Peruvian Chicken Rice with Green Sauce (Print Version)
Juicy chicken and fragrant rice topped with zesty cilantro-jalapeño sauce for a satisfying 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
# 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. Process until completely smooth and creamy. Transfer to a container and refrigerate until serving.
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 to 4 minutes per side until deep golden brown. Remove from pan and set aside on a plate.
04 - In the same pan, add chopped onion, minced garlic, and diced red bell pepper. Cook, stirring frequently, until vegetables are softened and fragrant, about 4 minutes.
05 - Add rice to the pan and stir constantly for 1 to 2 minutes until grains are coated with the aromatic mixture and slightly toasted. Meanwhile, blend the fresh cilantro with ½ cup chicken broth until smooth.
06 - Pour the cilantro broth mixture into the pan along with the remaining chicken broth. Return seared chicken to the pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen peas, distributing evenly throughout the rice. Cover and continue cooking for 5 to 7 minutes until rice is tender, liquid is absorbed, and chicken registers 165°F internally.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork. Serve hot with generous spoonfuls of chilled green sauce and fresh lime wedges on the side.
# Expert Advice:
01 -
- The green sauce keeps for days and makes everything taste better, from eggs to sandwiches
- One pot delivers both protein and perfectly seasoned rice without fuss
- The combination of tangy, creamy, and savory hits every craving at once
02 -
- Dont lift the lid while the rice simmers or youll lose the steam needed for perfect texture
- The green sauce thickens in the fridge, so stir it well before serving
- If the rice absorbs all liquid before its tender, add hot broth in quarter cup increments
03 -
- Marinate the chicken in lime juice and cumin for an hour before cooking for deeper flavor penetration
- Use a microplane to grate the garlic so it melts into the sauce without any harsh bits