Peruvian Chicken Rice Green Sauce (Print Version)

Juicy chicken and fragrant rice paired with zesty cilantro-jalapeño sauce for a comforting, flavorful dinner.

# What You 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

# Directions:

01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Refrigerate until ready to serve.
02 - Pat chicken dry and season generously with salt, black pepper, and cumin on both 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 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 to coat with the aromatic mixture. Blend fresh cilantro with ½ cup broth until smooth, then pour into the pan.
06 - Return chicken to the pot. Add remaining broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
07 - 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.
08 - 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.

# Expert Tips:

01 -
  • The green sauce keeps in your fridge for a week and makes everything taste better, from eggs to sandwiches
  • One pot means minimal cleanup while still looking like you spent hours cooking something impressive
02 -
  • Don't lift the lid while the rice is simmering or you'll mess up the steam and end up with crunchy grains
  • The sauce will thicken in the fridge, so let it sit out for 15 minutes before serving or thin it with a teaspoon of water
03 -
  • If you can find aji amarillo peppers, use one in place of a jalapeño for authentic Peruvian flavor
  • Toast your rice in the hot pan for 2 minutes before adding the liquid for extra nutty depth

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