As the evening sun dipped low, casting a warm glow through my kitchen window, I couldn’t shake the urge for something vibrant and fresh. That’s when the idea of Peruvian Chicken with Aji Verde & Cilantro Rice came to life! This dish combines tender, perfectly seasoned chicken with a zesty green sauce that’s a flavor explosion in every bite.
I was first tempted by this culinary treasure while exploring the world of international cuisine, and I was amazed at how easily it transforms an ordinary dinner into a fiesta. The combination of juicy chicken and fragrant cilantro-lime rice creates a meal that’s not only delicious but also remarkably comforting.
Whether you’re hosting friends or simply wanting to indulge in a homemade treat, this recipe promises to impress without keeping you in the kitchen for hours. Join me in creating a dish that brings excitement back to your dinner table and leaves your taste buds dancing!
Why You'll Love This Peruvian Chicken with Aji Verde & Cilantro Rice
- This Peruvian Chicken with Aji Verde & Cilantro Rice is not only packed with bold flavors but is also incredibly easy to prepare, making it perfect for any night of the week.
- The vibrant green aji verde sauce adds a refreshing kick that complements the juicy chicken beautifully, ensuring every bite is a delightful experience.
- This recipe is versatile enough to be served as a casual family dinner or to impress guests at a festive gathering.
- Plus, with minimal prep and cook time, you can whip up a show-stopping meal without spending hours in the kitchen.
Peruvian Chicken Ingredients
• Here’s what you need to create this mouthwatering dish!
For the Aji Verde
- Fresh cilantro – perfect for adding a vibrant, herbal flavor.
- Jalapeño peppers – gives your sauce a hint of heat; adjust the seeds for your spice preference.
- Mayonnaise – provides creaminess that balances the spice.
- Cotija or Parmesan cheese – adds a savory umami kick.
- Garlic – enhances the flavor with its aromatic qualities.
- Fresh lime juice – injects a zesty brightness into the sauce.
- Olive oil – enriches the aji verde’s texture.
- Fine salt – season according to taste.
- Black pepper – freshly ground for the best flavor.
For the Chicken
- Boneless, skinless chicken breasts – the star protein that soaks up the spices beautifully.
- Olive oil – helps in searing the chicken for that delightful char.
- Ground cumin – offers a warm, earthy flavor that enhances the chicken.
- Paprika (sweet or smoked) – magnifies the color and adds depth to the dish.
- Garlic powder – adds a mellow garlic flavor without overpowering.
- Fine salt – essential for seasoning the chicken perfectly.
- Black pepper – freshly ground to elevate all the savory notes.
For the Cilantro-Lime Rice
- Long-grain white rice (Jasmine or Basmati) – fluffy and pairs wonderfully with the chicken.
- Water or low-sodium chicken broth – use broth for added flavor in the rice.
- Butter or olive oil – for a rich taste and added moisture.
- Fine salt – to season the rice for a balanced flavor.
- Fresh cilantro (finely chopped) – for brightening and enhancing the rice.
- Fresh lime juice – adds that crisp, citrus zing.
- Fresh cilantro leaves (for garnish) – a finishing touch to your beautifully plated meal.
How to Make Peruvian Chicken with Aji Verde & Cilantro Rice
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Prepare the Aji Verde: Combine fresh cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper in a blender. Blend until mostly smooth while keeping some texture with green flecks. Taste and adjust seasoning, then chill while you cook.
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Cook the Chicken: Slice thick chicken breasts into cutlets for even cooking. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat and sear chicken, approximately 5-7 minutes per side, until charred and reaches 165°F (74°C). Let rest for 5 minutes before slicing.
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Make the Cilantro-Lime Rice: In a saucepan, mix rice, water or broth, butter, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
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Assemble the Bowls: Fill bowls with a generous scoop of cilantro-lime rice. Layer on perfectly sliced Peruvian-style chicken and drizzle with aji verde. Garnish with fresh cilantro leaves and serve right away for a delightful meal.
Optional: Serve with lime wedges for an extra burst of freshness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peruvian Chicken with Aji Verde & Cilantro Rice are ideal for meal prep enthusiasts! You can make the aji verde sauce up to 3 days in advance, storing it in an airtight container in the fridge to help maintain its vibrant flavor and texture. Additionally, you can marinate the chicken in olive oil, cumin, paprika, garlic powder, salt, and pepper for up to 24 hours before cooking, allowing the flavors to soak in. For the cilantro-lime rice, prepare it ahead of time, refrigerating it in a sealed container for up to 3 days. When ready to serve, simply reheat the rice and chicken, drizzle with fresh aji verde, and enjoy a meal that’s just as delicious as when first prepared!
How to Store and Freeze Peruvian Chicken with Aji Verde & Cilantro Rice
Fridge: Keep leftovers in an airtight container for up to 3 days. Make sure the chicken and rice are stored separately to maintain their textures.
Freezer: For longer storage, freeze the chicken cutlets and cilantro-lime rice in individual portions for up to 3 months. Use freezer bags for easier thawing and reheating.
Reheating: Thaw overnight in the fridge before reheating. Warm chicken and rice gently in the microwave or on the stovetop until heated through. Drizzle with fresh aji verde for optimal flavor!
Wrap: When freezing, wrap the chicken tightly to prevent freezer burn and keep the flavors intact for your delightful Peruvian Chicken with Aji Verde & Cilantro Rice.
What to Serve with Peruvian Chicken with Aji Verde & Cilantro Rice?
