Description
Peruvian Chicken and Rice with Green Sauce (Ají Verde) is a flavorful, vibrant dish featuring marinated chicken, aromatic seasoned rice, and a creamy, tangy cilantro-based green sauce. Whether you grill or bake the chicken, this hearty meal is bursting with smoky, earthy spices and fresh, zesty flavors. Perfect for a weeknight dinner or special occasion, this dish brings the essence of Peruvian cuisine to your table.
Ingredients
For the Chicken:
- 2 pounds chicken (any cut, boneless or skin-on)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- Salt to taste
- 2 tbsp oil
- Juice of 1 lime
- 2 cloves garlic, minced
For the Green Sauce (Ají Verde):
- 1 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter version)
- 2 jalapeños (seeds removed for less spice)
- 1 clove garlic
- 1 tbsp oil
- Juice of 1 lime
- Salt and pepper to taste
For the Peruvian Yellow Rice:
- 1 cup jasmine rice
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup frozen peas
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups chicken stock
Instructions
- Marinate the Chicken: Mix all marinade ingredients and coat the chicken. Refrigerate for at least 1 hour (or overnight for better flavor).
- Cook the Chicken:
- Grill: Preheat the grill to medium-high. Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
- Bake: Preheat the oven to 450°F. Bake for 30 minutes, basting with the reserved marinade halfway.
- Prepare the Rice:
- Rinse rice until the water runs clear, then soak for 10-15 minutes.
- Sauté shallot and garlic in butter until soft. Add rice, spices, and stir for 1 minute.
- Add chicken stock, bring to a boil, then cover and cook on low for 15 minutes. Stir in peas and let it rest.
- Make the Green Sauce: Blend all green sauce ingredients until smooth. Taste and adjust seasoning.
- Serve: Plate the rice, top with chicken, and drizzle with green sauce.
Notes
- Substitute Greek yogurt for sour cream for a healthier option.
- Adjust the spiciness of the green sauce by using fewer jalapeños or removing seeds.
- You can use skin-on or boneless chicken depending on your preference.
- Prep Time: 10-15 minutes for marinating
- Cook Time: 40-45 minutes
- Category: Dinner, Peruvian Cuisine
- Method: Grilling, Baking, Sautéing
- Cuisine: Peruvian
