Peruvian Chicken with Green Sauce (Print Version)

Citrus-marinated chicken thighs with fragrant rice and zesty cilantro sauce - a colorful showcase of bold Peruvian flavors.

# Ingredients:

→ Chicken and Marinade

01 - 4-6 bone-in, skin-on chicken thighs
02 - 3 tablespoons freshly squeezed lime juice
03 - 3 garlic cloves, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 2 tablespoons olive oil

→ Rice

09 - 1 ½ cups jasmine or long-grain rice
10 - 2 ½ cups water or chicken broth

→ Green Sauce

11 - 1 cup packed fresh cilantro leaves
12 - 1 garlic clove
13 - 1 jalapeño or 1 aji amarillo, seeds removed for milder heat
14 - 2 tablespoons lime juice
15 - ¼ cup mayonnaise or Greek yogurt
16 - 2 tablespoons olive oil
17 - Salt and black pepper to taste
18 - Water as needed for consistency

# Steps:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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:

01 - Marinate chicken overnight for more intense flavor and tenderness.
02 - Use fresh cilantro for the most vibrant and flavorful green sauce.
03 - Adjust the amount of jalapeño or aji amarillo to control spiciness.
04 - Cooking rice in chicken broth adds extra savory depth.
05 - Allow chicken to rest a few minutes after cooking before slicing to keep it juicy.

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