Peruvian Chicken and Rice with Green Sauce

Few dishes manage to feel both comforting and exciting at the same time, but Peruvian Chicken and Rice with Green Sauce does exactly that. This vibrant, flavor-packed meal brings together juicy, spice-rubbed chicken thighs, fluffy cilantro-lime rice, and the iconic aji verde—a creamy, spicy green sauce that has earned legendary status in Peruvian cuisine.

What makes this recipe truly special is how accessible it is. Using everyday ingredients and straightforward techniques, you can recreate restaurant-quality Peruvian flavors right in your own kitchen. The result is a meal that feels bold and satisfying, yet balanced and fresh, making it ideal for weeknight dinners, family meals, or special occasions when you want something memorable without being complicated.

This dish showcases the magic of Peruvian cooking: layering spices, respecting ingredients, and allowing simple components to shine when treated thoughtfully. From the crispy skin on the chicken to the herbaceous brightness of the sauce, every bite delivers contrast, depth, and harmony.

Why You’ll Love This Recipe

• A complete meal with protein, grains, and sauce in one cohesive dish
• Crispy, oven-finished chicken with deeply seasoned flavor
• Authentic Peruvian-style green sauce that’s creamy, spicy, and tangy
• Naturally gluten-free and easily adaptable for dietary needs
• Perfect balance of comfort food and fresh, vibrant flavors
• Great for meal prep while still feeling special and impressive

Ingredients Breakdown

This recipe serves 4 people and is divided into three core components: seasoned chicken, cilantro-lime rice, and green sauce (aji verde). All measurements are listed exactly as provided.

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Rice

• 1½ cups jasmine rice (basmati works beautifully too)
• 2¼ cups chicken broth
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon butter
• ½ teaspoon salt

For the Green Sauce (Aji Verde)

• 4–5 jalapeño peppers, stems removed
• 1 cup fresh cilantro leaves and tender stems
• ½ cup mayonnaise
• ¼ cup queso fresco (or feta cheese)
• 2 garlic cloves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste

Substitution Notes (from recipe):
For a lighter version, Greek yogurt can replace half the mayonnaise. Those avoiding dairy can use nutritional yeast instead of cheese, while gluten-free eaters will find this recipe naturally accommodating.

Tools & Equipment Needed

• Large oven-safe skillet
• Medium saucepan with lid
• Food processor or high-powered blender
• Measuring cups and spoons
• Knife and cutting board
• Paper towels
• Fork (for fluffing rice)

Step-by-Step Instructions

1. Season and Prep the Chicken

Pat the chicken thighs completely dry using paper towels. This step is essential for achieving crispy skin during cooking.

In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend evenly over the chicken thighs, working it into the skin and under the skin where possible. Allow the chicken to rest at room temperature while you prepare the other components.

2. Make the Green Sauce (Aji Verde)

Add the jalapeño peppers to a food processor and pulse until roughly chopped. For a milder sauce, remove the seeds before blending.

Add the cilantro, mayonnaise, queso fresco (or feta), garlic cloves, lime juice, and olive oil. Process until smooth and vibrant green, scraping down the sides as needed. Taste and adjust with salt and additional lime juice if necessary. The sauce should be creamy but pourable.

Transfer the sauce to a container and refrigerate until ready to serve.

3. Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet.

Do not move the chicken for 4–5 minutes. This allows the skin to render and become golden brown. When the skin releases easily, flip the chicken and sear the other side for about 3 minutes.

4. Finish the Chicken in the Oven

Preheat the oven to 400°F (200°C). Transfer the skillet directly into the oven and roast for 20–25 minutes, or until the internal temperature reaches 165°F.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat tender.

5. Prepare the Cilantro-Lime Rice

While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, bring the chicken broth to a boil. Add the rice, stir once, reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid.

Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then gently fold in the chopped cilantro, lime juice, butter, and salt.

Tips & Variations

• For milder heat, remove jalapeño seeds before blending the sauce
• Let the green sauce rest at least 30 minutes for best flavor
• Basmati rice works beautifully if jasmine is unavailable
• Chicken can be seasoned up to 12 hours in advance and refrigerated
• Leftover green sauce is excellent on vegetables, eggs, or sandwiches

Flavor Profile & Texture

This dish is built on contrast and balance:

• Chicken: Smoky, savory, and juicy with crispy skin
• Rice: Light, fluffy, and citrusy with herbal freshness
• Green Sauce: Creamy, tangy, spicy, and deeply aromatic

Together, they create a meal that feels rich but not heavy, bold yet refreshing.

Nutritional Overview

Estimated per serving:

• Calories: 520
• Protein: 35g

This meal provides a strong protein base with balanced carbohydrates and fats, making it satisfying without being overly heavy.

Make-Ahead & Meal Prep Tips

• Chicken can be seasoned a day ahead
• Green sauce keeps well in the refrigerator for up to 2 days
• Rice can be made in advance and gently reheated
• Store components separately for best texture

Frequently Asked Questions

Is this recipe spicy?
It has moderate heat from the jalapeños, which can be adjusted by removing seeds.

Can I use boneless chicken?
Bone-in, skin-on thighs are recommended for flavor and moisture, as written.

Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I double the green sauce?
Yes, it stores well and is very versatile.

Cooking Timeline (At a Glance)

Stage	Time
Prep	15 minutes
Cooking	30 minutes
Resting & Assembly	5 minutes
Total	45 minutes

Serving Suggestions

Serve the chicken over a bed of cilantro-lime rice with a generous spoonful of green sauce on top. Extra sauce on the side allows everyone to adjust heat and creaminess to their preference.

Recipe Variations Using the Same Ingredients

1. Peruvian Chicken Bowl – Chop chicken and serve bowl-style over rice
2. Green Sauce Chicken Plate – Extra sauce with a larger chicken portion
3. Cilantro Rice Base Meal Prep – Portion rice and chicken separately
4. Spicy Version – Leave all jalapeño seeds intact

Ingredient Spotlight

Aji Verde (Green Sauce)

This iconic Peruvian sauce is known for its bright color and bold flavor. The combination of jalapeños, cilantro, garlic, and lime creates a sauce that’s creamy yet fresh, spicy yet balanced.

Chicken Thighs

Bone-in, skin-on thighs provide superior flavor and moisture, especially when roasted after searing.

Pro Cooking Tips

• Always dry chicken skin thoroughly before searing
• Do not overcrowd the skillet during browning
• Let chicken rest before serving for maximum juiciness
• Blend green sauce thoroughly for silky texture

Storage & Freezing Guide

• Chicken: Refrigerate up to 4 days
• Rice: Refrigerate up to 3 days
• Green Sauce: Refrigerate up to 2 days
• Freezing is not recommended for the sauce due to emulsification

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	520
Protein	35g
Carbohydrates	Moderate
Fat	Moderate
Gluten-Free	Yes

Expanded Conclusion

This Peruvian Chicken and Rice with Green Sauce is proof that deeply flavorful, globally inspired cooking doesn’t have to be complicated. With crispy, spice-rubbed chicken, fragrant cilantro-lime rice, and the unforgettable punch of aji verde, this dish delivers comfort, brightness, and bold flavor in every bite.

It’s a recipe that feels both special and practical—perfect for everyday dinners and impressive enough for guests. Once you try it, this Peruvian classic is likely to become a permanent part of your cooking rotation.

Make it once, and you’ll understand why this combination has captivated kitchens far beyond Peru.

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