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Peruvian Chicken & Rice with Green Sauce

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Peruvian Chicken and Rice with Green Sauce (Ají Verde) is a bold and flavorful dish featuring smoky marinated chicken, aromatic yellow rice, and a creamy, spicy green sauce. This easy-to-make meal is packed with vibrant spices and fresh ingredients, making it a delicious option for family dinners or meal prep.

Ingredients

For the Chicken Marinade

  • 2 lbs chicken (thighs, breasts, drumsticks, or leg quarters)
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice or white vinegar
  • 2 tablespoons oil of choice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Green Sauce (Ají Verde)

  • 1 cup fresh cilantro leaves
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1–2 jalapeño chiles, roughly chopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon or lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Peruvian Yellow Rice

  • 1 ½ cups jasmine rice
  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ½ cups chicken stock
  • ½ cup frozen peas

Instructions

1. Marinate the Chicken

  1. In a medium bowl, whisk together minced garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper.
  2. Coat the chicken with the marinade and let it sit for at least 30 minutes (or up to 24 hours for deeper flavor).

2. Cook the Chicken

  1. Preheat a large skillet or grill over medium-high heat.
  2. Cook the marinated chicken for about 6-7 minutes per side until fully cooked and nicely charred. Set aside.

3. Prepare the Yellow Rice

  1. In a large pot, heat butter or oil over medium heat.
  2. Add diced onion and cook until softened, about 3 minutes. Add garlic and sauté for another minute.
  3. Stir in turmeric, cumin, onion powder, salt, and pepper.
  4. Add jasmine rice and mix well to coat the grains in the spices.
  5. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  6. Stir in frozen peas, cover, and let rest for 5 minutes before fluffing with a fork.

4. Make the Green Sauce

  1. In a blender or food processor, combine cilantro, mayonnaise, sour cream, chopped jalapeños, garlic, olive oil, lime juice, salt, and pepper.
  2. Blend until smooth and creamy.

5. Serve

  1. Plate the yellow rice with the cooked chicken on top.
  2. Drizzle with the green sauce or serve it on the side.

Notes

  • Spice Level: Adjust the heat by adding extra jalapeños or a serrano pepper.
  • Marination Tip: For the best flavor, marinate the chicken overnight.
  • Rice Variations: Add diced bell peppers or carrots for extra texture.
  • Healthier Swap: Use Greek yogurt instead of mayonnaise in the green sauce.

Find it online: https://chocolatecoveredamy.com/peruvian-chicken-rice-with-green-sauce/