Description
This Peruvian Chicken & Rice with Green Sauce is a flavor-packed, one-pan meal that’s both hearty and refreshing. Juicy, spiced chicken is cooked with fragrant rice and topped with a creamy, spicy Peruvian green sauce (Aji Verde) that will leave you wanting more. It’s easy to make, perfect for meal prep, and full of authentic flavors that bring a taste of Peru to your kitchen!
Ingredients
Scale
For the Peruvian Chicken & Rice
- 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon aji amarillo paste (optional, for authentic flavor)
- 1 ½ cups long-grain rice (jasmine or basmati)
- 2 cups chicken broth
- ½ teaspoon turmeric (for color)
- ½ cup frozen peas
- ¼ cup fresh cilantro, chopped
For the Peruvian Green Sauce (Aji Verde)
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 1 jalapeño (seeded for less heat, keep seeds for more spice)
- 1 handful fresh cilantro
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 teaspoon aji amarillo paste (or substitute with hot sauce)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Season and Sear the Chicken:
- Pat chicken dry and season with salt, black pepper, smoked paprika, cumin, oregano, and garlic powder.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- Sear the chicken skin-side down for 5 minutes, then flip and cook for 3 more minutes.
- Remove chicken from the pan and set aside (it will finish cooking with the rice).
- Sauté the Aromatics:
- In the same pan, add onions, garlic, and red bell pepper. Cook for 2-3 minutes until softened.
- Stir in aji amarillo paste (if using) for an extra layer of flavor.
- Cook the Rice:
- Add rice, chicken broth, turmeric, and frozen peas to the pan. Stir well.
- Nestle the seared chicken back into the rice.
- Cover and simmer on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Make the Peruvian Green Sauce:
- In a blender, combine mayonnaise, Greek yogurt, jalapeño, cilantro, lime juice, garlic, aji amarillo paste, olive oil, salt, and black pepper.
- Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Serve and Enjoy:
- Fluff the rice with a fork and garnish with fresh cilantro.
- Drizzle Peruvian Green Sauce over the chicken and rice or serve on the side.
- Enjoy with lime wedges for extra freshness.
Notes
- Use boneless chicken if you prefer faster cooking. Adjust the cook time accordingly.
- Customize the spice level by adding more or less jalapeño and aji amarillo paste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm the dish on the stovetop over medium heat with a splash of chicken broth to prevent dryness.
- For a low-carb version, substitute cauliflower rice for traditional rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Peruvian