Description
Whip up simple shredded Peruvian Chicken & Rice with vibrant green sauce. My easy recipe brings authentic flavors to your table with minimal fuss.
Ingredients
Scale
- For the Shredded Chicken & Rice Base:
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long-grain white rice, rinsed
- 3 cups chicken broth (or more, as needed)
- 1 tbsp olive oil
- Green Aji Sauce Essentials:
- 1 cup fresh cilantro, packed
- 1 cup fresh spinach, packed
- 2 tbsp aji amarillo paste
- 2–3 cloves garlic
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp olive oil
- Salt to taste
- Water, as needed for blending
- Flavor Boosters & Seasonings:
- 1 tbsp aji amarillo paste (for chicken marinade)
- 2 cloves garlic, minced (for chicken marinade)
- 1 tsp ground cumin
- Salt and black pepper to taste
- Garnish & Serving:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional)
Instructions
- Marinate the Chicken:: Alright, first things first, let’s get that chicken tasting amazing. Grab your boneless, skinless chicken thighs and pat them super dry – this helps the marinade stick, trust me. In a bowl, mix your aji amarillo paste, minced garlic, a splash of lime juice, cumin, and a little salt and pepper. Now, toss those chicken thighs in there, making sure they’re all coated. I usually just use my hands for this, it feels more… involved, you know? Cover it up and pop it in the fridge for at least 30 minutes, or if you’re like me and planning ahead, let it hang out for a few hours. This is where the magic starts to happen, honestly.
- Cook the Peruvian Chicken:: When you’re ready, heat a little oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, carefully place your marinated chicken thighs in a single layer. Don’t crowd the pan, or they’ll steam instead of sear – and we want some nice color, right? Let them cook for about 5-7 minutes per side until they’re beautifully browned. This step gives so much depth of flavor to the Peruvian Chicken and Rice. I always get a little too excited here and try to flip them too soon, but patience, my friend, patience is key for that lovely crust!
- Simmer and Shred:: Once your chicken has a good sear, pour in enough chicken broth to mostly cover the thighs. Bring it to a gentle simmer, then reduce the heat, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is super tender and cooked through. This is where the kitchen starts smelling incredible, honestly. When it’s done, carefully remove the chicken to a cutting board. Don’t toss that broth though, we’ll use it for the rice! Now, grab two forks and shred that chicken – it should practically fall apart. This is my favorite part, so satisfying!
- Prepare the Rice Base:: While the chicken is simmering, let’s get the rice going. In the same pot you cooked the chicken (after removing the shredded chicken), add your rinsed long-grain white rice. Give it a quick stir to coat it in any leftover chicken goodness. Now, pour in the reserved chicken broth – you might need to add a little water if you don’t have enough broth to hit the right ratio for your rice. Bring it to a boil, then immediately reduce the heat to low, cover tightly, and let it simmer for about 15-18 minutes. Resist the urge to peek! I’ve learned the hard way that lifting the lid lets out all the steam and messes with the cooking.
- Blend the Green Sauce:: Okay, while the rice is doing its thing, let’s make that vibrant green sauce – the heart of this Peruvian Chicken and Rice. In a blender, combine your fresh cilantro, spinach, aji amarillo paste, a good squeeze of lime juice, a clove or two of garlic, a splash of olive oil, and a little salt. If it’s too thick, add a tiny bit of water until it’s a smooth, pourable consistency. I always taste it here and adjust the lime or salt – sometimes it needs a little extra zing! This sauce is so fresh and bright, it just elevates everything, honestly.
- Combine and Serve:: Once the rice is cooked and fluffy, and the green sauce is ready, it’s time to bring it all together! Gently fluff the rice with a fork. Now, stir in your shredded Peruvian chicken and a generous amount of that amazing green sauce. Mix it all up until everything is beautifully combined and coated. I sometimes add a little extra chopped cilantro here for freshness. Serve it up hot, maybe with a sprinkle of extra cilantro or a lime wedge. The whole kitchen just smells like happiness at this point, you know? Enjoy your incredible Peruvian Chicken and Rice!