Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1.5 cups long-grain white rice
- 1 large bunch fresh cilantro (stems removed, divided)
- 3 cups chicken broth
- 4 tablespoons Aji Amarillo paste (divided)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese or feta
- 1 yellow onion, finely chopped
Instructions
- Step 1: Prepare the Cilantro Base and Green Sauce (Aji Verde). Blend two-thirds of the fresh cilantro with 1/2 cup of chicken broth until smooth; set aside. For the Aji Verde, combine the remaining cilantro, 2 tablespoons of Aji Amarillo paste, the mayonnaise, and the cotija cheese in a separate blender until creamy; season with salt and set aside.
- Step 2: Sauté Aromatics and Chicken. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened. Add the diced chicken and cook until lightly browned on all sides, then stir in the remaining 2 tablespoons of Aji Amarillo paste and cook for 1 minute.
- Step 3: Build the Rice Base. Pour the reserved cilantro puree (from Step 1) into the pot. Stir in the long-grain rice, ensuring it is thoroughly coated with the chicken and cilantro mixture. Cook for 1 minute, stirring constantly.
- Step 4: Cook the Rice. Pour in the remaining chicken broth and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer undisturbed for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Step 5: Finish and Serve. Turn off the heat and let the covered pot rest for 10 minutes. Fluff the rice and chicken gently with a fork. Serve the Peruvian Chicken and Rice immediately, drizzling a generous amount of the prepared Aji Verde (Green Sauce) over the top of each serving.
Notes
- Store the leftover chicken and rice tightly covered in the refrigerator for up to 3 days, but always keep the Aji Verde sauce in a separate airtight container to maintain its fresh flavor.
- When reheating leftovers, sprinkle a tablespoon of water or extra broth over the rice before covering and microwaving; this light steaming prevents the rice from drying out.
- Balance the richness of the chicken and Aji Verde by serving individual portions alongside a simple, crisp salad dressed lightly with lime and olive oil for acidity and crunch.
- For deeper umami and color, be sure to cook the final two tablespoons of Aji Amarillo paste with the chicken and onions for a full minute—this step toasts the paste, intensifying its sweet, fruity heat before the liquid is added.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American