Description
Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful main course inspired by Peruvian cuisine. Tender, juicy chicken thighs are marinated in spices, seared to perfection, and then simmered with aromatic rice. The dish is brought to life with a zesty, spicy homemade green sauce that’s bursting with herbs and a touch of heat. This satisfying one-pot meal is easy enough for a weeknight dinner, yet impressive enough for guests.
Ingredients
For the Chicken and Marinade
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt
For the Rice
- 1 1/2 cups long-grain white rice
- 2 1/4 cups chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- 2 tbsp vegetable oil
For the Green Sauce (Aji Verde)
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño pepper, seeded and roughly chopped (more for extra heat)
- 2 green onions, roughly chopped
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tbsp cotija cheese or Parmesan
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, oregano, black pepper, and salt. Add the chicken thighs, tossing to coat well. Cover and refrigerate for at least 30 minutes (up to overnight) for best flavor.
- Brown the Chicken: Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and shake off excess. Sear the chicken skin-side down until deeply golden, about 4-5 minutes per side. Remove chicken and set aside.
- Sauté the Vegetables: In the same pan, add diced onion and bell pepper. Sauté for 3-4 minutes, scraping up browned bits, until softened and fragrant.
- Add Rice and Cook: Stir in the rice and toast for 1 minute. Return chicken to the pan, nestling it among the rice and vegetables. Pour in chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook 20-25 minutes until rice is tender and chicken is cooked through.
- Finish the Rice: Once rice is cooked, gently fold in the peas and chopped cilantro. Cover and let sit off heat for 5 minutes.
- Prepare the Green Sauce: While the chicken and rice finish, combine cilantro, mayonnaise, sour cream, jalapeño, green onions, garlic, lime juice, cotija (or Parmesan), olive oil, and salt in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Plate the chicken and rice with a generous drizzle of green sauce. Garnish with extra cilantro if desired. Enjoy immediately!
Notes
- Marinate the chicken overnight if you have time for deeper flavor.
- You can substitute boneless, skinless chicken thighs—reduce cook time slightly.
- For extra heat in the green sauce, add more jalapeño or aji amarillo paste if available.
- Basmati or jasmine rice work well in place of standard long-grain rice.
- The green sauce also makes a fantastic dip for vegetables or fries.
