Peruvian Chicken Rice Green Sauce (Printer-Friendly)
Tender chicken and fragrant rice topped with creamy Peruvian green sauce for a satisfying weeknight meal.
# What You'll 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
# How to Make It:
01 - In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Season chicken thighs with salt, black pepper, and cumin, ensuring even coating 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 and set aside.
04 - In the same pan, add onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes.
05 - Add rice and stir to coat with the aromatics. Blend cilantro with ½ cup broth until smooth; pour into the pan.
06 - Return chicken to the pot. Add remaining broth, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
07 - Add peas, stir gently, and cook covered for 5-7 more minutes, until rice is tender and chicken is cooked through.
08 - Remove from heat. Fluff rice with a fork. Serve with generous spoonfuls of the green sauce and lime wedges.
# Expert Advice:
01 -
- The green sauce keeps for days and makes everything taste better
- One pot means minimal cleanup and maximum flavor
02 -
- The sauce needs at least 30 minutes in the fridge for the flavors to really come together
- Do not skip the sear on the chicken, even though it adds an extra step, because those browned bits make the rice incredibly flavorful
03 -
- Marinate the chicken in lime and cumin for an hour if you have time, though it is not strictly necessary
- The sauce actually gets better after a day or two in the fridge, so make it ahead