If you’re craving a dish that bursts with vibrant flavors and satisfying textures, this Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe is an absolute game-changer. Juicy, perfectly roasted chicken thighs paired with fluffy, aromatic rice soak up the bright, zesty, and slightly spicy green sauce that’s rich with fresh cilantro and lime. This recipe is a love letter to Peruvian cuisine, combining simplicity and boldness in a way that’s sure to become a favorite in your dinner rotation. Trust me, once you try this, you’ll understand why it’s such a celebrated meal with friends and family.
Ingredients You’ll Need
The magic of this Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor and texture. From smoky spices to fresh herbs, everything comes together beautifully without fuss.
- Chicken thighs: Bone-in and skin-on for maximum juiciness and crispy skin.
- Olive oil: Helps to sear the chicken and add richness to the dish.
- Ground cumin, smoked paprika, garlic powder, salt, and black pepper: These spices create a warm, savory crust on the chicken, infusing each bite with classic Peruvian notes.
- Jasmine rice: Fragrant and fluffy, perfect for soaking up the sauce and chicken juices.
- Chicken broth: Adds depth and savory flavor to the rice as it cooks.
- Fresh cilantro: Provides a fresh, herbaceous punch in both the rice and the green sauce.
- Lime juice: Brings brightness and acidity, balancing the richness of the chicken and sauce.
- Butter: Adds a silky smooth finish to the rice.
- Jalapeño peppers: Introduce a controlled spicy kick in the green sauce.
- Mayonnaise: Gives the cilantro lime sauce its creamy texture.
- Queso fresco or feta cheese: Adds tangy, salty richness to the sauce.
- Garlic cloves: Enhance aroma and flavor complexity in the sauce.
How to Make Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F. Pat the chicken thighs dry to ensure crispy skin and then coat them evenly with ground cumin, smoked paprika, garlic powder, salt, and black pepper. These spices are your chicken’s flavorful armor and are essential for that authentic Peruvian taste.
Step 2: Make the Spicy Cilantro Lime Green Sauce
In a food processor, combine the jalapeño peppers (with stems removed), fresh cilantro leaves and tender stems, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Blend everything until smooth and creamy. This sauce is the star of the show — bright, spicy, herbaceous, and perfectly creamy. You’ll want to drizzle it generously.
Step 3: Sear the Chicken
Heat olive oil in a skillet over medium-high heat and place the chicken thighs skin-side down. Sear them until the skin is golden brown and irresistibly crispy — about 4 to 5 minutes. This step locks in juices and builds flavor.
Step 4: Roast the Chicken
Once seared, transfer the entire skillet to the preheated oven. Roast the chicken for about 20 to 25 minutes, or until fully cooked through and tender. The oven finishes the cooking process while keeping the chicken moist inside.
Step 5: Cook the Rice
Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Then cook it in the chicken broth according to package instructions. This method infuses the rice with savory flavors, making it the perfect side.
Step 6: Finish the Rice
When the rice is done, fluff it up with a fork and stir in chopped fresh cilantro, lime juice, butter, and a pinch of salt. This finishing touch brightens the rice and adds richness that beautifully complements the chicken and green sauce.
How to Serve Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe
Garnishes
Top the chicken and rice with extra chopped cilantro and a few lime wedges to give your dish an added burst of color and freshness. A light drizzle of the green sauce over everything will make it look irresistible and enhance the flavor with every bite.
Side Dishes
This meal shines on its own but pairs wonderfully with simple roasted vegetables like asparagus or bell peppers, a fresh cucumber salad, or even some crispy plantain chips for a crunchy contrast. The green sauce is so versatile that you can even serve it as a dip alongside these sides.
Creative Ways to Present
For a festive dinner, serve the chicken thighs whole on a platter with bowls of cilantro lime rice and green sauce on the side so everyone can customize their plates. You can also shred leftover chicken and mix it with rice and sauce for vibrant burrito bowls the next day.