Elevate your meal with delightful sides that beautifully complement the vibrant flavors of this Peruvian dish.
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Crispy Plantain Chips: Crispy and slightly sweet, these chips offer a crunchy contrast that’s perfect for dipping into the zesty aji verde.
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Corn Salad with Lime Dressing: This fresh salad brings a burst of sweetness and crunch, balancing the spices of the chicken wonderfully.
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Steamed Asparagus: A light vegetable option that adds a vibrant green touch, its subtle bitterness enhances the flavors of the meal.
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Black Bean Salad: Earthy and hearty, this salad adds protein and a creamy texture that pairs well with the chicken’s flavor profile.
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Mango Salsa: Fresh and fruity, its sweetness helps to cut through the richness of the chicken, while adding a colorful pop to your plate.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc or Pinot Grigio complements the zesty aji verde, enhancing the meal’s refreshing elements.
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Lime Sorbet: For dessert, a light and tangy sorbet offers a refreshing way to cleanse the palate after this rich dish.
These pairings will not only enhance your dining experience but also create a delightful full meal that wraps your senses in a warm embrace!
Peruvian Chicken Variations
Feel free to explore new twists on this vibrant dish for a personalized touch that tantalizes your taste buds!
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Spicy Kick: Add chopped serrano peppers instead of jalapeños for extra heat. Just a little more spice can make a big difference in flavor!
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Cheese Swap: Use feta cheese in place of Cotija or Parmesan for a tangy twist. The creamy texture will lend a rich flavor that complements the chicken beautifully.
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Vegan Version: Substitute the chicken for marinated and grilled tofu or jackfruit. These options soak up flavors remarkably well and give a hearty base for the aji verde.
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Cilantro-Optional Rice: Replace cilantro with fresh parsley for a milder herb flavor in the rice. It still brings a touch of brightness without the strong taste of cilantro.
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Quinoa Alternative: Swap out long-grain white rice for quinoa to pack in more protein and give the dish a unique texture that’s equally delightful.
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Citrus Zing: Experiment with orange juice instead of lime for the aji verde. This adds a different layer of sweetness, marrying wonderfully with the savory chicken.
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Extra Crunch: Toss in toasted nuts such as almonds or walnuts on top for added texture and a satisfying crunch that contrasts beautifully with the tender chicken.
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Smoky Flavor: Incorporate smoked paprika instead of regular paprika for a deeper, more robust flavor. It adds a delightful complexity that takes the dish to new heights!
Chef's Helpful Tips
- For the Peruvian Chicken with Aji Verde & Cilantro Rice, ensure to slice thick chicken breasts into cutlets to promote even cooking and better absorption of spices.
- A common mistake is overcooking the chicken; use a meat thermometer to check for an internal temperature of 165°F to ensure it’s juicy and safe to eat.
- When blending the Aji Verde, blend until mostly smooth to maintain a nice texture with flecks of green for visual appeal.
- Allow the cilantro-lime rice to rest covered for 10 minutes after cooking to ensure it becomes fluffy and absorbs all the flavors before serving.
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
What type of cilantro should I use for the Aji Verde?
Absolutely! Opt for fresh cilantro with vibrant green leaves. Avoid wilted or yellowing cilantro, as it has likely lost flavor. The stems add flavor too, so don’t hesitate to throw them in!
How should I store leftovers of the Peruvian Chicken with Aji Verde & Cilantro Rice?
You can store your delicious leftovers in an airtight container in the fridge for up to 3 days. I recommend keeping the chicken and rice stored separately to ensure both maintain their ideal textures.
Can I freeze the Peruvian Chicken and rice?
Yes, you can! To freeze, place the chicken cutlets and cilantro-lime rice in individual portions in freezer bags, and they will stay good for up to 3 months. When ready to eat, simply thaw overnight in the fridge. Here’s how to freeze them properly:
- Allow both the chicken and rice to cool completely.
- Divide them into manageable portions.
- Place the portions in freezer bags, squeezing out as much air as possible.
- Label the bags with the date, and pop them in the freezer!
What should I do if my chicken ends up dry?
If you happen to overcook the chicken, don’t worry! You can slice it and toss it in warm chicken broth or a bit of olive oil to moisten it up. For next time, aim for an internal temperature of 165°F (74°C) using a meat thermometer and let the chicken rest for a few minutes after cooking to keep it juicy.
Is this recipe suitable for someone with a dairy allergy?
The Aji Verde contains mayonnaise and cheese, which are dairy products. To make it dairy-free, substitute the mayonnaise with a dairy-free variety and skip the Cotija or Parmesan cheese. You can also use nutritional yeast for a cheesy flavor without the dairy.
Are jalapeño seeds necessary for spice?
Not at all! If you’re sensitive to heat, it’s best to remove the seeds from the jalapeños before blending. For those who enjoy more spice, keeping the seeds can elevate the kick of the Aji Verde sauce!
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- Combine fresh cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper in a blender. Blend until mostly smooth while keeping some texture with green flecks. Taste and adjust seasoning, then chill while you cook.
- Slice thick chicken breasts into cutlets for even cooking. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat and sear chicken, approximately 5-7 minutes per side, until charred and reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- In a saucepan, mix rice, water or broth, butter, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
- Fill bowls with a generous scoop of cilantro-lime rice. Layer on perfectly sliced Peruvian-style chicken and drizzle with aji verde. Garnish with fresh cilantro leaves and serve right away for a delightful meal.
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