Jump to Recipe Print RecipeAs I sat in a sun-soaked cafe in Lima, the aroma of spices and grilled chicken danced in the air, instantly sparking my culinary curiosity. Today, I invite you to savor the delightful tastes of Peru with my recipe for Peruvian Chicken and Rice with Green Sauce. This dish features succulent, seasoned chicken resting atop fluffy cilantro-lime rice, complemented by the vibrant and creamy aji verde sauce. Not only is it a comforting dinner that can wow your guests, but it’s also adaptable for lighter and dairy-free versions, making it a versatile choice for any occasion. With a quick prep time and the ability to make it ahead of time, you’ll find this meal is perfect for busy weeknights or festive gatherings. So, are you ready to transport your taste buds to South America? Let’s cook! Why Is This Recipe a Must-Try?Simplicity: The preparation is straightforward, making it ideal for both novice cooks and seasoned chefs looking for a delicious weeknight meal.Flavorful: The carefully selected spices and vibrant aji verde sauce create a symphony of flavors that will leave your taste buds dancing.Versatile: Easily adapt this dish for lighter or dairy-free preferences without compromising on taste, making it a hit for everyone at the table.Quick Prep: With minimal cooking time, you can have a scrumptious and aromatic meal ready in no time.Crowd-Pleasing: Perfect for gatherings, this comforting dish will impress your guests and keep them coming back for more. Pair it with Savory Chicken Flatbread for a delightful spread!Peruvian Chicken And Rice Ingredients• Discover all you need for this vibrant dish!For the Chicken:Chicken Thighs – The star of the show; their tenderness and flavor really elevate the dish.Cumin, Paprika, Garlic Powder – Essential spices that create a wonderful depth of flavor; don’t skip these!Salt and Pepper – These basics enhance the overall taste and bring out the marinated flavors.For the Rice:Jasmine Rice – This fluffy base absorbs flavors beautifully; remember to rinse it well to avoid stickiness.Chicken Broth – Adds a savory depth to the rice; for a vegetarian twist, use vegetable broth instead.Cilantro – Delivers freshness and a pop of color; parsley can be swapped in if you’re in a pinch.Lime Juice and Butter – These enrich the flavor; omit butter for a dairy-free alternative, still maintaining deliciousness.Salt – Adjust to your taste, ensuring a well-seasoned dish.For the Green Sauce (Aji Verde):Jalapeños – Provides the perfect kick; remove seeds for a milder sauce if desired.Cilantro – A key player in this sauce that adds brightness; again, parsley is a suitable substitute in a hurry.Mayonnaise – Offers creaminess without being too heavy; consider Greek yogurt for a healthier option.Cheese (Queso Fresco or Feta) – This adds richness, but you can use nutritional yeast for a dairy-free choice.Garlic – Infuses depth into the sauce; fresh is best!Lime Juice and Olive Oil – Essential for brightening up the sauce and providing creaminess; they create a balanced flavor profile.Dive into crafting your Peruvian Chicken And Rice with Green Sauce—each ingredient plays a vital role in bringing this dish to life!Step‑by‑Step Instructions for Peruvian Chicken And Rice with Green SauceStep 1: Prepare the Chicken Start by patting the chicken thighs dry with a paper towel, ensuring they are well-prepared for seasoning. In a small bowl, mix together cumin, paprika, garlic powder, salt, and pepper, then generously rub this spice blend all over the chicken. Let the seasoned thighs rest for about 15 minutes, allowing the flavors to penetrate.Step 2: Make the Aji Verde Combine the jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil in a food processor. Pulse until the mixture is smooth and creamy, but avoid over-processing to maintain a bit of texture. Taste your aji verde sauce and adjust seasoning if needed. Transfer it to a bowl and set aside—it will add a delightful zing to your Peruvian Chicken And Rice.Step 3: Sear the Chicken In a large oven-safe skillet, heat a couple of tablespoons of olive oil over medium-high heat until shimmering. Carefully add the chicken thighs, skin-side down, and sear them for about 4-5 minutes without moving them, until the skin is golden-brown and crispy. Flip the chicken and sear the other side for an additional 3 minutes.Step 4: Roast the Chicken Now that the chicken is beautifully seared, transfer the skillet to a preheated oven at 400°F. Roast the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F and juices run clear. Once done, remove the skillet from the oven and allow the chicken to rest for about 5 minutes before serving.Step 5: Cook the Rice While the chicken roasts, rinse the jasmine rice under cold water until the water runs clear—this eliminates excess starch for fluffier rice. In a medium saucepan, bring chicken broth to a boil. Stir in the rinsed rice, reduce the heat to low, and cover the pot. Let it simmer for 18 minutes—do not lift the lid during this time to maintain steam.Step 6: Finish the Rice After 18 minutes, turn off the heat and let the rice sit covered for another 5 minutes. Then, fluff it gently with a fork and mix in chopped cilantro, lime juice, and butter (if using) along with a pinch of salt to enhance the flavors. This fragrant cilantro-lime rice will perfectly