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Peruvian Chicken and Rice with Green Sauce

Juicy Peruvian-style roasted chicken served over fluffy seasoned rice and finished with a creamy, spicy green sauce known as ají verde.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Rice
  • 1.5 cups long grain white rice
  • 3 cups chicken broth
  • 2 cloves garlic minced
  • 1 tbsp butter
Green Sauce (Ají Verde)
  • 1 cup fresh cilantro packed
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice fresh
  • 1 clove garlic
  • 1 tbsp jalapeño seeded
  • 2 tbsp olive oil
  • 0.25 tsp salt

Equipment

  • Large skillet
  • Saucepan with lid
  • Blender or food processor
  • Mixing bowls

Method
 

  1. Season chicken with paprika, cumin, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through.
  3. Remove chicken and rest before slicing.
  4. In a saucepan, melt butter and sauté garlic until fragrant.
  5. Add rice and toast briefly, then pour in chicken broth.
  6. Cover and cook rice until tender and fluffy.
  7. Blend all green sauce ingredients until smooth and creamy.
  8. Serve sliced chicken over rice and drizzle generously with green sauce.

Notes

Adjust jalapeño for spice level. Chicken breasts can be substituted for thighs.