Name: Savory Peruvian Chicken with Aji Verde & Cilantro Rice Magic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 bunch Fresh Cilantro; 2 medium Jalapeño Peppers (with seeds for heat); 0.5 cup Mayonnaise (or Greek yogurt); 0.25 cup Cotija or Parmesan (or queso fresco); 2 cloves Garlic (peeled); 1 large Fresh Lime Juice (freshly squeezed); 3 tablespoons Olive Oil; to taste Fine Salt; to taste Black Pepper; 4 pieces Boneless, Skinless Chicken Breasts (sliced into cutlets); 2 tablespoons Olive Oil; 2 teaspoons Ground Cumin; 1 teaspoon Paprika; to taste Garlic Powder; to taste Fine Salt; to taste Black Pepper; 1.5 cups Long-Grain White Rice (Jasmine or Basmati); 3 cups Water or Low-Sodium Chicken Broth; 1 tablespoon Butter or Olive Oil; to taste Fine Salt; 1 bunch Fresh Cilantro (chopped); 1 large Lime Juice; 1 bunch Fresh Cilantro Leaves (optional)

The sizzle of chicken hitting a hot skillet is just the sort of sound that makes my heart race in the kitchen. Today, I’m excited to share my Peruvian Chicken with Aji Verde and Cilantro-Lime Rice recipe—a dish that transforms a simple weeknight dinner into a vibrant fiesta of flavors. This recipe combines succulent chicken seasoned with cumin and paprika, paired with a creamy, zesty Aji Verde that you’ll want to slather on everything. What’s even better? It’s ready in under an hour, making it perfect for a quick, satisfying meal or an easy meal prep option for busy days ahead. Join me as we dive into this delicious adventure that promises to brighten your dinner table and leave everyone asking for seconds! Are you ready to add a taste of Peru to your kitchen?

Why Is This Recipe a Must-Try?

Simplicity at Its Best: This Peruvian Chicken with Aji Verde recipe is quick enough for busy weeknights, taking under an hour to prepare.

Bold Flavors: Enjoy a vibrant, zesty combination of cumin, paprika, and fresh cilantro that will excite your taste buds.

Versatile Meal Prep: Perfect for meal prep bowls, it can be easily customized with additional veggies or grains to suit your needs.

Crowd-Pleaser: From family dinners to gatherings, this dish will have everyone licking their plates clean and asking for your recipe!

Make-Ahead Sauce: You can whip up the Aji Verde ahead of time, keeping it fresh and ready for drizzling whenever you need a flavor boost.

This recipe seamlessly blends ease and enjoyable cooking—feel free to explore more exciting ideas to enhance your meal prep with our tips!

Peruvian Chicken with Aji Verde Ingredients

For the Aji Verde:
Fresh Cilantro – Adds vibrant flavor and color; may substitute with parsley if desired.
Jalapeño Peppers – Provides heat; keep some seeds for added spice if you like it hot!
Mayonnaise – Creates a creamy base; Greek yogurt is a lighter alternative.
Cotija or Parmesan – Adds a salty tang; queso fresco works well if Cotija isn’t available.
Garlic – Boosts flavor; ensure it’s peeled before blending.
Fresh Lime Juice – Brightens the sauce; always use freshly squeezed for the best taste.
Olive Oil – Enhances creaminess; feel free to swap with another neutral oil if needed.
Fine Salt & Black Pepper – Essential for balancing the flavors; adjust to your taste.
For the Peruvian-Style Chicken:
Boneless, Skinless Chicken Breasts – The main protein; slice into thinner cutlets for even cooking.
Olive Oil – Helps coat the chicken and aids in searing to perfection.
Ground Cumin & Paprika – Provide aromatic flavor; sweet or smoked paprika can be used based on your preference.
Garlic Powder, Fine Salt, Black Pepper – Essential for enhancing the chicken’s flavor profile.
For the Cilantro-Lime Rice:
Long-Grain White Rice (Jasmine or Basmati) – Provides the core structure of the dish.
Water or Low-Sodium Chicken Broth – Use for cooking rice; broth adds depth and flavor.
Butter or Olive Oil – Adds richness; can be omitted for a lighter dish.
Fine Salt – Important for seasoning the rice perfectly.
Fresh Cilantro & Lime Juice – Contributes brightness and freshness to the rice.
For Serving:
Fresh Cilantro Leaves – An optional garnish that elevates presentation.

