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This vibrant Peruvian chicken and rice dish has transformed my weeknight dinner routine with its bold flavors and simple preparation. The combination of citrus-marinated chicken thighs, fragrant rice, and that incredible herb-packed green sauce creates a restaurant-quality meal that always impresses guests.
I first made this recipe during a cooking challenge with friends where we each had to prepare something from a different global cuisine. This dish not only won the contest but has become my most requested recipe when hosting dinner parties.
Ingredients
- Chicken and Marinade: Bone-in, skin-on chicken thighs These cuts stay juicy during cooking and develop beautiful caramelization
- Fresh lime juice The acidity tenderizes the meat while adding bright flavor
- Minced garlic cloves Choose firm bulbs with tight skin for the freshest flavor
- Ground cumin Provides earthy depth essential to Peruvian flavor profiles
- Paprika Adds color and subtle sweetness
- Salt and pepper Enhances all other flavors in the dish
- Olive oil Use extra virgin for best flavor in the marinade
- Rice: Jasmine or long-grain rice The fragrant quality of jasmine complements the dish perfectly
- Water or chicken broth Broth adds extra dimension to the rice
- Green Sauce: Fresh cilantro leaves Look for bright green bunches with no yellowing
- Garlic clove Provides pungent backbone to the sauce
- Jalapeño or aji amarillo Traditional Peruvian peppers add authentic flavor
- Lime juice Brightens and balances the creamy elements
- Mayonnaise or Greek yogurt Creates silky texture and richness
- Olive oil Helps emulsify the sauce and adds body
- Salt and pepper Seasoning is crucial for a well-balanced sauce
Step-by-Step Instructions
- Prepare the Marinade
- Whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil until fully combined. This acidic mixture will both flavor and tenderize the chicken. Make sure to coat each chicken thigh thoroughly, massaging the marinade into the meat. Allow to rest at least 30 minutes at room temperature or transfer to the refrigerator overnight for deeper penetration of flavors.
- Cook the Rice
- Thoroughly rinse your rice under cold water until the water runs clear to remove excess starch. This prevents gumminess in the finished product. Add the rinsed rice to a pot with water or chicken broth, bring to a boil, then reduce heat to low and cover. Let simmer undisturbed for about 15-18 minutes until all liquid is absorbed. Remove from heat but keep covered for 5 minutes before fluffing with a fork.
- Make the Green Sauce
- Add all sauce ingredients to your blender starting with the liquids on the bottom for easier blending. Process until completely smooth, stopping to scrape down the sides as needed. The sauce should be vibrant green and have a pourable but not watery consistency. Taste and adjust seasoning, adding more salt, lime, or jalapeño as needed. The sauce can be made up to two days ahead and stored refrigerated.
- Cook the Chicken
- Heat a large skillet over medium-high heat until very hot. Place the marinated chicken thighs skin-side down and let cook undisturbed for 6-7 minutes until the skin develops a golden crust. Flip and cook for another 6-7 minutes until the internal temperature reaches 165°F. The caramelization on the skin provides incredible flavor and texture contrast.
- Plate and Serve
- Mound fluffy rice onto each plate, creating a bed for the chicken. Place the chicken thighs on top, then generously drizzle with the vibrant green sauce. The warm chicken will slightly heat the sauce, releasing its aromatic qualities. Serve immediately while the contrast between the hot chicken and rice and the cool sauce is at its peak.
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The green sauce is truly the heart of this dish. My Peruvian friend's grandmother taught me that the key is using the freshest possible cilantro and not skimping on the lime juice. She would always taste the sauce and say "más limón" until it had that perfect tangy brightness that cuts through the richness of the chicken.
Make-Ahead Options
This recipe is perfect for busy households as nearly every component can be prepared in advance. The chicken can marinate for up to 24 hours, developing deeper flavors while waiting in your refrigerator. The green sauce actually improves after sitting for a few hours as the flavors meld together, so make it the morning of or even the day before your meal. The rice can be cooked ahead and gently reheated with a splash of water. This approach transforms an impressive dish into a quick weeknight assembly job.
Authentic Variations
While this recipe represents a simplified version accessible to home cooks, traditional Peruvian pollo a la brasa typically involves rotisserie cooking and often includes beer or dark soda in the marinade for caramelization. The authentic green sauce usually contains huacatay, a Peruvian black mint that adds distinctive flavor. If you can find this herb at specialty markets, add a tablespoon to your sauce for more authentic character. Another regional variation incorporates a bit of Peruvian aji amarillo paste for color and mild heat.
Serving Suggestions
The complete meal needs little embellishment, but a few simple additions can elevate the presentation. Serve with slices of avocado alongside for creamy contrast, or add a simple tomato and red onion salad dressed with lime juice for freshness. For a more substantial spread, include sweet potato fries as they complement the flavors beautifully. When hosting guests, consider setting up a "sauce bar" with the green sauce, additional lime wedges, and perhaps a simple hot sauce to allow everyone to customize their plates.
Recipe Q&A
- → Can I use boneless chicken for this dish?
Yes, boneless chicken thighs or even breasts work well, though they cook faster than bone-in pieces. Reduce cooking time to about 4-5 minutes per side for boneless thighs and monitor carefully to prevent overcooking.
- → What can I substitute for aji amarillo?
If you can't find aji amarillo peppers, jalapeños make an excellent substitute. For a closer flavor match, mix jalapeño with a small amount of habanero and a touch of turmeric to replicate the distinctive Peruvian pepper's fruity heat and color.
- → How long does the green sauce stay fresh?
The green sauce keeps well in an airtight container in the refrigerator for up to 5 days. The flavors often develop and improve after a day, making it perfect for preparing ahead of time.
- → Is this dish naturally gluten-free?
Yes, this Peruvian chicken with rice and green sauce is naturally gluten-free. Just verify that any pre-packaged spices or broths used don't contain gluten additives.
- → What side dishes complement this meal?
Traditional Peruvian sides like fried plantains, a simple avocado salad, or a quick cucumber and tomato salsa make excellent accompaniments. For a complete experience, serve with cancha (toasted corn kernels) or a fresh tomato and red onion salad.
- → Can I make this dish spicier?
Absolutely! Include more jalapeño seeds in the green sauce or add a serrano pepper for increased heat. You can also incorporate a pinch of cayenne into the chicken marinade for an extra kick throughout the dish.