Peruvian Chicken Rice Green Sauce (Printable)
Savory chicken and rice paired with creamy cilantro-jalapeño sauce for an unforgettable meal.
# What You'll 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
# Directions:
01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. 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 deeply 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 occasionally, 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. Meanwhile, blend fresh cilantro with ½ cup chicken broth until smooth. Pour the cilantro mixture into the rice and stir to combine.
06 - 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. Do not lift the lid during cooking.
07 - Remove lid and scatter frozen peas over the rice. Gently fold into the mixture without disturbing the chicken. Cover again and cook for 5–7 minutes longer, until rice is tender and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let rest for 5 minutes. Fluff rice gently with a fork. Serve chicken and rice in bowls topped with generous spoonfuls of the green sauce. Accompany with fresh lime wedges for squeezing.
# Expert Hints:
01 -
- The rice soaks up every bit of flavor while staying perfectly fluffy and separate
- That green sauce is a revelation, creamy yet bright enough to make you want to put it on everything
- One pot delivers a complete meal that feels like a restaurant treat
02 -
- The green sauce needs at least 30 minutes in the fridge for the flavors to properly marry and mellow
- Resist the urge to peek while the rice simmers, that steam is what ensures perfectly cooked grains
- If the rice seems too firm after the initial simmer, add just 2 tablespoons more broth and continue cooking
03 -
- Marinate the chicken in lime juice and cumin for an hour before cooking if you have the time
- Let the chicken come to room temperature before searing for the most even cooking