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Peruvian Chicken and Rice with Green Sauce

Tender golden chicken and fluffy seasoned rice topped with vibrant cilantro-jalapeño green sauce, a beloved Latin comfort dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Rice
  • 6 bone-in, skin-on chicken thighs
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 medium white onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • salt and black pepper to taste
  • 0.5 cup frozen peas optional
  • 0.5 cup diced carrots optional
For the Green Sauce (Aji Verde)
  • 2 cups fresh cilantro leaves and stems
  • 2-3 jalapeño peppers roughly chopped
  • 4 cloves garlic
  • 0.5 cup mayonnaise
  • 0.25 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • salt to taste
  • 2-3 tablespoons water to adjust consistency

Equipment

  • Large skillet or Dutch oven
  • Blender or food processor
  • Cutting board
  • Chef's knife

Method
 

  1. Add cilantro, jalapeños, garlic, mayonnaise, olive oil, lime juice, and vinegar to a blender. Blend until smooth and vibrant green, adding water to reach desired consistency. Season with salt and refrigerate.
  2. Pat chicken thighs dry and season generously with salt, pepper, cumin, and paprika. Let sit at room temperature for 15 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook 6-7 minutes until golden brown. Flip and cook 5-6 minutes more. Remove and set aside.
  4. In the same pan, add chopped onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  5. Add rice and stir to coat, toasting for 2-3 minutes until slightly translucent around edges.
  6. Pour in chicken broth and add peas and carrots if using. Bring to a boil over high heat.
  7. Nestle browned chicken into rice skin-side up. Reduce heat to low, cover tightly, and simmer 25-30 minutes until rice is tender and chicken reaches 165°F.
  8. Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork.
  9. Transfer chicken and rice to serving platter. Drizzle generously with green sauce or serve sauce on the side. Garnish with cilantro and lime wedges.

Notes

Green sauce keeps refrigerated for up to 1 week. For less heat, remove jalapeño seeds. Leftovers store well for 4 days. Chicken breasts can be substituted but may be less juicy than thighs.