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Peruvian Chicken and Rice Green Sauce Made Irresistible

Peruvian Chicken and Rice Green Sauce recipe, served and ready to eat, easy homemade dinner
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Enjoy a flavorful family dinner with Peruvian Chicken and Rice Green Sauce. This easy dinner features aji verde sauce, tender chicken, and vibrant yellow rice, perfect for a one pot chicken rice weeknight meal.

Ingredients

Scale
  • 1.5–2 pounds chicken thighs breasts or any cut see notes
  • 2–3 cloves garlic minced
  • 2 tablespoons lime juice or white vinegar
  • 2 tablespoons oil of choice
  • 1 Tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh cilantro leaves
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 whole jalapeño chiles roughly chopped
  • 2 cloves garlic
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh lemon or lime juice
  • Kosher salt and freshly ground black pepper
  • 1 cup jasmine rice
  • 1 tbsp butter or oil
  • 1/4 cup onion diced
  • 2–3 garlic cloves minced
  • 1 tsp turmeric
  • 1/4 tsp EACH cumin onion powder salt pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  1. Combine all the marinade ingredients in a bowl, reserving a quarter for later, then coat the chicken thoroughly and let it chill in the fridge for at least an hour or overnight.
  2. Heat your grill to medium-high or set your oven to 450 degrees Fahrenheit, and start the rice if you’re serving it alongside.
  3. For grilled chicken, cook it 5 to 7 minutes per side until the internal temperature hits 165 degrees F, brushing with the reserved marinade midway.
  4. To bake, lay the chicken on a foil-lined pan and cook for about 30 minutes until done, applying marinade halfway through.
  5. Rinse the rice until clear, soak for 10-15 minutes then drain, sauté shallot and garlic in butter until soft, add rice and spices, then pour in chicken stock, boiling before covering and simmering for 15 minutes.
  6. Stir frozen peas into the rice, cover again and let it rest for 5-10 minutes, then fluff with a fork.
  7. Blend all green sauce ingredients until smooth, season with salt and pepper as needed.
  8. Plate the rice, top with cooked chicken and drizzle the creamy green sauce over before serving.

Notes

  • Chicken: You can use a whole chicken cut in 1/2 or 1/4th
  • You can also use skin-on chicken thighs drumsticks or leg quarters
  • Additionally chicken breasts also work
  • Boneless chicken thighs are another great option!

Nutrition

Find it online: https://www.amgroyal.com/peruvian-chicken-rice-green-sauce-2/