Peruvian Chicken and Rice with Green Sauce That Slaps

Peruvian chicken and rice with green sauce doesn’t ask for your attention—it steals it. One bite hits you with garlicky, citrusy chicken, tender rice soaked in herb-packed broth, and a punchy green sauce that basically demands a second drizzle. It’s comforting, bold, and suspiciously easy to crush in one sitting. Ready to make the kind of dinner people “accidentally” invite themselves over for?

Why This Dish Slaps (And Keeps Slapping)

Peruvian food knows how to balance flavor like a tightrope walker. You get brightness from citrus, warmth from spices, and a green sauce that tastes like it leapt out of a food truck and into your soul. It’s weeknight-friendly but absolutely company-worthy—a unicorn situation, IMO.
And yes, you’ll cook everything in one pot (plus a blender for the sauce). Minimal dishes, maximum swagger. That’s the math we like.

The Cast: What You’ll Need

Let’s keep it straightforward. You can swap things as needed (I’ll flag the best subs).

For the Chicken and Rice

• Chicken: Bone-in, skin-on thighs hold up best. Boneless thighs work too. Breasts if you must, but watch the cook time.
• Rice: Long-grain white rice for that fluffy texture. Jasmine works; avoid short-grain unless sticky vibes are your thing.
• Aromatics: Onion, garlic, and a little ginger (optional but lovely).
• Peppers: Aji amarillo paste is the golden ticket. Can’t find it? Use a mix of yellow bell pepper and a tiny pinch of cayenne.
• Herbs: Cilantro and maybe parsley for lift.
• Liquid: Chicken stock or broth, plus a splash of beer or white wine if you want extra depth. Water in a pinch.
• Seasoning: Cumin, black pepper, salt, lime juice, and a little paprika.
• Veg: Peas, carrots, bell peppers—classic and colorful.

For the Green Sauce (Aji Verde)

• Cilantro: A big, unapologetic handful (stems included).
• Jalapeño or serrano: Seeded if you’re cautious, full-send if you’re brave.
• Garlic and lime juice: The acid and bite that wake everything up.
• Mayonnaise: For that creamy body. Greek yogurt if you want it lighter.
• Olive oil: To bring it together and add gloss.
• Aji amarillo paste: Optional but highly recommended for legit flavor.
• Salt + a pinch of sugar: Because balance is everything.

Flavor Moves: How It Comes Together

You’ll brown the chicken, build the rice base in the same pan, and finish it all together so the rice soaks up every bit of goodness. Then you blitz the green sauce and spoon it over like you mean it.

Step-by-Step Game Plan

1. Marinate the chicken (short and sweet): Toss thighs with salt, pepper, cumin, paprika, and lime juice. Let it sit for 15–30 minutes while you chop.
2. Brown the chicken: Heat oil in a heavy pot, skin-side down until golden and crisp. Flip and sear the other side. Remove to a plate.
3. Build the base: In the same pot, sauté onion until soft. Add garlic and ginger for 30 seconds. Stir in aji amarillo paste (or your substitute), cumin, and a pinch of salt. Let it toast briefly.
4. Rice time: Add rinsed rice and stir to coat every grain in that flavorful oil. Pour in warm stock (and beer/wine if using). Fold in chopped cilantro stems, peas, and carrots.
5. Nestle and simmer: Return chicken (and its juices) to the pot. Bring to a gentle simmer, cover, and cook until rice is tender and chicken is cooked through—about 18–22 minutes for bone-in thighs.
6. Rest and fluff: Kill the heat, rest covered for 5–10 minutes. Fluff rice, squeeze in a bit more lime, and sprinkle chopped cilantro leaves.
7. Blend the sauce: In a blender: cilantro, jalapeño, garlic, lime, mayo, aji amarillo, olive oil, salt, and a tiny pinch of sugar. Blend until smooth and neon. Adjust thickness with a splash of water if needed.

What Makes It “Peruvian” (Beyond the Obvious)

Peru’s culinary power comes from cross-cultural magic—Indigenous, Spanish, African, Chinese, and Japanese influences all play a part. Aji peppers sit at the center of that flavor universe. Aji amarillo brings fruity heat and sunny color; it turns an already good chicken-and-rice into a signature dish.
Also, Peruvians treat sauce like a love language. Aji verde doesn’t just garnish—it changes the whole bite. You’ll taste citrus, herbs, heat, and umami all at once. It’s a scene-stealer, FYI.

