Peruvian Chicken with Aji Verde & Cilantro Rice

If you love big flavor but hate fussy steps, this Peruvian Chicken with Aji Verde (Green Sauce) and Cilantro Rice is your new go-to. In under an hour, you’ll sear cumin–paprika chicken cutlets, whirl a creamy aji verde with cilantro and jalapeños, and finish with zesty cilantro-lime rice. The focus keyword here—Peruvian chicken with Aji Verde—isn’t just SEO; it’s a promise of bold, herby heat, cooling creaminess, and irresistible char in every bite. The sauce alone is a spoon-licker, and the rice ties everything together with citrusy lift.

Why You’ll Love This Recipe

• Quick Cooking: This dish comes together in under 45 minutes, making it ideal for busy weeknights.
• Bursting with Flavor: The combination of spices and fresh ingredients delivers a deliciously bold flavor profile.
• Versatile Serving Options: Serve it in bowls or as a platter for gatherings; it fits any occasion beautifully.
• Easy to Customize: Adjust the heat level by adding more or fewer jalapeños to the aji verde.
• Meal Prep Friendly: Perfect for make-ahead lunches or dinners—just store in airtight containers.

Tools and Preparation

Before diving into this flavorful adventure, gather your tools to streamline the cooking process.

Essential Tools and Equipment

• Blender or food processor
• Grill pan or large skillet
• Medium saucepan
• Measuring cups and spoons
• Cutting board

Importance of Each Tool

• Blender or food processor: Essential for creating the smooth yet textured aji verde sauce that elevates the dish.
• Grill pan or large skillet: Provides even heat distribution for perfectly seared chicken cutlets with beautiful char marks.
• Medium saucepan: Crucial for cooking the cilantro-lime rice to fluffy perfection without burning.

Ingredients

For the Aji Verde

• 1 cup fresh cilantro, packed (stems & leaves)
• 1–2 jalapeño peppers, seeded (or keep seeds)
• 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 (to taste)
• 1/4 tsp black pepper, freshly ground

For the 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

For the 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
• Fresh cilantro leaves (for garnish)

How to Make Peruvian Chicken with Aji Verde & Cilantro Rice

Step 1: Make the Aji Verde

Add all ingredients for the aji verde into your blender:
1. Place cilantro, jalapeños, mayonnaise, Cotija/Parmesan cheese, garlic, lime juice, olive oil, salt, and pepper into the blender.
2. Blend until mostly smooth but still chunky for texture.
3. Taste and adjust seasoning if needed. Refrigerate while cooking.

Step 2: Prepare & Cook the Chicken

Get your chicken ready:
1. If chicken breasts are thick, slice them horizontally into thinner cutlets.
2. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
3. Heat your grill pan over medium-high heat.
4. Sear chicken in batches for about 5–7 minutes per side until charred and cooked through at 165°F / 74°C. Rest before slicing.

Step 3: Make the Cilantro-Lime Rice

Prepare this flavorful rice:
1. In a medium saucepan, combine rice, water/broth, butter/oil, and salt.
2. Bring to a boil then reduce heat to low; cover and simmer for 15–20 minutes until liquid is absorbed.
3. Remove from heat; let sit covered for another 10 minutes before fluffing with a fork.
4. Fold in chopped cilantro and lime juice.

Step 4: Assemble the Bowls

Create your delicious serving:
1. Spoon cilantro-lime rice into bowls as a base.
2. Top with sliced Peruvian-style chicken pieces.
3. Drizzle generously with freshly made aji verde sauce.
4. Garnish with extra cilantro leaves for freshness.

Enjoy your delightful Peruvian Chicken with Aji Verde & Cilantro Rice!

How to Serve Peruvian Chicken with Aji Verde & Cilantro Rice

Serving Peruvian Chicken with Aji Verde and Cilantro Rice can elevate your dining experience. This dish is not just flavorful but also visually appealing, making it perfect for gatherings or family dinners.

Bowl Presentation

• Use shallow bowls to display the vibrant rice and chicken.
• Drizzle aji verde over the top for a striking green accent.

Garnish Options

• Fresh cilantro leaves add color and freshness.
• Lime wedges provide a zesty touch that enhances flavor.

Accompanying Drinks

• Serve chilled lemonade for a refreshing contrast.
• Iced tea can complement the meal without overpowering it.

Meal Prep

• Prepare rice and sauce in advance for quick assembly during busy nights.
• Store portions in airtight containers for easy reheating.

