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
Scale
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.
