Peruvian Chicken Rice Green Sauce (Print)

Tender chicken thighs and fluffy rice paired with a zesty cilantro-jalapeño sauce for a vibrant, satisfying meal.

# What You Need:

→ Chicken and Rice Base

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

→ Aji Verde Green Sauce

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, 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.
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 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 until grains are coated with the aromatic mixture and lightly toasted. Meanwhile, blend the fresh cilantro with ½ cup chicken broth until smooth.
06 - Pour the cilantro broth mixture into the rice. Return seared chicken to the pot, arranging pieces on top of the rice. Add remaining chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Remove lid and scatter frozen peas over the rice. Stir gently to distribute. Cover again and cook for 5–7 additional minutes until rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, incorporating the peas. Serve chicken over the flavorful rice, topped with generous spoonfuls of the chilled Aji Verde sauce. Accompany with fresh lime wedges for squeezing.

# Expert Tips:

01 -
  • The green sauce is absolutely addictive and keeps for days in the fridge, making excellent leftovers
  • Everything cooks in one pot, including the rice that absorbs all those rendered chicken juices
  • Its impressive enough for company but simple enough for a Tuesday night when you want comfort food that actually excites you
02 -
  • Dont lift the lid during the initial 20 minute simmer or you'll release the steam that cooks the rice properly
  • The green sauce will thicken slightly in the fridge, so give it a good stir before serving
  • If your rice seems too firm after 20 minutes, add just a splash more broth and continue cooking
03 -
  • If your sauce seems too thick, blend in a teaspoon of water at a time until it reaches dressing consistency
  • Toasting the rice in the pan for 2 minutes before adding liquid adds a subtle nutty flavor
  • Leftover green sauce makes an incredible marinade for grilled fish or shrimp the next day

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