broth, simmer covered for 15 minutes, then rest and fluff.
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Blend cilantro, parsley, jalapeño, garlic, lime juice, mayonnaise, yogurt, and olive oil until smooth.
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Rest chicken briefly, slice if desired.
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Serve chicken over rice with green sauce spooned on top.
Notes
Marinating longer deepens flavor.
Keep sauce refrigerated until serving.
Adjust jalapeño for preferred heat level.