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Peruvian Chicken with Aji Verde & Cilantro Rice

Flavor-Packed Peruvian Chicken with Aji Verde & Cilantro Rice

This Peruvian Chicken with Aji Verde & Cilantro Rice offers vibrant flavors and quick preparation, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Aji Verde Sauce
  • 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.
For the Chicken
  • 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.
For Cilantro-Lime Rice
  • 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.

Equipment

  • blender
  • Grill pan or skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Make Aji Verde: In a blender, combine cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth. Refrigerate for at least 15 minutes.
  2. Prepare Chicken: Slice chicken if needed. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Cook Chicken: Heat a grill pan over medium-high heat. Sear chicken for 5-7 minutes on each side until cooked through. Let rest for 5 minutes.
  4. Make Cilantro-Lime Rice: Combine rice, water/broth, butter/oil, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes. Stir in cilantro and lime juice.
  5. Assemble Bowls: Fluff rice, serve in bowls, top with chicken slices, drizzle with aji verde, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

This recipe allows for flexibility with ingredients and customization according to your taste preferences.

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