Aji Amarillo 101

• Find the paste in Latin markets or online. It keeps well in the fridge.
• No paste? Blend roasted yellow bell pepper with a touch of cayenne and vinegar. Not identical, but very tasty.
• Start small. It’s flavorful before it’s fiery, but you can always add more.

Pro Tips So You Don’t Overthink It

You want fluffy rice, juicy chicken, and a sauce that behaves. These pointers get you there without stress.

• Rinse your rice until the water runs mostly clear. Less starch, better texture.
• Toast the spices for 30–60 seconds. You’ll smell when they bloom—stop before they darken.
• Mind your liquid ratio: Usually 1 cup rice to 1.5–1.75 cups liquid when cooking with chicken on top. The chicken releases juices, so don’t drown it.
• Don’t crank the heat: Gentle simmer = evenly cooked rice. Boiling turns it mushy at the bottom, crunchy on top. We hate that.
• Rest time matters: Those 5–10 minutes after cooking let steam redistribute. Fluffy rice magic, no extra effort.
• Blend sauce last-minute for the brightest color and flavor. If it thickens in the fridge, loosen with lime or water.

Make-Ahead and Leftovers

• Marinate chicken up to 24 hours in advance.
• Cooked rice and chicken keep 3–4 days in the fridge. Reheat gently with a splash of stock or water.
• Green sauce stays fresh 3–5 days. It also loves tacos, roasted veggies, and breakfast eggs. You’re welcome.

Customize Without Ruining It

You can riff, just keep the heart of the dish: citrusy, herby, a little spicy, and saucy.

• Protein swaps: Bone-in drumsticks, boneless thighs, or even shrimp (add near the end so they don’t overcook). Tofu works if you press it and sear until golden.
• Grain swaps: Basmati or jasmine rice stay fluffiest. Brown rice needs more liquid and time—add 15–20 minutes and keep it covered.
• Veg upgrades: Add corn, green beans, or diced red pepper for color and crunch.
• Heat level: Jalapeño for mild, serrano for zing, add aji limo if you like drama.

Serving Vibes: Make It a Moment

Plate the rice with a thigh (or two), then go heavy on the green sauce. Add lime wedges, cilantro, maybe a few sliced radishes for snap. If you want the full experience, serve with a simple salad—tomato, red onion, avocado, and a squeeze of lime and olive oil.
Want a drink pairing? Light lager or pilsner loves the citrus and heat. Sauvignon Blanc or a crisp Albariño also plays nice. For a zero-proof option, try sparkling water with lime and a pinch of salt. Simple, refreshing, and very on-brand.

FAQ

What can I use if I can’t find aji amarillo paste?

Blend roasted yellow bell pepper with a small pinch of cayenne and a splash of white vinegar. It mimics the color and some of the fruitiness. Not exact, but close enough to keep the dish’s spirit intact.

Why did my rice turn mushy?

You probably used too much liquid or overcooked it at a rolling boil. Stick to a 1:1.5-ish rice-to-liquid ratio when chicken sits on top, and keep the heat low. Let it rest off heat before fluffing—steam finishes the job.

Can I make this gluten-free?

Yes. Use gluten-free stock and double-check your aji amarillo paste and mayo. Most brands are fine, but labels love surprises, IMO.

How spicy is the green sauce?

Mild to medium by default. Seed your jalapeño for gentle heat, or swap in serrano and keep the seeds if you want a bolder kick. Balance with extra lime and a touch more mayo if it gets too fiery.

Can I cook the rice separately?

You can, but you’ll lose the chicken juices that season the rice. If you must, cook rice in stock with a spoonful of the sautéed aromatics, then pile chicken on top and drown everything in sauce. Still great—just slightly less magic.

What’s the best way to reheat without drying out?

Add a splash of stock or water to the rice, cover, and warm on low heat or in the microwave with a damp paper towel. Reheat chicken in a covered skillet to keep the skin from turning rubbery. Sauce goes on after heating.

Conclusion

Peruvian chicken and rice with green sauce hits all the cravings: bright, herby, hearty, and wildly satisfying. You sear, you simmer, you blitz a neon sauce, and boom—dinner that tastes like you hired help. Keep a jar of aji amarillo in your fridge and this becomes a reliable party trick, FYI. Make it once, then make it again “for practice.” No one will complain.