Name: Peruvian Chicken and Cilantro-Lime Rice with Spicy 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; For a lighter version, Greek yogurt can replace half the mayonnaise.; Those avoiding dairy can use nutritional yeast instead of cheese.; Recipe is naturally gluten-free.

Jump to Recipe

If you’re searching for a meal that’s bursting with vibrant flavors and comforting textures, this Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe is an absolute showstopper. Imagine tender, crispy-skinned chicken thighs paired with fragrant, zesty rice and a luscious, spicy green sauce that ties everything together beautifully. This dish combines the heartiness of roasted chicken with fresh, tangy herbs and a creamy kick from the aji verde, delivering a harmonious and unforgettable dining experience that’s surprisingly simple to create at home.

A white plate holds three pieces of grilled chicken with a dark, crispy texture and a shiny green sauce drizzled on top, sprinkled with fresh green herbs. The chicken rests on a bed of yellow and white seasoned rice, mixed with small bits of herbs. Behind the chicken, there is a small white bowl filled with bright green sauce and a wedge of lime placed beside it. The whole scene is set against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe only calls for straightforward ingredients, yet each one is essential for layering those iconic Latin American flavors. From the earthy spices to the fresh herbs and creamy sauce components, every element brings its own character to the dish.

Chicken thighs, bone-in and skin-on: These ensure juicy, flavorful meat with perfectly crisped skin.
Olive oil: For searing the chicken to a golden crust and adding richness.
Ground cumin, smoked paprika, garlic powder, salt, and pepper: The spice mix infuses the chicken with warm, smoky notes.
Jasmine or basmati rice: Long-grain rice that soaks up the broth and retains a delicate fluffiness.
Chicken broth: Cook the rice with this to deepen the savory profile.
Fresh cilantro and lime juice: These brighten the rice with herbal freshness and citrus zing.
Butter: Adds silkiness and rounds out the rice flavors.
Fresh jalapeño peppers: The backbone of the spicy aji verde, customizable to your heat preference.
Cilantro leaves and stems: Provide that signature green vibrancy and herbal aroma for the sauce.
Mayonnaise and queso fresco (or feta cheese): These create a creamy texture and subtle tang in the sauce.
Garlic, lime juice, olive oil, and salt: Final touches that balance acidity, richness, and seasoning in the aji verde.

How to Make Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe

Step 1: Season and Prep the Chicken

Start by patting your chicken thighs completely dry; this step is key for crisp skin that everyone loves. Combine ground cumin, smoked paprika, garlic powder, salt, and pepper, then lovingly rub this spice blend all over the chicken, especially under the skin where the flavors really soak in. Let the chicken sit at room temperature while you move on—it primes the meat and the spices for roasting perfection.

Step 2: Make the Green Sauce

The star companion of this dish is the vibrant aji verde. Begin by roughly chopping jalapeño peppers—remove seeds if you prefer less heat—and toss them into a food processor with fresh cilantro, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Blend until you get a creamy, bright green sauce that sings with freshness and spice. Taste your creation and adjust salt or lime juice to make it just right.

Step 3: Sear the Chicken

Heat olive oil over medium-high heat in an oven-safe skillet and place the chicken skin-side down. Do not move the thighs as they sear; this is the secret to locking in flavor and getting that golden crust. After about 4 to 5 minutes, the skin will lift easily and be beautifully browned—flip and sear for another 3 minutes on the other side.

Step 4: Finish the Chicken in the Oven

Transfer the skillet to a 400°F oven and roast the chicken for 20 to 25 minutes. The internal temperature should reach 165°F for perfectly cooked meat. After roasting, let the chicken rest for five minutes; this keeps it juicy and tender while locking in all those delicious spices.

Step 5: Prepare the Cilantro-Lime Rice

While the chicken roasts, rinse the jasmine rice under cold water until it runs clear to remove excess starch. Bring chicken broth to a boil in a saucepan, then stir in the rice. Lower the heat, cover, and simmer for 18 minutes without lifting the lid—this traps the steam for fluffy rice. Let it rest five minutes off the heat, then fluff with a fork and stir in chopped cilantro, lime juice, butter, and salt. This rice is the perfect zesty and fresh counterpart to your chicken and sauce.

How to Serve Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe

Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe - Recipe Image

Garnishes

To take this dish over the top, scatter freshly chopped cilantro or sliced green onions on top before serving. A few lime wedges on the side invite diners to add extra zing. For a pop of color and crunch, consider thin slices of radish or even pickled red onions—they pair beautifully with the spicy aji verde.

Side Dishes

This recipe shines as a complete meal, but you can also pair it with simple sides such as roasted vegetables, grilled corn, or a crisp green salad to add variety in textures and keep things light. Plantains fried or baked make a traditional and indulgent accompaniment as well.

Creative Ways to Present

Serve the chicken atop a bed of the cilantro-lime rice, drizzling generous spoonfuls of the spicy aji verde over everything. For an eye-catching twist, plate the components separated on the dish and let guests customize their bites. Wrap leftovers in warm tortillas with some sauce for easy, delicious Peruvian-inspired tacos.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store leftover chicken and rice in airtight containers in the refrigerator. The aji verde sauce should be kept separately to preserve its bright flavor and creaminess. Properly stored, everything stays fresh for up to three days.

Freezing

If you want to keep the goodness longer, the cooked chicken and rice freeze well. Place them in freezer-safe containers, leaving out the sauce to prevent texture changes. Use within two months for best quality and thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the chicken and rice in the oven or on the stovetop, adding a splash of water to the rice to revive moisture. Avoid overheating the aji verde sauce; simply stir it well and serve chilled or at room temperature for the freshest taste.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless chicken thighs or breasts work if you’re short on time, though bone-in skin-on chicken offers the best flavor and crispiness in this recipe.

How spicy is the green aji verde sauce?

The heat level depends on how many jalapeños you use and whether you keep the seeds. Removing seeds makes it pleasantly mild, while including them adds a more robust kick.

Is this recipe gluten-free?

Yes, this Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe is naturally gluten-free, making it a great option for gluten-intolerant diners.

Can I substitute the queso fresco?

Definitely! Feta is a good alternative if you can’t find queso fresco. For dairy-free versions, try nutritional yeast for a cheesy flavor with no dairy.

What can I serve instead of rice?

While the cilantro-lime rice is classic, you could swap it for quinoa, cauliflower rice, or even a light salad if you prefer something different.

Final Thoughts

This Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe is a beautiful way to bring bold, fresh flavors into your kitchen without fuss. The combination of crispy chicken, fragrant rice, and creamy spicy sauce is an absolute crowd-pleaser you’ll want to make again and again. Give it a try and enjoy an unforgettable plate of vibrant Peruvian goodness with every bite!