Name: Flavor-Packed Peruvian Chicken with Aji Verde & Cilantro Rice
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 bunch Cilantro (Adds a fresh, herby flavor that brightens the dish.); 1 whole Jalapeño Peppers (Brings the heat; keep seeds for extra spiciness.); 1/2 cup Mayonnaise (Creates a creamy base; for a lighter option, swap half for Greek yogurt.); 1/4 cup Cotija or Parmesan Cheese (Adds saltiness and richness; feta can be used as a substitute.); 2 cloves Garlic (Enhances the depth of flavor in the sauce.); 2 tablespoons Fresh Lime Juice (Provides acidity and brightness to balance the richness.); 2 tablespoons Olive Oil (Adds richness and is used for both the sauce and chicken.); to taste Salt & Pepper (Essential for enhancing all flavors.); 1 pound Boneless, Skinless Chicken Breasts (Slice thinly for faster cooking.); 1 teaspoon Ground Cumin (Vital spice for achieving authentic Peruvian flavor.); 1 teaspoon Paprika (Vital spice for achieving authentic Peruvian flavor.); 1/2 teaspoon Garlic Powder (Boost the seasoning for a satisfying taste.); to taste Black Pepper (Boost the seasoning for a satisfying taste.); 1 cup Long-Grain White Rice (Jasmine or Basmati) (Acts as a fluffy base that soaks up all the flavors.); 2 tablespoons Butter or Olive Oil (Adds richness and depth to the rice.); 1 bunch Fresh Cilantro (Provides an aromatic touch when mixed into the rice.); 2 tablespoons Fresh Lime Juice (Liven up the rice with zesty acidity.); 2 cups Water or Broth (Crucial for cooking the rice to perfection.); to taste Salt (Necessary to elevate the flavor of the rice.)

As I rummaged through my pantry one evening, the comforting scent of spices wafted through the air, igniting a spark of inspiration. I decided it was time to bring the vibrant flavors of Peru to my dinner table with this Peruvian Chicken with Aji Verde and Cilantro-Lime Rice. Not only is this dish a feast for the senses, but it comes together in under an hour—a true lifesaver on busy weeknights! The juicy, grilled chicken is kissed with the smoky warmth of cumin and paprika, while the creamy, spicy aji verde adds an accent of excitement. With fluffy cilantro-lime rice to balance it all, you’re in for a delightful culinary experience. Are you ready to give your taste buds a joyful adventure?

Why is This Recipe a Must-Try?

Quick Preparation: With just under an hour prep time, this dish is perfect for a hectic weeknight dinner.
Vibrant Flavors: The explosion of spices and the creamy aji verde sauce elevates this meal, making it anything but average.
Healthy Ingredients: Featuring fresh cilantro and lean chicken, this recipe is both nutritious and satisfying.
Easy to Customize: Whether you prefer brown rice or extra heat in your sauce, the recipe allows for delicious flexibility.
Crowd-Pleasing: Serve it up at your next gathering, and watch as everyone digs in—just like I do when enjoying my Spicy Korean Chicken or Cajun Chicken Rice.

Peruvian Chicken with Aji Verde Ingredients

Here’s everything you need to create this flavor-packed dish!

For Aji Verde Sauce

Cilantro – Adds a fresh, herby flavor that brightens the dish.
Jalapeño Peppers – Brings the heat; keep seeds for extra spiciness.
Mayonnaise – Creates a creamy base; for a lighter option, swap half for Greek yogurt.
Cotija or Parmesan Cheese – Adds saltiness and richness; feta can be used as a substitute.
Garlic – Enhances the depth of flavor in the sauce.
Fresh Lime Juice – Provides acidity and brightness to balance the richness.
Olive Oil – Adds richness and is used for both the sauce and chicken.
Salt & Pepper – Essential for enhancing all flavors.

For the Chicken

Boneless, Skinless Chicken Breasts – The star of the dish; slice thinly for faster cooking.
Ground Cumin & Paprika – Vital spices for achieving authentic Peruvian flavor.
Garlic Powder & Black Pepper – Boost the seasoning for a satisfying taste.

For Cilantro-Lime Rice

Long-Grain White Rice (Jasmine or Basmati) – Acts as a fluffy base that soaks up all the flavors; consider brown rice for more fiber.
Butter or Olive Oil – Adds richness and depth to the rice.
Fresh Cilantro – Provides an aromatic touch when mixed into the rice.
Fresh Lime Juice – Liven up the rice with zesty acidity.
Water or Broth – Crucial for cooking the rice to perfection.
Salt – Necessary to elevate the flavor of the rice.

