Name: Peruvian Chicken And Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
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 beautifully 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

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Introduction

There’s something magical about the way Peruvians transform humble chicken and rice into a symphony of flavors. This Peruvian Chicken And Rice with Green Sauce features tender, seasoned chicken paired with fragrant cilantro-lime rice and a vibrant, creamy aji verde that brings the dish to life.

A white plate holds a bed of yellow rice mixed with herbs, forming the first layer with a soft, slightly oily texture. On top, there are several pieces of grilled chicken with a dark, caramelized crust, showing a mix of deep brown and black colors with a juicy interior visible in places. A bright green, creamy sauce with a slightly chunky texture is drizzled across the chicken, adding a fresh contrast. Small green herb leaves are sprinkled on top for decoration. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons olive oil (for chicken)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1½ cups jasmine rice (basmati can be used)
2¼ cups chicken broth
¼ cup fresh cilantro, chopped
2 tablespoons lime juice (for rice)
1 tablespoon butter
½ teaspoon salt (for rice)
4–5 jalapeño peppers, stems removed
1 cup fresh cilantro leaves and tender stems (for green sauce)
½ cup mayonnaise
¼ cup queso fresco or feta cheese
2 garlic cloves
2 tablespoons lime juice (for green sauce)
1 tablespoon olive oil (for green sauce)
Salt to taste (for green sauce)

Instructions

Step 1: Pat the chicken thighs dry with paper towels to ensure crispy skin. In a small bowl, mix cumin, smoked paprika, garlic powder, salt, and pepper. Rub this seasoning all over the chicken, including under the skin. Let the chicken rest at room temperature.
Step 2: Prepare the green sauce by pulsing jalapeños in a food processor until roughly chopped (remove seeds for less heat). Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Process until smooth and creamy, scraping the sides as needed. Season with salt and extra lime juice to taste.
Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear without moving for 4-5 minutes until skin is golden and releases easily. Flip and sear the other side for 3 minutes.
Step 4: Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 165°F and skin is crispy. Remove and let rest for 5 minutes before serving.
Step 5: While the chicken roasts, rinse jasmine rice until water runs clear. Bring chicken broth to a boil in a medium saucepan, add rice, reduce to low heat, cover, and simmer for 18 minutes without lifting the lid. Let rice stand off heat for 5 minutes, then fluff with a fork. Stir in cilantro, lime juice, butter, and salt.

Tips & Variations

For a milder green sauce, remove jalapeño seeds before blending.
Greek yogurt can replace half the mayonnaise in the sauce for a lighter version.
Use feta, goat cheese, or cream cheese instead of queso fresco if unavailable.
To add more heat, include serrano peppers or a pinch of cayenne in the chicken seasoning.
Chicken breasts may be used instead of thighs but reduce oven time to prevent drying.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep chicken, rice, and green sauce separate if possible. The green sauce keeps well for up to one week and develops deeper flavor over time. Reheat chicken in a 350°F oven to maintain crispiness, and warm rice in the microwave with a splash of broth. Freeze cooked chicken for up to 3 months; however, the green sauce does not freeze well due to mayonnaise.

How to Serve

A white plate holds a base layer of yellowish-green rice mixed with herbs, showing a slightly moist texture and some darker green flecks throughout. On top, there are four pieces of grilled chicken with a deep brown, charred exterior that gives a crispy look. Covering the middle of the chicken pieces and spreading down one side is a thick, bright green sauce with visible herb bits, creating a fresh and creamy contrast to the grilled meat and rice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish spicier?

Absolutely! Add more jalapeños or include serrano peppers in the green sauce. You can also sprinkle cayenne pepper into the chicken seasoning for extra heat.

What if I can’t find queso fresco?

Feta cheese, mild goat cheese, or cream cheese make good substitutes. Each offers a slightly different flavor but keeps the creamy texture of the green sauce.