Peruvian Chicken and Rice with Green Sauce

Few dishes deliver the vibrant flavors of Peru like Peruvian Chicken and Rice with Green Sauce. Tender, juicy chicken thighs sit atop fluffy cilantro-lime rice, crowned with the famous aji verde—a bright, creamy green sauce that’s tangy, slightly spicy, and utterly addictive. Every bite offers a perfect harmony of textures and flavors that will transport your taste buds straight to Lima.

This dish is ideal for weeknight dinners, casual family meals, or a show-stopping centerpiece for guests. Its combination of comfort, freshness, and bold flavor makes it a recipe you’ll return to again and again.

Why You’ll Love This Recipe

• Bright and flavorful: Aji verde adds zesty spice and fresh herbaceous notes.
• Tender, juicy chicken: Skin-on, bone-in thighs for ultimate succulence.
• Easy weeknight meal: Ready in just 45 minutes.
• Balanced and wholesome: Protein-packed chicken with nutrient-rich cilantro-lime rice.
• Customizable: Adjust the heat or make it dairy-free with simple substitutions.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (about 2 pounds) – Juicy and flavorful when roasted.
• 2 tablespoons olive oil – For crispy, golden skin.
• 1 teaspoon ground cumin – Adds warm, earthy notes.
• 1 teaspoon smoked paprika – Brings a subtle smokiness.
• 1 teaspoon garlic powder – Enhances savory depth.
• 1 teaspoon salt – Essential for seasoning.
• ½ teaspoon black pepper – Adds subtle heat and balance.

For the Rice:

• 1½ cups jasmine rice – Fluffy, aromatic base (basmati works too).
• 2¼ cups chicken broth – Infuses rice with flavor.
• ¼ cup fresh cilantro, chopped – Brightens the dish.
• 2 tablespoons lime juice – Adds zesty freshness.
• 1 tablespoon butter – Enriches the rice.
• ½ teaspoon salt – Enhances overall taste.

For the Green Sauce (Aji Verde):

• 4–5 jalapeño peppers, stems removed – Adjust heat by removing seeds.
• 1 cup fresh cilantro leaves and tender stems – Vibrant herb flavor.
• ½ cup mayonnaise – Creamy base for the sauce.
• ¼ cup queso fresco (or feta cheese) – Adds richness and slight tang.
• 2 garlic cloves – Pungent and aromatic.
• 2 tablespoons lime juice – Balances richness with acidity.
• 1 tablespoon olive oil – Smooths out the sauce.
• Salt, to taste – Adjust to flavor.

Substitutions: Use Greek yogurt for a lighter sauce or nutritional yeast for a dairy-free alternative.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Season and Prep the Chicken

Pat the chicken thighs dry with paper towels to ensure crispy skin. Combine cumin, paprika, garlic powder, salt, and pepper, then rub evenly over the chicken, including under the skin where possible. Let rest at room temperature while preparing other components.

Step 2: Make the Green Sauce

Roughly chop jalapeños in a food processor (remove seeds for milder heat). Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Process until smooth and vibrant. Taste and adjust salt or lime juice as needed.

Step 3: Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down without moving it to develop a crispy, golden crust. Sear for 4–5 minutes, then flip and cook 3 more minutes.

Step 4: Finish in the Oven

Transfer the skillet to a 400°F (200°C) oven. Roast for 20–25 minutes until the internal temperature reaches 165°F and the skin is crisp. Let rest for 5 minutes before serving.

Step 5: Prepare the Cilantro-Lime Rice

Rinse jasmine rice until water runs clear. Bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer 18 minutes. Let stand 5 minutes off heat, then fluff and fold in cilantro, lime juice, butter, and salt.

Step 6: Serve

Plate the chicken over the rice and generously drizzle with aji verde. Enjoy the perfect balance of creamy, zesty, and savory flavors.

Tips for Success

• Pat chicken thoroughly dry for crisp skin.
• Remove seeds from jalapeños for milder heat.
• Use fresh lime juice to brighten flavors.
• Let chicken rest after roasting to lock in juices.

Equipment Needed

• Oven-safe skillet or cast-iron pan
• Saucepan for rice
• Food processor or blender for sauce
• Knife and cutting board
• Measuring cups and spoons

Recipe Variations

• Vegetable-Enhanced Version: Add sautéed peppers, zucchini, or corn.
• Spicy Version: Include more jalapeños or serranos in the sauce.
• Dairy-Free: Replace queso fresco with nutritional yeast and mayo with avocado for creaminess.
• Low-Carb: Serve over cauliflower rice instead of jasmine rice.

Serving Suggestions

• Serve alongside roasted vegetables for a balanced meal.
• Pair with tortillas or warm flatbreads to scoop up the sauce.
• Add avocado slices or pickled red onions for extra brightness.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful.

2. Can I make the sauce ahead of time?
Absolutely! Store in an airtight container in the fridge for up to 3 days.

3. How spicy is the aji verde?
Moderate; removing jalapeño seeds lowers heat. Add more for a spicier kick.

4. Can I freeze leftovers?
Yes, freeze chicken and rice separately for up to 2 months. Reheat gently.

5. Can I substitute rice?
Quinoa or cauliflower rice work as tasty, lower-carb alternatives.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce is a celebration of flavor, texture, and color. Juicy roasted chicken, fragrant cilantro-lime rice, and the signature aji verde create a dish that’s vibrant, satisfying, and unforgettable. Perfect for casual dinners, cozy nights, or entertaining, it’s a recipe that brings the taste of Peru straight to your home kitchen. Serve it with your favorite sides, drizzle generously with sauce, and savor every bite of this culinary gem.

Print