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Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo y Aji Verde)

Close-up of crispy skin Peruvian Chicken and Rice with Green Sauce drizzled over the top.
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A complete recipe for flavorful Peruvian baked chicken served with cilantro rice and the essential spicy, creamy Aji Verde green sauce.

Ingredients

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  • 2 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1/4 cup Aji Amarillo paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup fresh cilantro, packed
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled Cotija cheese
  • 2 jalapeƱos, seeded (or 1 whole for more heat)
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1/4 cup water (or more for thinning)
  • Juice of 1 lime

Instructions

  1. Prepare the chicken marinade: In a bowl, mix the Aji Amarillo paste, cumin, oregano, paprika, garlic powder, salt, and pepper. Rub this mixture thoroughly over the chicken pieces. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Preheat your oven to 400Ā°F (200Ā°C). Place the marinated chicken skin-side up on a baking sheet lined with parchment paper. Drizzle with olive oil.
  3. Bake the chicken for 40 to 45 minutes, or until the internal temperature reaches 165Ā°F (74Ā°C) and the skin is crispy.
  4. Prepare the rice: In a large pot, heat a little oil over medium heat. SautƩ the onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the rice and toast for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
  6. Make the Aji Verde sauce: Combine the cilantro, mayonnaise, Cotija cheese, jalapeƱos, vegetable oil, vinegar, water, and lime juice in a blender or food processor. Blend until completely smooth. Add more water, one tablespoon at a time, until you reach a thick, pourable consistency. Taste and add salt if needed.
  7. Serve the baked Peruvian chicken over a bed of the prepared rice. Drizzle generously with the Aji Verde sauce.

Notes

  • For a more authentic color in the rice, add 1/2 cup of cooked spinach or a small amount of beer to the broth when cooking the rice.
  • If you cannot find Aji Amarillo paste, substitute with a mix of yellow bell pepper and a small amount of habanero or scotch bonnet pepper for color and heat.
  • Serve this dish with sliced avocado or a simple side salad dressed with lime juice.

Nutrition

Find it online: https://savoryskies.com/peruvian-chicken-and-rice-with-green-sauce/