Jump to Recipe Print RecipeAs I stood in my kitchen, the enticing aroma of cumin and garlic filled the air, instantly whisking me away to the vibrant streets of Peru. This Peruvian Chicken and Rice with Green Sauce is a delightful dish that not only warms the soul but also tantalizes your taste buds. With its juicy, perfectly seasoned chicken paired with fluffy cilantro-lime rice, it transforms a simple meal into a feast for the senses. The star of the show, the spicy and tangy aji verde, takes this wholesome comfort food to exciting new heights, making it perfect for family dinners or impressing guests. What’s even better? It’s gluten-free and packed with protein, making it a guilt-free indulgence. Are you ready to elevate your culinary game with this extraordinary recipe? Let’s dive in! Why is This Recipe So Irresistible? Bold flavors: The combination of spices like cumin and paprika creates a mouthwatering aroma that fills your kitchen and delights your senses. Comforting yet exciting: This dish merges the warmth of classic comfort food with the vibrant zest of Peruvian cuisine, elevating every meal. Nutritious and hearty: Packed with high-protein chicken and flavorful cilantro-lime rice, it’s a wholesome option that keeps you satisfied without sacrificing taste. Quick and easy: With straightforward instructions, you’ll have this mouthwatering dish ready in no time, perfect for busy weeknights or meal prep. Great for sharing: Whether it’s a cozy family dinner or entertaining friends, this vibrant meal is sure to impress and become a favorite in your rotation. Pair it with an exciting side like Baked Chicken Tenders for a delightful spread! Peruvian Chicken And Rice Ingredients Transform your cooking with these essential Peruvian Chicken and Rice with Green Sauce ingredients! For the Chicken Chicken Thighs – These provide tenderness and flavor; you can use chicken breasts as a substitute, but adjust the cooking time. Olive Oil – Perfect for searing the chicken and enhancing flavor; any cooking oil can work in a pinch. Cumin – A key spice that adds warmth; feel free to adjust the amount for your desired heat level. Paprika – Adds depth and a mild sweetness; smoked paprika can enhance flavor further. Garlic Powder – Enhances the savoriness; fresh minced garlic may also be used for a more robust flavor. Salt – Essential for seasoning; always taste and adjust to preference. Pepper – Freshly cracked black pepper enhances the seasoning; choose your preferred heat level. For the Rice Jasmine Rice – Fluffy base of the dish; Basmati rice can be an excellent alternative if rinsed well before cooking. Chicken Broth – Adds a rich flavor to the rice; substitute with vegetable broth for a vegetarian version. Cilantro – Fresh herb that brightens up the dish; parsley works if you prefer its milder taste. Lime Juice – Provides acidity and brightness; fresh lime juice makes a noticeable difference. For the Green Sauce (Aji Verde) Jalapeños – Adds the heat; remove seeds for a milder kick or swap for a sweeter pepper if desired. Mayonnaise – Creates creaminess in the sauce; Greek yogurt is a great lighter alternative. Queso Fresco – Adds a creamy texture; feta or goat cheese may work well if unavailable. Gather these ingredients, and get ready to delight in your culinary creation of Peruvian Chicken and Rice with Green Sauce! Step‑by‑Step Instructions for Peruvian Chicken And Rice with Green Sauce Step 1: Prep Chicken Begin by patting the chicken thighs dry with paper towels to ensure crispy skin. In a small bowl, mix together the cumin, paprika, garlic powder, salt, and pepper. Generously season both sides of the chicken with this spice blend, then let the seasoned chicken rest at room temperature for about 10 minutes to absorb the flavors while you prepare the green sauce. Step 2: Make Green Sauce In a food processor, combine the jalapeños, fresh cilantro, mayonnaise, queso fresco, garlic, olive oil, lime juice, and a pinch of salt. Blend until smooth but still slightly chunky, adjusting the seasoning to your taste. This vibrant aji verde sauce will enhance your Peruvian Chicken And Rice. Set it aside, allowing the flavors to meld while you move on to cooking the chicken. Step 3: Sear Chicken Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes until golden brown and crispy, then flip the chicken and cook for an additional 3 minutes. This step will create a beautiful crust on the chicken, making it flavorful and delicious. Step 4: Roast Chicken Transfer the skillet with the seared chicken to a preheated oven set to 400°F (200°C). Roast the chicken for 20-25 minutes or until its internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should be juicy and tender while the skin retains a crispy texture. Once cooked, remove it from the oven and let it rest for a few minutes. Step 5: Cook Rice While the chicken roasts, rinse 1 cup of jasmine rice under cold water until it runs clear to remove excess starch. In a medium saucepan, bring 2 cups of chicken broth to a boil, then stir in the rinsed rice. Cover the pot, reduce heat to low, and let it simmer for 18 minutes. Afterward, remove from heat and let the rice sit, covered, for an additional 5 