Peruvian Chicken Rice Green Sauce (Printable Version)
Juicy chicken and aromatic rice topped with zesty Peruvian green sauce for a vibrant, comforting meal.
# What You Need:
→ Chicken and Rice Base
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
→ Aji Verde Green Sauce
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, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Rub chicken thighs thoroughly with salt, black pepper, and cumin on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from pan and set aside.
04 - In the same pan, add onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes.
05 - Add rice to the pan and stir to coat with the aromatics. Blend cilantro with ½ cup broth until smooth; pour into the pan.
06 - Return chicken to the pot. Add remaining broth, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
07 - Stir in peas gently, cover, and cook for 5–7 more minutes until rice is tender and chicken is cooked through.
08 - Remove from heat. Fluff rice with a fork. Serve with generous spoonfuls of the green sauce and lime wedges.
# Expert Suggestions:
01 -
- The rice cooks in cilantro infused broth making every grain aromatic and vibrant
- That green sauce is dangerously addictive you will want to put it on everything
- One pot comfort food that feels restaurant fancy but takes under an hour
02 -
- Marinate the chicken in lime juice and cumin for an hour if you have time, it makes a noticeable difference
- Let the green sauce sit in the fridge for at least 30 minutes before serving
- The rice continues absorbing liquid as it rests, so do not worry if it seems slightly soupy when you first turn off the heat
03 -
- Make double the green sauce and keep it in your fridge for tacos, eggs, or roasted vegetables
- If your rice is still crunchy after the simmer time, add a splash more broth and cook 5 minutes longer