Peruvian Chicken Rice With Green Sauce (Print Version)
Juicy chicken and aromatic rice served with a zesty, herbaceous Peruvian green sauce for a comforting weeknight dinner.
# What You'll Need:
→ 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
# Step-by-Step Guide:
01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Rub chicken thighs thoroughly with salt, black pepper, and cumin on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside on a plate.
04 - In the same pan, add onion, garlic, and red bell pepper. Sauté until softened and fragrant, about 4 minutes.
05 - Add rice to the pan and stir to coat with the aromatics. Blend cilantro with ½ cup broth until smooth; pour the green liquid into the pan.
06 - Return chicken to the pot. Add remaining broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
07 - Stir in peas gently and cook covered for 5–7 more minutes, until rice is tender and chicken reaches internal temperature of 165°F.
08 - Remove from heat and fluff rice with a fork. Serve hot with generous spoonfuls of the green sauce and fresh lime wedges.
# Expert Suggestions:
01 -
- The green sauce transforms everything it touches, so keep extra handy for leftovers
- One pot handles the entire meal, meaning less cleanup and more time to eat
02 -
- Resist lifting the lid while the rice simmers, escaping steam can ruin the texture
- The green sauce keeps for a week in the fridge and gets even better after a day or two
03 -
- Toast your cumin in a dry pan for 30 seconds before using it, the aroma will fill your kitchen
- If the rice seems too firm after the initial cooking time, splash in a little more broth and cover for 5 more minutes