Peruvian Chicken Rice Green Sauce (Printable)

Juicy chicken and aromatic rice served with a zesty herbaceous green sauce for a vibrant weeknight dinner.

# 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

# Directions:

01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Season chicken thighs 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 from pan 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 aromatics, cooking for 1–2 minutes.
06 - Blend fresh cilantro with ½ cup chicken broth until smooth. Pour the green broth into the rice mixture.
07 - Return chicken to the pot. Add remaining broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
08 - 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.
09 - Remove from heat and fluff rice with a fork. Serve hot with generous spoonfuls of the green sauce and lime wedges on the side.

# Expert Advice:

01 -
  • The green sauce alone is worth making this double batches disappear mysteriously
  • One pot means less dishes and more time eating
  • Rice cooked in cilantro broth tastes like somewhere you wish you were vacationing
02 -
  • Marinating chicken in lime and cumin for an hour before cooking makes a noticeable difference
  • The green sauce keeps for a week in the fridge but it never actually lasts that long
  • Rinse your rice until the water runs clear or you risk gummy results
03 -
  • Toast your cumin in a dry pan for 30 seconds before using it unlocks something essential
  • If the sauce is too thick thin it with a splash of water or more lime juice

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