Go Back

Peruvian Chicken and Rice with Green Sauce

Crispy cumin-spiced roasted chicken served over savory yellow rice and topped with a spicy, creamy cilantro jalapeño sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Peruvian, South American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 8 pieces chicken thighs bone-in, skin-on
  • 2 tbsp soy sauce
  • 1 tbsp cumin ground
  • 2 tsp smoked paprika
  • 5 cloves garlic minced
  • 2 tbsp lime juice
The Rice
  • 2 cups long grain rice jasmine or white
  • 3 cups chicken broth
  • 0.5 tsp turmeric for color
The Green Sauce (Aji Verde)
  • 1 bunch cilantro stems included
  • 2 jalapeños seeds removed for mild
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or greek yogurt
  • 2 cloves garlic
  • 1 tbsp lime juice

Equipment

  • Food processor
  • Baking sheet
  • Large pot

Method
 

  1. Whisk marinade ingredients (soy sauce, lime, oil, spices, garlic). Toss chicken to coat and marinate for 30 mins.
  2. Preheat oven to 400°F (200°C). Roast chicken on a baking sheet for 35-40 minutes until skin is crispy.
  3. Sauté onion, garlic, and turmeric in a pot. Add rice and toast briefly.
  4. Add chicken broth, cover, and simmer rice for 15-18 minutes until fluffy.
  5. Blend cilantro, jalapeños, mayo, sour cream, garlic, and lime in a food processor until smooth.
  6. Serve chicken over rice with a generous drizzle of green sauce.

Notes

Use Aji Amarillo paste instead of jalapeños if you can find it for authenticity.