Gather up these ingredients, and soon you’ll be savoring every bite of this delightful Peruvian Chicken with Aji Verde and Cilantro-Lime Rice!

Step-by-Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice

Step 1: Make Aji Verde
Begin by preparing the aji verde sauce that beautifully complements your Peruvian Chicken. In a blender, combine fresh cilantro, sliced jalapeños (with seeds for extra heat), mayonnaise, Cotija or Parmesan cheese, minced garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, adjusting seasoning as desired. Once ready, transfer to a bowl and refrigerate for at least 15 minutes to let the flavors meld together beautifully.

Step 2: Prepare Chicken
While the aji verde chills, focus on preparing the chicken. If your chicken breasts are thick, slice them into cutlets for quicker cooking. In a mixing bowl, toss the chicken pieces with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until evenly coated. This step infuses the chicken with essential flavors, setting the stage for delicious Peruvian Chicken that the whole family will love.

Step 3: Cook Chicken
Heat a grill pan or skillet over medium-high heat until hot, which should take about 3-5 minutes. Add the seasoned chicken cutlets and sear for 5-7 minutes on each side, or until they are beautifully charred and reach an internal temperature of 165°F (74°C). Once cooked, remove from heat and let the chicken rest for 5 minutes. This resting phase keeps the chicken juicy and tender for your Peruvian Chicken dish.

Step 4: Make Cilantro-Lime Rice
As your chicken rests, prepare the cilantro-lime rice for a refreshing side dish. In a saucepan, combine long-grain white rice, water or broth, butter or olive oil, and salt. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is fluffy and the liquid is fully absorbed. Afterward, stir in chopped fresh cilantro and lime juice, elevating the dish’s flavor and freshness perfectly.

Step 5: Assemble Bowls
Now it’s time to bring everything together for a delicious meal! Fluff the cilantro-lime rice with a fork, then serve it in individual bowls. Top each serving with succulent slices of your Peruvian Chicken, and generously drizzle the vibrant aji verde over the top. For an extra touch, garnish with fresh cilantro and additional lime wedges, and enjoy the vibrant flavors of this delightful meal!

Peruvian Chicken with Aji Verde Variations

With just a few simple tweaks, you can create your own spin on this delightful dish that packs a flavorful punch.

Brown Rice: Replace long-grain rice with brown rice for added fiber and a nuttier taste; it’ll give the dish a heartier feel.
Quinoa: Switch the rice for quinoa if you’re looking for a high-protein grain; this superfood adds a lovely texture and additional nutrition.
Thighs Instead of Breasts: Use boneless, skinless chicken thighs for juicier meat; just be sure to adjust the cooking time for perfectly tender results.
Greek Yogurt Aji Verde: For a lighter aji verde, swap half the mayonnaise with Greek yogurt; it maintains creaminess while boosting protein.
Extra Spicy: To crank up the heat, keep more jalapeño seeds in the sauce; the added kick will excite spicy food lovers.
Smoky Flavor: Add smoked paprika to the chicken seasoning for a depth of flavor; it brings a subtle smokiness reminiscent of BBQ perfection.
Cilantro-Free Version: If you’re not a fan of cilantro, parsley is a great substitute; it provides a fresh touch without the strong flavor.
Vegan Delight: Opt for marinated tofu instead of chicken for a vegan version; it soaks up flavor beautifully and pairs perfectly with the aji verde sauce.

Whether you’re in the mood for a cozy night in or hosting a gathering, this versatile dish can easily adapt to your palate. Plus, if you’re exploring more vibrant flavors, don’t miss out on my Spicy Chicken Fillet or the comforting Healthy Baked Chicken. Enjoy mixing and matching!

What to Serve with Peruvian Chicken with Aji Verde & Cilantro Rice

As you prepare this colorful dish, consider these delightful sides and accompaniments that will enhance your vibrant meal experience.