Experience the bursting flavors of Peruvian Chicken with Aji Verde as it turns your meal into a delightful culinary escapade!

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

Step 1: Make the Aji Verde
In a blender, combine a generous handful of fresh cilantro, two chopped jalapeños (with seeds for extra heat), half a cup of mayonnaise, a quarter cup of crumbled Cotija cheese, two cloves of peeled garlic, juice from one lime, and three tablespoons of olive oil. Season with salt and pepper to taste. Blend until mostly smooth, leaving some green flecks for texture, and refrigerate while you prepare the chicken.

Step 2: Prepare & Cook the Chicken
Slice four boneless, skinless chicken breasts into thinner cutlets for even cooking. In a bowl, toss the chicken with two tablespoons of olive oil, two teaspoons of ground cumin, one teaspoon of paprika, and sprinkle with garlic powder, salt, and black pepper. Heat a grill pan over medium-high heat, searing the chicken for 5–7 minutes per side until it’s deeply charred and reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for five minutes before slicing.

Step 3: Make the Cilantro-Lime Rice
In a saucepan, combine one and a half cups of long-grain white rice with three cups of water or low-sodium chicken broth, one tablespoon of butter or olive oil, and a pinch of fine salt. Bring the mixture to a boil over high heat, then lower to a simmer. Cover and cook for 15–20 minutes until the liquid is absorbed and the rice is tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork and stir in a handful of chopped cilantro and juice from one lime.

Step 4: Assemble the Bowls
To serve your Peruvian Chicken with Aji Verde, start with a generous scoop of cilantro-lime rice in each bowl. Top with sliced chicken cutlets, ensuring they’re perfectly nestled into the rice. Drizzle a hearty portion of the creamy Aji Verde over the chicken, letting it cascade down to enhance every bite. For a touch of freshness, garnish with additional cilantro leaves.

How to Store and Freeze Peruvian Chicken with Aji Verde

Fridge: Store leftover Peruvian Chicken with Aji Verde in an airtight container for up to 4 days. Keep the chicken and Aji Verde separate to maintain freshness.
Freezer: For longer storage, freeze the chicken and Aji Verde in separate containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat chicken in a skillet over medium heat until warmed through, about 5-7 minutes. The Aji Verde can be gently warmed in the microwave or served cold.
Rice Storage: Cilantro-lime rice can be refrigerated for up to 4 days. To reheat, add a splash of water and microwave, or stir in a pan until heated through.

Peruvian Chicken with Aji Verde Variations

Get ready to shake things up! This dish is as versatile as it is delicious, inviting you to explore different twists and playful substitutions.

Boneless Thighs: Swap chicken breasts for juicy boneless thighs; adjust cooking time for perfect tenderness. The added fat makes them irresistibly moist!
Brown Rice: Use brown rice instead of white for a heartier option packed with fiber and a nutty undertone. It complements the zesty flavors beautifully.
Quinoa Base: For a protein boost, replace rice with fluffy quinoa—it’s light, nutritious, and wonderfully absorbs the Aji Verde.
Greek Yogurt Twist: Make the Aji Verde lighter by using Greek yogurt instead of mayonnaise. This creamy version brings a tangy freshness that’s delightful.
Add a Veggie: Mix in diced bell peppers or corn to the rice for a colorful, crunchy texture. It transforms the cilantro-lime rice into a vibrant side dish!
Spicy Kick: For heat enthusiasts, add more jalapeño seeds to the Aji Verde or serve with sliced fresh jalapeños. Explore different levels of spice!
Coconut Rice: Swap regular rice for coconut rice cooked in coconut milk for a tropical twist that adds a hint of sweetness and creaminess.
Lime Zest Boost: Don’t forget to add lime zest to both the rice and Aji Verde for an extra zing that elevates every bite.

Whether you’re feeling experimental or in the mood for comfort, these variations will elevate your experience with this delightful Peruvian dish. Try them out and discover new favorites, and if you’re eager for more meal prep ideas, don’t miss out on checking how to elevate rice dishes. Enjoy the journey!

What to Serve with Peruvian Chicken with Aji Verde?

A delightful meal pairs perfectly with a colorful array of sides that enhance the vibrant flavors of this dish.

