Instant Pot Peruvian Chicken & Rice (Aji)

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.

Pre-Pressure Cooking

Begin by adding some rinsed rice of your choice to the Instant Pot…
…followed by broth or water.
Make sure the rice is submerged in the liquid and cook at high pressure.

The Chicken

While the rice is doing it’s thing, grab a nice, juicy, seasoned, budget-friendly rotisserie chicken from either a wholesale club or your local market.
Rip the meat up by hand and place in a bowl. You can either discard the skin, bones, and cartilage or save it for making chicken broth on a rainy day.

The Aji Sauce

Let’s also make that green Peruvian sauce known as aji! In a food processor or blender, add fresh cilantro (or flat-leaf parsley or basil if you don’t do cilantro because you think it tastes like soap. Using the parsley will be reminiscent of a creamy Argentinean chimichurri and basil more of a creamy Italian pesto).
We can optionally add in diced jalapeño peppers (seeds and ribs removed if you want it less spicy).
And follow with mayo…
…grated Cotija or Parmesan cheese…
…lime juice…
…and some garlic.
Pulse until puréed. You can also decide to add some white vinegar and/or olive oil after tasting.
And there it is! Aji!
And look at that! The rice is done!

Putting Peruvian Chicken & Rice Together

Add the chicken and the aji to the pot…
…and stir until fully combined.
Serve up a bowl of this Peruvian glory.

The Taste Test

Look at that bowl of green, Peruvian goodness.
Play a game of airplane…
…and be wowed at how delicious, simple, quick and budget-friendly Peruvian Chicken & Rice is to make!
Instant Pot Peruvian Chicken & Rice (Aji)
Yield: 6

Instant Pot Peruvian Chicken & Rice (Aji)

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.

Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes

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

  1. 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).
  2. 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).
  3. 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.

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