If you have ever dreamed of bringing the vibrant flavors of Peru right into your own kitchen, the Peruvian Chicken with Aji Verde & Cilantro Rice Recipe is the perfect way to do it. This dish is a celebration of bright, fresh ingredients combined with bold, smoky spices, creating a harmony of tastes and textures that will delight your palate and warm your heart. The creamy, herbaceous aji verde sauce paired with tender, spiced chicken and fragrant cilantro-lime rice makes every bite an adventure. Whether you are looking for a new weeknight favorite or a stunning meal to impress guests, this recipe is as approachable as it is unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful selection of ingredients that each bring something essential to the table. Fresh herbs provide brightness, spices add depth, and a creamy sauce ties it all together, making it a perfectly balanced dish.
- 1 cup fresh cilantro, packed (stems & leaves): This vibrant and leafy herb is the backbone of the sauce and rice, giving bright green freshness.
- 1–2 jalapeño peppers, seeded (or keep seeds): Adjust heat to your liking while adding a spicy kick that makes the aji verde unforgettable.
- 1/2 cup mayonnaise: Acts as the creamy base for the aji verde, keeping the sauce smooth and rich.
- 1/4 cup Cotija or Parmesan, crumbled: Adds a salty, tangy punch that enhances the sauce’s complexity.
- 2 cloves garlic (peeled): Infuses both the sauce and chicken seasoning with warm, aromatic flavor.
- 2 tbsp fresh lime juice: Bright and tangy, this fresh acidity lifts the whole dish.
- 1 tbsp olive oil: For blending the sauce; also helps marry the flavors together beautifully.
- 1/2 tsp fine salt: Balances and enhances all the ingredients.
- 1/4 tsp black pepper, freshly ground: Adds a touch of heat and earthiness to the sauce.
- 2 lb boneless, skinless chicken breasts: Sliced into thinner cutlets for quick, even cooking and juicy texture.
- 2 tbsp olive oil: Used to coat the chicken for searing and developing that gorgeous crust.
- 1 1/2 tsp ground cumin: Adds a warm, smoky flavor essential to the Peruvian chicken.
- 1 1/2 tsp paprika (sweet or smoked): Gives subtle smokiness and vibrant color to the meat.
- 1 tsp garlic powder: Boosts garlicky depth in the chicken seasoning.
- 1 tsp fine salt: Ensures the chicken is perfectly seasoned.
- 1/2 tsp black pepper: Adds subtle heat and complexity.
- 1 1/2 cups long-grain white rice (Jasmine or Basmati): The fluffy foundation for the flavorful cilantro-lime rice.
- 2 1/2 cups water or low-sodium chicken broth: For cooking the rice with extra savory depth if using broth.
- 1 tbsp butter or olive oil: Enriches the rice with a smooth mouthfeel.
- 1/2 tsp fine salt: Enhances the rice’s flavor.
- 1/2 cup fresh cilantro, finely chopped: Added to the rice for fresh, herbal bursts in every bite.
- 2 tbsp fresh lime juice: Brings a zesty brightness balancing the rice.
- Fresh cilantro leaves (for garnish): Adds a pretty, fragrant finishing touch.
How to Make Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Step 1: Make the Aji Verde
Get your blender or food processor ready because this sauce sets the tone for the entire dish. Toss in the cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper, then pulse until mostly smooth. You want to keep a few little flecks of cilantro so it looks fresh and inviting—not a completely uniform green. Taste it to see if you want more salt or extra lime juice, then pop it in the fridge to let those flavors mingle while you cook. If you prefer a silkier sauce, give it another 30 seconds of blending. More heat? Leave some jalapeño seeds in.
Step 2: Prepare & Cook the Chicken
Next, tackle the star protein. If your chicken breasts are thick, slice them horizontally to create thinner cutlets so they cook evenly and stay juicy. Toss the chicken pieces in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Sear the chicken in batches, making sure not to overcrowd the pan, for 5 to 7 minutes on each side until you get those beautiful charred spots and the internal temperature hits 165°F (74°C). Let the cooked chicken rest for about 5 minutes, then slice into thick, bite-sized pieces. This step guarantees tender, flavorful chicken every time.
Step 3: Make the Cilantro-Lime Rice
While the chicken rests, move on to the rice. In a medium saucepan, combine your rice, water or low-sodium chicken broth, butter or olive oil, and salt. Bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the liquid is absorbed. Once done, remove it from heat but keep it covered for another 10 minutes to steam perfectly fluffy grains. Fluff the rice with a fork and gently fold in the chopped cilantro and fresh lime juice. Pro tip: Broth adds more savory notes, but water is fine if you don’t have any on hand—just add a pinch more salt.
Step 4: Assemble the Bowls
Now comes the fun part. Spoon a generous layer of cilantro-lime rice into each bowl as the base. Top with the sliced Peruvian chicken and drizzle liberally with your gorgeous aji verde sauce. Add a sprinkle of fresh cilantro leaves for garnish, and you’re ready to serve. Don’t be shy with the aji verde; that creamy, spicy sauce is the signature that makes this dish pop with personality and flavor.
How to Serve Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Garnishes
Fresh cilantro leaves are a simple but beautiful garnish that adds an herbaceous aroma and color contrast to your plate. Consider adding a wedge of lime for guests to squeeze on extra freshness and a sprinkle of crumbled Cotija cheese if you want a salty finish. These small touches elevate the presentation and taste wonderfully.
