Name: Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Peruvian
Ingredients: 2 tablespoons olive oil; 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon turmeric (optional, for color); Salt and black pepper, to taste; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 cup long-grain rice; 1¾ cups chicken broth; ½ cup frozen peas; ¼ cup fresh cilantro, chopped; Juice of 1 lime; 1 cup fresh cilantro leaves, packed; ½ cup mayonnaise; 1 small jalapeño (seeds removed for less heat); 1 garlic clove; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 tablespoon grated Parmesan cheese; Salt and pepper, to taste

Jump to Recipe

“`html

If you’re craving a vibrant, mouthwatering dish that brings a burst of fresh flavors and comforting heartiness to your table, then this Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe is an absolute must-try. This harmonious blend of tender, spiced chicken, fluffy saffron-tinged rice, and a zesty, herbaceous green sauce creates a perfect balance of tastes that’s both exciting and familiar. Whether you’re cooking for family or impressing friends, this recipe is an irresistible celebration of Peruvian cuisine that will quickly become a new favorite in your kitchen.

The image shows a white bowl filled with cooked white rice at the bottom layer, soft and fluffy in texture. On top of the rice, there are several pieces of grilled chicken, browned and grilled with clear char marks, arranged to cover most of the rice. A vibrant green sauce is generously poured over the chicken, adding a fresh and thick texture that contrasts with the golden brown of the chicken and the white rice beneath. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe lies in its simply sourced, yet flavor-packed ingredients. Each one brings a distinctive element—complex spices for warmth, fresh herbs for brightness, and creamy elements in the sauce for smoothness. Here’s your shopping list to build those layers of amazing taste and vibrant color.

Olive oil: The essential cooking fat that enhances flavors and gives a lovely sear to the chicken.
Boneless, skinless chicken thighs or breasts: Choose thighs for extra juiciness or breasts for leaner meat; both soak up the spices beautifully.
Cumin: Adds an earthy, warm note characteristic of Peruvian cuisine.
Paprika: Brings sweetness and a subtle smokiness, deepening the chicken’s color.
Turmeric (optional): Adds a gorgeous golden hue and subtle warmth to the rice.
Salt and black pepper: The basics for seasoning that enhance all other flavors.
Onion: Finely chopped to provide sweet depth when sautéed.
Garlic cloves: Minced for that irresistible savory punch that perfumes the dish.
Red bell pepper: Diced, adding color and a mild sweetness to balance the spices.
Long-grain rice: The fluffy base absorbing all those amazing flavors during cooking.
Chicken broth: Used to cook the rice, contributes richness and depth to the dish.
Frozen peas: Add a pop of green and a touch of natural sweetness near the end.
Fresh cilantro: Chopped and stirred in for burst of fresh herbaceous brightness.
Lime juice: Provides acidity to brighten every component and balance richness.
For the Green Sauce (Aji Verde): Fresh cilantro leaves, mayonnaise, jalapeño, garlic, lime juice, olive oil, grated Parmesan cheese, and salt & pepper combine to create a creamy, vibrant sauce with a kick.

How to Make Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe

Step 1: Season and Cook the Chicken

Start by tossing your chicken chunks in a blend of cumin, paprika, turmeric (if you’re using it), salt, and pepper. This is where the dish gets its signature warm and slightly smoky flavor. Heat olive oil in a large skillet and brown the chicken pieces until beautifully caramelized and cooked through. This step not only locks in juiciness but also builds a flavorful base that will mingle with the rice later. Once cooked, remove the chicken and set it aside for the next steps.

Step 2: Sauté Vegetables

Using the same skillet, add chopped onion, minced garlic, and diced red bell pepper. Sauté them until the onion turns translucent and the peppers soften, letting their sweetness come alive. These softened veggies layer the dish with aromatic sweetness and add lovely texture in every bite.

Step 3: Cook the Rice

Next, stir the long-grain rice into the pan, coating each grain with the oil and vegetable mix. Toasting the rice lightly for about a minute kickstarts the nutty flavor. Then pour in the chicken broth, stir to combine, and bring everything to a boil. Lower the heat to a simmer, cover the pan, and let the rice cook undisturbed for about 15 minutes, until tender and fluffy. This step infuses the rice with the savory, spiced vegetable essence.

