Description
Discover the vibrant flavors of Peruvian Chicken with Aji Verde & Cilantro Rice, a dish that promises an explosion of taste with every bite. This quick and easy recipe is perfect for busy weeknights, taking under an hour to prepare. Sear succulent chicken cutlets seasoned with cumin and paprika, and whip up a creamy aji verde sauce bursting with fresh cilantro and jalapeños. Pair it all with zesty cilantro-lime rice for a satisfying meal that looks as good as it tastes.
Ingredients
Scale
- 2 lb boneless, skinless chicken breasts
- 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
- 1 cup fresh cilantro, packed (stems & leaves)
- 1–2 jalapeño peppers, seeded
- 1/2 cup mayonnaise
- 2 cloves garlic (peeled)
- 2 tbsp fresh lime juice
- 1/2 tsp fine salt (to taste)
- 1/4 tsp black pepper, freshly ground
- 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)
Instructions
- Prepare the aji verde by blending cilantro, jalapeños, mayonnaise, garlic, lime juice, olive oil, salt, and pepper until mostly smooth.
- Coat chicken cutlets with olive oil and spices, then sear in a hot skillet until cooked through.
- Cook rice in water or broth until fluffy; mix in chopped cilantro and lime juice.
- Serve by layering rice in bowls, topping with chicken slices, and drizzling generously with aji verde.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg