Name: Peruvian Chicken and Cilantro Lime Rice with Green Aji Verde Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 pounds); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; 1½ cups jasmine rice (basmati works beautifully too); 2¼ cups chicken broth; ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 tablespoon butter; ½ teaspoon salt; 4–5 jalapeño peppers, stems removed; 1 cup fresh cilantro leaves and tender stems; ½ cup mayonnaise; ¼ cup queso fresco (or feta cheese); 2 garlic cloves; 2 tablespoons lime juice; 1 tablespoon olive oil; Salt to taste

Jump to Recipe

Introduction

Peruvian Chicken and Rice with Green Sauce is a flavorful and vibrant dish that combines crispy, well-seasoned chicken with fragrant cilantro-lime rice and a creamy, spicy green sauce known as Aji Verde. Perfect for a comforting weeknight meal or a special dinner, this recipe brings a taste of Peru to your kitchen with simple ingredients and straightforward steps.

A white plate holds a bed of golden yellow rice mixed with small green herb pieces, giving it a textured look. On top are four pieces of grilled chicken with charred dark brown and reddish-orange skin showing a crispy texture. Covering the chicken is a glossy, thick layer of bright green sauce with visible bits of herbs, slightly spilling over the edges. A few scattered green herb leaves garnish the dish. The plate is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1½ cups jasmine rice (basmati works beautifully too)
2¼ cups chicken broth
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon butter
½ teaspoon salt (for the rice)
4–5 jalapeño peppers, stems removed
1 cup fresh cilantro leaves and tender stems
½ cup mayonnaise
¼ cup queso fresco (or feta cheese)
2 garlic cloves
2 tablespoons lime juice (for the sauce)
1 tablespoon olive oil (for the sauce)
Salt to taste (for the sauce)

Instructions

Step 1: Pat the chicken thighs completely dry with paper towels to ensure crispy skin. In a small bowl, mix cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice blend all over the chicken, including under the skin where possible. Let the chicken rest at room temperature while you prepare the other ingredients.
Step 2: Add the jalapeño peppers to a food processor and pulse until roughly chopped. Remove seeds if you prefer a milder sauce. Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Process until smooth and vibrant green, scraping down the sides as needed. Adjust salt and lime juice to taste.
Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down in the hot oil and avoid moving it to allow the skin to crisp evenly. Sear for 4-5 minutes until golden brown and the skin releases easily. Flip the chicken and sear the other side for 3 minutes.
Step 4: Transfer the skillet to a preheated 400°F oven. Roast the chicken for 20-25 minutes until a meat thermometer reads 165°F internally. Remove the chicken and let it rest for 5 minutes before serving.
Step 5: While the chicken roasts, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork, then gently fold in chopped cilantro, lime juice, butter, and salt.

Tips & Variations

For a milder green sauce, remove all seeds from the jalapeños before blending.
Swap chicken thighs for drumsticks or bone-in breasts if preferred, adjusting cooking time accordingly.
Use Greek yogurt instead of mayonnaise for a lighter green sauce variation.
To add extra flavor, marinate the chicken in the spice mix for up to an hour before cooking.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the oven or microwave to maintain moisture. The green sauce can be served cold or at room temperature and may thicken after refrigeration; thin it with a little lime juice or water if needed before serving.

How to Serve

The image shows a dish with three layers on a white plate placed on a white marbled surface. The bottom layer is a bed of yellow-brown cooked rice, looking fluffy and mixed with tiny bits of herbs. On top of the rice, there are two pieces of grilled chicken thighs, cooked to a golden brown with some crispy charred edges. The chicken is covered with a bright green, chunky sauce made from herbs, spread unevenly over the meat and also scattered on the rice. In the background, there is a small white bowl filled with more green sauce and a lime wedge beside it, all softly blurred to keep focus on the main food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the green sauce ahead of time?

Yes, the green sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to meld and intensify. Just stir well before serving.

What can I substitute for queso fresco in the green sauce?

If you don’t have queso fresco, feta cheese is a great substitute that provides a similar salty and tangy flavor. You can also use cotija cheese if available.