Peruvian Chicken & Rice with Spicy Green Sauce

 This flavorful Peruvian chicken and rice recipe features tender chicken marinated in bold spices, cooked with fluffy rice, and served with a creamy and zesty green sauce (aji verde). It's a satisfying and vibrant meal that brings the taste of Peru to your kitchen.   

• Keyword Focus: Peruvian Chicken and Rice, Aji Verde Chicken, Spicy Green Sauce, Easy Chicken and Rice Recipe, Peruvian Cuisine.

Yields: 4-6 servings Prep time: 25 minutes (plus marinating time) Cook time: 40-50 minutes

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, see notes)
• 2 tablespoons olive oil  
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon ground cumin  
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Rice:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain rice (such as jasmine or basmati)  
• 2 cups chicken broth (low sodium)
• ½ teaspoon turmeric (for color)
• ¼ teaspoon ground cumin
• ½ teaspoon salt (or to taste)
• ¼ cup frozen peas (optional)

For the Creamy Green Sauce (Aji Verde):

• 1 cup fresh cilantro (leaves and tender stems)  
• 1-2 jalapeños, seeded and roughly chopped (adjust to your spice preference)
• 2 cloves garlic, roughly chopped
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• ¼ cup crumbled queso fresco or cotija cheese (optional)
• Salt and pepper to taste

Equipment:

• Large bowl
• Large skillet with a lid or Dutch oven
• Blender or food processor

Instructions:

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. Cook the Rice: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the rice and stir for 1-2 minutes until the grains are slightly translucent. Stir in the chicken broth, turmeric, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Stir in the frozen peas (if using) during the last 5 minutes of cooking. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork.  
3. Cook the Chicken: While the rice is cooking, heat the same skillet (or a separate large skillet) over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
4. Make the Green Sauce: While the chicken and rice are cooking, prepare the green sauce. In a blender or food processor, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream (or Greek yogurt), olive oil, lime juice, and queso fresco (if using). Blend until smooth and creamy. Taste and adjust salt and pepper as needed. Add a tablespoon of water if the sauce is too thick.
5. Serve: Spoon the flavorful Peruvian rice onto plates. Top with the cooked chicken and generously drizzle with the creamy green sauce.

Recipe Notes:

• Chicken: You can also use bone-in, skin-on chicken thighs for extra flavor. Adjust cooking time accordingly.
• Spice Level: Adjust the number of jalapeños or remove the seeds and membranes for a milder green sauce.
• Variations: Add other vegetables like diced bell peppers or carrots to the rice for extra color and nutrients.