Description
This Peruvian chicken and rice with green sauce is a vibrant, flavor-packed dish featuring juicy, spiced chicken thighs served over golden rice and topped with creamy, zesty aji verde. Easy enough for a weeknight and bold enough to impress guests, this comforting, colorful meal brings restaurant-style flair to your home kitchen.
Ingredients
- For the Chicken & Rice:
- 1½ lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 small onion, chopped
- 1½ cups long grain white rice (e.g., jasmine)
- 3 cups chicken broth
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
- For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro (packed)
- 1–2 jalapeños, seeded for less heat
- 1 clove garlic
- ½ cup mayonnaise
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp Cotija or Parmesan cheese (optional)
- Salt, to taste
Instructions
- In a bowl, season chicken thighs with cumin, paprika, oregano, garlic, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken until golden on both sides. Remove and set aside.
- In the same pot, sauté chopped onion and garlic until soft and fragrant.
- Add rice and stir for 1–2 minutes to lightly toast.
- Pour in chicken broth, lime juice, and chopped cilantro. Stir to combine, then nestle the chicken into the rice.
- Cover and simmer on low heat for 20–25 minutes, until rice is tender and chicken is cooked through.
- While the rice cooks, blend all green sauce ingredients until smooth. Adjust seasoning and spice to taste.
- Serve the chicken and rice with a generous spoonful of green sauce on top. Garnish with extra cilantro or lime wedges, if desired.
Notes
- Bone-in chicken can be used; just adjust cook time.
- Add frozen peas or diced carrots to the rice for more color and texture.
- Substitute Greek yogurt for mayonnaise in the sauce for a lighter version.
- Sauce can be made ahead and refrigerated for up to a week.
