Peruvian Chicken Rice Green Sauce (Print Version)

Tender chicken thighs simmered with fragrant rice, peas, and vegetables, topped with a creamy jalapeño-cilantro sauce for authentic Peruvian flavors.

# What You 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

# 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 ready to serve.
02 - Pat the 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 chicken pieces 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 well-coated with the aromatic mixture and lightly toasted.
06 - In a blender or small bowl, blend fresh cilantro with ½ cup chicken broth until smooth. Pour the green cilantro mixture into the rice and stir to distribute evenly.
07 - Return the seared chicken to the pot. Pour in the remaining chicken broth. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes.
08 - Remove lid and scatter frozen peas over the rice. Stir gently with a fork to incorporate. Cover and continue cooking for 5-7 minutes more, until rice is tender and liquid is absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork. Transfer to serving plates and spoon generous amounts of the chilled green sauce over the chicken and rice. Serve with lime wedges on the side.

# Expert Hints:

01 -
  • The green sauce keeps for a week and makes everything taste like a restaurant meal
  • One pot means less cleanup and more time enjoying dinner
  • The rice absorbs all that chicken flavor while staying perfectly fluffy
02 -
  • Letting the chicken rest at room temperature before cooking helps it sear evenly instead of steaming
  • Dont lift the lid while the rice simmers or youll mess up the steaming process
  • The green sauce thickens as it chills, so stir in a splash of water if needed
03 -
  • Use a heavy Dutch oven for even heat distribution and better rice texture
  • Blend the sauce for an extra minute to ensure its completely smooth

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