Description
This Peruvian Chicken And Rice with Green Sauce recipe offers a vibrant and flavorful meal featuring tender, crispy skin chicken thighs paired with fluffy cilantro-lime rice and a creamy, spicy aji verde green sauce. Combining traditional Peruvian culinary heritage with simple techniques, it creates a comforting yet exciting dish perfect for gatherings or meal prep.
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, mix cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the chicken, including under the skin where possible. Let the chicken rest at room temperature while you prepare other components.
- Make the Green Sauce: Place jalapeños in a food processor and pulse until roughly chopped, removing seeds for less heat if desired. Add cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Process until smooth and bright green, scraping down the sides as needed. Taste and adjust seasoning with salt or more lime juice to achieve a creamy yet pourable consistency.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down without moving it to allow a golden crust to form, searing for 4-5 minutes until the skin easily releases and turns golden brown. Flip the chicken and sear the other side for 3 minutes.
- Finish the Chicken in Oven: Transfer the skillet to a preheated oven at 400°F (204°C) and roast the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C). The skin should be crispy and the meat juicy and tender. Remove from oven and let rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: 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, then reduce heat to low and cover. Simmer for 18 minutes without lifting the lid. Remove from heat and let rice stand, covered, for 5 minutes. Fluff rice with a fork, then gently fold in chopped cilantro, lime juice, butter, and salt.
Notes
- Patting the chicken dry is crucial for achieving crispy skin.
- Remove jalapeño seeds for a milder green sauce; keep seeds for more heat.
- Do not move the chicken while searing to ensure even browning and avoid tearing the skin.
- Process the green sauce in pulses to avoid over-thinning it; it should be creamy but pourable.
- Do not lift the lid while cooking rice to prevent steam loss and uneven cooking.
- Let the chicken rest after cooking to redistribute juices for moist, flavorful meat.
- The green sauce can be made up to two days ahead for better flavor development.
- Seasoned chicken can be refrigerated up to 4 hours before cooking.
- Leftover green sauce keeps for up to one week refrigerated; chicken and rice are best stored separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Keywords: Peruvian chicken, cilantro-lime rice, aji verde, green sauce, oven-roasted chicken, spicy sauce, gluten-free dinner, Latin American cuisine
