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 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.

Semantic flavor hits you’ll naturally see throughout: Peruvian-style chicken, cilantro-lime rice, jalapeño green sauce, Cotija/Parmesan, grill pan sear, weeknight dinner, meal prep bowl.

Ingredients

Timing

• Prep: ~15 minutes (sauce + seasoning + slicing cutlets)
• Cook: ~25–30 minutes (rice 15–20 + rest; chicken 10–14 total)
• Total: ~40–45 minutes (faster than many sheet-pan dinners and perfect for weeknights)

Step-by-Step Instructions

Step 1: Make the Aji Verde (Green Sauce)

Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep those attractive green flecks. Taste and adjust salt or lime. Refrigerate to meld while you cook.
Tip: For extra silky body, blend 30 seconds more; for more heat, keep some jalapeño seeds.

Step 2: Prepare & Cook the Chicken

If the chicken breasts are thick, slice horizontally to make thinner cutlets—this ensures even, speedy cooking. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until fully coated.
Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until you get a mahogany char and the internal temp hits 165°F / 74°C. Rest on a board for 5 minutes, then slice into thick, bite-size pieces.
Tip: Don’t crowd the pan—crowding steams instead of sears. A dry, hot surface = better char.

Step 3: Make the Cilantro-Lime Rice

While the chicken cooks, bring rice, water/broth, butter, and salt to a boil in a medium saucepan. Immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice.
Tip: Using broth adds savory depth. If using water, add an extra pinch of salt and a squeeze of lime.

Step 4: Assemble the Bowls

Spoon a generous base of cilantro-lime rice into each bowl. Nestle sliced, seared Peruvian-style chicken on top. Drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
Tip: Sauce generously—the cool, creamy heat is the signature that makes this dish sing.

Nutritional Information (per serving, 1 of 4; estimates)

• Calories: ~620 kcal
• Protein: ~43 g
• Carbohydrates: ~54 g
• Fat: ~24 g (~6–8 g saturated)
• Sodium: ~850–1000 mg (seasoning & cheese vary)
• Fiber: ~1–2 g
  Estimates based on 2 lb chicken, 1 1/2 cups dry rice, full aji verde batch divided by 4. Using broth, low-fat mayo, or different cheeses will shift numbers.

Healthier Alternatives

• Lighten the sauce: Swap half the mayonnaise for Greek yogurt to cut calories and add protein while keeping a creamy texture.
• Lean & clean: Use chicken tenders or skinless thighs trimmed of fat, and sear in a nonstick pan with 1 tsp oil.
• Lower sodium: Choose low-sodium broth, use Parmesan sparingly, and salt the chicken lightly—let the acid (lime) and spices carry flavor.
• Dairy-free: Use dairy-free mayo and omit cheese (or sub nutritional yeast for savory depth).
• Gluten-free: All listed ingredients are typically GF; confirm your mayo and cheese brands.
• Lower-carb option: Serve chicken and sauce over cauliflower rice or a mixed-greens base.

Serving Suggestions

• Plate like a pro: Spread rice in a shallow bowl, fan chicken slices across, then zigzag aji verde. Finish with lime wedges and cilantro.
• Add crunch & color: Quick pickled red onions or thin radish slices add snap and brightness.
• Veg sides: Charred asparagus, grilled zucchini, or a simple tomato-cucumber salad keep the profile fresh.
• Party platter: Serve family-style with extra sauce and warm tortillas for DIY wraps.
• Beverages: Sparkling water with lime, a light lager, or a citrusy mocktail balances the creamy heat.

Common Mistakes to Avoid

• Over-blending the sauce: You’ll lose the signature speckled look. Solution: Stop when nearly smooth.
• Dry chicken: Overcooking kills juiciness. Solution: Cook to 165°F / 74°C, then rest 5 minutes.
• Soggy rice: Lid lifting releases steam and undercooks grains. Solution: Keep it covered; rest 10 minutes before fluffing.
• Flat flavors: Forgetting acid makes the dish heavy. Solution: Lime juice in both sauce and rice keeps flavors lively.
• Crowded pan: Steaming instead of searing. Solution: Cook in batches for deep color and aroma.

