Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant, flavorful blend of tender, crispy chicken thighs paired with aromatic cilantro-lime rice and a creamy, spicy Aji Verde sauce. The dish showcases classic Peruvian flavors with a crispy seared and oven-roasted chicken complemented by a fresh, zesty green sauce and fragrant rice, perfect for a satisfying and colorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- 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. Mix cumin, paprika, garlic powder, salt, and black pepper in a small bowl. Rub this spice blend all over the chicken, making sure to get under the skin where possible. Let the chicken rest at room temperature while preparing the other components.
- Make the Green Sauce: Add jalapeños to a food processor and pulse until roughly chopped, removing seeds for less heat. Add cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Process until smooth and vibrant green, scraping down the sides as needed. Adjust seasoning with salt and lime juice to taste. The sauce should be creamy and pourable.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and let them sear without moving for 4-5 minutes until the skin is golden and releases easily. Flip and sear the other side for 3 minutes.
- Finish the Chicken in Oven: Transfer the skillet to a preheated 400°F (204°C) oven. Roast for 20-25 minutes until the internal temperature reaches 165°F (74°C). The skin should be crispy and meat tender. Remove from oven and rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: While the chicken roasts, rinse jasmine rice under cold water until clear. Bring chicken broth to a boil in a medium saucepan, add rice, then reduce heat to low. Cover and simmer without lifting the lid for 18 minutes. Remove from heat and let the rice stand covered for 5 minutes. Fluff with a fork and fold in chopped cilantro, lime juice, butter, and salt.
Notes
- Patting the chicken completely dry before seasoning is key for achieving crispy skin.
- Removing jalapeño seeds will reduce heat in the green sauce but keep it creamy and flavorful.
- Greek yogurt can replace half the mayonnaise for a lighter green sauce.
- Use nutritional yeast instead of cheese for a dairy-free version of the sauce.
- This recipe is naturally gluten-free and adaptable for various dietary needs.
- Use basmati rice as an alternative to jasmine rice if preferred.
Keywords: Peruvian chicken, cilantro lime rice, Aji Verde, green sauce, roasted chicken thighs, gluten-free dinner, Latin American cuisine
