Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (you can use boneless if preferred)
- 1 ½ cups long-grain white rice (basmati or jasmine work well)
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 large jalapeño, seeded and chopped (optional, for heat)
- 1 cup fresh cilantro leaves (packed)
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice (substitute lemon juice if needed)
- ¼ cup plain Greek yogurt (or sour cream)
- ½ teaspoon dried oregano
- Water, as needed to thin the sauce
Instructions
- Start by patting your chicken thighs dry and seasoning them generously with salt, pepper, cumin, and smoked paprika. I like to get the skin extra crispy, so don’t skip this step—it adds so much flavor and texture.
- Heat olive oil in a large, heavy-bottomed skillet or deep pan over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden and crispy, then flip and cook another 4 minutes. Remove chicken and set aside, leaving the flavorful oil and browned bits in the pan.
- Reduce heat to medium. Add diced onion and garlic to the pan, stirring often. Cook until softened and translucent, about 4-5 minutes. This part fills the kitchen with the smell that always reminds me of my mom’s magic tomato sauces—simple ingredients, big taste.
- Stir in the rice and cook for 2 minutes, letting it soak up the aromatic oil and onion mixture. This little step makes a huge difference in the final texture.
- Carefully pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits—those are flavor gold. Season with a pinch more salt and pepper.
- Nestle the chicken thighs back into the pan, skin-side up. Cover with a tight-fitting lid and reduce heat to low. Let everything simmer gently for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temp of 165°F).
- While the chicken and rice cook, blend the green sauce. Combine cilantro, jalapeño (if using), mayonnaise, lime juice, Greek yogurt, garlic, oregano, and a pinch of salt in a blender or food processor. Add water a tablespoon at a time to reach a smooth, pourable consistency.
- When the chicken and rice are ready, spoon generous amounts of the green sauce over the chicken. I like to add a little extra on the side for dipping—it’s addictive.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Peruvian Chicken and Rice With Green Sauce, recipe, cooking, food