Storing Tips

• Refrigerate: Store chicken, rice, and sauce separately in airtight containers for up to 3–4 days.
• Reheat: Warm chicken and rice gently (microwave or skillet with a splash of water). Add sauce after reheating to keep it fresh and creamy.
• Freeze: The chicken and plain cooked rice freeze well up to 2 months. Thaw overnight; re-warm and finish with fresh aji verde (sauce texture can change if frozen).
• Make-ahead: Sauce tastes even better after 30–60 minutes in the fridge; rice holds well in a warm pot for service.

Conclusion

This Peruvian chicken with Aji Verde is the kind of weeknight hero that feels restaurant-worthy without the wait—charred, juicy cutlets, a cool and punchy green sauce, and citrus-flecked rice that ties it all together. It’s versatile enough for meal prep and impressive enough for guests. If bold, herby, creamy-spicy flavors are your love language, this one’s for you. Cook it tonight, then tell me in the comments how you customized the heat and the sauce! Don’t forget to rate the recipe and subscribe for more flavor-packed, fast dinners.

FAQs

Q1. Can I bake the chicken instead of pan-searing?

Yes. Bake at 425°F (220°C) for 15–18 minutes for cutlets, or until 165°F/74°C internal. For extra color, broil 1–2 minutes at the end.

Q2. Is there a substitute for Cotija or Parmesan in the sauce?

Absolutely. Feta adds a salty tang; for dairy-free, omit cheese and add 1–2 tsp nutritional yeast for savory depth.

Q3. How spicy is the aji verde?

Mild-to-medium with seeded jalapeños. Keep some seeds or add a third pepper for more kick. You can also blend in a pinch of cayenne.

Q4. Can I make the sauce ahead?

Yes—up to 3 days in the fridge. Stir before serving. If it thickens, loosen with a splash of lime juice or water.

Q5. Can I use brown rice or quinoa?

Definitely. Brown rice adds nuttiness and fiber; quinoa cooks quickly and ups protein. Keep the lime-cilantro finish either way for brightness.

Peruvian Chicken with Aji Verde & Cilantro Rice

Amber

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Peruvian

Servings 4 bowls

Calories 620 kcal

Equipment

• Blender or Food Processor
• Grill Pan or Large Skillet
• Medium saucepan with lid
• Cutting board
• Chef’s knife

Ingredients

  

Aji Verde (Green Sauce)

• 1 cup fresh cilantro, packed (stems & leaves) vibrant and leafy
• 1–2 jalapeño peppers, seeded (or keep seeds) adjust to heat preference
• 1/2 cup mayonnaise creamy base
• 1/4 cup Cotija or Parmesan, crumbled
• 2 cloves garlic peeled
• 2 tbsp fresh lime juice bright and tangy
• 1 tbsp olive oil
• 1/2 tsp fine salt to taste
• 1/4 tsp black pepper, freshly ground

Peruvian-Style 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

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

 

• Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep attractive green flecks. Taste and adjust salt or lime; refrigerate to meld while you cook. Tip: For extra silky body, blend 30 seconds more; for more heat, keep some jalapeño seeds.
• Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until deeply charred in spots and the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into thick bite-size pieces. Tip: Don’t crowd the pan—crowding steams instead of sears.
• Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water/broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice. Tip: Using broth adds savory depth; if using water, add an extra pinch of salt.
• Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately. Tip: Sauce generously—the cool, creamy heat is the signature that makes this dish sing.

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.

Keyword cilantro-lime rice, grill pan sear, jalapeño green sauce, meal prep bowl, Peruvian chicken with Aji Verde, weeknight dinner