Description
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.
Ingredients
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.
Instructions
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.
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.
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.
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.
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.
Nutrition
- Calories: 520
- Protein: 35g