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Peruvian Chicken and Rice with Green Sauce

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There’s something magical about the way Peruvians transform humble chicken and rice into a symphony of flavors. The secret lies in their legendary green sauce – a vibrant, creamy aji verde that’s equal parts spicy, tangy, and absolutely irresistible. This Peruvian Chicken And Rice with Green Sauce brings together tender, perfectly seasoned chicken with fluffy cilantro-lime rice, all crowned with that famous emerald sauce that’s become the pride of Lima’s culinary scene.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Season and Prep the Chicken: Pat chicken thighs dry. Mix cumin, paprika, garlic powder, salt, and pepper, then rub all over the chicken. Let rest at room temperature.
  2. Make the Green Sauce: Pulse jalapeños in a food processor. Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Blend until smooth. Season with salt.
  3. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and sear 3 minutes.
  4. Finish in the Oven: Transfer skillet to a 400°F oven and roast for 20–25 minutes until internal temperature reaches 165°F. Rest 5 minutes.
  5. Prepare the Rice: Rinse rice. Bring chicken broth to a boil, add rice, cover, and simmer on low for 18 minutes. Rest 5 minutes, then fluff and stir in cilantro, lime juice, butter, and salt.

Notes

  • Greek yogurt can replace half the mayonnaise for a lighter green sauce.
  • Nutritional yeast can substitute the cheese for a dairy-free option.
  • This dish is naturally gluten-free.
  • Author: lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasted & Stovetop
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 plate
  • Calories: 520
  • Sugar: 2 g
  • Sodium: 760 mg
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 130 mg

Find it online: https://easyrecipes.cookingtastes.com/peruvian-chicken-and-rice-with-green-sauce-2/