Name: Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 pounds); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; 1½ cups jasmine rice (basmati works beautifully too); 2¼ cups chicken broth; ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 tablespoon butter; ½ teaspoon salt; 4–5 jalapeño peppers, stems removed; 1 cup fresh cilantro leaves and tender stems; ½ cup mayonnaise; ¼ cup queso fresco (or feta cheese); 2 garlic cloves; 2 tablespoons lime juice; 1 tablespoon olive oil; Salt to taste

Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings the taste of Peru to your table. Crispy, spiced chicken thighs are paired with fragrant cilantro-lime rice and a zesty, creamy green sauce called Aji Verde. It’s a great meal for any occasion, full of bright flavors and satisfying textures.

The dish is served in a white bowl filled with a base layer of yellow and green herb rice mixed with small bits of herbs, giving it a textured look. On top, there are four pieces of grilled chicken with a charred, dark brown and slightly blackened surface, each piece showing juicy, tender white meat inside. Over the chicken, a thick, bright green sauce with a smooth and slightly chunky texture is poured, covering the center and flowing down the sides of the chicken. Small chopped green herbs are sprinkled on the chicken and sauce, adding fresh green details. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1½ cups jasmine rice (basmati works beautifully too)

2¼ cups chicken broth

¼ cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon butter

½ teaspoon salt

4–5 jalapeño peppers, stems removed

1 cup fresh cilantro leaves and tender stems

½ cup mayonnaise

¼ cup queso fresco (or feta cheese)

2 garlic cloves

2 tablespoons lime juice

1 tablespoon olive oil

Salt to taste

Instructions

Step 1: Pat the chicken thighs dry with paper towels to ensure crispy skin. In a small bowl, mix ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken, including under the skin if possible. Let the chicken rest at room temperature while preparing other ingredients.

Step 2: In a food processor, add jalapeño peppers (remove seeds for less heat) and pulse until roughly chopped. Add cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Process the mixture until smooth and vibrant green, scraping down the sides as needed. Season with salt and extra lime juice to taste.

Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving them for 4-5 minutes until the skin is golden and releases easily. Flip and sear the other side for 3 minutes.

Step 4: Transfer the skillet to a 400°F oven and roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F. Remove from oven and let the chicken rest for 5 minutes before serving.

Step 5: While the chicken roasts, rinse jasmine rice under cold water until the water runs clear. Bring chicken broth to a boil in a medium saucepan, add rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork, then stir in chopped cilantro, lime juice, butter, and salt.

Tips & Variations

For a lighter green sauce, substitute half the mayonnaise with Greek yogurt.

Dairy-free option: replace queso fresco with nutritional yeast for a cheesy flavor without dairy.

This recipe is naturally gluten-free, making it suitable for a range of dietary needs.

Adjust the jalapeño amount or remove seeds completely for a milder sauce.

Use basmati rice instead of jasmine if preferred; both work well.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the oven or microwave until warmed through. The green sauce is best served fresh but can be kept refrigerated for up to 2 days; stir well before serving.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless thighs or breasts can be used, but bone-in chicken tends to retain more moisture and flavor during cooking, resulting in a juicier dish.

How spicy is the Aji Verde sauce?

The sauce has a moderate heat level from the jalapeños. Removing the seeds can reduce the spiciness if you prefer a milder taste.