Name: Peruvian Chicken with Aji Verde and Cilantro Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro, packed (stems & leaves); 1–2 jalapeño peppers, seeded (or keep seeds to increase heat); 1/2 cup mayonnaise; 1/4 cup Cotija or Parmesan cheese, crumbled; 2 cloves garlic, peeled; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp freshly ground black pepper; 2 lb boneless, skinless chicken breasts (sliced into thinner cutlets if thick); 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp paprika (sweet or smoked); 1 tsp garlic powder; 1 tsp fine salt; 1/2 tsp black pepper; 1 1/2 cups long-grain white rice (Jasmine or Basmati); 2 1/2 cups water or low-sodium chicken broth; 1 tbsp butter or olive oil; 1/2 tsp fine salt; 1/2 cup fresh cilantro, finely chopped; 2 tbsp fresh lime juice; Fresh cilantro leaves for garnish

Jump to Recipe· 4.4 from 6 reviews

I absolutely love sharing this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe because it effortlessly combines bright, bold flavors with a simplicity that makes weeknight cooking something to look forward to. From the smoky, cumin-paprika chicken cutlets to the creamy, herbaceous aji verde sauce and the fresh, citrusy cilantro lime rice, every bite feels like a little celebration on your plate. This is the kind of dish that’s both vibrant and comforting, perfect when you want a meal that excites your taste buds without keeping you in the kitchen for hours.

Why You’ll Love This Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

When I first made this dish, the flavor profile instantly won me over. The chicken has that irresistible char from searing, balanced by smoky cumin and paprika, but it’s the aji verde sauce that really steals the show with its creamy texture, zesty lime, and just the right kick from jalapeños. The cilantro rice brightens everything up with fresh, herbal notes, tying the whole meal together so beautifully. It’s like a flavor dance that’s vibrant, comforting, and totally addictive.

I also adore how straightforward this recipe is to prepare. You don’t need fancy techniques or hard-to-find ingredients. I love that everything comes together quickly—about 45 minutes total—which means I can get this flavorful meal on the table even on busy weeknights. Plus, it’s versatile enough to serve for casual dinners, weekend gatherings, or even when you want to impress friends with something a little different but still approachable. It’s a standout recipe that feels special without being intimidating.

Ingredients You’ll Need

The image shows four grilled chicken pieces with clear dark grill marks, placed close together on a wooden cutting board. To the left of the chicken, there is a white bowl filled with a salad made of chopped cucumber, cherry tomatoes, sliced green bell peppers, and avocado pieces. Next to the bowl, there is a small white bowl filled with a creamy green sauce. Below the cutting board, a knife with a black handle rests on the white marbled surface. A woman's hand holds one piece of grilled chicken at the top right corner of the cutting board. photo taken with an iphone --ar 4:5 --v 7

I’m always amazed by how a handful of simple, fresh ingredients can come together to create such a stunning dish. Each ingredient in this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe plays a vital role in building complex layers of flavor, color, and texture—whether it’s the smoky spices on the chicken or the bright green herbs in the sauce and rice.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Fresh cilantro: Adds vibrant herbaceous brightness to both the sauce and rice for a signature fresh flavor.
Jalapeño peppers: Provide that gentle heat that balances creamy elements without overwhelming.
Mayonnaise: Creates a luscious, smooth base for the aji verde sauce that clings deliciously to the chicken.
Cotija or Parmesan cheese: Adds a savory, salty depth that rounds out the sauce beautifully.
Lime juice: Brightens the sauce and rice with a fresh, tangy zip that lifts the entire dish.
Chicken breasts: Easily sliced into cutlets for even cooking and maximum sear on the outside.
Ground cumin and paprika: Bring smoky warmth and color to the chicken’s spice rub.
Long-grain rice: Provides a fluffy, separate base to soak up the flavorful sauce and herbs.
Butter or olive oil: Adds richness and helps the rice cook to a perfect texture.

Directions

Step 1: Start by making the aji verde sauce. Combine cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until mostly smooth but still slightly textured with green flecks. Taste, then adjust the salt or lime juice as needed. Refrigerate for the flavors to meld while you prepare the rest of the meal.

Step 2: Prepare the chicken by slicing thick breasts into cutlets if necessary. Toss the chicken in a bowl with olive oil, cumin, paprika, garlic powder, salt, and black pepper until evenly coated. This simple rub is what gives the chicken its iconic Peruvian flavor.

Step 3: Heat a grill pan or large skillet over medium-high heat. Place the chicken cutlets in a single layer without crowding the pan—work in batches if needed. Sear each side for 5 to 7 minutes until you see deep charred spots and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing into thick bite-sized pieces.

Step 4: While the chicken cooks, make the cilantro-lime rice. In a medium saucepan, combine rice, water or chicken broth, butter or olive oil, and salt. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15 to 20 minutes until all the liquid is absorbed. Remove from heat, keep covered, and let it rest for 10 minutes.

Step 5: After resting, fluff the rice with a fork and gently fold in the chopped cilantro and lime juice. This step transforms the rice into a citrusy, fragrant bed for the chicken and sauce.

Step 6: Assemble your bowls by spooning a generous amount of cilantro-lime rice into each. Top with sliced Peruvian chicken and drizzle liberally with the creamy aji verde sauce. Garnish with fresh cilantro leaves if you like, and serve immediately for the best experience.

