Description
Peruvian Chicken And Rice with Green Sauce features tender, perfectly seasoned chicken with fluffy cilantro-lime rice, topped with the famous creamy aji verde sauce. A symphony of flavors that’s spicy, tangy, and irresistible.
Ingredients
- 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
- 1½ cups jasmine rice (basmati works too)
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 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
- Pat chicken dry. Mix cumin, paprika, garlic powder, salt, and pepper. Rub all over chicken, including under the skin. Let rest.
- For green sauce: pulse jalapeños in a food processor, add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Process until smooth and creamy. Adjust salt and lime juice.
- Heat olive oil in oven-safe skillet over medium-high. Place chicken skin-side down, sear 4–5 minutes until golden. Flip and sear 3 minutes.
- Transfer skillet to preheated 400°F oven. Roast 20–25 minutes until internal temp reaches 165°F. Let rest 5 minutes.
- For rice: rinse jasmine rice. Bring chicken broth to boil, add rice, reduce heat, cover, and simmer 18 minutes. Let stand 5 minutes. Fluff and fold in cilantro, lime juice, butter, and salt.
- Serve chicken over rice with green sauce poured on top.
Notes
- For milder green sauce, remove jalapeño seeds.
- Greek yogurt can replace half of the mayonnaise for a lighter version.
- Substitute nutritional yeast for cheese for dairy-free option.
- Recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast / Sear
- Cuisine: Peruvian