Peruvian Chicken Rice Green Sauce (Printable Version)

Tender chicken and fluffy rice topped with zesty herbaceous sauce for a satisfying weeknight meal.

# Ingredient List:

→ Chicken and Rice Base

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

→ Peruvian 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

# Directions:

01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Rub chicken thighs thoroughly with salt, black pepper, and ground 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 and fragrant, about 4 minutes.
05 - Add rice to the pan and stir constantly for 1-2 minutes to coat with the aromatic oils and lightly toast.
06 - Blend fresh cilantro with ½ cup chicken broth until smooth. Pour the green mixture into the pan and stir to combine with rice.
07 - Return seared chicken to the pot. Add remaining chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
08 - Stir in frozen peas gently. Cover and cook for 5-7 more minutes until rice is tender and chicken reaches internal temperature of 165°F.
09 - Remove from heat and let rest for 5 minutes. Fluff rice with a fork. Serve hot with generous spoonfuls of green sauce and fresh lime wedges on the side.

# Expert Tips:

01 -
  • The green sauce is the kind of thing youll want to put on everything, not just this chicken and rice
  • It transforms humble ingredients into something that feels like it came from a restaurant
  • The whole meal comes together in one pot, leaving you with minimal cleanup
02 -
  • Don't lift the lid while the rice is simmering, or you'll let out steam and throw off the cooking time
  • The sauce tastes better after it sits for at least 30 minutes, so make it first and let the flavors meld
  • If the rice isn't done after the initial 20 minutes, add a splash more broth and continue cooking
03 -
  • Marinate the chicken in lime juice and cumin for an hour before cooking for extra depth
  • Make double the green sauce—it keeps in the fridge for a week and is amazing on eggs, sandwiches, or roasted vegetables

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