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Peruvian cuisine is rapidly gaining recognition around the world for its vibrant flavors and unique culinary techniques. The blending of indigenous ingredients with Spanish, African, and Asian influences has created a culinary landscape that is both diverse and rich. One of the standout dishes that encapsulates the essence of Peruvian cooking is Pollo a la Brasa, or Peruvian roasted chicken. This beloved dish is not just a staple at family dinners but also a popular choice at restaurants and street food stalls throughout Peru.

Peruvian Chicken & Rice with Green Sauce

Indulge in the flavors of Peru with this delicious Pollo a la Brasa paired with vibrant Cilantro Verde Rice! This dish features marinated chicken thighs baked to crispy perfection and served over aromatic rice infused with fresh cilantro and green onions. Don't forget to whip up the tangy Aji Verde sauce for an extra kick! Perfect for family dinners or special occasions, this recipe is sure to impress. Try it today!
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Ingredients
  

For the Chicken:

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

3 tbsp olive oil

2 tbsp soy sauce

2 tbsp vinegar (white or red wine)

1 tbsp garlic powder

1 tbsp paprika

1 tbsp cumin

1 tsp chili powder

1 tsp black pepper

1 tsp salt

Juice of 1 lime

For the Rice:

1 ½ cups long-grain rice (such as jasmine)

3 cups chicken broth

1 cup fresh cilantro (packed)

1/2 cup green onions (chopped)

2 cloves garlic (minced)

1 tbsp olive oil

Salt to taste

For the Green Sauce (Aji Verde):

1 cup fresh cilantro (packed)

1 green jalapeño or serrano pepper (seeds removed for less heat)

2 cloves of garlic

1/4 cup mayonnaise

1/4 cup Greek yogurt or sour cream

Juice of 1 lime

Salt to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine olive oil, soy sauce, vinegar, garlic powder, paprika, cumin, chili powder, black pepper, salt, and lime juice. Mix well.

      - Add the chicken thighs and ensure they are well coated with the marinade. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

        Prepare the Rice:

          - Rinse the rice under cold water to remove excess starch. Drain.

            - In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant.

              - Stir in the rice and cook for 2-3 minutes until lightly toasted. Add chicken broth and a pinch of salt. Bring to a boil.

                - Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender. Remove from heat and let sit covered.

                  Make the Green Sauce:

                    - In a blender, combine cilantro, jalapeño, garlic, mayonnaise, Greek yogurt (or sour cream), lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

                      Cook the Chicken:

                        - Preheat your oven to 425°F (220°C).

                          - Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin side up. Bake for 35-40 minutes or until the chicken is cooked through and skin is crispy.

                            Finish the Rice:

                              - Once the rice has finished cooking, fluff it with a fork and stir in chopped green onions and chopped cilantro.

                                Serve:

                                  - Plate the rice on serving dishes, top with the crispy baked chicken thighs, and drizzle generously with the green sauce. Garnish with extra cilantro if desired.

                                    Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 4