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Peruvian Chicken and Rice with Green Sauce

A flavorful dish that combines tender chicken, seasoned rice, and a vibrant green sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4-6 pieces Chicken Thighs, skinless Preferred for moisture.
  • 1 teaspoon Cumin Adds flavor to the chicken.
  • to taste Salt and Pepper Season to your preference.
For the Rice
  • 2 cups Long-grain white rice Provides a fluffy texture.
  • 4 cups Chicken Broth Used for cooking the rice.
  • 1 medium Onion, finely chopped For flavor in the rice.
  • 3 cloves Garlic, minced Enhances the aroma.
For the Green Sauce (Aji Verde)
  • 1 cup Cilantro, packed Fresh herb for the sauce.
  • 1/2 cup Parsley, packed Complementary herb.
  • 1 Jalapeño, seeded Adds heat to the sauce.
  • 2 tablespoons Lime Juice For acidity and brightness.
  • 1/4 cup Olive Oil Helps blend the sauce.
  • 1 clove Garlic For additional flavor.
Optional Garnishes
  • Vegetables like cherry tomatoes or avocado For garnish.

Method
 

Preparation
  1. In a mixing bowl, combine the chicken thighs, cumin, salt, and pepper. Let marinate for at least 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Cook the marinated chicken thighs for 5-7 minutes on each side until golden and cooked through. Remove and set aside.
  3. In the same skillet, sauté the chopped onion and minced garlic for 3-4 minutes until soft and fragrant.
Cooking the Rice
  1. Add the rice to the onion and garlic mixture, stirring well to coat. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
Making the Green Sauce
  1. In a blender, combine cilantro, parsley, jalapeño, lime juice, olive oil, and garlic. Blend until smooth and adjust seasoning if necessary.
Serving
  1. Fluff the rice with a fork and serve topped with chicken and a generous drizzle of Aji Verde. Garnish with optional vegetables.

Notes

Marinate the chicken overnight for best flavor. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.