Peruvian Chicken and Cilantro Lime Rice with Green Aji Verde Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce recipe features juicy, crispy chicken thighs marinated with cumin, smoked paprika, and garlic powder, seared to perfection, then oven-roasted for tender, succulent results. Accompanied by fragrant cilantro-lime jasmine rice and a vibrant, creamy Peruvian Aji Verde sauce made with jalapeños, cilantro, queso fresco, and lime, this dish delivers bold, fresh flavors perfect for an impressive yet easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Ingredients
Scale
For the Chicken:
- 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
For the Rice:
- 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 Green Sauce (Aji Verde):
- 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
Instructions
- Season and Prep the Chicken: Pat the chicken thighs completely dry with paper towels to ensure crispy skin. In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken thighs, including under the skin where possible. Let the seasoned chicken rest at room temperature while preparing the other components.
- Make the Green Sauce: Place the jalapeño peppers into a food processor and pulse until roughly chopped. Remove seeds for milder heat. Add cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Process until the mixture is smooth and vibrantly green, scraping down the sides as needed. Taste and adjust seasoning with salt and additional lime juice for balance. The sauce should be creamy and pourable.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet, without moving them, to develop a crispy golden-brown crust. Sear for 4-5 minutes until the skin releases easily from the pan. Flip and sear the other side for 3 minutes.
- Finish the Chicken in Oven: Transfer the skillet with the chicken to a preheated 400°F (204°C) oven. Roast for 20-25 minutes until the internal temperature reaches 165°F (74°C) and the skin is crispy. Remove from oven and let the chicken rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: While the chicken roasts, rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, then gently fold in fresh cilantro, lime juice, butter, and salt.
Notes
- For a milder green sauce, remove the jalapeño seeds before blending.
- Use an oven-safe skillet to avoid transferring chicken between pans.
- Resting the chicken after roasting lets juices redistribute, keeping meat moist.
- Substitute basmati rice for jasmine rice if preferred.
- Queso fresco can be replaced with feta cheese for the green sauce if unavailable.
Keywords: Peruvian chicken, cilantro lime rice, aji verde sauce, roasted chicken thighs, green sauce recipe, easy chicken dinner, spicy green sauce
