Peruvian Chicken Rice Green Sauce (Printable)

Tender chicken and fluffy rice topped with zesty Peruvian green sauce for a vibrant, comforting meal.

# What You Need:

→ Chicken and Rice Base

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 2 cups long-grain rice
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen green peas
07 - 1 cup fresh cilantro, loosely packed
08 - 2 cups chicken broth
09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - Salt, to taste
13 - Lime wedges, for serving

→ Aji Verde Green Sauce

14 - 1 cup fresh cilantro leaves
15 - 2 jalapeños, seeded and chopped
16 - 2 medium garlic cloves
17 - ½ cup mayonnaise
18 - ¼ cup sour cream
19 - ¼ cup cotija cheese or feta cheese, crumbled
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon olive oil
22 - Salt and pepper, to taste

# Steps:

01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
02 - Rub chicken thighs thoroughly with salt, black pepper, and cumin on all sides.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside on a plate.
04 - In the same pan, add onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes.
05 - Add rice to the pan and stir constantly for 2 minutes to coat with the aromatics and lightly toast the grains.
06 - Blend fresh cilantro with ½ cup broth until completely smooth. Pour the green mixture into the pan and stir to combine with the rice.
07 - Return chicken to the pot. Add remaining broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes.
08 - Stir in frozen peas gently, cover, and cook for 5–7 more minutes until rice is tender and chicken reaches internal temperature of 165°F.
09 - Remove from heat and let rest for 5 minutes. Fluff rice with a fork. Serve hot with generous spoonfuls of the chilled green sauce and fresh lime wedges.

# Expert Hints:

01 -
  • The green sauce transforms everything it touches, from leftover chicken to morning eggs
  • One pot means minimal cleanup but maximum flavor payoff
  • It hits all those comfort food notes while still feeling fresh and vibrant
02 -
  • Don't lift the lid while the rice simmers—that steam is what cooks it perfectly
  • The green sauce keeps for a week in the fridge and actually tastes better the next day
  • If your rice is still crunchy after 20 minutes, add a splash more broth and continue cooking
03 -
  • Marinate the chicken in lime juice and cumin for an hour if you have time—it makes a noticeable difference
  • Blend the sauce a bit longer than you think necessary to get it completely smooth
  • Warm your serving bowls so the rice stays hot longer at the table

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