Peruvian Chicken Rice Green Sauce (Printable)
Tender chicken thighs with fragrant rice, topped with a zesty cilantro-jalapeño cream sauce.
# What You'll 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
→ Peruvian 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
# How-To Steps:
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. Transfer to a container and refrigerate until ready to serve.
02 - Pat chicken dry with paper towels. Rub evenly with salt, black pepper, and ground cumin on both sides to ensure full coverage.
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 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 mixture and lightly toast. Meanwhile, blend fresh cilantro with ½ cup chicken broth until completely smooth.
06 - Pour the cilantro broth mixture into the pan along with remaining chicken broth. Bring to a boil, then return seared chicken to the pot. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen peas gently, cover again, and cook for 5–7 minutes longer until rice is tender, liquid is absorbed, and chicken reaches internal temperature of 165°F.
08 - Remove from heat and let rest for 5 minutes. Fluff rice with a fork. Serve chicken over rice with generous spoonfuls of chilled green sauce and fresh lime wedges on the side.
# Expert Advice:
01 -
- The green sauce comes together in seconds but tastes like you spent hours perfecting it
- One pot means minimal cleanup, maximum flavor payoff
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Don't skip the cilantro blended with broth—it's what gives the rice that stunning green color and herb flavor
- Let the pot rest covered for five minutes after cooking before fluffing, or your rice might turn gummy
- The green sauce needs at least thirty minutes in the fridge to let the jalapeño heat mellow and flavors marry
03 -
- Marinate your chicken in lime juice and cumin for an hour before cooking if you have the time
- Double the green sauce recipe and use the extra on sandwiches, burgers, or roasted vegetables all week long