Name: 🍗🌿 Peruvian Chicken & Rice with Green Sauce
Ingredients: 2 lbs bone-in, skin-on chicken thighs or drumsticks; 1 tbsp olive oil; 1 tbsp soy sauce; 1 tsp ground cumin; 1 tsp paprika; 1 tsp garlic powder; Salt & black pepper to taste; Juice of 1 lime; 1/2 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 jalapeño or serrano (seeds removed for less heat); 1 clove garlic; 1 cup fresh cilantro leaves; 2 tbsp lime juice; 2 tbsp grated Parmesan cheese; Salt to taste; Optional: 1 tbsp olive oil or water for thinning; 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1/4 cup chopped cilantro; 1 cup long grain rice; 1 ½ cups chicken broth; 1/2 cup frozen peas (optional); Salt to taste

Ingredients

Scale

For the Chicken & Marinade:

2 lbs bone-in, skin-on chicken thighs or drumsticks
1 tbsp olive oil
1 tbsp soy sauce
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
Salt & black pepper to taste
Juice of 1 lime

For the Green Sauce (Ají Verde):

1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 jalapeño or serrano (seeds removed for less heat)
1 clove garlic
1 cup fresh cilantro leaves
2 tbsp lime juice
2 tbsp grated Parmesan cheese
Salt to taste
Optional: 1 tbsp olive oil or water for thinning

For the Rice:

1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1/4 cup chopped cilantro
1 cup long grain rice
1 ½ cups chicken broth
1/2 cup frozen peas (optional)
Salt to taste

Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, soy sauce, cumin, paprika, garlic powder, lime juice, salt, and pepper.
Rub mixture all over the chicken. Let it marinate at least 30 minutes (or overnight for more flavor).

2. Sear the Chicken

Heat a large pot or deep skillet over medium-high heat.
Add chicken skin-side down and sear until browned (about 4–5 minutes per side).
Remove and set aside (chicken will finish cooking later).

3. Cook the Rice

In the same pot, add a little more oil if needed.
Sauté onions for 2–3 minutes, then add garlic and cilantro. Cook another 1 minute.
Stir in rice and toast for 2–3 minutes.
Add chicken broth and bring to a boil.
Reduce heat, nestle chicken pieces back into the pot.
Cover and simmer for 25–30 minutes until rice is tender and chicken is cooked through.
Add peas in the last 5 minutes if using.

4. Make the Green Sauce

In a blender or food processor, combine mayo, sour cream, jalapeño, garlic, cilantro, lime juice, Parmesan, and salt.
Blend until smooth. Add water or oil to reach desired consistency.

5. Serve

Plate the chicken over rice and drizzle (or drown!) with the green sauce.
Serve with lime wedges and extra cilantro if desired.