Description
Peruvian Chicken And Rice with Green Sauce is a flavorful and vibrant dish featuring tender, juicy chicken thighs marinated in aji amarillo paste and spices, paired with saffron-tinged, fluffy long-grain rice cooked in savory chicken broth. It is complemented by a zesty, creamy green sauce made from fresh cilantro, jalapeños, lime juice, and mayonnaise. This balanced and aromatic meal is perfect for family dinners or entertaining guests, offering authentic Peruvian taste with easy-to-find ingredients.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons aji amarillo paste
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil (plus more as needed)
- 1 teaspoon salt (divided)
- 1 tablespoon lime juice (plus more as needed)
Rice
- 1 ½ cups long-grain white rice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups chicken broth
- ½ teaspoon salt (or to taste)
Green Sauce
- 1 cup fresh cilantro leaves
- 1–2 jalapeños, seeded (adjust heat to preference)
- 1 clove garlic
- 2 tablespoons lime juice
- ¼ cup mayonnaise (or substitute Greek yogurt for lighter sauce)
- ½ teaspoon salt
- 2–3 tablespoons water or olive oil (to achieve desired consistency)
Instructions
- Marinate the Chicken: In a bowl, combine aji amarillo paste, minced garlic, ground cumin, olive oil, salt, and lime juice to create the marinade. Coat the chicken thighs thoroughly with this mixture. Cover and let marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor penetration.
- Cook the Chicken: Heat a skillet or oven-safe pan over medium-high heat. Place chicken thighs skin-side down and sear until the skin is crispy and golden, about 5-7 minutes. Flip the chicken and cook until the internal temperature reaches 165°F (74°C), approximately another 10-15 minutes. Remove chicken and keep warm.
- Prepare the Rice: In a saucepan, heat olive oil over medium heat. Add the rice and toast it lightly for 1-2 minutes, stirring frequently to enhance nuttiness. Add minced garlic and sauté for 30 seconds. Pour in chicken broth, season with salt, and bring to a boil. Cover and reduce heat to low, simmering until the rice is tender and fluffy, about 15-20 minutes.
- Make the Green Sauce: In a blender, combine fresh cilantro leaves, jalapeños, garlic, lime juice, mayonnaise, salt, and a splash of water or olive oil. Blend until smooth, creamy, and brightly colored. Adjust seasoning and consistency as needed.
- Plate and Serve: Arrange the cooked rice on plates, place the juicy chicken thighs alongside, and drizzle generously with the zesty green sauce or serve it on the side for dipping. Garnish optionally with fresh cilantro sprigs, thin red onion slices, or lime wedges for added brightness. Serve immediately for the best flavor experience.
Notes
- Marinate the chicken overnight for the most flavorful results.
- Use bone-in, skin-on chicken thighs for juicier and more flavorful meat.
- Toast rice before cooking to add a subtle nuttiness to the dish.
- Prepare the green sauce fresh just before serving to maintain its vibrant color and flavor.
- Let the chicken rest after cooking to lock in juices and ensure maximum tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Peruvian chicken, aji amarillo, green sauce, cilantro sauce, chicken and rice, gluten free, Latin American cuisine, weeknight dinner
