Peruvian Chicken with Aji Verde & Cilantro Rice

If you love vibrant, herb-forward meals with a kick, then this Peruvian Chicken with Aji Verde and Cilantro Rice is your next go-to dinner. Bursting with bold flavors, tender seared chicken, and a creamy, herbaceous green sauce, this recipe is perfect for weeknight dinners, meal prep bowls, or even casual entertaining. With just a handful of ingredients and under an hour of hands-on time, you can serve a restaurant-quality dish that tastes far more complicated than it is.

The highlight here is the aji verde, a traditional Peruvian green sauce packed with fresh cilantro, jalapeños, and tangy lime. Drizzle it over golden, cumin-paprika chicken cutlets and serve alongside zesty cilantro-lime rice for a meal that balances smoky, spicy, and fresh flavors in every bite.

Why You’ll Love This Recipe

• Bold and Fresh Flavor – Cilantro, jalapeños, and lime make every bite bright and exciting.
• Simple, Quick Prep – Ready in under an hour, perfect for busy weeknights.
• Versatile Components – Keep the aji verde, chicken, and rice separate for meal prep.
• Customizable Heat – Adjust jalapeños or seeds to suit your spice tolerance.
• Meal-Prep Friendly – Refrigerates well for up to four days; reheat gently.
• Crowd-Pleasing Presentation – Vibrant colors make it perfect for bowls or platters.

Ingredients Breakdown

This recipe serves 4 bowls.

For the Aji Verde (Green Sauce)

• 1 cup fresh cilantro, packed (stems & leaves)
• 1–2 jalapeño peppers, seeded (adjust seeds for heat preference)
• ½ cup mayonnaise
• ¼ cup Cotija or Parmesan, crumbled
• 2 cloves garlic, peeled
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

For the Peruvian-Style Chicken

• 2 lb boneless, skinless chicken breasts (slice horizontally if thick)
• 2 tablespoons olive oil
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika (sweet or smoked)
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• ½ teaspoon black pepper

For the Cilantro-Lime Rice

• 1 ½ cups long-grain white rice (Jasmine or Basmati)
• 2 ½ cups water or low-sodium chicken broth
• 1 tablespoon butter or olive oil
• ½ teaspoon fine salt
• ½ cup fresh cilantro, finely chopped
• 2 tablespoons fresh lime juice

For Serving (Optional)

• Fresh cilantro leaves for garnish

Tools & Equipment Needed

• Blender or food processor for aji verde
• Grill pan or large skillet for searing chicken
• Medium saucepan with lid for rice
• Chef’s knife and cutting board
• Measuring cups and spoons
• Mixing bowls
• Tongs or spatula
• Fork for fluffing rice

Step-by-Step Instructions

1. Make the Aji Verde

1. Combine cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and black pepper in a blender or food processor.
2. Blend until mostly smooth, leaving some green flecks for texture.
3. Taste and adjust salt or lime juice as needed.
4. Refrigerate while preparing chicken and rice.

Tip: Blend an extra 30 seconds for a silkier texture or keep seeds for more heat.

2. Prepare & Cook the Chicken

1. Slice thick chicken breasts horizontally into thinner cutlets if necessary.
2. Toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
3. Heat a grill pan or large skillet over medium-high heat.
4. Sear chicken in a single layer for 5–7 minutes per side, until deeply charred in spots and internal temperature reaches 165°F / 74°C.
5. Rest for 5 minutes, then slice into thick, bite-size pieces.

Tip: Avoid crowding the pan to achieve proper searing. Work in batches if needed.

3. Make the Cilantro-Lime Rice

1. In a medium saucepan, combine rice, water/broth, butter, and salt.
2. Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until liquid is absorbed.
3. Remove from heat, rest covered for 10 minutes.
4. Fluff with a fork, then fold in cilantro and lime juice.

Tip: Using broth adds extra depth; if using water, add a pinch more salt.

4. Assemble the Bowls

1. Spoon cilantro-lime rice into each bowl as a base.
2. Top with sliced Peruvian-style chicken.
3. Drizzle generously with aji verde.
4. Garnish with extra cilantro leaves and serve immediately.

Tip: Don’t skimp on the sauce—the creamy, herby heat is signature to this dish.

Tips & Variations

• Make-Ahead: Aji verde keeps 3–4 days refrigerated.
• Lighter Swap: Replace half the mayo with Greek yogurt.
• Cheese Substitutions: Use queso fresco or Parmesan if Cotija is unavailable.
• Protein Variations: Swap chicken breasts for boneless thighs; cook an extra 2–3 minutes.
• Meal Prep Bowls: Store rice, chicken, and sauce separately for up to 4 days. Reheat chicken gently to avoid drying.

