Peruvian Chicken Rice Green Sauce (Printable)

Tender chicken and fluffy rice paired with zesty Peruvian green sauce for a comforting, flavorful dinner.

# What You Need:

→ For the Chicken and Rice

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

→ For the 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 cloves, mayonnaise, sour cream, cotija cheese, lime juice, and olive oil in a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste. Transfer to a container and refrigerate until serving time.
02 - Pat chicken thighs dry with paper towels. Rub seasoning mixture of salt, black pepper, and ground cumin evenly over both sides of each piece.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place seasoned chicken in the pan and sear for 3 to 4 minutes per side until golden brown crust forms. 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 for approximately 4 minutes until vegetables are softened and fragrant, stirring occasionally.
05 - Add rice to the pan and stir constantly for 1 to 2 minutes until grains are coated with aromatics and lightly toasted. Meanwhile, blend fresh cilantro with ½ cup chicken broth until completely smooth. Pour the green cilantro broth mixture into the rice and stir well to combine.
06 - Return seared chicken pieces to the pot. Add remaining chicken broth and bring to a boil. Reduce heat to low, cover tightly with lid, and simmer for 20 minutes.
07 - Remove lid and scatter frozen green peas over the rice. Stir gently to incorporate. Cover again and continue cooking for 5 to 7 more minutes until rice is tender, liquid is absorbed, and chicken reaches internal temperature of 165°F.
08 - Remove from heat and let stand for 5 minutes. Fluff rice with a fork, being careful not to break up the chicken pieces. Serve hot with generous spoonfuls of chilled green sauce spooned over the top and fresh lime wedges on the side.

# Expert Suggestions:

01 -
  • The green sauce keeps for days and makes everything taste better, from eggs to sandwiches
  • One pot means minimal cleanup but maximum flavor impact
  • The combination of tender chicken and cilantro infused rice feels like a restaurant meal
02 -
  • Do not lift the lid while the rice simmers or you will lose the steam needed for perfectly cooked grains
  • The green sauce tastes better after an hour in the fridge, so make it first if possible
  • Leftover rice and chicken reheat beautifully with a splash of water to loosen it up
03 -
  • Marinate the chicken in lime juice and cumin for an hour before cooking for extra depth
  • Adjust the green sauce heat by controlling how many jalapeño seeds you include
  • Let the finished dish rest covered for 5 minutes before serving for the best texture

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