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Peruvian Chicken And Rice with Green Sauce Recipe

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★★★★★

4.9 from 264 reviews

This Peruvian Chicken and Rice with Green Sauce recipe features crispy, juicy chicken thighs paired with fragrant cilantro-lime rice and a vibrant, creamy aji verde sauce. The dish combines bold, tangy, and slightly spicy flavors typical of Peruvian cuisine, making it a perfect weeknight meal or a dish to impress guests with its authentic Latin American flair.

Ingredients

Scale

For the Chicken:

  • 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

For the Rice:

  • 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

For the Green Sauce (Aji Verde):

  • 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

  1. Season and Prep the Chicken: Pat the chicken thighs completely dry with paper towels to ensure crispy skin. Mix cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl, then rub the spice blend all over the chicken, including under the skin where possible. Let the seasoned chicken rest at room temperature while preparing other components.
  2. Make the Green Sauce: Add jalapeños to a food processor and pulse until roughly chopped; remove seeds for a milder sauce. Add cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Process until smooth and vibrant green, scraping down the sides as needed. Taste and adjust salt and lime juice. The sauce should be creamy and pourable.
  3. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear without moving for 4-5 minutes until the skin turns golden brown and releases easily. Flip and sear the other side for 3 minutes.
  4. Finish the Chicken in Oven: Transfer the skillet to a preheated 400°F oven and roast for 20-25 minutes until the internal temperature reaches 165°F. The skin will be crispy and meat tender. Remove chicken and let rest for 5 minutes.
  5. Prepare the Cilantro-Lime Rice: While the chicken cooks, rinse the jasmine rice until water runs clear. In a medium saucepan, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff rice with a fork and gently fold in chopped cilantro, lime juice, butter, and salt.

Notes

  • For a lighter green sauce, replace half the mayonnaise with Greek yogurt.
  • Use nutritional yeast instead of cheese for a dairy-free green sauce.
  • This recipe is naturally gluten-free; just ensure chicken broth and mayonnaise are gluten-free.
  • Do not skip drying chicken to achieve crispy skin.
  • Do not lift the lid while cooking rice to ensure even cooking and fluffy texture.
  • Let chicken rest after cooking to redistribute juices and maintain moisture.
  • Green sauce can be made up to 2 days ahead for more developed flavor.
  • Seasoned chicken can be refrigerated up to 4 hours before cooking.
  • Store leftovers in airtight containers in the refrigerator up to 4 days; green sauce keeps up to 1 week refrigerated but does not freeze well.

Keywords: Peruvian chicken, cilantro lime rice, aji verde sauce, roasted chicken thighs, Latin American cuisine, spicy green sauce, dinner recipe

Find it online: https://deliciousdishspot.com/peruvian-chicken-and-rice-with-green-sauce-recipe/