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

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Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings a taste of Peru to your kitchen. Juicy, crispy chicken thighs seasoned with aromatic spices are paired with fragrant cilantro-lime rice and a creamy, spicy green sauce for a perfect balance of flavors.

The dish shows a deep white bowl filled with a base layer of yellowish rice mixed with green herbs, giving it a slightly rough and textured look. On top of the rice are three large pieces of grilled chicken with a crispy, charred brown and black skin, showing juicy white meat inside. Covering the chicken is a thick, bright green sauce with a slightly chunky texture, drizzling down the sides. Small bits of fresh green herbs are sprinkled over the whole dish. The bowl sits on a white marbled 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 cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice blend all over the chicken, including under the skin if possible. Let the chicken rest at room temperature while preparing the other ingredients.
Step 2: To make the green sauce (Aji Verde), roughly chop jalapeños in a food processor. Remove seeds for less heat if desired. Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Blend until smooth and creamy, scraping down the sides as needed. Adjust salt and lime juice to taste.
Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear without moving for 4-5 minutes until the skin is golden and releases easily. Flip the chicken and sear the other side for 3 minutes.
Step 4: Transfer the skillet to a preheated 400°F oven and roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F. Remove the chicken and let it rest for 5 minutes before serving.
Step 5: While the chicken cooks, rinse the jasmine rice under cold water until clear. Bring chicken broth to a boil in a medium saucepan, add the rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and gently fold in the chopped cilantro, lime juice, butter, and salt.

Tips & Variations

For a lighter green sauce, replace half the mayonnaise with Greek yogurt.
Those avoiding dairy can swap queso fresco with nutritional yeast for a cheesy flavor without dairy.
This recipe is naturally gluten-free, making it suitable for gluten-free diets.
Remove jalapeño seeds to control the heat level in the green sauce.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven or a skillet to maintain crispy skin. The green sauce can be refrigerated for up to 4 days; stir well before serving. Avoid microwaving the sauce to preserve its texture.

How to Serve

A white plate with a base layer of yellowish seasoned rice, slightly glossy with bits of herbs mixed throughout. On top, three browned grilled chicken pieces with a crispy, slightly charred texture. Each chicken piece is topped with bright green herb sauce, dotted with chopped fresh green herbs. At the back of the plate, a small white bowl filled with more of the green sauce sits next to a bright green lime wedge. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but bone-in, skin-on thighs provide better flavor and juiciness. If using breasts, watch the cooking time closely to avoid drying out.

Is the green sauce very spicy?

The heat depends on the number of jalapeños and whether you include seeds. Removing seeds makes the sauce milder while keeping its vibrant flavor.