Description
Experience the vibrant flavors of Peru with this easy-to-make Peruvian Chicken with Aji Verde and Cilantro Rice. Tender chicken breasts are seasoned with warm cumin and smoky paprika, seared to achieve a delicious char, and paired with a zesty cilantro-lime rice. The dish is perfectly complemented by a creamy, spicy aji verde sauce made with fresh cilantro and jalapeños, creating a harmonious blend of bold, herby heat and cooling creaminess. Ready in just 45 minutes, this colorful and satisfying meal is perfect for a flavorful weeknight dinner.
Ingredients
Aji Verde (Green Sauce)
- 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
Peruvian-Style Chicken
- 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
Cilantro-Lime Rice
- 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
For Serving (Optional)
- Fresh cilantro leaves for garnish
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan cheese, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until the mixture is mostly smooth but still has some green flecks for texture. Taste and adjust seasoning with additional salt or lime juice if needed. Refrigerate while you prepare the other components to allow flavors to meld. For a silkier sauce, blend an additional 30 seconds; to increase heat, include some jalapeño seeds.
- Prepare & Cook the Chicken: If the chicken breasts are thick, slice them horizontally to create thinner cutlets. In a mixing bowl, toss the chicken cutlets with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a grill pan or large skillet over medium-high heat. Add chicken in batches, ensuring not to crowd the pan, and sear for 5 to 7 minutes on each side until the surface is deeply charred in spots and the internal temperature reaches 165°F (74°C). Remove from the pan and let the chicken rest for 5 minutes before slicing into thick bite-sized pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water or chicken broth, butter or olive oil, and salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the saucepan tightly. Simmer for 15 to 20 minutes, or until all the liquid is absorbed. Remove the pot from heat and let it rest, still covered, for 10 minutes. Fluff the rice with a fork, then gently fold in the chopped cilantro and lime juice to infuse a bright, fresh flavor.
- Assemble the Bowls: Serve by spooning a generous portion of cilantro-lime rice into each bowl. Top with the sliced Peruvian-style chicken, then drizzle liberally with the aji verde sauce. Garnish with fresh cilantro leaves if desired. Enjoy immediately, savoring the cool creamy heat of the sauce paired with the smoky chicken and zesty rice.
Notes
- Aji verde sauce can be prepared up to 3–4 days ahead and stored refrigerated to enhance the flavors.
- For a lighter version of the sauce, substitute half of the mayonnaise with Greek yogurt.
- If Cotija cheese is unavailable, queso fresco or Parmesan cheese make suitable replacements.
- You can swap chicken breasts for boneless thighs; cook them for an additional 2–3 minutes until fully done.
- Store the sauce, chicken, and rice separately in airtight containers in the refrigerator for up to 4 days.
- When reheating, warm the chicken gently to prevent it from drying out.
