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Dive into the vibrant flavors of Peru with this delightful recipe for Pollo a la Brasa, a favorite among locals and visitors alike. This succulent grilled chicken, renowned for its crispy skin and juicy meat, is paired with fragrant cilantro rice and a zesty green sauce that perfectly complements its rich, smoky flavor. Pollo a la Brasa is not just a dish; it embodies the spirit of Peruvian cuisine, reflecting the country’s diverse culinary heritage and cultural significance.

Peruvian Chicken & Rice with Green Sauce

Elevate your dinner game with this delicious Peruvian Pollo a la Brasa paired with fragrant cilantro rice and zesty green sauce. This recipe features marinated chicken thighs that are grilled to perfection, offering a smoky and tangy flavor. The cilantro rice adds a fresh touch, while the creamy green sauce brings everything together. Perfect for any night of the week, this dish is sure to impress your family and friends. Enjoy a taste of Peru at home!

Ingredients
  

For the Chicken:

4 chicken thighs, bone-in and skin-on

2 tablespoons soy sauce

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon garlic, minced

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon black pepper

Salt to taste

Juice of 1 lime

For the Rice:

2 cups jasmine rice

4 cups chicken broth

1 cup cilantro, chopped

1 tablespoon olive oil

1 teaspoon garlic, minced

Salt to taste

For the Green Sauce:

1 cup fresh cilantro leaves

1 fresh jalapeño, seeded

2 cloves garlic

1/2 cup mayonnaise

1 tablespoon lime juice

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a bowl, mix soy sauce, red wine vinegar, olive oil, minced garlic, paprika, cumin, oregano, black pepper, salt, and lime juice.

      - Add the chicken thighs, coating them well. Cover and let marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.

        Prepare the Green Sauce:

          - In a blender, combine fresh cilantro, jalapeño, garlic, mayonnaise, lime juice, salt, and pepper. Blend until smooth. Adjust seasoning and set aside in the refrigerator to let the flavors meld.

            Cook the Rice:

              - Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.

                - In a pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

                  - Add the rinsed rice and stir for 2-3 minutes until slightly toasted.

                    - Pour in the chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender. Once cooked, fluff with a fork and mix in fresh chopped cilantro.

                      Cook the Chicken:

                        - Preheat the grill or oven to 375°F (190°C). If using a grill, grease the grates.

                          - Place the marinated chicken on the grill or in a baking dish in the oven. Cook for about 30-35 minutes or until the internal temperature reaches 165°F (74°C), turning occasionally to achieve an even char. If in the oven, you can broil for the last few minutes to crisp the skin.

                            Serve:

                              - Fluff the cilantro rice once more and serve a generous portion on each plate. Top with the grilled chicken and drizzle with the green sauce. Garnish with additional cilantro if desired.

                                Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4