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When it comes to South American cuisine, few dishes command the adoration and cultural significance that Pollo a la Brasa does in Peru. This iconic roasted chicken dish has transcended its humble beginnings to become a national treasure, enjoyed by locals and food enthusiasts around the world. Characterized by its smoky flavor, juicy meat, and crispy skin, Pollo a la Brasa is not just a meal; it's a celebration of Peruvian culinary tradition, often served at family gatherings, festivals, and on any occasion worth commemorating.

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this mouthwatering Pollo a la Brasa recipe, complete with zesty green sauce and fluffy rice. Marinate juicy chicken thighs in a blend of soy sauce, lime, and spices before roasting them to perfection. Pair it with aromatic rice cooked in chicken broth and a tangy cilantro jalapeño sauce to elevate your meal. Perfect for weeknight dinners or impressing guests, this dish is sure to be a hit!
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Ingredients
  

For the Chicken:

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

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon garlic paste

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon black pepper

2 tablespoons vegetable oil

Salt, to taste

For the Rice:

1 cup jasmine or long-grain rice

2 cups chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

Salt, to taste

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves

1 jalapeño, seeds removed (adjust according to spice preference)

1 clove garlic

1 tablespoon lime juice

1/2 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon black pepper

Water, as needed for consistency

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Instructions
 

Marinate the Chicken:

    - In a bowl, combine soy sauce, lime juice, garlic paste, cumin, paprika, black pepper, and a pinch of salt. Mix well.

      - Add the chicken thighs and coat them thoroughly. Cover and marinate for at least 30 minutes, preferably overnight in the refrigerator.

        Cook the Rice:

          - In a saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and garlic; sauté until softened, about 2-3 minutes.

            - Stir in the rice and toast lightly for 1-2 minutes.

              - Pour in the chicken broth, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and fluff with a fork.

                Prepare the Green Sauce:

                  - In a blender, combine cilantro, jalapeño, garlic, lime juice, mayonnaise, salt, and black pepper. Blend until smooth. Add water as needed to reach the desired consistency. Taste and adjust seasoning if necessary.

                    Cook the Chicken:

                      - Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet and drizzle with 2 tablespoons of vegetable oil.

                        - Roast in the oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

                          Serve:

                            - On a plate, serve the aromatic rice topped with roasted chicken thighs. Drizzle generously with green sauce. Garnish with extra cilantro if desired.

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                                Prep Time: 30 min | Cook Time: 45 min | Total Time: 1 hr 15 min | Servings: 4