Peruvian Chicken And Rice with Green Sauce Recipe

There’s something magical about the way Peruvians transform humble chicken and rice into a symphony of flavors. The secret lies in their legendary green sauce – a vibrant, creamy aji verde that’s equal parts spicy, tangy, and absolutely irresistible. This Peruvian Chicken And Rice with Green Sauce brings together tender, perfectly seasoned chicken with fluffy cilantro-lime rice, all crowned with that famous emerald sauce that’s become the pride of Lima’s culinary scene.

What makes this dish truly special is how it captures the essence of Peru’s diverse culinary heritage – Spanish techniques meeting indigenous ingredients with a modern twist. The green sauce alone has converted countless skeptics into devoted fans, while the combination creates a complete meal that’s both comforting and exciting.

Ingredients List

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

Substitution Notes: For a lighter version, Greek yogurt can replace half the mayonnaise. Those avoiding dairy can use nutritional yeast instead of cheese, while gluten-free eaters will find this recipe naturally accommodating.

Timing

Time & Prep Breakdown

• Total Time: Approximately 45 minutes
• Prep Time: 15 minutes – to season the chicken and gather ingredients
• Cook Time: 30 minutes – sear the chicken and finish in the oven while preparing the rice and green sauce simultaneously

Make-Ahead Tips

An excellent choice for entertaining or meal prep

The green sauce can be made up to 2 days in advance for deeper, developed flavors

The chicken can be seasoned and refrigerated up to 4 hours ahead of time

How to Make It

1. Season and Prep the Chicken

Pat the chicken thighs completely dry with paper towels – this crucial step ensures crispy skin. Mix cumin, paprika, garlic powder, salt, and pepper in a small bowl, then rub this aromatic blend all over the chicken, getting under the skin where possible. Let the seasoned chicken rest at room temperature while you prepare other components.

2. Make the Green Sauce

Add jalapeños to a food processor and pulse until roughly chopped. The seeds add heat, so remove them for a milder sauce. Add cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil. Process until smooth and vibrant green, scraping sides as needed. Taste and adjust with salt and additional lime juice. This sauce should be creamy yet pourable.

3. Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and resist the urge to move them. Listen for that satisfying sizzle – it means you’re building flavor. Sear for 4-5 minutes until the skin releases easily and turns golden brown. Flip and sear another 3 minutes.

4. Finish the Chicken in Oven

Transfer the skillet to a preheated 400°F oven. Roast for 20-25 minutes until the internal temperature reaches 165°F. The skin should be crispy and the meat incredibly tender. Remove and let rest for 5 minutes before serving.

5. Prepare the Cilantro-Lime Rice

While chicken cooks, rinse jasmine rice until water runs clear. In a medium saucepan, bring chicken broth to a boil, add rice, then reduce to low heat. Cover and simmer for 18 minutes without lifting the lid. Remove from heat and let stand 5 minutes. Fluff with a fork, then fold in cilantro, lime juice, butter, and salt.

Nutritional Information

Each serving of this Peruvian Chicken And Rice with Green Sauce provides approximately 520 calories, making it a satisfying and balanced meal. The dish delivers about 35 grams of high-quality protein from the chicken, supporting muscle health and satiety. The rice contributes energizing carbohydrates, while the green sauce adds healthy fats from olive oil and mayonnaise.

The abundant cilantro provides antioxidants and natural detoxifying properties, while jalapeños offer capsaicin, known for its metabolism-boosting effects. Lime juice adds vitamin C, and the overall meal provides essential minerals like iron, potassium, and phosphorus.

Healthier Alternatives for the Recipe

Nutrition Highlights per Serving

• Calories: ~520 per serving – balanced and satisfying
• Protein: ~35g of high-quality protein from chicken – supports muscle health and satiety
• Carbohydrates: Provided by the rice – a great source of energy
• Fats: Healthy fats from olive oil and mayonnaise in the green sauce

Ingredient Benefits

Micronutrients: The dish also delivers essential minerals such as iron, potassium, and phosphorus

Cilantro: Rich in antioxidants and supports natural detoxification

Jalapeños: Contain capsaicin, which may help boost metabolism

Lime Juice: Provides a good dose of vitamin C

Serving Suggestions

Present this vibrant dish by placing the cilantro-lime rice in shallow bowls, topping with the golden chicken, and generously drizzling the green sauce around the plate. Garnish with extra cilantro leaves and lime wedges for a restaurant-worthy presentation.

Complement the meal with simple roasted vegetables like asparagus or zucchini, which won’t compete with the bold flavors. A light salad with cucumber and red onion provides refreshing contrast. For beverages, consider a crisp Sauvignon Blanc or a cold Peruvian beer like Cusqueña.

Common Mistakes to Avoid

Don’t skip drying the chicken thoroughly before seasoning – moisture is the enemy of crispy skin. Resist moving the chicken while searing; premature flipping leads to torn skin and less browning.

Avoid over-processing the green sauce, which can make it too thin. Pulse in short bursts for the perfect creamy consistency. When cooking rice, never lift the lid during steaming, as this releases essential steam and creates unevenly cooked grains.

Most importantly, don’t forget to let the chicken rest after cooking. This allows juices to redistribute, ensuring every bite stays moist and flavorful.

Storing Tips for the Recipe

Store leftover Peruvian Chicken And Rice with Green Sauce in the refrigerator for up to 4 days in airtight containers. Keep components separate when possible to maintain optimal textures.

The green sauce actually improves with time and stays fresh for up to a week refrigerated. Reheat chicken in a 350°F oven to preserve the crispy skin, while rice reheats beautifully in the microwave with a splash of broth.

For longer storage, freeze the seasoned cooked chicken for up to 3 months, though the green sauce doesn’t freeze well due to the mayonnaise base. Make fresh sauce when ready to serve frozen portions.

Conclusion

This Peruvian Chicken And Rice with Green Sauce represents everything wonderful about Latin American cooking – bold flavors, simple techniques, and ingredients that sing together in perfect harmony. The combination of crispy-skinned chicken, fragrant cilantro-lime rice, and that show-stopping green sauce creates a meal that’s both exotic and comfortingly familiar.

The beauty of this recipe lies in its versatility and the way it brings people together around the table. Don’t hesitate to make it your own with personal touches and preferred heat levels. Give this recipe a try and discover why Peruvian cuisine has captured hearts worldwide!

FAQs

Can I make this dish spicier?
Absolutely! Add more jalapeños to the green sauce or include some serrano peppers for extra heat. You can also add a pinch of cayenne pepper to the chicken seasoning blend.

What if I can’t find queso fresco?
Feta cheese, mild goat cheese, or even cream cheese work well as substitutes. Each brings a slightly different flavor profile but maintains the creamy texture essential to authentic aji verde.

How do I prevent my rice from being mushy?
Always rinse jasmine rice until the water runs clear, use the correct liquid ratio, and resist lifting the lid during cooking. Let it rest off heat for 5 minutes before fluffing with a fork.

Can I use chicken breasts instead of thighs?
Yes, though reduce the oven time to 15-18 minutes to prevent drying out. Thighs stay more tender and flavorful, but breasts work for those preferring white meat.

How long does the green sauce keep?
The green sauce stays fresh in the refrigerator for up to one week and actually develops better flavor after the first day. Store it in an airtight container and stir before serving.

Is this recipe gluten-free?
Yes, this Peruvian Chicken And Rice with Green Sauce is naturally gluten-free. Just ensure your mayonnaise and chicken broth don’t contain any gluten-containing additives.

Print