Crispy Plantain Chips: These sweet and salty snacks provide a perfect textural contrast to the juicy chicken and creamy sauce. Serve them on the side for an authentic touch.
Fresh Avocado Salad: A light salad with ripe avocados, tomatoes, and lime juice adds a refreshing element to your plate. The creaminess of the avocado beautifully complements the spicy aji verde.
Roasted Corn on the Cob: Grilled corn drizzled with lime and sprinkled with cotija cheese is a sweet and savory side that echoes the Latin flavors in your main dish.
Sautéed Green Beans with Garlic: Bright green beans sautéed with garlic lend a satisfying crunch and earthy flavor, making your meal feel complete and nutritious.
Black Bean Salad: A zesty bean salad with bell peppers and onions is a protein-packed side that aligns well with the overall flavor profile, adding a hearty dimension to the meal.
Chilled Sangria: For drinks, a fruity sangria not only refreshes the palate but also pairs harmoniously with the spicy notes of the chicken and aji verde.
Lime Sorbet: For dessert, a light and zesty lime sorbet serves as a joyful end to your meal, cleansing your palate with its icy sweetness.

Each of these options not only complements your Peruvian Chicken with Aji Verde but also makes the dinner table a celebration of flavors and textures that everyone will adore!

Expert Tips for Peruvian Chicken with Aji Verde

Chicken Slicing: Always slice your boneless, skinless chicken breasts into thinner cutlets. This ensures even cooking and helps achieve that perfect char without drying out.
Batch Cooking: Avoid overcrowding the pan when searing. Cook the chicken in batches if necessary; this allows for a better sear and richer flavor.
Spice Control: When preparing the Aji Verde, feel free to adjust the amount of jalapeño seeds based on your heat preference. Blending longer creates a creamier sauce, perfect for drizzling!
Storing Components: To keep the freshness, store the Aji Verde and cilantro-lime rice separately if you’re meal prepping with this Peruvian chicken with Aji Verde. They stay fresh up to 4 days in the fridge.
Rice Cooking Tips: For fluffier cilantro-lime rice, let it rest covered for a few minutes after cooking. This step ensures excess moisture is absorbed and the grains don’t stick together.
Upgrade Your Greens: For a twist, switch out the fresh cilantro in the rice for fresh parsley or even add some diced avocado on top for a creamy touch!

Make Ahead Options

These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice bowls are fantastic for meal prep! You can make the Aji Verde sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its vibrant flavors. The chicken can be marinated in the spice mix and olive oil up to 24 hours ahead of time, allowing it to soak up all the delicious seasonings. For the rice, you can cook it the night before and store it in the fridge; just be sure to reheat it gently with a splash of water to keep it fluffy. When you’re ready to serve, simply cook the marinated chicken and assemble your bowls with the reheated rice and zestful Aji Verde—you’ll have a delightful, home-cooked dinner without the last-minute stress!

Peruvian Chicken with Aji Verde Recipe FAQs

What should I look for when selecting cilantro for the Aji Verde?
Absolutely! Look for vibrant, fresh cilantro leaves that are bright green and free of dark spots or wilting. The stems are also perfectly edible and flavorful, so don’t hesitate to use them. If cilantro isn’t available, parsley is a suitable substitute.

How long can I store the leftovers in the refrigerator?
You can store leftover Peruvian Chicken with Aji Verde in an airtight container for up to 4 days. To maintain the best quality, I recommend keeping the chicken and the Aji Verde separate, as this helps preserve their respective textures and flavors.

Can I freeze the chicken and Aji Verde?
Yes, you can! For the best results, freeze the Peruvian chicken and Aji Verde in separate airtight containers for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the fridge. For reheating, warm the chicken in a skillet over medium heat for about 5-7 minutes, and feel free to serve the Aji Verde either warmed or cold.

What if my Aji Verde turns out too spicy?
If you find the Aji Verde is spicier than you’d like, don’t worry! You can balance the heat by blending in more mayonnaise or Greek yogurt, which will add creaminess and reduce the spiciness. Alternatively, you can add a bit of sugar or honey to mellow the flavors as well.

Is this recipe suitable for my gluten-sensitive diet?
Very! This Peruvian Chicken with Aji Verde recipe is naturally gluten-free, as it features fresh ingredients like chicken, rice, and vegetables. However, be sure to double-check that the mayonnaise or any pre-made ingredients you use also carry a gluten-free label, especially if you have severe allergies.

Can I prepare the Aji Verde in advance?
Absolutely! I often make the Aji Verde ahead of time to let the flavors meld beautifully. It can be made up to 3-4 days in advance and stored in the refrigerator. Just remember to give it a good stir before serving for the best taste!