Peruvian Chicken Rice Green Sauce (Print)
Tender chicken thighs and fluffy rice paired with creamy cilantro-jalapeño sauce for a satisfying dinner.
# Ingredient list:
→ 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 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 serving time.
02 - Pat chicken thighs dry with paper towels. Rub both sides generously with salt, black pepper, and ground cumin, ensuring even coverage.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add seasoned chicken 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 occasionally, until vegetables are softened and fragrant, about 4 minutes.
05 - Add rice to the pan and stir constantly for 1–2 minutes to coat grains with the aromatic oils. Meanwhile, blend 1 cup fresh cilantro with ½ cup chicken broth until smooth. Pour this vibrant green mixture into the rice and stir well to combine.
06 - Return seared chicken to the pot. Pour in remaining chicken broth and bring to a boil. Immediately reduce heat to low, cover tightly, and simmer for 20 minutes. Do not lift the lid during this time to ensure proper steaming.
07 - Uncover the pot and scatter frozen green peas over the surface. Stir gently with a fork to distribute peas without mashing the rice. Cover again and cook for 5–7 more minutes until rice is tender and chicken is cooked through (internal temperature reaches 165°F).
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork. Transfer to serving plates, placing chicken pieces on top of the rice. Generously spoon the refrigerated green sauce over the chicken and rice. Serve with fresh lime wedges on the side.
# Expert Tips:
01 -
- The green sauce keeps for days in your fridge, making leftovers even better than the first night
- Everything cooks in one pot so you get maximum flavor with minimum cleanup
- The combination of tender chicken, aromatic rice, and zesty sauce hits every single craving at once
02 -
- Dont lift the lid while the rice is simmering or you'll let out the steam that's essential for perfectly cooked grains
- The sauce tastes better after an hour in the fridge, so make it first if you have the time
- If your rice is still crunchy after the cooking time, add just 2 tablespoons of broth, cover, and cook for 5 more minutes
03 -
- Marinate the chicken in lime juice and cumin for an hour before cooking for even deeper flavor penetration
- Let the pot rest, covered, for 5 minutes off the heat before serving to let the rice settle and become fluffier