Peruvian Chicken Rice Green Sauce (Printable)

Juicy chicken and fragrant rice paired with zesty Peruvian green sauce for a comforting, flavor-packed meal.

# What You Need:

→ Chicken and Rice Base

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 2 cups long-grain rice
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen green peas
07 - 1 cup fresh cilantro, loosely packed
08 - 2 cups chicken broth
09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - Salt, to taste
13 - Lime wedges, for serving

→ Peruvian Green Sauce (Aji Verde)

14 - 1 cup fresh cilantro leaves
15 - 2 jalapeños, seeded and chopped
16 - 2 medium garlic cloves
17 - ½ cup mayonnaise
18 - ¼ cup sour cream
19 - ¼ cup cotija cheese or feta cheese, crumbled
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon olive oil
22 - Salt and pepper, to taste

# How To Make It:

01 - Combine cilantro leaves, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Transfer to a container and refrigerate until ready to serve.
02 - Pat chicken thighs dry with paper towels. Season generously on both sides with salt, black pepper, and ground cumin, rubbing the spices into the meat.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add chicken pieces and sear for 3-4 minutes per side until deep golden brown. Remove chicken from pan and set aside on a plate.
04 - Reduce heat to medium. Add chopped onion, minced garlic, and diced red bell pepper to the same pan. Sauté, stirring frequently, until vegetables are softened and fragrant, about 4 minutes.
05 - Add rice to the pan and stir constantly for 1-2 minutes to toast the grains and coat with the aromatic mixture. Meanwhile, blend fresh cilantro with ½ cup chicken broth until smooth.
06 - Pour the cilantro broth into the rice mixture. Return seared chicken to the pot. Add remaining chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen peas gently. Cover and continue cooking for 5-7 minutes until rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let rest for 5 minutes. Fluff rice with a fork. Serve hot with generous spoonfuls of chilled green sauce drizzled over top and fresh lime wedges on the side.

# Expert Suggestions:

01 -
  • The green sauce transforms everything it touches, I have caught family members eating it straight from the spoon
  • One pot means less cleanup and more time enjoying dinner together
02 -
  • Blending the cilantro into the cooking liquid is what makes the rice itself flavorful, not just colored
  • The green sauce needs at least 30 minutes in the fridge for all the flavors to really come together
03 -
  • Marinate the chicken in lime juice and cumin for an hour before cooking if you have time, the extra step shows
  • Let the pot rest covered for 5 minutes off the heat before fluffing, this helps the rice settle and become fluffier

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