Bold Peruvian Chicken with Rice and Creamy Green Sauce (Print version)
Juicy Peruvian-style chicken thighs served over cilantro lime rice with a creamy jalapeno green sauce.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs
02 -
3 tablespoons olive oil, divided
03 -
3 tablespoons fresh lime juice
04 -
1 teaspoon lime zest
05 -
4 cloves garlic, minced
06 -
2 tablespoons soy sauce or gluten-free tamari
07 -
1 tablespoon aji amarillo paste, optional
08 -
2 teaspoons ground cumin
09 -
2 teaspoons smoked paprika
10 -
1 teaspoon dried oregano
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
For the rice
13 -
1 1/2 cups (300 g) long-grain white rice, rinsed
14 -
1 tablespoon olive oil
15 -
1/2 small yellow onion, finely diced
16 -
2 cloves garlic, minced
17 -
2 1/4 cups (540 ml) low-sodium chicken broth
18 -
1/2 teaspoon kosher salt
19 -
1/2 cup (70 g) frozen peas
20 -
1/3 cup chopped fresh cilantro
21 -
1 tablespoon fresh lime juice
For the creamy green sauce
22 -
1 packed cup fresh cilantro leaves and tender stems
23 -
2 jalapenos, seeded for medium heat
24 -
2 green onions, roughly chopped
25 -
1 small garlic clove
26 -
1/2 cup (115 g) mayonnaise
27 -
1/4 cup (60 g) plain Greek yogurt
28 -
2 tablespoons fresh lime juice
29 -
1 tablespoon olive oil
30 -
1/2 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Whisk 2 tablespoons olive oil, lime juice, lime zest, garlic, soy sauce or tamari, aji amarillo if using, cumin, smoked paprika, oregano, salt, and pepper. Coat the chicken and refrigerate for at least 30 minutes or up to 12 hours.
02 -
Add cilantro, jalapenos, green onions, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, and salt to a blender. Blend until smooth, then refrigerate until serving.
03 -
Heat 1 tablespoon olive oil in a saucepan over medium heat. Cook the onion for 3 minutes, add garlic for 30 seconds, then stir in the rinsed rice.
04 -
Add chicken broth and salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Stir in peas, cover again, and rest off the heat for 5 minutes. Fluff with cilantro and lime juice.
05 -
Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Shake off excess marinade and sear the chicken for 3-4 minutes per side until browned.
06 -
Transfer the skillet to a 425°F oven and roast for 10-12 minutes, or until the thickest part of the chicken reaches 165°F. Rest for 5 minutes before slicing.
07 -
Spoon rice onto plates, top with chicken, and drizzle with creamy green sauce. Serve extra sauce and lime wedges on the side.
# Good to know:
01 -
Marinating for 2-12 hours gives the deepest flavor.
02 -
Keep the green sauce chilled until serving.
03 -
Use tamari instead of soy sauce for a gluten-free version.