Peruvian Chicken Rice Green Sauce (Printable)

Tender chicken thighs and fluffy rice paired with zesty aji verde for a satisfying weeknight dinner.

# What You'll Need:

→ For the Chicken and Rice

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 2 cups long-grain rice
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen green peas
07 - 1 cup fresh cilantro, loosely packed
08 - 2 cups chicken broth
09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - Salt, to taste
13 - Lime wedges, for serving

→ For the Green Sauce (Aji Verde)

14 - 1 cup fresh cilantro leaves
15 - 2 jalapeños, seeded and chopped
16 - 2 medium garlic cloves
17 - ½ cup mayonnaise
18 - ¼ cup sour cream
19 - ¼ cup cotija cheese or feta cheese, crumbled
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon olive oil
22 - Salt and pepper, to taste

# How-To Steps:

01 - In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Season chicken thighs thoroughly with salt, black pepper, and cumin on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from pan and set aside.
04 - In the same pan, add onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes.
05 - Add rice to the pan and stir to coat with the aromatics. Blend cilantro with ½ cup broth until smooth; pour into the pan.
06 - Return chicken to the pot. Add remaining broth, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
07 - Add peas, stir gently, and cook covered for 5–7 more minutes, until rice is tender and chicken is cooked through.
08 - Remove from heat. Fluff rice with a fork. Serve with generous spoonfuls of the green sauce and lime wedges.

# Expert Advice:

01 -
  • The green sauce transforms everything it touches and keeps for days in the fridge
  • One pot handles all the heavy lifting while the sauce comes together in seconds
02 -
  • The rice will continue absorbing liquid as it rests, so don't worry if there's a tiny bit of broth left when you turn off the heat
  • Don't skip searing the chicken first—those browned bits dissolve into the rice and create layers of flavor you can't get any other way
03 -
  • Use a paper towel to wipe the pan between searing chicken and cooking vegetables only if there's excessive black burned bits
  • Taste the green sauce after blending and adjust the lime and salt before chilling

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