Step 4: Add Peas and Chicken; Finish Cooking

Once the rice has softened, stir in frozen peas and return the browned chicken pieces to the same pan. Cover it again and cook together for another 5 minutes so the peas can become tender and the chicken absorbs the rice’s fragrant flavors. Finally, mix in freshly chopped cilantro and a good squeeze of lime juice, fluffing everything with a fork for that irresistible, colorful finish. Adjust seasoning if needed.

Step 5: Prepare the Green Aji Verde Sauce

While the chicken and rice finishes cooking, it’s time to blend the star green sauce. Combine fresh cilantro leaves, mayonnaise, a jalapeño (de-seeded if you prefer less heat), garlic, lime juice, olive oil, and Parmesan cheese into a blender or food processor. Pulse until smooth and creamy. Taste and tweak with salt or more lime juice if you like; this sauce is bright, tangy, and packs a subtle punch perfectly complementing the warm chicken and rice.

Step 6: Serve and Enjoy

To serve this fantastic Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe, spoon generous portions onto plates or bowls, then drizzle or dollop with your freshly made green aji verde sauce. It adds that creamy, herbaceous kick that transforms every bite into a mini celebration of Peruvian flavors.

How to Serve Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe

A white bowl filled with a base of soft, fluffy white rice as the bottom layer, topped with small pieces of bright orange shredded carrots and thin slices of red onion mixed with green chopped herbs. On top of this is a thick, juicy layer of grilled chicken pieces with a golden-brown, slightly charred crust. The chicken is generously covered with a smooth, creamy green sauce that flows over the chicken and rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprigs and lime wedges are the perfect garnishes here, adding a burst of color and that extra little zing of fresh citrus as you squeeze them over the dish. Feel free to sprinkle a little extra grated Parmesan or a few thin slices of jalapeño for those who want to turn up the heat.

Side Dishes

This dish shines on its own, but pairing it with a simple salad of crisp lettuce, radishes, or avocado slices provides a refreshing counterpoint. A side of roasted vegetables or oven-baked sweet potatoes also pairs beautifully, balancing the rich, creamy chicken and rice.

Creative Ways to Present

For a casual family dinner, serve the chicken and rice in pretty earthenware bowls with the green sauce drizzled artistically on top. If hosting guests, consider plating the rice first, topping it with chicken pieces, and spooning the green sauce elegantly around or over the chicken. Serve with lime wedges on the side for that interactive fresh squeeze that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe keeps well in the refrigerator for up to 3 days stored in an airtight container. The rice might absorb some moisture, so keeping the green sauce separate until serving is a good idea to maintain its vibrant color and texture.

Freezing

This dish freezes fairly well, though the texture of the rice might soften slightly upon thawing. Store the chicken and rice in a freezer-safe container for up to 2 months. Keep the green sauce frozen separately in a small airtight jar. Thaw both overnight in the fridge before reheating.

Reheating

Reheat the chicken and rice gently on the stovetop over low heat, adding a splash of water or broth to prevent sticking and dryness. Warm the green aji verde sauce separately and spoon it over right before serving to keep its fresh, creamy essence intact.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Both work well. Chicken thighs offer a juicier, richer texture, but chicken breasts are leaner if you prefer a lighter meat option. Just be careful not to overcook the breasts to keep them tender.

Is the green aji verde sauce very spicy?

The sauce has a mild to moderate heat depending on how much jalapeño you add and whether you keep the seeds. Removing seeds softens the spice level, making it pleasant but not overpowering for most tastes.

Can I make this dish vegetarian?

You can swap out chicken for firm tofu or hearty vegetables like mushrooms, and use vegetable broth instead of chicken broth. The spices and green sauce will still deliver fantastic flavor.

What is the texture of the rice supposed to be?

The rice should be tender, fluffy, and perfectly cooked with each grain separate but moist. It’s important not to rush the simmering process to achieve that classic “arroz con pollo” texture.

Can I prepare parts of this recipe in advance?

Yes! You can chop your vegetables and marinate the chicken ahead of time. The green aji verde sauce also keeps well made a day in advance, allowing flavors to meld even more.

Final Thoughts

Now that you’ve got the full scoop on how to make this wonderfully flavorful Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe, there’s nothing left but to roll up your sleeves and start cooking. It’s a dish that delights the senses and brings a joyful pop of color and taste to the dinner table. Trust me, once you try it, you’ll be craving it again and again—so go ahead and share this gem with everyone you love!

“`