complement your Peruvian Chicken.Step 7: Serve Your Dish To serve, make a bed of cilantro-lime rice on each plate, top it with the succulent chicken thighs, and generously drizzle with the vibrant aji verde sauce. Garnish with extra cilantro leaves and lime wedges for added freshness. This beautiful presentation reflects the vibrant essence of Peruvian Chicken And Rice with Green Sauce.Expert Tips for Peruvian Chicken And RiceDry the Chicken: Pat chicken thighs dry to achieve crispy skin. Moisture can steam the chicken, preventing it from browning properly.Searing Technique: Sear without moving the chicken for ideal browning. This step locks in the flavors and gives a delightful texture to your Peruvian Chicken And Rice.Check Rice: Avoid lifting the lid while the rice is cooking; this lets steam escape and can result in unevenly cooked rice.Rest the Chicken: Allow the chicken to rest after roasting. This ensures it remains juicy and flavorful, contributing to an enjoyable dining experience.Aji Verde Consistency: Pulse the green sauce ingredients just until smooth to maintain some texture. Over-processing can turn it into a puree, losing that fresh flavor.Customize: Feel free to adjust spice levels in the aji verde by adding more jalapeños or experimenting with different herbs to make the recipe your own!Make Ahead OptionsThese Peruvian Chicken and Rice with Green Sauce are perfect for busy weeknights and meal prep enthusiasts! You can season the chicken thighs and refrigerate them for up to 24 hours—this enhances the flavors and ensures tender, juicy meat. Additionally, the aji verde sauce can be made up to 3 days in advance; store it in an airtight container in the fridge to maintain its vibrant color and freshness. When ready to serve, simply preheat the oven and roast the chicken, while cooking the rice fresh to retain its fluffiness. This way, you’ll enjoy a delicious homemade meal with minimal effort!Peruvian Chicken And Rice VariationsFeel free to get creative and tailor this dish to your taste with these delightful twists!Spice It Up: Heat Level – Add more jalapeños or a diced serrano pepper for an extra kick. Taste as you go to achieve your perfect heat!Lean Protein: Chicken Breasts – Swap thighs for chicken breasts for a lighter meal, but watch the cooking time to keep it juicy and tender.Vegetable Boost: Add Veggies – Toss in some sautéed bell peppers or corn to the rice during the last few minutes of cooking for added flavor and nutrition.Dairy-Free Creaminess: Greek Yogurt – Substitute mayonnaise with Greek yogurt in the aji verde for a tangy, healthier touch.Herbal Twist: Parsley Substitute – Swap cilantro in the rice and green sauce for parsley to change the flavor profile while still offering freshness.Flavor Fusion: Curry Addition – Incorporate a teaspoon of curry powder in the chicken seasoning or rice for an unexpected yet delicious twist!Nutty Rice: Coconut Milk – Replace half of the chicken broth with coconut milk when cooking the rice for a creamy, tropical flavor.Vegan Version: Jackfruit Substitution – For a plant-based meal, substitute chicken with shredded jackfruit, seasoned well, and prepare it in the same way!For more delicious inspirations, try pairing it with Honey Glazed Salmon or your favorite hearty dish!What to Serve with Peruvian Chicken And Rice with Green SauceCreating a memorable meal goes beyond one delicious dish; it’s about perfect pairings that enhance every bite.Crispy Roasted Vegetables: Toss seasonal veggies in olive oil and your favorite herbs, roasting until golden. Their sweetness contrasts beautifully with the zesty chicken.Light Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and a dash of lime juice brightens up the plate and adds a cooling component to the meal.Tangy Sweet Plantains: Fried or baked, these caramelized treats bring a delightful sweetness that balances the savory elements of the chicken and rice.Avocado Salsa: A creamy avocado salsa with diced onions, cilantro, and lime adds a luscious texture and enhances the flavors of the dish.Spicy Black Beans: Seasoned black beans are hearty and nutritious, offering a richly flavored protein that complements the dish beautifully.Chilled White Wine: A crisp Sauvignon Blanc or a light Peruvian beer like Cusqueña pairs perfectly, refreshing the palate while accentuating the rich spices.Chocolate Flan: Round off the meal with a velvety chocolate flan; its silky texture and rich sweetness create the perfect sweet finish after a savory dish.These pairings will elevate your dining experience, ensuring the flavors of the Peruvian Chicken And Rice with Green Sauce truly shine!How to Store and Freeze Peruvian Chicken And RiceFridge: Store any leftovers in airtight containers for up to 4 days. Keep the chicken and rice separate to maintain their textures.Freezer: If you want to enjoy this dish later, freeze the chicken in a separate container for up to 3 months. The rice can also be frozen but should be cooled completely before packing.Reheating: To reheat, place the chicken in a 350°F oven until heated through for optimal crispiness. Reheat the rice in the microwave, adding a splash of chicken broth or water to retain moisture.Green Sauce: Your aji verde sauce can be stored in the fridge for up to a week and may even taste better as the flavors meld, making it a