Peruvian Chicken Rice Bowls with Creamy Aji Verde Sauce

A Peruvian chicken rice bowl pairs citrus-and-spice-marinated chicken with fluffy rice, crisp vegetables, and creamy aji verde, a bright green sauce often served with Peruvian-style roast chicken. This home-friendly version borrows those familiar flavors for an easy skillet dinner, while leaving room for the regional and family variations that make the dish personal.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) neutral oil, such as avocado or canola oil
3 garlic cloves (9 g), finely grated or minced
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (1 g) dried oregano
¾ tsp (4.5 g) fine salt
¼ tsp (0.5 g) black pepper
1½ cups (285 g) long-grain white rice
2¼ cups (530 ml) water
1 tbsp (15 ml) neutral oil or olive oil, for the rice
½ tsp (3 g) fine salt, for the rice
1 packed cup (25 g) fresh cilantro leaves and tender stems
⅓ cup (75 g) mayonnaise
¼ cup (60 g) plain Greek yogurt
1 medium jalapeño (about 15 g), stem removed; seed it for a milder sauce
1 garlic clove (3 g), peeled
1 tbsp (15 ml) fresh lime juice, for the sauce
1 tbsp (15 g) aji amarillo paste, optional but traditional in many versions of aji verde
1–2 tbsp (15–30 ml) water, as needed to thin the sauce
¼ tsp (1.5 g) fine salt, for the sauce
½ small red onion (about 50 g), thinly sliced
1 cup (130 g) diced cucumber
1 cup (150 g) halved cherry tomatoes
1 medium avocado (about 150 g), sliced
1 lime (about 60 g), cut into wedges for serving

Instructions

Season and marinate the chicken. In a bowl, stir together the lime juice, soy sauce, 1 tablespoon oil, minced garlic, cumin, paprika, oregano, ¾ teaspoon salt, and black pepper. Add the chicken and turn the pieces to coat all over. Cover and refrigerate for 30 minutes. If you need to marinate longer, keep it chilled and limit the time to about 4 hours; the lime can make the surface of the chicken soft if it sits in the acidic mixture too long.
Make the aji verde. Add the cilantro, mayonnaise, yogurt, jalapeño, garlic clove, lime juice, aji amarillo paste if using, and ¼ teaspoon salt to a blender or food processor. Blend until smooth, stopping to scrape down the sides. Add water a tablespoon at a time until the sauce is spoonable but still thick enough to cling to the chicken. Taste and adjust with a little more lime or salt if needed. Cover and refrigerate while you finish the bowl.
Prepare the vegetables and rice. Slice the onion, dice the cucumber, halve the tomatoes, and slice the avocado. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain it well. Rinsing removes some surface starch and helps the cooked grains stay separate.
Cook the rice. Put the drained rice, 2¼ cups water, 1 tablespoon oil, and ½ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover, and reduce the heat to low. Cook for 15 minutes without lifting the lid, then turn off the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork.
Cook the chicken while the rice cooks. Heat a large skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange it in the hot pan in a single layer; cook in batches if the pan is crowded. Cook for about 5–7 minutes on the first side and 4–6 minutes on the second, adjusting the heat so the spices brown without burning. Check the thickest part of each piece with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the chicken to a clean plate and rest it for 5 minutes before slicing. Discard the used marinade.
Assemble and serve. Divide the rice among four bowls. Slice the chicken across the grain and arrange it over the rice with the onion, cucumber, tomatoes, and avocado. Spoon aji verde over the chicken or serve it on the side, then add lime wedges. Serve promptly while the rice and chicken are warm and the vegetables are crisp.

Tips

Look for aji amarillo paste if you can. Aji amarillo is a Peruvian yellow chile with a fruity flavor and moderate heat, and its paste gives the sauce a more distinctive flavor and golden-green color. It is sold in some Latin American groceries and online. If it is unavailable, use a little extra jalapeño or omit it; the sauce will still be tangy and creamy, but less fruity and less specifically Peruvian in flavor.
Use a hot pan and leave space. If chicken pieces overlap or the pan is cool, they release liquid and simmer instead of browning. Cook in two batches if necessary, and let the skillet heat back up between batches. The marinade’s sugar-free seasoning can still darken quickly, so lower the heat if the garlic or spices begin to scorch.
Keep the sauce mild or make it punchier. Jalapeños vary in heat. Remove the seeds and pale ribs for a gentler sauce, or blend in some of them for more heat. Add water gradually: too much at once can make the sauce runny, while a thicker sauce is easier to drizzle over a bowl without soaking the rice.
Choose a dairy-free or lighter swap thoughtfully. Use a dairy-free plain yogurt in place of Greek yogurt for a dairy-free sauce, and check that the mayonnaise is also suitable for your needs. You can use all mayonnaise instead, though the sauce will taste richer and less tart. The recipe’s soy sauce adds savory depth; use a gluten-free tamari if you need a gluten-free option.