minutes to achieve perfect fluffiness. Step 6: Fluff and Flavor Rice After letting the rice sit, uncover it and fluff with a fork. In the same pot, mix in chopped cilantro, freshly squeezed lime juice, a knob of butter, and a pinch of salt. This will give your rice an aromatic flavor that pairs wonderfully with the chicken and green sauce, making it a delightful base for your Peruvian Chicken And Rice. Step 7: Serve To serve, plate a generous helping of the seasoned cilantro-lime rice on each dish. Top with the beautifully roasted chicken thighs and drizzle a good amount of the vibrant aji verde sauce over the chicken. Garnish with extra cilantro leaves and lime wedges for a burst of freshness. This Peruvian Chicken And Rice with Green Sauce is now ready to be enjoyed with family and friends! How to Store and Freeze Peruvian Chicken And Rice Fridge: Store leftovers in airtight containers for up to 4 days. Keep the chicken and cilantro-lime rice separate for the best texture upon reheating. Freezer: You can freeze the chicken and rice separately for up to 3 months. Wrap the chicken tightly in foil or plastic wrap and place it in freezer-safe bags or containers. Reheating: When ready to enjoy, thaw in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) until warmed through, ensuring the skin stays crispy. Warm the rice gently in the microwave or on the stovetop. Green Sauce: Store the leftover aji verde in the fridge for up to a week; it actually improves in flavor as it sits! Sprinkle some fresh cilantro on top when serving. Make Ahead Options These Peruvian Chicken and Rice with Green Sauce are perfect for meal prep enthusiasts! You can season and marinate the chicken thighs up to 24 hours in advance to infuse flavor. The green sauce can also be prepared ahead of time; just refrigerate it in an airtight container for up to 3 days to allow the flavors to meld. When you’re ready to enjoy your dish, simply sear the marinated chicken and roast it, which will take just about 30 minutes. Reheat the prepared green sauce gently before drizzling it over the roasted chicken for a dish that’s just as delicious with minimal effort. Expert Tips for Peruvian Chicken And Rice Dry the Chicken: Ensuring chicken thighs are completely dry before seasoning and searing will lead to a crispier skin. Don’t skip this crucial step! Don’t Disturb While Searing: Avoid moving the chicken around in the skillet; let it sear untouched for optimal browning and flavor. Adjust Aji Verde Consistency: Don’t over-process the green sauce; it should be creamy yet pourable. Adjust the mayo or yogurt for desired creaminess! Rinse Rice Well: Make sure to rinse jasmine rice until the water runs clear to prevent it from becoming mushy during cooking. Let Chicken Rest: Always allow the chicken to rest after cooking to maintain juiciness. This simple step makes a world of difference! Leftover Storage: For proper texture, store leftover Peruvian Chicken And Rice in airtight containers separately. Enjoy within 4 days! What to Serve with Peruvian Chicken and Rice with Green Sauce Elevate your meal experience with delightful sides that perfectly complement the bold flavors of this dish. Roasted Asparagus: Adds a tender, slightly crispy texture that balances the richness of the chicken and sauce. The earthy notes elevate the entire meal. Zesty Corn Salad: Fresh corn, tomatoes, and lime create a bright, refreshing contrast to the savory chicken. The sweetness enhances the dish’s vibrant flavors. Garlic Bread: This warm, crunchy side offers a comforting element that complements the creamy aji verde. Perfect for soaking up every last drop of the green sauce! Crispy Plantain Chips: Their sweetness and crunch provide a fun textural contrast and harmonize beautifully with the spices of the chicken. They’re a delightful treat! Creamy Coleslaw: A tangy, crunchy slaw serves as a refreshing palate cleanser, making every bite of chicken feel new and exciting. The crunch adds an unexpected twist! Sauvignon Blanc: This crisp wine brings brightness and acidity, ensuring each mouthful remains lively and enjoyable. It’s a perfect pairing for both the chicken and green sauce. Churros: For dessert, these crispy, sugary treats are a sweet finish to the meal, embodying the playful spirit of Peruvian flavors. Dipped in chocolate sauce, they’re simply irresistible! Peruvian Chicken And Rice Variations Feel free to spice things up and make this dish your own with these exciting variations! Heat Boost: Add more jalapeños or include serrano peppers for additional heat, amping up the flavor and intensity. Chicken Breasts: Use chicken breasts instead of thighs, adjusting cooking times accordingly for a leaner option that still stays juicy. Quinoa Swap: Swap jasmine rice for quinoa for a nutty flavor and a protein boost that will keep you energized. Herb Experiment: Try different herbs in the green sauce, such as parsley or mint, to discover new and refreshing flavor profiles. Creamy Twist: Substitute mayonnaise with sour cream for a tangy bite or Greek yogurt for a lighter and healthier sauce alternative. Veggie Delight: Toss in some roasted bell peppers or corn into the rice for added color, flavor, and