Side Dishes
This dish pairs delightfully with crisp, refreshing sides such as a crunchy jicama slaw or a vibrant tomato and avocado salad. Roasted vegetables like sweet potatoes or grilled corn also complement the smoky chicken flavors and keep the meal balanced and satisfying.
Creative Ways to Present
You can serve this in casual bowls for a cozy, family-style meal or elevate the presentation by plating on large white dishes for a party. Layer the rice neatly with a mold or small bowl, arrange chicken slices in a fan shape, and artistically drizzle your aji verde. Small ramekins filled with extra sauce can also add a lovely touch for dipping and customization.
Make Ahead and Storage
Storing Leftovers
Any leftovers of the Peruvian Chicken with Aji Verde & Cilantro Rice Recipe keep very well in an airtight container in the refrigerator for up to 3 days. Keep the aji verde sauce separate from the chicken and rice to maintain its freshness and texture.
Freezing
You can freeze cooked chicken and cilantro-lime rice separately for up to 2 months. Make sure to cool them completely before transferring to freezer-safe containers or bags. The aji verde sauce is best made fresh but can also be frozen in smaller portions if needed.
Reheating
To reheat, thaw frozen components overnight in the fridge. Warm the chicken and rice gently in a skillet or microwave to avoid drying out. Add fresh aji verde sauce just before serving to keep that delicious creamy, fresh flavor alive.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts are ideal for quick cooking and slicing, you can also use thighs for a richer flavor. Just adjust cooking times accordingly and ensure the chicken reaches the safe internal temperature.
How spicy is the aji verde sauce?
The spiciness depends on how many jalapeño seeds you leave in and the number of peppers you use. Start mild if you’re sensitive to heat, and then you can always add more jalapeños or seeds for a bolder kick.
Is there a dairy-free alternative for the mayonnaise and cheese?
Yes, you can substitute mayonnaise with a plant-based mayo or Greek yogurt for a different tang, and omit the cheese or use nutritional yeast for a cheesy flavor without dairy.
Can I prepare this recipe ahead of time for a party?
Definitely! You can make the aji verde sauce and cilantro rice earlier in the day. Cook the chicken just before serving to ensure it stays juicy and fresh. Assemble the bowls when guests arrive.
What if I don’t have a blender?
Use a mortar and pestle or finely chop the ingredients very well and mix thoroughly for the aji verde sauce. It won’t be as smooth but will still taste fantastic with plenty of texture.
Final Thoughts
There is something truly joyful about the Peruvian Chicken with Aji Verde & Cilantro Rice Recipe that makes it a standout meal for any occasion. From the exciting spices to the luscious, herbaceous sauce and the fragrant rice, it’s a dish you’ll want to make again and again. I wholeheartedly encourage you to try this recipe soon—it’s a perfect way to treat yourself and your loved ones to a little taste of Peru right at home.
Print
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4 bowls)
- Category: Main Dish
- Method: Grilling
- Cuisine: Peruvian
Description
Peruvian Chicken with Aji Verde & Cilantro Rice is a vibrant and flavorful dish featuring juicy, spice-rubbed chicken seared to perfection and served with a creamy, tangy aji verde sauce. Paired with fragrant cilantro-lime rice, this recipe offers a deliciously bright and satisfying meal inspired by Peruvian cuisine, perfect for a wholesome family dinner or casual gathering.
Ingredients
Aji Verde Sauce
- 1 cup fresh cilantro, packed (stems & leaves)
- 1–2 jalapeño peppers, seeded (or keep seeds to adjust 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 Chicken
- 2 lb boneless, skinless chicken breasts (slice 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 Garnish
- Fresh cilantro leaves
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until the mixture is mostly smooth, stopping before it’s a perfect purée to retain attractive green flecks. Taste and adjust salt or lime juice as needed, then refrigerate to allow flavors to meld while you prepare the other components. For a silkier sauce, blend longer; keep some jalapeño seeds for extra heat.
- Prepare & Cook the Chicken: If chicken breasts are thick, slice them horizontally into thinner cutlets for even cooking. In a bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper. Heat a grill pan or large skillet over medium-high heat. Sear the chicken in a single layer, working in batches if needed, cooking each side for 5 to 7 minutes until deeply charred in spots and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thick, bite-size pieces. Avoid crowding the pan to ensure proper searing rather than steaming.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine the rice, water or chicken broth, butter or olive oil, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the liquid is absorbed. Remove from heat and let the rice rest, covered, for 10 minutes. Fluff the rice with a fork, then gently fold in the chopped cilantro and fresh lime juice. Using broth will add savory depth; if using water, adding an extra pinch of salt enhances flavor.
- Assemble the Bowls: Divide the cilantro-lime rice evenly into bowls as the base. Top each with sliced Peruvian-style chicken, then drizzle generously with the aji verde sauce. Garnish with fresh cilantro leaves and serve immediately. The creamy, spicy aji verde sauce is the signature element that ties the dish together beautifully.
Notes
- Adjust the number of jalapeños or keep seeds to control the heat of the aji verde sauce.
- Slicing chicken thinner ensures faster cooking and more even charring.
- Do not crowd the pan when searing chicken to prevent steaming.
- For extra flavor, use low-sodium chicken broth instead of water when cooking rice.
- Blend the aji verde sauce longer for a silkier texture or less for a chunkier consistency with vibrant green flecks.
- Allow chicken to rest after cooking to retain juices and tenderness.
