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Peruvian Chicken and Rice with Green Sauce

Homemade Peruvian Chicken and Rice with Zesty Green Sauce

A delicious Peruvian Chicken and Rice with Green Sauce, combining tender chicken thighs, fragrant rice, and zesty Aji Verde.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 2 tbsp Olive Oil Cooking fat that adds richness; vegetable oil works as a substitute.
  • 1 lb Boneless, Skinless Chicken Thighs or Breasts Thighs provide moisture and flavor; breasts are leaner.
  • 1 tsp Cumin Adds warm, earthy notes to the dish.
  • 1 tsp Paprika Enhances color and provides a subtle sweetness.
  • 0.5 tsp Turmeric Gives a beautiful yellow hue; not essential but recommended.
  • Salt and Black Pepper Season according to taste for best results.
  • 1 medium Onion Finely chopped; a key aromatic that builds flavor.
  • 3 cloves Garlic Minced; essential for aromatic depth.
  • 1 Red Bell Pepper Diced; adds sweetness and vibrant color.
  • 1 cup Long-Grain Rice Serves as the hearty base for the dish.
  • 1.75 cups Chicken Broth Infuses the rice with flavor; water can be used for a lighter taste.
  • 0.5 cup Frozen Peas Brightens the dish with color and a hint of sweetness.
  • 0.25 cup Cilantro Chopped; fresh herb that brings a pop of flavor and color.
  • 1 lime Lime Juice Juice of 1 lime; brightens and balances the flavors.
For the Aji Verde Sauce
  • 1 cup Cilantro Leaves Packed; essential for that fresh, herbal flavor.
  • 0.5 cup Mayonnaise Creates a creamy base; Greek yogurt can be a lighter alternative.
  • 1 small Jalapeño Seeds removed; adds mild heat; adjust according to spice preference.
  • 1 clove Garlic For added flavor in the sauce.
  • 2 tbsp Lime Juice Adds necessary acidity for balance.
  • 1 tbsp Olive Oil Enhances the creaminess and richness of the sauce.
  • 1 tbsp Grated Parmesan Cheese Introduces umami richness to the sauce.
  • Salt and Pepper Adjust seasoning to enhance the flavor of the sauce.

Equipment

  • Large pot
  • food processor

Method
 

Cooking Steps
  1. In a large, sturdy pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Season 1 pound of chicken with cumin, paprika, turmeric, salt, and pepper. Brown the chicken in the pot for 5-7 minutes on each side, then set aside.
  3. Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté for 3-5 minutes until softened.
  4. Stir in 1 cup of rice and cook for about 2 minutes until lightly toasted.
  5. Pour in chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
  6. Stir in peas, cilantro, and lime juice. Fluff with a fork.
  7. Blend Aji Verde ingredients in a food processor until smooth and creamy.
  8. Serve chicken and rice hot, drizzled with Aji Verde sauce.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Use fresh cilantro and lime juice for best flavor. Adjust cooking time to avoid mushy rice.

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