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Peruvian Chicken & Rice

Irresistibly Juicy Peruvian Chicken & Rice You’ll Love

Discover the magic of Peruvian Chicken & Rice, a flavorful dish with succulent chicken thighs and fragrant rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in for maximum flavor and juiciness
  • 2 tablespoons Olive Oil Rich cooking fat for frying
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Cumin Key spice for warm, earthy flavor
  • 1 teaspoon Paprika Adds sweetness and color
  • 1 teaspoon Garlic Powder Use if fresh garlic is unavailable
For the Rice
  • 1 cup Short-Grain White Rice Crucial for authentic texture
  • 2 cups Chicken Broth Infuses flavor into the rice
  • 1 medium Onion Yellow onion preferred for sweetness
  • 2 cloves Garlic Fresh elevates the flavor profile
For the Green Sauce
  • 1 bunch Cilantro Provides freshness and herbaceous notes
  • 1 medium Jalapeño Adjust amount for heat preference
  • 1/2 cup Mayonnaise Adds creaminess
  • 1/2 cup Sour Cream Balances the sauce
  • 2 tablespoons Lime Juice Brings bright acidity

Equipment

  • Deep Skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels and season with cumin, paprika, garlic powder, salt, and pepper. Set aside.
  2. In a deep skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, then flip and cook for an additional 3-4 minutes. Remove chicken and set aside.
  3. Add chopped onion to the same skillet and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
  4. Add short-grain rice to the skillet and stir for about 1 minute to toast lightly.
  5. Pour in chicken broth and return seared chicken to the skillet. Bring to a boil, cover, and let simmer for 25 minutes.
  6. Blend cilantro, jalapeño, mayonnaise, sour cream, lime juice, and salt until smooth to make the green sauce.
  7. Once cooked, let the dish rest for 5 minutes, then serve chicken atop the rice with creamy green sauce drizzled on top.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 72gProtein: 30gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 140mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Allow chicken to rest for optimal flavor and texture. Store leftovers in airtight containers for up to 3-4 days.

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