Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce recipe combines crispy, flavorful bone-in chicken thighs seasoned with traditional Peruvian spices and finished in the oven. Accompanied by fragrant cilantro-lime jasmine rice and a creamy, zesty aji verde green sauce made from jalapeños, cilantro, and queso fresco, this dish offers a balanced blend of spicy, savory, and fresh flavors perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Peruvian
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 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
For the Rice:
- 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
For the Green Sauce (Aji Verde):
- 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
- Season and Prep the Chicken: Pat the chicken thighs completely dry with paper towels to ensure crispy skin. In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken, including under the skin if possible. Allow the seasoned chicken to rest at room temperature while preparing other components.
- Make the Green Sauce: Place the jalapeño peppers into a food processor and pulse until roughly chopped. Remove seeds for a milder sauce if desired. Add the cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil to the processor. Blend until smooth and vibrant green, scraping down the sides as needed. Taste and adjust seasoning with salt or more lime juice. The sauce should be creamy and pourable.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and avoid moving them to develop a crispy skin. Sear for 4 to 5 minutes until the skin turns golden brown and releases easily. Flip the chicken and sear the other side for 3 minutes.
- Finish the Chicken in Oven: Transfer the skillet to a preheated oven at 400°F (200°C). Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F (74°C) and the skin is crispy while the meat is tender. Remove the skillet from oven and let the chicken rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from the heat and let it stand covered for 5 minutes. Fluff the rice with a fork, then gently fold in the chopped cilantro, lime juice, butter, and salt.
Notes
- Patting the chicken dry is essential for crispy skin.
- Remove jalapeño seeds for a milder green sauce or keep them for extra heat.
- Greek yogurt may replace half of the mayonnaise in the sauce for a lighter option.
- Use nutritional yeast instead of cheese for a dairy-free variation.
- This dish is naturally gluten-free.
- Use basmati rice as an alternative to jasmine rice if preferred.
Keywords: Peruvian chicken, cilantro lime rice, aji verde, green sauce, baked chicken thighs, spicy chicken, flavorful rice, creamy jalapeño sauce