delightful option with your Peruvian Chicken And Rice.Peruvian Chicken And Rice with Green Sauce Recipe FAQsHow do I choose the right chicken thighs for this recipe? Absolutely! When selecting chicken thighs, look for pieces that are plump and have a deep, rich color, which indicates freshness. The skin should be intact and free from dark spots. If you’re looking for a leaner option, you can substitute chicken breasts, but be sure to adjust cooking times to prevent them from drying out.What’s the best way to store leftovers? For optimal freshness, store any leftovers in airtight containers and keep them in the refrigerator for up to 4 days. It’s best to keep the chicken and rice separate to avoid sogginess. This method really helps maintain the delightful textures of the dish, ensuring each bite is just as scrumptious as the first!Can I freeze Peruvian Chicken and Rice? Yes, indeed! To freeze, let the chicken cool completely before placing it in an airtight container or a freezer bag. It’s best to freeze chicken thighs separately from the rice to keep both components in top shape. You can freeze the chicken for up to 3 months. Just make sure to label your containers with the date for easy reference!How can I reheat the chicken and rice while keeping them moist? To reheat your chicken while maintaining its crispiness, pop it in a 350°F oven for about 10-15 minutes, or until heated through. For the rice, add a splash of chicken broth or water during reheating in the microwave to keep it moist. Fluffing it gently afterwards will give you that delightful, fluffy texture again.Are there any dietary considerations I should keep in mind? Very! This recipe can easily be adapted for dairy-free diets by swapping out mayonnaise for Greek yogurt and omitting cheese, or using nutritional yeast for flavor. If you have allergies, always check the ingredient labels, especially for spices and sauces, as they can sometimes contain hidden allergens. Don’t hesitate to make adjustments that suit your needs!How spicy is the aji verde sauce? The spice level of the aji verde sauce can vary based on the jalapeños you use. To keep it on the milder side, be sure to remove the seeds and membranes from the jalapeños before blending. You can also adjust the heat by adding more or fewer jalapeños according to your personal preference, or even substitute them with bell peppers for a completely mild version!Peruvian Chicken And Rice with Green Sauce: A Flavor AdventureSavor the delightful tastes of Peru with this Peruvian Chicken And Rice with Green Sauce, featuring seasoned chicken atop cilantro-lime rice with aji verde sauce. Print Recipe Pin RecipePrep Time 15 minutes minsCook Time 50 minutes minsResting Time 5 minutes minsTotal Time 1 hour hr 10 minutes minsServings: 4 servingsCourse: ChickenCuisine: PeruvianCalories: 500 Ingredients Equipment Method Nutrition NotesIngredients 1x2x3x? For the Chicken4 pieces Chicken Thighs The star of the show, choose skin-on for best results.1 teaspoon Cumin Essential spice for flavor.1 teaspoon Paprika1 teaspoon Garlic Powder1 teaspoon Salt Adjust to taste.1 teaspoon Pepper Adjust to taste.For the Rice1 cup Jasmine Rice Rinse well before cooking.2 cups Chicken Broth Use vegetable broth for a vegetarian version.1/4 cup Cilantro Chopped.2 tablespoons Lime Juice2 tablespoons Butter Omit for a dairy-free version.1 teaspoon Salt Adjust to taste.For the Green Sauce (Aji Verde)2 pieces Jalapeños Remove seeds for milder sauce.1 cup Cilantro Fresh.1/2 cup Mayonnaise Substitute Greek yogurt for healthier option.1/4 cup Cheese (Queso Fresco or Feta) Nutritional yeast for a dairy-free option.2 cloves Garlic Fresh is best.2 tablespoons Lime Juice2 tablespoons Olive OilEquipment Oven-safe SkilletFood ProcessorMedium saucepanMethod Prepare the ChickenPat the chicken thighs dry with a paper towel, then rub with a mix of cumin, paprika, garlic powder, salt, and pepper, and rest for 15 minutes.Make the Aji VerdeCombine jalapeños, cilantro, mayonnaise, cheese, garlic, lime juice, and olive oil in a food processor. Pulse until smooth but with some texture. Taste and adjust seasoning.Sear the ChickenIn a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken skin-side down and sear for 4-5 minutes until golden-brown, then flip and sear for 3 minutes on the other side.Roast the ChickenTransfer the skillet to a preheated oven at 400°F and roast for 20-25 minutes until internal temperature reaches 165°F. Let the chicken rest for 5 minutes after removing from the oven.Cook the RiceRinse jasmine rice under cold water until clear. Bring chicken broth to a boil in a medium saucepan, stir in rice, cover, and simmer for 18 minutes without lifting the lid.Finish the RiceAfter 18 minutes, turn off the heat and let rice sit covered for another 5 minutes. Fluff with a fork, then mix in cilantro, lime juice, butter, and salt.Serve Your DishOn each plate, create a bed of cilantro-lime rice, place chicken on top, and drizzle with aji verde sauce. Garnish with cilantro leaves and lime wedges.Nutrition Serving: 1plateCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mgNotesThis dish is perfect for gatherings and can be adapted for lighter or dairy-free preferences. The aji verde sauce can be made ahead of time and might taste better as it sits.Tried this recipe?Let us know how it was!
