Description
Peruvian Chicken & Rice with Green Sauce is a flavorful and comforting dish inspired by the classic Peruvian arroz con pollo. Juicy, spiced chicken is served over fluffy rice and topped with a vibrant, herby green sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 1/2 cups long-grain rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Season chicken thighs with cumin, smoked paprika, coriander, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken, skin-side down, for 5-6 minutes until browned. Flip and cook another 3-4 minutes. Remove and set aside.
- In the same pan, add onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
- Add rice and stir to coat in the aromatics. Pour in chicken broth and bring to a simmer.
- Return chicken to the pan, skin-side up. Cover and cook on low for 25-30 minutes until rice is tender and chicken is cooked through.
- Stir in peas and cilantro. Let sit, covered, for 5 minutes.
- Meanwhile, make the green sauce: blend cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, and salt until smooth.
- Serve chicken and rice with a drizzle of green sauce and lime wedges on the side.
Notes
- Use boneless thighs if preferred; adjust cooking time.
- For extra heat, leave the jalapeño seeds in.
- Leftover sauce is delicious as a dip for veggies or fries.