Description
Experience the savory perfection of Peruvian Chicken and Rice with Green Sauce, a vibrant dish featuring juicy roasted chicken thighs seasoned with cumin and paprika, paired with fluffy turmeric-infused rice, and finished with a zesty cilantro-based green sauce. This recipe brings together bold flavors and simple techniques for a delightful meal perfect for any occasion.
Ingredients
Scale
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
For the Rice:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric
- Salt to taste
For the Green Sauce:
- 1 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 jalapeño, seeded and chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Prepare the marinade: In a bowl, combine olive oil, minced garlic, cumin, paprika, salt, and pepper. Coat the chicken thighs thoroughly in this mixture and let them marinate for at least 30 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken later.
- Sauté onions: Heat vegetable oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, to develop a sweet base for the rice.
- Toast the rice: Add the rice to the skillet with the onions and stir continuously for 2 minutes to lightly toast the grains, enhancing their nuttiness.
- Cook the rice: Pour in the chicken broth, turmeric, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the rice for 15 minutes until tender and the liquid is absorbed.
- Roast the chicken: Place the marinated chicken thighs on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), ensuring juicy and safe-to-eat poultry.
- Make the green sauce: In a blender, combine cilantro, mayonnaise, Greek yogurt, jalapeño, lime juice, and salt. Blend until smooth and creamy for a fresh, tangy accompaniment.
- Rest the chicken and fluff rice: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Meanwhile, fluff the rice with a fork to separate the grains.
- Serve: Plate the rice and top with the roasted chicken thighs. Drizzle generously with the green sauce for a vibrant finish and serve immediately.
Notes
- Marinating the chicken longer than 30 minutes, up to 2 hours, can enhance the flavor even more.
- For a spicier green sauce, leave the jalapeño seeds in or add more jalapeño.
- Use bone-in, skin-on chicken thighs for maximum juiciness and flavor.
- This recipe can be doubled easily to serve more people.
- Leftover green sauce can be stored in the refrigerator for up to 3 days.
