Peruvian Chicken Rice With Green Sauce (Print View)

Juicy chicken and aromatic rice with zesty herbaceous green sauce for a vibrant 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 Directions:

01 - Combine cilantro leaves, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Process until completely smooth and creamy. Transfer to a container and refrigerate until serving time.
02 - Pat chicken thighs dry with paper towels. Rub evenly with salt, black pepper, and ground cumin on both sides, ensuring thorough coverage.
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 golden brown develops. Remove chicken from pan and set aside on a plate.
04 - In the same pan, add chopped onion, minced garlic, and diced red bell pepper. Sauté for approximately 4 minutes until vegetables are softened and fragrant, stirring occasionally.
05 - Add rice to the pan and stir constantly for 2 minutes to coat grains with vegetable mixture and lightly toast. Meanwhile, blend fresh cilantro with ½ cup chicken broth until smooth. Pour this green cilantro liquid over the rice and stir well to combine.
06 - Return seared chicken to the pot. Pour in remaining chicken broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Carefully stir in frozen green peas. Cover and continue cooking for 5 to 7 additional minutes 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 gently with a fork. Serve warm, topped with generous spoonfuls of the refrigerated green sauce and fresh lime wedges on the side.

# Expert Suggestions:

01 -
  • The green sauce transforms everything it touches into something magical
  • One pot means minimal cleanup and maximum flavor development
  • Leftovers reheat beautifully for an even better lunch the next day
02 -
  • The green sauce actually tastes better if made an hour ahead so all the flavors can really meld together
  • Do not lift the lid while the rice is simmering or you will lose the steam needed to cook it properly
03 -
  • Rinse your rice until the water runs clear to prevent gummy results
  • Let the chicken rest for a few minutes before searing so it cooks more evenly

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