Description
Peruvian Chicken & Rice with Green Sauce features cumin-spiced chicken simmered with fluffy rice and topped with a vibrant, creamy cilantro aji verde.
Ingredients
- 4 bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups long-grain white rice
- 2 3/4 cups chicken broth
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 small onion, finely diced
- 2 cups fresh cilantro (stems included)
- 4 garlic cloves
- 2 jalapeño peppers, seeded
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup cotija cheese or Parmesan
- Salt to taste
Instructions
1. Pat chicken dry and season with cumin, paprika, garlic powder, salt, and pepper. Let rest 15 minutes.
2. Heat olive oil in a heavy pot and sear chicken skin-side down for 6–7 minutes until golden. Flip and cook 4 minutes more. Remove and set aside.
3. In the same pot, sauté diced onion until translucent. Add rice and toast for 2 minutes.
4. Pour in chicken broth, add butter and salt, then return chicken and bay leaf to the pot.
5. Bring to a boil, reduce heat to low, cover, and simmer 25 minutes without lifting the lid.
6. Blend cilantro, garlic, jalapeños, mayonnaise, lime juice, and cheese until smooth to make the green sauce.
7. Remove pot from heat and rest covered 10 minutes. Fluff rice gently and serve with green sauce drizzled over top.
Notes
- Do not lift the lid during rice cooking.
- Use cilantro stems for maximum flavor in the green sauce.
- Adjust jalapeño quantity for desired heat level.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
Keywords: peruvian chicken and rice with green sauce, aji verde chicken, peruvian rice