Serving Suggestions

These bowls are a complete meal as written: rice supplies a soft, neutral base; seasoned chicken brings the savory, citrusy element; and fresh vegetables add crunch and contrast. Keep the aji verde in a small serving bowl so everyone can choose how much to add. A light squeeze of lime just before eating brightens the whole bowl, especially if the chicken has been cooked a little ahead.

For a more generous spread, set out extra sliced cucumber, tomato, and lime, plus a simple green salad dressed with lime and a pinch of salt. Black beans or cooked corn can make the meal more filling; serve them alongside rather than crowding every topping into the bowl. If you want a little crunch, add toasted corn kernels or a small handful of thinly sliced radish. These are optional additions, not requirements for the basic recipe.

Variations

Use chicken breast: Boneless, skinless breasts work, but they are leaner and can dry out sooner than thighs. Cut large breasts into evenly sized pieces and begin checking their temperature early; cook every piece to 165°F (74°C), then rest briefly before slicing. Avoid relying on color alone to judge doneness.

Make it a sheet-pan meal: Arrange the marinated chicken pieces with space between them on a foil-lined rimmed pan and roast at 425°F (220°C), turning once if needed, until the thickest pieces reach 165°F (74°C). Timing depends on thickness, so use a thermometer rather than assuming a fixed time. The skillet version gives better direct browning, while the oven is useful when cooking a larger batch.

Change the base or toppings: Brown rice can replace white rice, but it needs a different water ratio and a longer cooking time; follow the package directions. Quinoa is another option if cooked separately. For a vegetarian bowl, use roasted chickpeas or browned tofu in place of chicken and season them with the same marinade flavors, adding the sauce and vegetables as usual.

Adjust the sauce: For a sharper, less rich sauce, replace some mayonnaise with more yogurt. For a stronger chile flavor, add a little extra aji amarillo paste. If you cannot find it, a small piece of yellow bell pepper can add color but not the same chile flavor, so keep the jalapeño for heat and use lime to balance the sauce.

Storage and Reheating

For the best texture, store the components separately: chicken, rice, aji verde, and cut vegetables in separate airtight containers. Refrigerate cooked chicken and rice within 2 hours of cooking, and use them within 3–4 days. The sauce is best within about 3 days; its fresh cilantro color may darken over time. Store cut avocado separately if possible, since it browns after cutting. If the ingredients have been left at room temperature for more than 2 hours, discard them rather than saving them.

Reheat only the portions you plan to eat. Warm chicken and rice in a covered microwave-safe dish with a teaspoon or two of water, pausing to stir the rice so it heats evenly. You can also reheat them in a covered skillet over medium-low heat with a splash of water. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add the cold vegetables and aji verde after reheating, not before.

Cooked chicken and rice can be frozen in airtight, freezer-safe containers for about 2–3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). The fresh sauce and toppings do not freeze especially well: cilantro sauce can separate, and cucumber, tomato, and avocado lose their fresh texture. Make those parts fresh when you serve the thawed rice and chicken.

Frequently Asked Questions

Is this the same as Peruvian pollo a la brasa?

No. Pollo a la brasa is Peruvian rotisserie-style chicken, and recipes and accompaniments vary. This bowl is inspired by the seasoning and aji verde commonly associated with that style of meal, but uses boneless chicken and a stovetop method for a practical weeknight dinner. It is not meant to be a single definitive version of a regional dish.

Can I make the chicken marinade or sauce ahead?

You can mix the marinade ingredients ahead and keep them refrigerated, but add the chicken only when you are ready to marinate it. Thirty minutes is enough for flavor; avoid leaving the chicken in the lime-based marinade for much longer than about 4 hours. Aji verde can be blended a day ahead and covered in the refrigerator. Stir it before serving, and add a teaspoon of water or lime juice if it has thickened.

Can I cook the chicken on a grill?

Yes. Grill the marinated thighs over medium-high heat, turning as needed to prevent flare-ups, until each piece reaches 165°F (74°C) in its thickest part. Exact timing depends on the grill and the thickness of the chicken, so a food thermometer is more dependable than the clock. Let the cooked chicken rest for 5 minutes, then slice it for the bowls.

What can I use instead of a blender for aji verde?

Finely chop the cilantro, jalapeño, and garlic, then whisk them with the mayonnaise, yogurt, lime juice, aji amarillo paste, salt, and a small amount of water. The result will be more textured than a blended sauce, but it works well spooned over the bowl. Chop the ingredients as finely as you can so the sauce is easy to drizzle.

How can I keep the rice from turning mushy?

Measure the water, rinse and drain the rice, and keep the lid on while it simmers. Once the 15-minute cooking time is up, let it rest covered for 5 minutes before fluffing. If your saucepan has a loose-fitting lid or tends to run hot, check the package directions and reduce the heat to the lowest setting; vigorous boiling can make the bottom stick before the grains finish cooking.

Can I prepare the bowls for lunch meal prep?

Yes. Divide the rice and fully cooked chicken into meal-prep containers, cool them promptly, and refrigerate within 2 hours. Keep the sauce and fresh toppings in separate containers so they stay bright and crisp. Add avocado close to serving time, and reheat the chicken and rice to 165°F (74°C) before adding the cold components.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).