For my people that love a little heat and a lot of flavor
Hi friends!!! I hope you’re all doing well :) I’m excited to share this one with you, the flavor is unmatched here!!
This Peruvian chicken with arroz verde and green sauce is a flavor bomb on a plate: bright and herby green rice, marinated + charred chicken parts, and a bold and spicy green sauce to top it all off. And yes- it tastes just as good as it looks!
Now, traditional Peruvian chicken and green sauce use flavors like aji Amarillo- this recipe is for those who do not have that on hand, like myself. If you want to make an authentic version, substitute the sriracha with aji Amarillo.
Full recipe below!
Arroz Verde (Green Rice) adapted from Ambitious Kitchen
3 cloves garlic
½ white or yellow onion, roughly chopped
1 jalapeno, seeded
1 bunch fresh cilantro
1 lime, juiced
2 cups chicken broth or stock
½ teaspoon ground cumin
½ tsp Peruvian seasoning (optional)
½ teaspoon salt
Freshly ground black pepper
1 cup white basmati or jasmine rice
Blend garlic, onion, jalapeño, cilantro, lime, chicken broth, spices, salt, and pepper. Rinse and drain your dry rice, then add the blended mixture and rice to a pot and bring to a boil. Once boiling, immediately reduce the heat to low and cover with a lid. Allow to cook with the lid on for 15 minutes, then remove the pan from the heat (leaving the lid ON), and steam for an additional 10 minutes before fluffing. Keep warm on low heat.
Peruvian Chicken (adapted from NYT cooking)
6 garlic cloves, finely grated or minced
1/4 cup tamari or coconut aminos
1 tablespoon sriracha
1 tablespoon lime juice
1 teaspoon chili powder
1 tsp Peruvian seasoning (omit if needed)
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon fine sea salt
1 (3½- to 4½-pound) chicken, halved (see Note) or
4 pounds bone-in, skin-on or boneless chicken parts (I used a mix of legs, thighs, and drums)
1/4 cup olive oil + more as needed
Marinade for at least 3 hours or up to overnight.
To cook: heat a cast iron pan over high heat and preheat oven to 425F. Add a good drizzle of high-heat cooking oil to the pan. Once piping hot, add in chicken parts skin side down. Allow to cook on one side for a few minutes, or until it has a nice crust/char on it (I cook it on the highest heat because I love a good char)
Once browned/charred on one side, flip to the other side and repeat. Do this in batches if you can’t fit everything in one pan- you don’t want to overcrowd them.
Once parts are browned/charred, transfer them to a different pan to roast at 425F for 30-40 mins, or until 165F internal. Remove from oven.
Aji Verde (Green Sauce)
1 cup cilantro leaves and tender stems
2 to 3 jalapeños, seeded and roughly chopped
¼ cup/1 ounce crumbled feta cheese
1/4 cup Greek yogurt or sour cream
1 garlic clove, chopped
1½ tablespoons lime juice, more to taste
2 teaspoons fresh basil
¾ teaspoon fine sea salt, more to taste
½ teaspoon Dijon mustard
½ tablespoon sriracha
1 tsp honey
½ teaspoon ground cumin
½ cup extra-virgin olive oil
Blend all ingredients in a high powered blender. Taste, and add more salt/lime juice/honey as needed.
To serve:
Start with a bed of the green rice. Top with chicken parts and a generous drizzle of sauce. If you want to cool it off a bit, top with some sour cream or feta/cotija cheese. Serve with lime wedges and enjoy!!
I hope you love this recipe!! It’s a really good one for those who love a big punch of flavor from spices and fresh herbs. Also makes some delicious leftovers!!
Have a wonderful week <3
With love,
Abigail