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Peruvian cuisine is a vibrant tapestry woven with diverse influences and rich traditions, and at the heart of this culinary heritage lies "Pollo y Arroz con Salsa Verde." This beloved dish marries succulent marinated chicken with fluffy rice and a vibrant green sauce, creating a meal that is not only visually appealing but also a feast for the senses. The combination of flavors and textures in this recipe has made it a staple in Peruvian households and a growing favorite around the world.

Peruvian Chicken & Rice with Green Sauce

Experience the vibrant flavors of Peru with this Pollo y Arroz con Salsa Verde! This comforting dish features marinated chicken thighs cooked to perfection with aromatic rice and sautéed veggies. The fresh green sauce adds a zesty kick, making every bite irresistible. Perfect for dinner nights or impressing guests! With simple ingredients and easy steps, you'll have a delicious meal ready in just over an hour. Give it a try and savor the taste of Peru at home!
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Ingredients
  

For the Chicken:

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

4 garlic cloves, minced

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper to taste

Juice of 1 lime

For the Rice:

2 cups long-grain rice

4 cups chicken broth

1 red bell pepper, diced

1 medium onion, finely chopped

1 tablespoon vegetable oil

Salt to taste

For the Green Sauce:

1 cup fresh cilantro leaves (stems removed)

1 jalapeño, seeded and chopped (adjust based on spice preference)

2 cloves garlic, rough chopped

1/4 cup lime juice (about 2 limes)

1/2 cup mayonnaise

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a large bowl, mix olive oil, minced garlic, cumin, smoked paprika, oregano, lime juice, salt, and pepper. Add the chicken thighs and coat them well. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

    Prepare the Green Sauce: In a blender, combine cilantro, jalapeño, garlic, lime juice, and mayonnaise. Blend until smooth. Season with salt and pepper to taste and set aside.

      Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs, skin side down, and cook for about 5-7 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes. Transfer to a plate and cover.

        Sauté the Vegetables: In the same skillet, add vegetable oil, diced bell pepper, and chopped onion. Sauté until the vegetables are softened, about 3-4 minutes.

          Cook the Rice: Add the rice to the skillet and stir to coat with the oil and vegetables. Toast for about 2 minutes. Pour in the chicken broth, add a pinch of salt, and bring to a boil.

            Simmer with Chicken: Once boiling, reduce the heat to low, return the chicken to the skillet, cover, and let it simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.

              Serve: Fluff the rice with a fork, plate the chicken on top, and drizzle generously with the green sauce. Enjoy your delicious Peruvian Chicken & Rice!

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4