Dinner

Peruvian Chicken and Rice with Green Sauce Recipe

Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

ByLana Polati January 10, 2026January 10, 2026

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Introduction

There’s a magical way Peruvians turn simple chicken and rice into an unforgettable meal with their famous green sauce, a spicy and tangy aji verde. This recipe pairs tender, seasoned chicken with fluffy cilantro-lime rice, all topped with vibrant, creamy green sauce. It’s a harmonious blend of bold flavors that bring a taste of Peru to your table.

A white bowl filled with a bed of yellow rice mixed with small green herbs. On top, there are four pieces of grilled chicken with a dark, crispy, charred texture and a rich brown-red color. A thick, bright green sauce with a slightly chunky texture is spread over the chicken, with a few drops spilling slightly onto the rice. Small bits of fresh herbs are sprinkled on the chicken and sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Pat the chicken thighs dry with paper towels to ensure crispy skin. Mix cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this seasoning all over the chicken, including under the skin when possible. Let rest at room temperature.
Step 2: Prepare the green sauce by roughly chopping jalapeños in a food processor. Remove seeds for less heat if desired. Add cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil. Process until smooth and creamy, scraping 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 chicken skin-side down and sear without moving for 4-5 minutes until skin is golden and releases easily. Flip and sear for another 3 minutes.
Step 4: Transfer the skillet to a preheated 400°F (200°C) oven. Roast the chicken for 20-25 minutes until it reaches an internal temperature of 165°F (74°C). Remove and let rest for 5 minutes.
Step 5: While the chicken cooks, rinse jasmine rice under cold water until clear. In a saucepan, bring chicken broth to a boil, add rice, reduce to low heat, cover, and simmer for 18 minutes without lifting the lid. Remove from heat, let stand 5 minutes, then fluff. Stir in cilantro, lime juice, butter, and salt.

Tips & Variations

For a lighter green sauce, substitute half the mayonnaise with Greek yogurt.
Use feta or goat cheese if you can’t find queso fresco.
Remove jalapeño seeds for milder sauce or add serrano peppers for extra heat.
Resist lifting the rice lid during cooking to avoid mushy grains.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep the chicken, rice, and green sauce separate when possible. The green sauce improves in flavor over a couple of days and lasts about one week refrigerated. Reheat chicken in a 350°F oven to preserve crispy skin. Rice reheats well in the microwave with a splash of broth. Freeze cooked seasoned chicken for up to 3 months, but make fresh green sauce when using frozen portions.

How to Serve

A close-up of a white plate filled with a layer of yellowish-green seasoned rice mixed with herbs, topped with four pieces of grilled chicken that have charred, dark brown and orange skin. A thick, bright green sauce is spread over the chicken, adding a fresh and creamy texture. Small green herb bits are sprinkled over the dish, and the plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish spicier?

Yes, you can add more jalapeños to the green sauce or include serrano peppers. Adding a pinch of cayenne pepper to the chicken seasoning also boosts the heat.