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Peruvian Chicken and Rice with Green Sauce

A vibrant Peruvian dish featuring golden chicken, herbed green rice, and a creamy, spicy ají verde sauce. Comforting, colorful, and full of fresh flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Rice
  • 6 chicken thighs, bone-in
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup cilantro leaves and stems tightly packed
  • 1 jalapeño, seeded
  • 1 cup chicken broth
  • 1.5 cups long-grain rice
  • 0.5 cup frozen peas
  • 1 red bell pepper, sliced
  • 0.5 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt to taste
  • 0.25 teaspoon black pepper
  • lime wedges, for serving
Green Sauce (Ají Verde)
  • 1 cup fresh cilantro leaves
  • 1 jalapeño, seeded
  • 1 clove garlic
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon white vinegar
  • salt, to taste

Equipment

  • Large skillet or Dutch oven
  • Blender
  • Mixing bowls
  • Wooden spoon

Method
 

  1. Blend cilantro, jalapeño, and broth until smooth to make green cooking liquid.
  2. Brown chicken thighs in olive oil. Remove and set aside.
  3. Sauté onion and garlic. Add rice and spices, toasting for 2 minutes.
  4. Pour in blended cilantro broth, stir, and return chicken to the pan. Simmer 20 minutes until rice is tender.
  5. Add peas and bell peppers; cook 5 more minutes.
  6. Blend all green sauce ingredients until creamy. Serve with chicken and rice and drizzle with sauce.

Notes

Adjust spice level by increasing or decreasing jalapeño. For best flavor, use fresh cilantro and lime.