Peruvian Chicken Rice Green Sauce (Print Version)

Tender chicken and fragrant rice paired with creamy herbaceous green sauce for a vibrant weeknight meal.

# Recipe Ingredients:

→ 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

# Directions:

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 chicken thighs dry with paper towels. Rub evenly with salt, black pepper, and ground cumin on both sides to coat thoroughly.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add seasoned chicken and sear for 3 to 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 to 2 minutes to coat with the aromatic oils and lightly toast the grains. Meanwhile, blend fresh cilantro with ½ cup chicken broth until smooth. Pour the green cilantro mixture over the rice and stir well to combine.
06 - Return seared chicken to the pot. Pour in remaining chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Add frozen green peas and stir gently to distribute. Cover and continue cooking for 5 to 7 minutes longer, until rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let rest for 5 minutes. Fluff rice with a fork. Serve chicken over the green rice with generous spoonfuls of the chilled Peruvian green sauce. Accompany with lime wedges for squeezing.

# Expert Advice:

01 -
  • The green sauce is absolutely addictive and transforms everything it touches
  • One pot means minimal cleanup but maximum flavor payoff
  • It reheats beautifully for next day lunches that make coworkers jealous
02 -
  • Resist the urge to lift the lid while the rice is simmering or you will lose the steam that makes it perfectly tender
  • The green sauce tastes even better after sitting for an hour, so make it first while you prep everything else
03 -
  • If your rice is still crunchy after the initial cooking time, add 2 tablespoons of water and continue cooking covered for 5 more minutes
  • The green sauce is also fantastic as a dip for plantain chips or roasted potatoes

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