Peruvian Chicken and Rice with Green Sauce
A complete meal loaded with flavor, featuring marinated chicken, vibrant green sauce, and savory rice.
Ingredients
For the Chicken and Rice
- 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended) or 1 whole chicken
- 2 cups long-grain white rice (or 1 1/2 cups jasmine)
- 1 large yellow onion, finely chopped (divided)
- 4-5 cloves garlic, minced (divided)
- 2 tablespoons vegetable oil (or canola)
- 1 cup frozen peas and diced carrots (optional)
- 3 cups chicken stock (hot)
- 1 count lime (zest + juice)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or aji panca paste if available)
- 1 tablespoon soy sauce (or 1 tablespoon red wine vinegar)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the Peruvian Green Sauce (Aji Verde)
- 2 cups packed cilantro leaves and tender stems (stems are fine)
- 1-2 count jalapeños or 1 aji amarillo pepper, seeded (adjust based on heat)
- ½ cup mayonnaise (or Greek yogurt for lighter)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons olive oil
- 1-2 cloves garlic
- 1 tablespoon grated Parmesan (optional, for richness)
- Salt and pepper to taste
- A splash of water to thin if needed
Instructions
Preparation
- In a bowl, combine 3 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (or 1 tablespoon aji panca paste), 1 tablespoon soy sauce or vinegar, 1 teaspoon dried oregano, 2 tablespoons oil, salt, and pepper.
- Rub the marinade all over the chicken, including under the skin where possible. Let marinate for 30 minutes at room temperature or up to 8 hours in the fridge. For the best flavor, overnight is ideal.
Make the Green Sauce
- In your blender/food processor, add 2 cups cilantro, 1–2 jalapeños (seeded if you prefer milder), 1/2 cup mayonnaise, 2 tbsp lime juice, 1–2 garlic cloves, and 2 tbsp olive oil. Blend until smooth.
- Taste and adjust: add more lime for brightness, more mayo or a tablespoon of Parmesan for creaminess, or a splash of water/olive oil to thin.
Cook the Chicken
- Preheat oven to 425°F (220°C).
- Heat 1–2 tablespoons oil in an ovenproof skillet over medium-high. Sear the chicken skin-side down until golden brown (3–5 minutes). Flip briefly.
- Transfer the skillet to the oven and roast until internal temperature reaches 165°F (74°C). Time varies: thighs ~25–35 minutes; whole chicken longer. Rest for 10 minutes before serving.
Cook the Rice
- If cooking separately: Sauté half a chopped onion and 1 minced garlic clove in 1–2 tbsp oil until translucent. Add rice and toast for 1–2 minutes.
- Add 3 cups hot chicken stock, 1 tsp cumin, salt to taste, and bring to a simmer. Cover and reduce heat to low; cook for 15–18 minutes (or per rice instructions).
- Remove from heat, fluff with a fork, fold in peas/carrots, and lime zest/juice, and cover for 5 minutes.
Assemble and Serve
- Spoon rice onto a large platter. Arrange chicken on top or to the side.
- Drizzle generous amounts of aji verde over the chicken and rice. Serve with lime wedges, sliced avocado, and pickled red onions if desired.
Notes
A high-speed blender makes the green sauce extra silky; a food processor works too. If you like crispy skin, finish the chicken under a hot broiler for 2–4 minutes. Marinate chicken up to 24 hours ahead for deeper flavor. Prepare the green sauce a day ahead to let flavors meld.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 45gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
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