nutrition. Citrus Zing: Add a splash of orange juice to the marinade for your chicken to introduce a vibrant hint of sweetness. Savory Sprinkle: Top with roasted pumpkin seeds or crushed tortilla chips for a delightful crunch that contrasts beautifully with the creamy aji verde. With these variations, you’re guaranteed to create a delicious meal every time. Want to add more flair to your Peruvian Chicken dinner? Try pairing it with a refreshing Thai Chicken Soup or a cheesy twist with a savory Cheesy Steak Rice! Peruvian Chicken And Rice with Green Sauce Recipe FAQs What is the best way to choose ripe jalapeños for the green sauce? Absolutely! Look for firm jalapeños with a smooth, shiny skin. Avoid any with soft spots or wrinkles, as they may be overripe. A good jalapeño should have a vibrant green color. The spicier the pepper, the smaller it might be, but size isn’t the only factor; let your taste preferences guide you! How can I store leftovers of Peruvian Chicken And Rice? For sure! Store any leftovers in airtight containers and keep them in the fridge for up to 4 days. It’s best to keep the chicken and cilantro-lime rice separate, as that will help maintain their textures when you reheat them. Can I freeze Peruvian Chicken And Rice? Yes, you absolutely can! Portion the chicken and rice into freezer-safe bags or airtight containers. They can be frozen for up to 3 months. Just wrap the chicken well to prevent freezer burn! When you’re ready to enjoy, thaw the chicken in the fridge overnight and reheat it in the oven to keep the skin crispy, while warming the rice in the microwave or on the stovetop. What should I do if my green sauce turns out too thick? Very common dilemma! If your aji verde is too thick, simply add a teaspoon of water or extra lime juice and blend again until achieving the desired consistency. You can also adjust the amount of mayonnaise or Greek yogurt to lighten it. Always taste as you go to ensure it’s just right! Are there any dietary considerations for this dish? Definitely! This recipe is gluten-free and packed with protein, making it a great option for many dietary preferences. If you’re cooking for someone with allergies, like to dairy, you can substitute the queso fresco in the green sauce with a dairy-free alternative and use Greek yogurt instead of mayonnaise for added creaminess. How do I know when the chicken is perfectly cooked? It’s crucial to ensure the chicken is safe to eat! Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). If you don’t have a thermometer, look for the juices to run clear when pierced, and the chicken flesh should no longer be pink. Always let it rest for a few minutes after cooking to keep it juicy! Peruvian Chicken and Rice with Green Sauce for Flavor Lovers This Peruvian Chicken and Rice with Green Sauce is a delightful dish that tantalizes your taste buds with its vibrant flavors and wholesome ingredients. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 50 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: ChickenCuisine: PeruvianCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken4 pieces Chicken Thighs Substitute with chicken breasts if preferred.2 tablespoons Olive Oil Any cooking oil can work.1 teaspoon Cumin Adjust for heat level.1 teaspoon Paprika Smoked paprika adds flavor.1 teaspoon Garlic Powder Use fresh minced garlic for more flavor.1 teaspoon Salt Taste and adjust as necessary.1 teaspoon Pepper Freshly cracked for seasoning.For the Rice1 cup Jasmine Rice Basmati rice can be used if rinsed.2 cups Chicken Broth Vegetable broth for vegetarian version.1/2 cup Cilantro Fresh herb for flavor.2 tablespoons Lime Juice Fresh juice preferred.For the Green Sauce (Aji Verde)2 pieces Jalapeños Remove seeds for less heat.1/2 cup Mayonnaise Greek yogurt is a lighter alternative.1/2 cup Queso Fresco Substitute with feta if needed. Equipment SkilletOvenmedium saucepanFood Processor Method PreparationPat the chicken thighs dry with paper towels. In a bowl, mix together cumin, paprika, garlic powder, salt, and pepper. Season both sides of the chicken and let it rest for 10 minutes.In a food processor, blend jalapeños, cilantro, mayonnaise, queso fresco, garlic, olive oil, lime juice, and a pinch of salt until smooth but chunky.CookingHeat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown.Flip the chicken and cook for an additional 3 minutes. Transfer to a preheated oven at 400°F (200°C) and roast for 20-25 minutes until internal temperature reaches 165°F (74°C).While the chicken is roasting, rinse jasmine rice under cold water. In a saucepan, bring chicken broth to a boil and stir in the rinsed rice. Cover and simmer for 18 minutes.After 18 minutes, let the rice sit covered for an additional 5 minutes, then fluff with a fork and stir in chopped cilantro, lime juice, butter, and salt.To serve, plate the cilantro-lime rice, top with chicken thighs, and drizzle with aji verde sauce. Garnish with cilantro leaves and lime wedges. Nutrition Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 150mgIron: 3mg NotesEnsure chicken is dry before seasoning for crispy skin. Let chicken rest after cooking for best results. Tried this recipe?Let us know how it was!
