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 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.
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.