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Peruvian Chicken and Rice with Green Sauce served with vibrant sides and herbs.

Peruvian Chicken and Rice with Green Sauce

A complete meal loaded with incredible flavor featuring juicy marinated chicken, saffron-like rice, and a vibrant aji verde sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 2–3 lb bone-in, skin-on chicken pieces (thighs and drumsticks recommended) or use boneless thighs if you prefer.
  • 4 cloves garlic, roughly chopped fresh is best.
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika smoked paprika adds a lovely depth; regular paprika is fine.
  • 1 teaspoon dried oregano
  • 1–2 tablespoons aji amarillo paste or 1 teaspoon ground turmeric for color if aji amarillo is unavailable.
  • 2 tablespoons white vinegar or red wine vinegar.
  • 2 tablespoons soy sauce (or tamari for gluten-free).
  • 2 tablespoons olive oil
  • 1 unit zest and juice of 1 lime (or lemon if needed).
  • to taste salt and freshly ground black pepper
For the rice
  • 1 ½ cups long-grain white rice rinsed until water runs mostly clear.
  • 3 cups low-sodium chicken broth (or water + bouillon).
  • 1 small onion, finely diced
  • 1 medium carrot, diced small
  • ½ cup frozen peas (optional, added near the end of cooking).
  • 2 tablespoons vegetable oil or butter.
  • 1 unit bay leaf (optional).
  • to taste salt
For the aji verde (Peruvian green sauce)
  • 1 cup packed fresh cilantro leaves (stems removed).
  • 1–2 jalapeños or 1 aji amarillo pepper, seeded for less heat.
  • ⅓ to ½ cup mayonnaise (for creaminess).
  • 1–3 cloves garlic (depending on how garlicky you like it).
  • 1 unit juice of 1 lime
  • 1–2 tablespoons olive oil
  • 2 tablespoons grated Parmesan or queso fresco (optional, but nice).
  • to taste salt and pepper
  • splash water to loosen the sauce if it’s too thick.
For garnish and serving
  • to taste lime wedges
  • to taste extra chopped cilantro
  • to taste sliced red onion or pickled onions (for brightness).
  • to taste sliced avocado (optional).

Method
 

Preparation
  1. Make the marinade. In a medium bowl or the jar of a small blender, combine garlic, cumin, paprika, oregano, aji amarillo paste (or turmeric), vinegar, soy sauce, olive oil, lime zest, and lime juice. Whisk or pulse until it forms a cohesive paste. Season with a generous pinch of salt and a few grinds of black pepper.
  2. Marinate the chicken. Pat the chicken pieces dry with paper towels. Place the chicken in a large bowl or resealable bag, pour over the marinade, and rub it into the chicken so every piece is coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours, or overnight.
  3. Preheat the oven. Preheat your oven to 425°F (220°C).
Cooking
  1. Roast the chicken. Arrange the marinated chicken pieces skin-side up on a rimmed baking sheet or roasting pan. Roast for 35–45 minutes, checking at 30 minutes.
  2. While the chicken roasts, prepare the rice base. Heat 2 tablespoons of oil or butter in a large skillet or Dutch oven over medium heat. Add the diced onion and carrot with a pinch of salt; sauté until translucent and starting to soften.
  3. Toast the rice. Add the rinsed rice to the skillet and stir to coat the grains in oil and aromatics; cook for 1–2 minutes.
  4. Add broth and season. Pour in the chicken broth and add the bay leaf. Bring to a simmer, then reduce heat to low and cover. Cook for about 15–18 minutes.
  5. Finish the rice. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and gently fold in frozen peas, if using.
  6. Make the aji verde. In a blender, combine cilantro, jalapeño or aji amarillo, mayonnaise, garlic, lime juice, olive oil, and cheese. Pulse until smooth.
  7. Rest the chicken briefly. When the chicken comes out of the oven, let it rest for 5–10 minutes before serving.
  8. Plate and serve. Spoon the rice onto a serving dish, arrange roasted chicken pieces on top, drizzle with aji verde, and garnish.
Serving Suggestions
  1. Serve a family-style platter with rice and chicken, garnished with lime wedges and avocado.
  2. Pair with roasted vegetables or a simple green salad.

Notes

Make the aji verde ahead for improved flavor. Store leftovers separately for up to 3–4 days.