Peruvian Chicken and Cilantro-Lime Rice with Spicy Green Aji Verde Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce recipe features juicy, crispy-skinned chicken thighs seasoned with warm spices and perfectly roasted. Served with fragrant cilantro-lime rice and a creamy, tangy aji verde sauce made with jalapeños and fresh herbs, this dish offers a vibrant and flavorful Peruvian-inspired meal perfect for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
- Diet: Gluten Free
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
Substitution Notes:
- 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.
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 evenly all over the chicken, including under the skin where possible. Let the chicken rest at room temperature while preparing other components.
- Make the Green Sauce (Aji Verde): Place jalapeño peppers in a food processor and pulse until roughly chopped; remove seeds for milder heat. Add fresh cilantro leaves and stems, mayonnaise, queso fresco, garlic cloves, lime juice, and olive oil. Blend until smooth and vibrant green, scraping the sides as needed. Taste and adjust seasoning with salt and additional lime juice. The sauce should be creamy and pourable.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet without moving them, allowing the skin to crisp and brown for 4-5 minutes until it releases easily. Flip the chicken and sear the other side for 3 minutes.
- Finish the Chicken in the Oven: Transfer the skillet to a preheated oven at 400°F and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. The skin should be crispy and the meat tender. Remove from oven and allow chicken to rest for 5 minutes before serving.
- Prepare the Cilantro-Lime Rice: Meanwhile, rinse jasmine rice under cold water until the water runs clear. Bring chicken broth to a boil in a medium saucepan, add rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff rice with a fork and stir in chopped cilantro, lime juice, butter, and salt until combined.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Removing jalapeño seeds will make the green sauce milder; keep them if you prefer more heat.
- If you don’t have queso fresco, feta is a suitable substitute.
- Use an oven-safe skillet for seamless transfer from stovetop to oven.
- Letting the chicken rest after cooking ensures juicier meat.
- This dish is naturally gluten-free and can be adapted for lighter or dairy-free versions.
Keywords: Peruvian chicken, cilantro lime rice, aji verde sauce, roasted chicken thighs, flavorful chicken recipe, green sauce, jalapeño sauce