The sun begins to set, casting a warm, golden glow in your kitchen, and the inviting aroma of sizzling chicken fills the air. You can almost imagine the scene in the bustling streets of Peru, where vibrant food stalls serve up tantalizing dishes bursting with flavor. With each herb and spice, you can almost hear the laughter of friends gathering around a table, sharing stories over a hearty meal. Today, you too can create this magic at home with a steaming plate of Savory Peruvian Chicken and Rice topped with a zesty, creamy green sauce. This isn’t just dinner; it’s a culinary journey that promises rich flavors and a comforting experience that wraps around you like a warm hug.
As you approach your meal, you’ll notice the crispy golden skin of the chicken thighs beckoning you closer. The crunch gives way to tender, juicy meat, incredibly rich in flavor thanks to a spicy yet harmonious blend of spices. Accompanying this marvel is a fluffy bed of rice, perfectly cooked and infused with the essence of garlic and chicken broth. The climax? A velvety green sauce that dances with a burst of freshness—each spoonful capturing the bright notes of lime, jalapeño, and garden herbs. This dish stands ready to satisfy your cravings, transform your gatherings, and earn a permanent spot in your recipe repertoire.
Why You’ll Love This Savory Peruvian Chicken and Rice
This dish tantalizes the senses and elevates your weeknight meals or weekend gatherings to a feast worthy of celebration. The earthy warmth of cumin and smoked paprika creates a symphony of aroma, while the bright green sauce adds a refreshing twist. Imagine serving this dish at a family dinner, where everyone digs in, sharing smiles as they savor the delicious bites.
With ingredients that are both accessible and bold, Savory Peruvian Chicken and Rice not only showcases the remarkable flavors of Peruvian cuisine but also serves as a canvas for creativity. Make it spicy for those who crave a kick, or dial it down for a family-friendly affair—either way, the dish guarantees a delightful experience. This recipe stands out because it effortlessly combines comfort with sophistication, making it perfect for any occasion, from casual weeknights to celebratory feasts.
Preparation Phase & Tools to Use
Creating this vibrant dish requires just a few essential tools that enhance your cooking experience. First, grab a reliable medium saucepan for the rice; its even heat distribution ensures perfectly tender grains. If you don’t have one, a Dutch oven works beautifully too. A large skillet becomes your trusted companion for achieving that irresistible crispy skin on the chicken. Additionally, a food processor plays a vital role in blending the fresh herbal green sauce to a dreamy creaminess, effortlessly turning mundane ingredients into something spectacular.
Before you dive into cooking, take a moment to prepare your workspace. Gather all ingredients, ensuring you have everything at your fingertips. This set-up will make the cooking process seamless, allowing you to focus on the exciting transformation underway in your kitchen.
Ingredients for Savory Peruvian Chicken and Rice
- 4-6 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice (270g)
- 4-5 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 cups chicken broth (720ml)
- 1 cup packed fresh cilantro and parsley combined
- 1 small jalapeño pepper, seeded
- Juice of 1 lime
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 3 tbsp olive oil
- Salt and pepper to taste
The key ingredients shine, each adding to the dish’s depth. The chicken thighs, with their rich, fatty skin, bring unmatched flavor when seared to a perfect crisp. The rice, with its fluffy texture, soaks up the earthy chicken broth and garlic, resulting in comfort food at its finest. The herbs, lime, and creamy elements of the sauce elevate this dish, offering a refreshing contrast that ties everything together beautifully. Should you need substitutes, consider skinless chicken breasts for a leaner option or brown rice for added nutrition.
How to Make Savory Peruvian Chicken and Rice
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Prepare the Chicken: Start by patting the chicken thighs dry with paper towels. Generously season both sides with salt, pepper, and half of the cumin and smoked paprika. Setting them aside allows the spices to infuse.
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Toast the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add in half the minced garlic and sauté for about 30 seconds, releasing its fragrant aroma. Stir in the rice, toasting it for 1-2 minutes until it glistens.
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Cook the Rice: Pour in the chicken broth and add the remaining cumin, smoked paprika, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, allowing the flavors to meld. Once cooked, remove from heat and let it sit, covered, for 5 minutes.
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Sear the Chicken: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the chicken thighs skin-side down and let them sear undisturbed for 7-8 minutes or until the skin is golden brown and crispy. Flip the chicken and cook for another 5-7 minutes until they are cooked through, juices running clear. Transfer to a plate and tent with foil to keep warm.
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Make the Green Sauce: In a food processor, combine the cilantro, parsley, jalapeño, remaining garlic, lime juice, mayonnaise, sour cream, a pinch of salt, and 2 tablespoons of olive oil. Blend until the mixture is smooth and creamy. Adjust seasoning as necessary for your taste.
