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Peruvian Chicken and Rice with Green Sauce Recipe

Peruvian Chicken and Rice with Green Sauce Recipe
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★★★★★

4.9 from 16 reviews

This Peruvian Chicken and Rice with Green Sauce recipe features crispy, flavorful roasted chicken thighs paired with fluffy, aromatic rice and a zesty, creamy green sauce called Aji Verde. Easy to prepare and packed with vibrant Peruvian flavors, this hearty dish is perfect for a satisfying weeknight dinner or a festive family meal.

Ingredients

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For the Chicken

  • 4 bone-in, skin-on chicken thighs (or drumsticks)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lime juice

For the Green Sauce (Aji Verde)

  • 1 cup fresh cilantro leaves
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 jalapeños, seeded (adjust to heat preference)
  • 2 garlic cloves
  • 1 tbsp lime juice
  • 1 tsp olive oil
  • Salt and pepper to taste

For the Rice

  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt

Garnish

  • Lime wedges
  • Extra cilantro leaves

Instructions

  1. Prepare the Chicken: Preheat your oven to 400°F (200°C). In a small bowl, combine the olive oil, smoked paprika, garlic powder, ground cumin, black pepper, salt, and lime juice. Rub this spice mixture thoroughly all over the chicken thighs or drumsticks. Arrange the chicken pieces on a baking sheet and roast in the preheated oven for 35 to 40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  2. Make the Green Sauce (Aji Verde): While the chicken cooks, prepare the green sauce by adding the fresh cilantro leaves, mayonnaise, Greek yogurt, seeded jalapeños, garlic cloves, lime juice, and olive oil into a blender or food processor. Blend until the sauce is smooth and creamy. Season with salt and pepper to taste. Refrigerate the sauce until ready to serve.
  3. Cook the Rice: Heat olive oil in a medium saucepan over medium heat. Add the long-grain white rice and stir continuously for 1 to 2 minutes to lightly toast the rice, enhancing its flavor. Pour in the chicken broth and add salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15 to 18 minutes, or until the rice is fully cooked and the liquid has been absorbed.
  4. Assemble the Plate: To serve, spoon a portion of the cooked rice onto each plate. Place a roasted chicken thigh or drumstick on top of the rice. Drizzle generously with the prepared green sauce. Garnish with lime wedges and extra cilantro leaves for a burst of freshness and color.

Notes

  • For spicier green sauce, keep the jalapeño seeds or add more jalapeños.
  • Bone-in, skin-on chicken ensures juicy meat and crispy skin, but you can substitute with boneless if preferred.
  • If you don’t have Greek yogurt, sour cream or plain yogurt works as a substitute in the green sauce.
  • Chicken broth can be replaced with vegetable broth or water plus bouillon for different flavor profiles.
  • Leftover green sauce keeps well in the refrigerator for up to 3 days.

Nutrition

Keywords: Peruvian chicken, roasted chicken, green sauce, Aji Verde, chicken and rice, easy Peruvian dinner

Find it online: https://maicook.com/peruvian-chicken-and-rice-with-green-sauce-recipe-2/