Peruvian Chicken Rice Green Sauce (Print)
Tender chicken and fluffy rice paired with a vibrant, herbaceous green sauce for a comforting weeknight meal.
# Ingredient List:
→ Chicken and Rice Components
01 - 1.5 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 - 0.5 teaspoon ground black pepper
12 - Salt to taste
13 - Lime wedges for serving
→ Peruvian Green Sauce (Aji Verde)
14 - 1 cup fresh cilantro leaves
15 - 2 jalapeños seeded and chopped
16 - 2 medium garlic cloves
17 - 0.5 cup mayonnaise
18 - 0.25 cup sour cream
19 - 0.25 cup cotija or feta cheese crumbled
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon olive oil
22 - Salt and pepper to taste
# How-To Steps:
01 - Combine cilantro leaves, jalapeños, garlic cloves, mayonnaise, sour cream, crumbled cheese, lime juice, and olive oil in a blender. Process until completely smooth and creamy. Season with salt and pepper, then refrigerate until serving time.
02 - Pat chicken pieces dry and coat evenly with salt, black pepper, and ground cumin on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place seasoned chicken in the hot pan and sear for 3 to 4 minutes per side until a golden-brown crust forms. Transfer chicken to a plate and set aside.
04 - In the same pan, add chopped onion, minced garlic, and diced red bell pepper. Cook for approximately 4 minutes, stirring frequently, until vegetables are softened and fragrant.
05 - Add rice to the pan and stir constantly for 2 minutes to coat grains with vegetable mixture and lightly toast. Meanwhile, blend cilantro with 0.5 cup chicken broth until smooth, then pour this green liquid over the rice.
06 - Return seared chicken to the pot. Pour in remaining chicken broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen green peas gently. Continue cooking covered for an additional 5 to 7 minutes until rice is fully tender and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let rest covered for 5 minutes. Fluff rice gently with a fork. Serve each portion topped with a generous amount of chilled green sauce and fresh lime wedges on the side.
# Expert Suggestions:
01 -
- The green sauce is absolutely addictive and transforms everything it touches
- One pot means minimal cleanup and maximum flavor development
02 -
- Resist the urge to lift the lid while the rice simmers, or you will lose the steam that cooks it evenly
- The green sauce keeps for a week in the fridge and actually tastes better the next day
03 -
- Marinate the chicken in lime and cumin for an hour before cooking for extra depth
- Make double the green sauce and keep it in your fridge for everything from burgers to roasted potatoes