Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Peruvian
Ingredients: 4 large Chicken Thighs (bone-in, skin-on); 4 Chicken Drumsticks (bone-in, skin-on); 3 tablespoons Olive Oil; 2 tablespoons Aji Amarillo Paste; 1 tablespoon Garlic Powder; 1 teaspoon Ground Cumi; 1 teaspoon Dried Oregano; 1/2 teaspoon Black Pepper; 1/2 teaspoon Salt; Juice of 1 Lime; 1 cup Fresh Cilantro, packed; 1/2 cup Fresh Parsley, packed; 1/4 cup Mayonnaise; 2 tablespoons Aji Amarillo Paste (optional); 1 Jalapeño, deseeded and roughly chopped; 2 cloves Garlic, peeled; 1/4 cup Crumbled Feta Cheese or Cotija Cheese; 2 tablespoons Lime Juice; 1 tablespoon Olive Oil; 1/4 teaspoon Salt; 2-4 tablespoons Cold Water, to adjust consistency; 2 tablespoons Olive Oil; 1 large Yellow Onion, finely diced; 2 cloves Garlic, minced; 1 Red Bell Pepper, finely diced; 1 cup Frozen Peas; 1/2 cup Fresh Cilantro, chopped; 2 cups Long-Grain White Rice, rinsed until water runs clear; 4 cups Chicken Broth; 1 teaspoon Salt

Description

This Peruvian Chicken and Rice with Green Sauce recipe is a true game-changer for your weeknight dinners or even special occasions. The flavors are incredible, featuring marinated chicken, vibrant rice cooked with chicken broth, and a creamy zesty green sauce called Aji Verde that ties everything together.

Ingredients

Scale

4 large Chicken Thighs (bone-in, skin-on)
4 Chicken Drumsticks (bone-in, skin-on)
3 tablespoons Olive Oil
2 tablespoons Aji Amarillo Paste
1 tablespoon Garlic Powder
1 teaspoon Ground Cumi
1 teaspoon Dried Oregano
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
Juice of 1 Lime
1 cup Fresh Cilantro, packed
1/2 cup Fresh Parsley, packed
1/4 cup Mayonnaise
2 tablespoons Aji Amarillo Paste (optional)
1 Jalapeño, deseeded and roughly chopped
2 cloves Garlic, peeled
1/4 cup Crumbled Feta Cheese or Cotija Cheese
2 tablespoons Lime Juice
1 tablespoon Olive Oil
1/4 teaspoon Salt
2–4 tablespoons Cold Water, to adjust consistency
2 tablespoons Olive Oil
1 large Yellow Onion, finely diced
2 cloves Garlic, minced
1 Red Bell Pepper, finely diced
1 cup Frozen Peas
1/2 cup Fresh Cilantro, chopped
2 cups Long-Grain White Rice, rinsed until water runs clear
4 cups Chicken Broth
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Bay Leaf (optional)
Extra Fresh Cilantro, chopped (for garnish)
Lime Wedges (for garnish)

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Instructions

Marinate the Chicken: Combine olive oil, aji amarillo paste, garlic powder, ground cumin, dried oregano, black pepper, salt, and lime juice in a bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for 30 minutes (or overnight for best flavor)
Prepare the Peruvian Green Sauce: Blend cilantro, parsley, mayonnaise, aji amarillo paste, jalapeño, garlic, feta cheese, lime juice, olive oil, and salt until smooth. Adjust consistency with cold water. Refrigerate until serving
Sear the Chicken: Heat oil in a pot over medium-high heat. Sear the chicken skin-side down until golden brown on both sides. Remove from pot and set aside
Cook the Rice: In the same pot, heat remaining oil and sauté onion, garlic, and bell pepper until soft. Add rice and toast for a few minutes. Pour in chicken broth, add salt, pepper, and bay leaf. Nestle chicken into the mixture, bring to a boil, then cover and reduce heat. Cook for 20-25 minutes, then let rest for 10 minutes
Finish and Serve: Fluff rice and stir in peas and cilantro. Serve chicken on rice and drizzle with green sauce. Garnish with cilantro and lime wedges

Notes

For a vegetarian version, omit the chicken and increase the vegetables in the rice.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: Peruvian

Nutrition

Serving Size: 1 plate
Calories: 700 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 50 g
Cholesterol: 130 mg