Flavor Profile & Pairings

This dish combines smoky, cumin-paprika chicken, bright and herby aji verde, and fresh, zesty cilantro-lime rice. The balance of heat, creaminess, and citrus freshness makes it a standout.

Suggested Side Dishes

• Roasted or grilled vegetables
• Avocado slices or guacamole
• Simple mixed greens with lime vinaigrette

Nutritional Overview

Per serving (1 bowl, approx.):

• Calories: 620
• Protein: 38g
• Carbohydrates: 55g
• Fat: 28g
• Fiber: 3g

Dietary Notes: Contains dairy from cheese; gluten-free if using plain rice and checking all condiments.

Make-Ahead & Meal Prep Tips

• Aji Verde: Prepare and store in the fridge up to 4 days.
• Chicken: Cooked chicken can be sliced and stored for meal prep.
• Rice: Can be cooked a day ahead and reheated with a splash of water.
• Assembly: Keep components separate until serving to maintain freshness.

FAQs

1. Can I make this dish spicier?
Yes, leave some jalapeño seeds in the aji verde or add extra peppers.

2. Can I use frozen chicken breasts?
Thaw fully before searing for even cooking.

3. Can this be made dairy-free?
Yes, omit cheese in the aji verde and swap mayo for a dairy-free version.

4. Can I use brown rice?
Yes, but cooking time will increase to about 35–40 minutes, and more water will be needed.

5. How should leftovers be stored?
Store components separately in airtight containers in the fridge up to 4 days.

Cooking Timeline (at a Glance)

Step	Time
Make aji verde	5–10 minutes
Prep & season chicken	5 minutes
Sear chicken	10–15 minutes
Cook rice	15–20 minutes
Assemble bowls	5 minutes
Total	45 minutes

Serving Suggestions

• Serve in individual bowls for a colorful, restaurant-style presentation.
• Garnish with cilantro sprigs and extra lime wedges.
• Drizzle extra aji verde over the top for visual appeal and flavor.

Recipe Variations

1. Spicy Mango Aji Verde – Add ½ cup mango chunks to the blender for a sweet-spicy twist.
2. Grilled Shrimp Bowls – Substitute shrimp for chicken; cook 2–3 minutes per side.
3. Brown Rice & Quinoa Blend – Mix rice with quinoa for extra texture and protein.
4. Creamier Aji Verde – Add an extra 2 tablespoons of mayonnaise or Greek yogurt for a richer sauce.

Ingredient Spotlight

Cilantro

• Selection: Look for bright green, leafy bunches. Avoid wilted stems.
• Storage: Store wrapped in damp paper towel inside a zip-top bag in the fridge.

Jalapeño

• Selection: Firm, glossy peppers without soft spots.
• Storage: Refrigerate in a crisper drawer up to 1 week.

Pro Cooking Tips

• Searing Chicken: High heat ensures caramelization and deep color.
• Avoid Overcrowding Pan: Prevents steaming; chicken develops better char.
• Fresh Lime Juice: Adds brightness that balances creamy aji verde.
• Rest Chicken: Allows juices to redistribute for moist, tender meat.

Storage & Freezing Guide

• Aji Verde: Refrigerate 3–4 days; can freeze up to 1 month.
• Chicken: Refrigerate cooked chicken separately; reheat gently.
• Rice: Store cooked rice in airtight container; reheat with splash of water.

Nutrition Estimate Table (Per Bowl)

Nutrient	Amount
Calories	620
Protein	38g
Carbohydrates	55g
Fat	28g
Fiber	3g
Sugar	2g
Cholesterol	90mg
Sodium	560mg

Dietary Notes: Gluten-free if ingredients are verified; contains dairy.

Expanded Conclusion

This Peruvian Chicken with Aji Verde and Cilantro Rice is a weeknight game-changer. With smoky, spiced chicken, herby jalapeño-cilantro sauce, and fresh lime rice, it’s a dish that delivers bold, layered flavors without fuss.

Perfect for family dinners, meal prep bowls, or casual entertaining, this recipe is adaptable and satisfying. Whether you stick to the classic method or try one of the variations, it’s a guaranteed crowd-pleaser that makes cooking exciting and approachable.

Every bite brings the vibrancy of Peruvian flavors to your table, with the creamy aji verde stealing the show. Make it, savor it, and watch this become a staple in your weekly dinner rotation.

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