Peruvian Chicken Rice Green Sauce (Printer-Friendly)

Savory chicken and rice dish infused with fresh herbs, topped with a tangy jalapeño-cilantro cream sauce.

# 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 Steps:

01 - Combine cilantro leaves, jalapeños, garlic cloves, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Process until completely smooth and creamy. Transfer to a container and refrigerate until serving time.
02 - Pat chicken thighs dry with paper towels. Rub thoroughly with salt, black pepper, and ground cumin, ensuring even coverage on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place seasoned chicken in the pan and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - In the same pan, add chopped onion, minced garlic, and diced red bell pepper. Sauté for approximately 4 minutes until vegetables are softened and fragrant.
05 - Add rice to the pan and stir continuously for 1 to 2 minutes to coat with the aromatic oils. Meanwhile, blend fresh cilantro with ½ cup chicken broth until smooth. Pour the green cilantro mixture over the rice and stir to combine.
06 - Return seared chicken to the pot. Pour in the remaining chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen peas gently, cover again, and continue cooking for 5 to 7 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork. Serve hot with generous spoonfuls of the chilled green sauce and fresh lime wedges on the side.

# Expert Advice:

01 -
  • The green sauce will become your new favorite condiment for everything
  • One pot means less cleanup and more time enjoying dinner
02 -
  • Resist lifting the lid while the rice simmers or youll lose the steam needed for perfectly cooked grains
  • The green sauce tastes even better the next day, so consider making it ahead of time
03 -
  • Letting the chicken rest after searing keeps all those juices inside instead of running onto your cutting board
  • If the sauce seems too thick, whisk in a teaspoon of water at a time until it reaches your desired consistency

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