Make Ahead and Storage
Storing Leftovers
Wrap leftover chicken and rice separately in airtight containers and refrigerate for up to three days. Keep the green sauce in its own jar or container to maintain its freshness and flavor.
Freezing
If you want to save portions for later, freeze the cooked chicken and rice together in a freezer-safe container. The sauce freezes well too in small portions, but it’s best to thaw it gently and stir before serving to restore its creamy texture.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of chicken broth to prevent them from drying out. Warm the green sauce separately at room temperature or with a quick stir to bring back its silky consistency.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken thighs or breasts can be a convenient swap, though bone-in tend to retain more moisture and flavor during cooking. Just adjust the cooking time accordingly to avoid overcooking.
How spicy is the green sauce? Can I reduce the heat?
The green sauce has a mild to moderate heat level thanks to the jalapeño peppers. If you prefer less spice, remove the seeds from the peppers or use fewer jalapeños. You can also swap them for milder peppers like poblano for a gentler kick.
Is there a vegan alternative for this recipe?
For a vegan version, swap chicken for cauliflower or tofu, use vegetable broth in place of chicken broth, and replace mayonnaise with vegan mayo. The vibrant green sauce can remain the same or be tweaked with extra avocado for creaminess.
Can I make the green sauce ahead of time?
Yes! The spicy cilantro lime green sauce tastes even better when made a few hours or the day before, allowing the flavors to meld. Just store it in an airtight container in the fridge.
What kind of rice works best?
Jasmine rice is ideal for its fragrant aroma and fluffy texture, but you can use basmati or long-grain white rice if you prefer. Avoid sticky or short-grain rice to keep the light texture of the dish.
Final Thoughts
This Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe isn’t just a meal; it’s an experience that brings a pop of sunshine to your dining table. With its harmonious blend of smoky, spicy, and fresh flavors, it’s no wonder that this is a cherished dish for many. I can’t wait for you to try it and share it with your loved ones—you might just have found your new favorite comfort food.
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Peruvian Chicken and Rice with Spicy Cilantro Lime Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Description
A flavorful Peruvian-inspired dish featuring perfectly roasted chicken thighs seasoned with aromatic spices, served alongside fragrant jasmine rice and complemented by a zesty, creamy green sauce made with jalapeños, cilantro, and queso fresco. This balanced meal combines vibrant flavors and satisfying textures, perfect for a comforting family dinner.
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Rice
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
Green Sauce
- 4–5 jalapeño peppers, stems removed
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco (or feta cheese)
- 2 garlic cloves
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken.
- Season the Chicken: Pat the chicken thighs dry with paper towels and evenly season them with cumin, smoked paprika, garlic powder, salt, and black pepper to ensure deep flavor.
- Prepare the Green Sauce: In a food processor, combine jalapeños, cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Blend until the mixture is smooth and creamy. Season with salt to taste, then set aside.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is golden brown and crisp, about 4-5 minutes.
- Roast the Chicken: Transfer the skillet containing the seared chicken to the preheated oven. Roast for 20-25 minutes until the chicken is cooked through and juices run clear.
- Cook the Rice: Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and chicken broth in a pot and cook according to the package instructions, typically bringing to a boil, then simmering covered for 15-20 minutes.
- Finish the Rice: Once cooked, fluff the rice with a fork and stir in chopped cilantro, lime juice, butter, and salt to enhance flavor and add richness.
- Serve: Plate the roasted chicken thighs with a serving of the cilantro-lime rice and drizzle the vibrant green sauce over the chicken or serve on the side.
Notes
- For extra crispy chicken skin, make sure the chicken is thoroughly patted dry before seasoning and searing.
- Adjust the number of jalapeños in the sauce to control the heat level to your preference.
- Queso fresco can be substituted with feta cheese for a similar tangy flavor.
- Use fresh lime juice for the best bright citrus taste.
- Leftover green sauce can be refrigerated for up to 3 days.
