Peruvian Chicken & Rice With Green Sauce Recipe

Make Peruvian Chicken & Rice With Green Sauce Recipe for crispy roasted chicken, turmeric rice, and a bright aji verde.

Ingredients

• 2 lbs bone-in, skin-on chicken pieces (legs, thighs, or breasts)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups long grain white rice
• 2 1/2 cups chicken broth
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp turmeric or annatto powder
• Salt to taste
• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1 jalapeño, seeded and chopped
• 2 tbsp lime juice
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Water as needed to thin the sauce

Instructions

Step 1: Preheat the oven

Preheat the oven to 400°F (200°C) so it’s ready when the chicken is seasoned and arranged. This short step is simple but important—get the oven hot now so the skin crisps evenly during roasting.

Step 2: Season the chicken

Rub the bone-in, skin-on chicken pieces all over with olive oil, then sprinkle evenly with salt and black pepper. Make sure each piece is coated so the skin will brown and the seasoning penetrates while roasting.

Step 3: Roast the chicken

Arrange the seasoned chicken pieces on a shallow baking/roasting dish and roast until the skin is deep golden brown and the juices run clear, about 35–40 minutes. Rest the chicken briefly after roasting so the juices settle and the skin stays crisp.

Step 4: Heat the oil for the rice

While the chicken roasts, warm the vegetable oil in a saucepan over medium heat. This prepares the base for the rice so the onion and spices will bloom and coat the grains for a fragrant, colored rice.

Step 5: Sweat the onion

Add the finely chopped onion to the warmed oil and cook until translucent and soft, stirring occasionally so it does not brown—just a gentle, glossy translucence that will sweeten the rice.

Step 6: Add garlic and turmeric

Stir in the minced garlic and turmeric (or annatto) and cook for about a minute until aromatic; this brief step releases the spice oils and tints the onion mixture a sunny yellow, the visual cue that the rice will be beautifully colored.

Step 7: Toast and coat the rice

Add the long-grain rice to the saucepan and stir thoroughly to coat every grain in the fragrant, yellowed onion mixture. Toasting briefly helps the rice stay separated and infuses each kernel with flavor.

Step 8: Add broth and season

Pour in the chicken broth, add salt to taste, and bring the mixture to a gentle boil. The liquid should fully cover the rice so it can absorb evenly; give it a quick stir to distribute everything.

Step 9: Simmer until tender

Reduce heat to low, cover the pan, and let the rice simmer undisturbed for 18–20 minutes or until all the liquid is absorbed and the grains are tender and fluffy. Once done, fluff with a fork to separate the grains.

Step 10: Assemble the green sauce

Combine fresh cilantro, mayonnaise, seeded jalapeño, lime juice, garlic clove, grated Parmesan, salt and pepper in a blender or food processor. This is a bright, creamy herb sauce that will cut through the richness of the roasted chicken.

Step 11: Blend to a smooth emulsion

Blend until the sauce is completely smooth, adding a tablespoon or two of water if needed to reach a pourable, silky consistency—bright green, glossy, and thick enough to cling to the chicken.

Step 12: Plate and serve

Serve the rested roasted chicken pieces atop a bed of the warm turmeric rice, then drizzle generously with the vibrant green sauce and scatter a few extra cilantro leaves. Offer a small bowl of extra sauce on the side so diners can add more as desired.

Notes

• Rinse rice briefly to remove excess starch for fluffier grains
• Pat chicken dry before oiling to ensure crisp skin
• Make green sauce a day ahead to let flavors meld
• Reheat chicken in the oven to keep skin crisp, not in the microwave
• Adjust jalapeño amount to control heat level