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Combine and Serve: Gently fluff the rice with a fork, folding in any delicious pan juices from the chicken. Serve each chicken thigh over a mound of rice, drizzling generously with the vibrant green sauce.
Chef’s Notes & Helpful Tips
- Consider preparing the green sauce in advance; its flavors deepen overnight in the fridge.
- Baking the chicken in the oven is another viable cooking method. Preheat to 375°F (190°C) and roast for 30-35 minutes until thoroughly cooked.
- For spice lovers, add extra jalapeño or a pinch of cayenne to the green sauce for a kick!
- Experiment with different herbs; fresh dill or mint can add an exciting twist.
Common Mistakes to Avoid
- Skipping the Drying Step: Patting the chicken dry is essential for achieving that crispy skin. Excess moisture leads to steaming rather than searing.
- Over-cooking the Rice: Keep an eye on the rice while it cooks. If it cooks too long, it can become mushy—nobody wants that.
- Rushing the Sauce Preparation: Give the food processor ample time to blend the herbs and creamy ingredients thoroughly. A chunky sauce doesn’t provide the same luscious mouthfeel.
What to Serve With Savory Peruvian Chicken and Rice
Pair this dish with an array of delightful accompaniments that enhance the overall experience:
- Crispy plantain chips: Their sweetness pairs beautifully with the savory chicken.
- Avocado salad: Creamy avocado with a squeeze of lime adds brightness.
- Black beans: Their hearty presence complements the dish’s flavors, adding a wholesome touch.
- Grilled corn on the cob: Charred sweetness accentuates the smoky notes.
- Coleslaw: A crunchy and slightly tangy slaw brings balance to the richness.
- Quinoa: Serve it alongside to elevate the dish with an additional protein source.
Storage & Reheating Instructions
This dish makes for excellent leftovers! Store any uneaten chicken and rice in airtight containers in the fridge for up to four days. For longer storage, you can freeze the chicken and rice in sealed freezer bags for up to three months. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or water to restore moisture, or warm it in the microwave until heated through.
Estimated Nutrition Information
(Approximate values per serving, serves 4)
- Calories: 525
- Protein: 32g
- Carbs: 48g
- Fat: 25g
- Fiber: 2g
Note: Nutritional values may vary based on specific ingredients used and portion sizes.
FAQs
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Can I make this dish with boneless chicken?
Absolutely! Boneless chicken thighs will reduce cooking time, so keep an eye on them to avoid drying out. -
Is this recipe spicy?
The level of spiciness can be adjusted based on your preference. Remove the seeds from the jalapeño for milder flavor or add more for a kick! -
Can I use brown rice instead of white?
Yes, but remember that brown rice requires a longer cooking time and a bit more liquid, so adjust accordingly. -
What can I substitute for mayonnaise and sour cream?
Greek yogurt makes a great substitute, offering similar creaminess with added tang. -
How can I tell if the chicken is cooked through?
The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy, or ensure juices run clear when pierced.
Conclusion
As you savor each forkful of Savory Peruvian Chicken and Rice, let your taste buds dance in delight. This dish invites you on a flavorful adventure, bringing the heart of Peru to your table. Don’t wait—gather your ingredients, ignite your passion for cooking, and craft this culinary masterpiece tonight. Your kitchen awaits, ready to be filled with laughter, love, and the irresistible aroma of perfectly cooked chicken and aromatic rice. Enjoy every delectable bite!
Print
Savory Peruvian Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Peruvian
- Diet: None
Description
A flavorful dish of crispy chicken thighs served over garlic-infused rice, topped with a vibrant green sauce that blends fresh herbs and lime.
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice (270g)
- 4–5 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 cups chicken broth (720ml)
- 1 cup packed fresh cilantro and parsley combined
- 1 small jalapeño pepper, seeded
- Juice of 1 lime
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry and season with salt, pepper, cumin, and smoked paprika.
- In a medium saucepan, heat 1 tbsp olive oil and sauté half the minced garlic for 30 seconds.
- Add the rice and toast for 1-2 minutes, then pour in the chicken broth. Add remaining cumin, smoked paprika, and a pinch of salt, bring to a boil, then simmer for 15 minutes.
- In a large skillet, heat 2 tbsp olive oil and sear the chicken thighs skin-side down for 7-8 minutes until crispy. Flip and cook for another 5-7 minutes. Transfer to a plate.
- In a food processor, blend cilantro, parsley, jalapeño, remaining garlic, lime juice, mayonnaise, sour cream, and 2 tbsp olive oil until smooth.
- Fluff rice with a fork, serve chicken over rice, and drizzle with green sauce.
Notes
For added flavor, prepare the green sauce a day in advance. Experiment with herbs for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