How to Perfect Peruvian Chicken with Aji Verde & Cilantro Rice

Perfecting this dish involves attention to detail and personal touches. Here are some tips to enhance your cooking experience.

• Choose quality chicken: Opt for organic or free-range chicken for better flavor.
• Adjust heat: Modify jalapeño quantity based on your spice preference; more seeds mean more heat.
• Rest the chicken: Allow cooked chicken to rest before slicing to maintain juiciness.
• Experiment with herbs: Try adding parsley or green onions to the rice for extra flavor dimensions.
• Make extra sauce: Always prepare additional aji verde; it’s delicious as a dip or drizzle on other dishes.
• Store properly: Keep leftovers in separate containers to maintain texture and flavor when reheated.

Best Side Dishes for Peruvian Chicken with Aji Verde & Cilantro Rice

Pairing side dishes with Peruvian Chicken enhances the overall meal. Here are some excellent options to consider.

1. Grilled Vegetables: Season seasonal vegetables like zucchini, bell peppers, and asparagus, then grill them until tender.
2. Crispy Roasted Potatoes: Toss baby potatoes in olive oil and herbs, then roast until golden brown and crispy.
3. Corn on the Cob: Boil or grill fresh corn, adding butter and lime for added flavor, which complements the dish well.
4. Black Beans Salad: Mix black beans with diced tomatoes, onion, and avocado for a hearty salad that adds protein and fiber.
5. Guacamole: Creamy avocado dip pairs nicely with the flavors of aji verde while providing a satisfying texture contrast.
6. Plantain Chips: Crispy plantain chips add crunch; serve them alongside as a unique twist on traditional sides.
7. Tomato Salsa: Fresh salsa made from ripe tomatoes, onions, and cilantro can brighten up any plate with its freshness.
8. Quinoa Pilaf: Flavored quinoa pilaf with spices provides a nutritious base that complements the main dish beautifully.

Common Mistakes to Avoid

It’s easy to make errors when preparing Peruvian Chicken with Aji Verde & Cilantro Rice. Here are some common pitfalls and how to steer clear of them.

• Skipping the marination: Failing to marinate the chicken can result in bland flavors. Always allow the chicken to soak in spices and oil for at least 30 minutes for maximum flavor.
• Overcooking the chicken: Overcooked chicken can become dry and tough. Use a meat thermometer to ensure it reaches 165°F (74°C) and no more.
• Ignoring rice ratios: Not measuring water or broth accurately can lead to mushy or undercooked rice. Follow the recommended liquid-to-rice ratio for perfect results.
• Puréeing the Aji Verde too much: Blending the sauce until completely smooth removes its delightful texture. Aim for a slightly chunky consistency for added appeal.
• Not adjusting spice levels: If you’re unsure about heat, start with fewer jalapeños, and adjust according to your preference. It’s easier to add spice than to take it away.

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Peruvian Chicken with Aji Verde & Cilantro Rice

• Allow the dish to cool completely before freezing.
• Use freezer-safe containers or bags and keep for up to 2 months.

Reheating Peruvian Chicken with Aji Verde & Cilantro Rice

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish covered with foil, heating for about 20-25 minutes.
• Microwave: Heat in short intervals of 1-2 minutes, stirring in between until warmed through.
• Stovetop: In a skillet over medium heat, add a splash of water or broth, then reheat until hot. Stir occasionally.

Frequently Asked Questions

How do I make Peruvian Chicken with Aji Verde & Cilantro Rice gluten-free?

You can easily make this dish gluten-free by ensuring that all ingredients, especially condiments like mayonnaise, are certified gluten-free.

Can I use other proteins instead of chicken?

Absolutely! You can substitute chicken with turkey or even beef if you prefer a different flavor profile.

What is Aji Verde made of?

Aji Verde is primarily made from cilantro, jalapeños, mayonnaise, lime juice, and spices blended into a creamy green sauce that complements the chicken beautifully.

How can I customize my cilantro rice?

Feel free to add other herbs or spices such as parsley or garlic powder for extra flavor. You can also mix in additional vegetables like peas or corn.

Can I prepare this dish ahead of time?

Yes! You can marinate the chicken and prepare the Aji Verde in advance. Just cook everything fresh on serving day for optimal taste.

Final Thoughts

Peruvian Chicken with Aji Verde & Cilantro Rice is a vibrant, flavorful dish that’s perfect for weeknight dinners. Its bold flavors and creamy sauce create an irresistible meal that everyone will love. Don’t hesitate to customize it with your favorite proteins or additional veggies—this recipe is versatile enough to cater to various tastes!