Servings and Timing

This recipe generously serves 4 bowls, making it perfect for family dinners or small gatherings. You’re looking at about 15 minutes of prep time and 30 minutes for cooking, coming together in roughly 45 minutes total. Don’t forget the 5 minutes of resting time for the chicken and 10 minutes resting time for the rice, which are essential to develop the right textures and flavors before serving.

How to Serve This Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

The image shows a white plate with several grilled chicken pieces arranged in layers. The chicken is golden brown with a slightly charred texture, revealing juicy white meat inside. A creamy green sauce is drizzled over the chicken, adding a smooth contrast to the crispy surface. Fresh green herbs are sprinkled on top, adding bright green touches that bring freshness. On the side, there is a white bowl filled with more of the green sauce and a slice of lime with vibrant green skin and pale green inside resting on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to think of it as a cozy, colorful bowl full of exciting flavors. It’s fantastic on its own, but you can elevate it with a crisp green salad, some roasted vegetables, or even a simple charred corn on the cob for an extra touch of smokiness. Adding pickled red onions or sliced radishes on the side gives a beautiful crunch and tang that complements the creaminess of the sauce perfectly.

Presentation-wise, I love drizzling the aji verde sauce generously over the chicken and rice, letting its vibrant green pop against the golden chicken pieces. Topping it off with fresh cilantro leaves adds a fresh, inviting look that tempts you to dig right in. If you want to get a little fancy, serve the chicken sliced on a large platter with bowls of rice and sauce on the side for a family-style feast.

For drinks, I often reach for a crisp, citrusy white wine like Sauvignon Blanc or a light, hoppy craft beer to match the zesty notes of the lime and the heat in the sauce. If you prefer something non-alcoholic, a sparkling limeade or a cold, refreshing iced tea with a squeeze of lemon works beautifully. This dish sings best served warm, straight off the stove, so the sauce is creamy and the chicken juicy.

Variations

Over time, I’ve found that this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe is wonderfully adaptable. If you’re not into chicken breasts, swapping them for boneless thighs adds extra juiciness and a richer flavor, just remember to cook those a few minutes longer. For a lighter sauce, I sometimes replace half the mayonnaise with Greek yogurt, which keeps the creaminess but adds a subtle tang and cuts the richness.

If you’re looking for a gluten-free or dairy-free version, just swap the cheese for a vegan alternative or omit it entirely—the aji verde still tastes fantastic. For a vegan twist, you can grill portobello mushrooms instead of chicken and use vegan mayo in the sauce, paired with the cilantro rice for a fresh, satisfying plant-based bowl.

I also like to experiment with different cooking methods. Grilling the chicken outside adds a smoky flavor that’s incredible and brings you a step closer to authentic Peruvian street food. Alternatively, roasting the chicken in the oven with the spice rub is an easy method when you want hands-off cooking without losing flavor or juiciness.

Storage and Reheating

Storing Leftovers

I always store leftover chicken, rice, and aji verde sauce separately in airtight containers to keep the flavors and textures fresh. The chicken and rice will last up to four days in the fridge. Keeping the sauce separate prevents it from thinning out or losing its vibrant color. When stored this way, everything tastes almost as good as freshly made.

Freezing

Freezing is an option if you want to save some for later, but it’s best to freeze the chicken and rice individually without the sauce. Place each in freezer-safe containers or heavy-duty zip-top bags, squeezing out as much air as possible. You can freeze the chicken and rice for up to 2 months. The sauce is best fresh but can be frozen in small portions as well; just note the texture may change slightly after thawing.

Reheating

When reheating, gently warm the chicken in a skillet over low heat to keep it juicy and avoid drying out. Microwave reheating works in a pinch but cover it with a damp paper towel to maintain moisture. Warm the rice on the stove with a splash of water or broth to fluff it back to life. I always add the aji verde sauce fresh after reheating since its cool creaminess contrasts beautifully with the warm chicken and rice.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are even more forgiving because they stay juicy and flavorful during cooking. Just remember to adjust the cooking time by adding a couple of minutes to ensure the thighs are fully cooked through.

How spicy is the aji verde sauce?

The heat level depends on how many jalapeños you use and whether you include the seeds. I usually remove the seeds for moderate spice, but keeping some or all seeds amps up the heat nicely. You can always start mild and add more jalapeño to taste.

Is it necessary to use Cotija cheese in the sauce?

Not at all. Cotija adds a lovely salty tang, but Parmesan or queso fresco work great as substitutes. If you’re avoiding dairy, you can omit the cheese completely and still have a flavorful sauce thanks to the garlic, cilantro, and lime.

Can I prepare this recipe ahead of time?

Yes! The aji verde sauce actually tastes better after sitting in the fridge for a few hours to let the flavors meld. You can also marinate the chicken in the spice mixture a few hours before cooking. Just cook everything fresh when you’re ready to serve for the best texture.

What is the best rice to use for the cilantro-lime rice?

I prefer jasmine or basmati rice because they stay fluffy and fragrant. Long-grain white rice is ideal here as it doesn’t clump, allowing the cilantro and lime to infuse without turning mushy.

Conclusion

I truly hope you give this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe a try because it’s one of those dishes that has quickly become a favorite in my kitchen. It combines so many flavors I love—smoky, creamy, tangy, and herbal—all balanced perfectly and easy to pull off at home. Whether you want to impress guests or simply enjoy a satisfying meal after a busy day, this recipe delivers every time with heartwarming goodness and personality. I’m excited to hear how it becomes a staple in your rotation too!