Crispy Plantain Chips: These crunchy snacks introduce a hint of sweetness, contrasting beautifully with the flavors of the chicken and sauce.
Grilled Corn on the Cob: Smothered in lime and chili powder, this juicy corn adds a fresh, smokey flavor that pairs perfectly with your dish.
Avocado Salad: Creamy avocado mixed with tomatoes and a squeeze of lime offers a refreshing palate cleanser that balances the meal.
Roasted Vegetables: Seasoned with garlic and herbs, these tender veggies bring a touch of earthiness, complementing the spicy and creamy profiles of the chicken.
Margaritas: A zesty margarita, with its tangy lime flavor and a hint of sweetness, provides the perfect refreshing finish to this hearty dish.
Churros with Dulce de Leche: End the meal on a sweet note with warm, crispy churros, offering a delightful contrast to the spiced chicken flavors.

Expert Tips for Peruvian Chicken

Batch Cooking: Avoid overcrowding the pan while searing the chicken. Cooking in batches ensures a nice char, preventing steaming.
Richness in Sauce: Blend the aji verde for an extra 30 seconds to achieve a creamier texture. If you enjoy spice, keep some jalapeño seeds to amplify the heat.
Storage Solutions: Refrigerate aji verde for 3-4 days. If it thickens, simply thin it out with lime juice or water for ease of use.
Maintain Texture: Store the cooked chicken and cilantro-lime rice separately to retain their textures and flavors, making for a fresh meal every time.
Healthy Substitutions: For a lighter meal, feel free to swap half the mayonnaise in the aji verde with Greek yogurt; it still delivers deliciously!

Remember, these devilishly delightful variations for your Peruvian Chicken with Aji Verde and Cilantro Rice can take your dinner game to a whole new level!

Make Ahead Options

These flavorful Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are perfect for busy weeknights! You can prepare the aji verde sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its fresh taste. The chicken can be marinated in the spice mix for up to 24 hours, allowing the flavors to deepen—just keep it covered in the fridge. For the rice, consider cooking it ahead and refrigerating it for up to 4 days; reheat it gently with a splash of water and a dash of fresh lime juice to revive its fluffiness. When ready to serve, reheat the chicken and rice, assemble your bowls, and drizzle with the aji verde for a delightful, time-saving meal!

How to Store and Freeze Peruvian Chicken with Aji Verde

Fridge: Store cooked Peruvian chicken and cilantro-lime rice in airtight containers for up to 4 days. Keeping them separate helps maintain their textures and flavors.

Freezer: For longer storage, freeze chicken and rice in well-sealed bags or containers. Enjoy for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating: To reheat chicken, warm in a skillet over medium heat until heated through. For rice, add a splash of water and microwave or warm on the stovetop until fluffy again.

Aji Verde: This creamy sauce can be stored in the fridge for 3-4 days. If it thickens, simply stir in a bit of lime juice or water for the perfect consistency before serving.

Peruvian Chicken with Aji Verde and Cilantro-Lime Rice Recipe FAQs

What type of chicken is best for this recipe?
Absolutely! Boneless, skinless chicken breasts are ideal for this dish as they cook quickly and remain juicy when grilled. However, if you prefer a richer flavor, using chicken thighs can be a great alternative. Just adjust the cooking time as needed to ensure they reach an internal temperature of 165°F (74°C).

How should I store leftover Peruvian chicken and rice?
Very! Store the cooked Peruvian chicken and cilantro-lime rice separately in airtight containers in the fridge for up to 4 days. This will help maintain their textures and prevent the rice from becoming too soggy.

Can I freeze the Peruvian chicken and rice?
Yes! To freeze, place the chicken and rice in well-sealed bags or containers, where they can last for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat in a skillet for the chicken and add a splash of water when reheating the rice to fluff it back up.

What should I do if the aji verde sauce is too thick?
If your aji verde thickens after refrigeration, simply stir in a bit of lime juice or water until you reach the desired consistency. This will not only help it blend better but also add a fresh burst of flavor! You’ll find that adjusting the sauce can really enhance your entire dish.

How do I choose ripe jalapeños for the aji verde sauce?
Look for jalapeños that are firm, bright green, and free from dark spots. The fresher the jalapeño, the better the spice and flavor it will impart to your aji verde sauce. If you want more heat, choose slightly softer peppers; they’ll pack more punch.

Are there any dietary considerations for pets or allergies?
When preparing Peruvian Chicken with Aji Verde and Cilantro-Lime Rice, be cautious with the ingredients if you have pets. Both garlic and onions are harmful to dogs, so ensure these components are stored safely away from them. Additionally, double-check any substitutions for allergies, especially concerning mayonnaise and cheese.