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Peruvian Chicken and Rice with Green Sauce Recipe

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

4.7 from 14 reviews

This Peruvian Chicken and Rice with Green Sauce recipe offers a vibrant and flavorful meal featuring tender marinated chicken thighs paired with fluffy, savory rice and a zesty cilantro-based green sauce. Combining traditional Peruvian spices and a creamy aji-style sauce, this dish is perfect for a comforting yet fresh dinner that brings a bold, authentic taste to your table.

Ingredients

Scale

For the Peruvian Chicken:

  • 1 lb (450g) boneless skinless chicken thighs or breasts
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper, to taste

For the Green Sauce (Aji-Style):

  • 1 cup fresh cilantro (leaves and tender stems)
  • ½ cup Greek yogurt or mayonnaise
  • 1 jalapeño, seeds removed for mild heat
  • 2 cloves garlic
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt, to taste

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • 1 tbsp olive oil
  • Salt, to taste

Optional Sides & Garnish:

  • Sliced cucumber
  • Tomato wedges
  • Extra cilantro

Instructions

  1. Marinate & Cook the Chicken: Toss the chicken thighs or breasts with olive oil, minced garlic, lime juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Let it marinate for at least 15 minutes to absorb the flavors. Grill the chicken over medium-high heat, roast in an oven preheated to 425°F (220°C), or pan-sear on the stove for 6–8 minutes per side until the chicken is golden brown and cooked through. Remove from heat and let it rest briefly before slicing.
  2. Cook the Rice: In a pot, heat olive oil over medium heat. Add the long-grain white rice and toast it for about 1 minute, stirring constantly to coat the grains with oil. Pour in the chicken broth or water, add salt to taste, and bring to a boil. Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 15–18 minutes or until the rice is tender and fluffy. Remove from heat and let it sit covered for a few minutes before fluffing with a fork.
  3. Make the Green Sauce: In a blender or food processor, combine fresh cilantro leaves and tender stems, Greek yogurt or mayonnaise, deseeded jalapeño, garlic cloves, lime juice, olive oil, and salt to taste. Blend until the sauce is smooth and vibrantly green, adjusting seasoning as needed.
  4. Assemble the Plate: Spoon the cooked rice onto serving plates or bowls. Arrange the sliced Peruvian chicken on top of the rice. Drizzle generously with the vibrant green sauce to add creamy, tangy flavor.
  5. Serve: Garnish the dish with sliced cucumber, tomato wedges, and extra fresh cilantro for added freshness and texture. Serve warm and enjoy a bold, comforting, and flavor-packed Peruvian meal.

Notes

  • For a vegetarian version, substitute the chicken with firm tofu or roasted vegetables and use vegetable broth for the rice.
  • The green sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust the jalapeño quantity to control the heat level of the green sauce.
  • Use plain Greek yogurt for a tangier sauce or mayonnaise for a richer texture.
  • Make sure to rest the chicken after cooking to maintain juiciness.
  • This recipe can be doubled to serve a larger crowd.

Nutrition

Keywords: Peruvian chicken, green sauce, aji sauce, chicken thighs recipe, cilantro sauce, rice with chicken, South American cuisine, grilled chicken, easy dinner recipes

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