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Peruvian Chicken & Rice with Green Sauce

Peruvian Chicken & Rice with Green Sauce

Tender chicken marinated in citrus and smoky spices, roasted until golden, served over ají amarillo-infused rice and finished with a vibrant cilantro green sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 650 kcal

Ingredients
  

Marinade & Chicken

  • 2 tbsp ají amarillo paste
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 garlic cloves minced
  • 2 limes juiced
  • 1 salt and pepper to taste
  • 2 lbs chicken thighs and drumsticks bone-in, skin-on

Rice

  • 2 tbsp vegetable oil
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 2 jalapeños minced
  • 4 garlic cloves
  • 2 tbsp ají amarillo paste
  • 0.5 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.5 tsp smoked paprika
  • 2 cups long-grain white rice rinsed
  • 4 cups chicken broth
  • 0.25 cup fresh cilantro chopped

Green Sauce

  • 1 cup mayonnaise
  • 1 cup fresh cilantro leaves
  • 2 tbsp lime juice
  • 2 jalapeños seeded
  • 1 garlic clove
  • 1 salt to taste

Instructions
 

Marinade & Chicken

  • Whisk ají amarillo paste, olive oil, cumin, smoked paprika, oregano, minced garlic, lime juice, salt and pepper in a bowl. Toss chicken pieces to coat and marinate at least 30 minutes.
    2 tbsp ají amarillo paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 garlic cloves, 2 limes, 1 salt and pepper, 2 lbs chicken thighs and drumsticks

Roast Chicken

  • Preheat oven to 425°F and arrange chicken on a baking sheet. Roast 35–40 minutes until skin is golden and juices run clear.
    2 lbs chicken thighs and drumsticks

Rice

  • Heat oil in a pot over medium. Sauté onion, bell pepper and jalapeños until soft, then add garlic, ají amarillo paste, cumin, turmeric and smoked paprika for 1 minute. Stir in rice until coated, add broth and cilantro, bring to boil.
    2 tbsp vegetable oil, 1 cup onion, 1 cup red bell pepper, 2 jalapeños, 4 garlic cloves, 2 tbsp ají amarillo paste, 0.5 tsp ground cumin, 0.5 tsp turmeric, 0.5 tsp smoked paprika
  • Cover, reduce heat to low, and simmer 20 minutes. Remove from heat and let rice rest 10 minutes before fluffing.
    0.5 tsp smoked paprika

Green Sauce

  • Blend mayonnaise, cilantro leaves, jalapeños, garlic, lime juice and salt until silky smooth.
    2 cups long-grain white rice, 4 cups chicken broth, 0.25 cup fresh cilantro, 1 cup mayonnaise, 1 cup fresh cilantro leaves

Assembly

  • Serve rice topped with chicken and drizzle the green sauce over the top.

Notes

Marinating the chicken overnight deepens the flavor and adds richer color.
Resting the rice off heat prevents overcooking and keeps each grain distinct.
Leftovers store well in the fridge for up to 4 days; reheat gently with a splash of broth.

Nutrition

Serving: 400gCalories: 650kcalCarbohydrates: 45g
Keyword ají amarillo, cilantro, green sauce, Peruvian Chicken & Rice with Green Sauce, roasted chicken
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