Queens, NY is basically the melting pot food capital in the US. People from all over the world live here and that makes for rich and varied cuisine that puts a trip to Epcot to shame. I first discovered aji, a green, cilantro and mayo-based Peruvian sauce commonly served with rotisserie chicken, at a place across from my apartment. I became so hooked on this Peruvian Green Goddess-style sauce that I researched how to make a simple variation of it and then decided to make it a complete chicken and rice dish. To make things even easier and more economical, we’re using pre-made rotisserie chicken with some simple rice. Peruvian Chicken & Rice will have you making it again and again.
Pre-Pressure Cooking
The Chicken
The Aji Sauce
Putting Peruvian Chicken & Rice Together
The Taste Test
Instant Pot Peruvian Chicken & Rice (Aji)
Queens, NY is basically the melting pot food capital in the US. People from all over the world live here and that makes for rich and varied cuisine that puts a trip to Epcot to shame. I first discovered aji, a green, cilantro and mayo-based Peruvian sauce commonly served with rotisserie chicken, at a place across from my apartment. I became so hooked on this Peruvian Green Goddess-style sauce that I researched how to make a simple variation of it and then decided to make it a complete chicken and rice dish. To make things even easier and more economical, we're using pre-made rotisserie chicken with some simple rice. Peruvian Chicken & Rice will have you making it again and again.
Ingredients
The Rice
- 2 cups Jasmine, long-grain white rice, or brown rice, rinsed
- 2 cups chicken or garlic broth
- Whole rotisserie chicken, meat ripped apart by hand with skin, bones and cartilage discarded (or saved to make broth for the future). You can also use pre-packaged rotisserie meat that Costco sells.
The Aji (Peruvian Green Sauce)
- 1 cup mayonnaise (or sour cream if you can’t handle mayonnaise)
- 2 bunches fresh cilantro, stems removed
- 3 cloves (1 tablespoon) crushed or minced garlic
- Juice of 1 lime
- 2/3 cups grated Cotija or Parmesan cheese
- 1/2 teaspoon salt
- 1-3 jalapeño peppers (seeds and ribs removed), diced (optional)
- 2 tablespoons extra virgin olive oil (optional)
- 2 teaspoons white vinegar (optional)
Instructions
- Add the rinsed rice to the Instant Pot along with the broth or water. Smooth it out so all the rice is submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 3 minutes for any white rice and 15 or 25 minutes for brown rice (15 for more al dente and 25 for softer). When done, allow a 10-minute natural release for the white rice and a 10- or 5-minute natural release for brown (respective to the 15 or 25 minute cook times).
- While the rice is cooking, add all the aji ingredients to a food processor or blender. Blend until puréed. (NOTE: You can taste it after puréing and then decide if you wish to add the optional ingredients before blending again).
- When the rice is done, add the aji and rotisserie chicken meat and toss until fully combined. Serve.
Jeffrey's Tips
If you're not into cilantro and think it tastes/smells like soap for whatever reason, you can sub fresh flat parsley or basil instead. The flavor profile will be totally different from aji, but it'll still work! Using the parsley will be reminiscent of a creamy Argentinean chimichurri and basil more of a creamy Italian pesto. If you also aren't into mayonnaise, feel free to sub sour cream in its place.
If reheating leftovers, I suggest drizzling a little olive oil into the rice either before or after reheating in the microwave.
Jim
Jeffrey, could you slip in some aji amarillo paste here instead of the jalapeno? Or too much of a flavor change? (asking for a person looking to use the jar of paste in his fridge)
Jeffrey
Never tried it but five it a shot and report back!
Lenny
I didn’t use a store roasted chicken but I had some thighs that I marinated in a Peruvian marinade that called for some of the amarillo paste and it was great! I kept the jalapeños in too cause a little heat don’t scare me. . .
Lenny
Jeffrey, with this Aji and the Dijon Lemon Dill recipe. your chicken dishes are killing it, thanks and keep it up!
Jeffrey
Thank you!
Kaitylyn
Jeffrey,
This is another wonderful recipe! Super easy to make!
Jeffrey
Thank you!
Carmen
I’m Peruvian. Aji is not green. The most common aji crema sauce is yellow, followed by red and maybe an orange. Green is no. That restaurant has altered the recipe to accommodate the reality that genuine aji is very difficult to find or even grow in the the US, even in Queens.
Also Peruvian should never be classified as Mexican or Tex Mex. We are Peruvian!
I really like your recipes!
Jeffrey
Interesting – I’ve always known it to be green every time I’ve had it, including at Peruvian restaurants. In fact, if you search for Peruvian Aji it shows up as nothing BUT green! I’d be curious to hear how you make it.
Skip
Looks delicious!! I’m definitely going to have to make this. Thanks for all of your wonderful, yummy recipes!!
Anne
Do you weigh a block of cheese using the formula 8 oz. before shredding equals two cups shredded, or do you simply put the shredded cheese into a measuring cup?
Jaimie
I love my local Peruvian restaurant (maybe too much) and I am blown away by how easy and delicious this was! I’ll be saving a lot of money by making this instead of eating out!
Jeffrey
I am so glad you loved it!!