Peruvian Chicken and Rice
Peruvian Chicken and Rice
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless
- 1/2 cup cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
For the Green Sauce
- 1 cup cilantro, roughly chopped
- 1 jalapeño, chopped, seeds removed for less heat (optional)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt, plain
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 3 cups cilantro rice, cooked
- 1 tablespoon olive oil, for cooking chicken
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the chicken thighs, 1/2 cup chopped cilantro, 4 minced garlic cloves, soy sauce, 2 tablespoons lime juice, 2 tablespoons olive oil, cumin, paprika, dried oregano, and 1/2 teaspoon black pepper. Mix thoroughly with tongs until the chicken is fully coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min
- 3
While the chicken marinates, prepare the green sauce: In a blender cup, combine 1 cup roughly chopped cilantro, chopped jalapeño, green onions, 2 minced garlic cloves, mayonnaise, Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.
⏱️ 10 min
- 4
Blend the sauce until it is smooth and a vibrant green color. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 5
Cook the chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat until hot. Remove chicken from marinade, discarding any excess.
⏱️ 2 min
- 6
Add the marinated chicken thighs to the hot skillet, ensuring not to overcrowd the pan. You may need to cook the chicken in two batches. Sear the chicken for 5-7 minutes until a beautiful golden-brown crust forms on one side.
⏱️ 7 min
- 7
Flip the chicken and continue cooking for another 5-7 minutes, or until the chicken is juicy and cooked all the way through (internal temperature reaches 165°F).
⏱️ 7 min
- 8
Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes before serving to retain its tenderness. If cooking in batches, repeat steps 6 and 7.
⏱️ 5 min
- 9
To serve, plate a generous portion of cooked cilantro rice. Arrange the cooked chicken thighs alongside the rice. Spoon a generous amount of the creamy green sauce over the chicken. Optionally, slice the chicken before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Chicken and Rice
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless
- 1/2 cup cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
For the Green Sauce
- 1 cup cilantro, roughly chopped
- 1 jalapeño, chopped, seeds removed for less heat (optional)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt, plain
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 3 cups cilantro rice, cooked
- 1 tablespoon olive oil, for cooking chicken
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the chicken thighs, 1/2 cup chopped cilantro, 4 minced garlic cloves, soy sauce, 2 tablespoons lime juice, 2 tablespoons olive oil, cumin, paprika, dried oregano, and 1/2 teaspoon black pepper. Mix thoroughly with tongs until the chicken is fully coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min - 3
While the chicken marinates, prepare the green sauce: In a blender cup, combine 1 cup roughly chopped cilantro, chopped jalapeño, green onions, 2 minced garlic cloves, mayonnaise, Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.
⏱️ 10 min - 4
Blend the sauce until it is smooth and a vibrant green color. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 5
Cook the chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat until hot. Remove chicken from marinade, discarding any excess.
⏱️ 2 min - 6
Add the marinated chicken thighs to the hot skillet, ensuring not to overcrowd the pan. You may need to cook the chicken in two batches. Sear the chicken for 5-7 minutes until a beautiful golden-brown crust forms on one side.
⏱️ 7 min - 7
Flip the chicken and continue cooking for another 5-7 minutes, or until the chicken is juicy and cooked all the way through (internal temperature reaches 165°F).
⏱️ 7 min - 8
Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes before serving to retain its tenderness. If cooking in batches, repeat steps 6 and 7.
⏱️ 5 min - 9
To serve, plate a generous portion of cooked cilantro rice. Arrange the cooked chicken thighs alongside the rice. Spoon a generous amount of the creamy green sauce over the chicken. Optionally, slice the chicken before serving.
⏱️ 4 min