Savory Peruvian Chicken and Rice with Herby Green Sauce
A vibrant, herby Peruvian chicken and rice dish simmered in a green sauce made with cilantro, ají amarillo, and garlic. Bold, comforting, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
6 bone-in, skin-on chicken thighs
1 bunch cilantro (stems and leaves)
1 green bell pepper, chopped
1 small onion, chopped
3 garlic cloves
2 tbsp ají amarillo paste
2½ cups chicken broth or light beer
2 cups long-grain white rice, rinsed
1 cup frozen peas
1 cup diced carrots
2 tbsp oil
Salt, pepper, cumin to taste
Instructions
- Season chicken with salt, pepper, and cumin. Sear in oil until browned. Remove.
- Blend cilantro, bell pepper, onion, garlic, and ají amarillo with ½ cup broth.
- Toast rice in pot. Add green sauce and cook 2–3 mins.
- Add remaining broth. Return chicken to pot. Cover, simmer 25–30 mins.
- Add peas and carrots. Cook 5 mins more.
- Let rest, then fluff rice and serve with lime.
Notes
Use boneless chicken for quicker cook. Substitute yellow pepper if ají amarillo is unavailable. Store leftovers up to 4 days.