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Peruvian Chicken with Aji Verde & Cilantro Rice

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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, sear cumin–paprika chicken cutlets, whirl a creamy aji verde with cilantro and jalapeños, and finish with zesty cilantro-lime rice. The sauce alone is a spoon-licker, and the rice ties everything together with citrusy lift.

  • Total Time: 45 minutes
  • Yield: 4 bowls

Ingredients

Scale
  • Aji Verde (Green Sauce):
  • 1 cup fresh cilantro, packed (stems & leaves)
  • 1–2 jalapeño peppers, seeded (adjust to heat preference)
  • 1/2 cup mayonnaise
  • 1/4 cup Cotija or Parmesan, crumbled
  • 2 cloves garlic, peeled
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • Peruvian-Style Chicken:
  • 2 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 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
  • For Serving (Optional): fresh cilantro leaves for garnish

Instructions

  1. Make the Aji Verde: Blend cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper until mostly smooth. Refrigerate.
  2. Prepare & Cook the Chicken: Slice thick chicken breasts into cutlets. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Sear in a grill pan for 5–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes, slice into bite-size pieces.
  3. Make the Cilantro-Lime Rice: Combine rice, water/broth, butter, and salt in a saucepan. Bring to boil, reduce to low, cover and simmer 15–20 minutes. Remove from heat, rest 10 minutes, then fold in cilantro and lime juice.
  4. Assemble the Bowls: Spoon cilantro-lime rice into bowls, top with chicken, drizzle with aji verde, and garnish with cilantro leaves. Serve immediately.

Notes

  • Make-ahead: Aji verde keeps 3–4 days refrigerated.
  • Lighter swap: Replace half the mayo with Greek yogurt.
  • Substitutions: Use queso fresco or Parmesan if Cotija is unavailable; swap boneless thighs for breasts (cook an extra 2–3 minutes).
  • Storage: Refrigerate components separately up to 4 days; reheat chicken gently to avoid drying.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Main Course
  • Method: Pan-Seared
  • Cuisine: Peruvian

Find it online: https://www.recipebyemma.com/peruvian-chicken-with-aji-verde-cilantro-rice/