There’s something magical about the burst of colors and flavors in Peruvian cuisine, and today, I’m excited to bring a taste of Peru right to your kitchen with my Peruvian Chicken with Aji Verde and Cilantro-Lime Rice. In just under an hour, you can create a weeknight dinner that showcases juicy, seared chicken cutlets paired with a creamy green sauce and zesty rice. Not only is this dish a quick meal-prep option that will delight your taste buds, but it also perfectly balances herby heat with cooling creaminess. The combination of fresh cilantro and vibrant lime will make your kitchen feel like a sunny Peruvian market! Ready to spice up your dinner routine? Let’s dive in!
Why is This Recipe a Must-Try?
Bold Flavors: Dive into the vibrant taste of Peru! The zesty Aji Verde and cilantro-lime rice create a delicious fusion that’s sure to excite your palate.
Easy Weeknight Dinner: This dish comes together in under an hour, making it perfect for busy evenings when you still crave something homemade.
Meal Prep Friendly: Prepare components ahead of time for a convenient meal solution that keeps well, saving you time in the kitchen!
Crowd-Pleasing Appeal: Impress family and friends with a dish that’s both visually stunning and bursting with flavor, ideal for gatherings or special occasions.
Nutritional Boost: Packed with fresh ingredients, this meal provides a good balance of protein and fiber, ensuring you feel satisfied without any guilt.
If you’re a fan of savory chicken dishes, you might also enjoy trying Garlic Parmesan Chicken or exploring the flavors of Chicken Cordon Bleu!
Peruvian Chicken with Aji Verde Ingredients
• Discover the vibrant ingredients that make this dish shine!
For the Aji Verde Sauce
- Fresh Cilantro – Adds vibrant herbaceous flavor; substitute with parsley for a different taste profile.
- Jalapeño Peppers – Provides heat; adjust seeds according to spice preference for your Aji Verde.
- Mayonnaise – Creates a creamy base; use Greek yogurt for a lighter version.
- Cotija or Parmesan Cheese – Offers a salty, creamy element; queso fresco can be substituted if needed.
- Garlic – Enhances flavor; use fresh garlic for the best results.
- Fresh Lime Juice – Adds brightness and acidity; freshly squeezed is recommended.
- Olive Oil – Used for blending; can substitute with other neutral oils.
- Salt & Pepper – Essential for seasoning; adjust to taste.
For the Chicken
- Boneless, Skinless Chicken Breasts – The primary protein, sliced thinner for even cooking; substitute with boneless thighs if desired.
- Ground Cumin & Paprika – Provide warm, earthy flavors; adjust amounts to your preference.
- Garlic Powder – Adds depth; can be omitted if using fresh garlic.
- Olive Oil – Helps achieve a delicious sear on the chicken; you can also use vegetable oil.
For the Rice
- Long-Grain White Rice (Jasmine or Basmati) – Provides bulk and texture; brown rice can be used for a healthier alternative.
- Chicken Broth or Water – Cooking liquid for the rice; broth adds savory depth, but water can be used with extra seasoning.
- Butter – Adds richness to rice; can be replaced with olive oil.
- Fresh Cilantro – Enhances the flavor of Cilantro-Lime Rice; chop lightly before mixing in.
- Fresh Lime Juice (optional) – Adds an extra zing; a splash can brighten the flavor even further.
Now you’re all set to create a mouthwatering Peruvian Chicken with Aji Verde & Cilantro Rice that will bring a burst of flavor to your kitchen!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make the Aji Verde Sauce
Begin by blending together 1 cup of fresh cilantro, 1-2 jalapeño peppers (seeds removed for less heat), ½ cup mayonnaise, ¼ cup Cotija cheese, 2 cloves of garlic, 2 tablespoons fresh lime juice, and 2 tablespoons olive oil in a food processor. Pulse until mostly smooth, scraping down the sides as needed. Season with salt and pepper to taste, then refrigerate for at least 15 minutes to meld the flavors.
Step 2: Prepare the Chicken
While the Aji Verde chills, slice 1 pound of boneless, skinless chicken breasts into thin cutlets for even cooking. In a bowl, drizzle with olive oil and season liberally with ground cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat until hot, then sear the chicken for 5–7 minutes per side until nicely charred and cooked to an internal temperature of 165°F. Allow the chicken to rest for 5 minutes before slicing.
Step 3: Cook the Cilantro-Lime Rice
In a saucepan, combine 1 cup of long-grain white rice, 2 cups of chicken broth (or water), 1 tablespoon butter, and a pinch of salt. Bring to a boil over high heat, then reduce to low and cover. Allow the rice to simmer for 15–20 minutes until the liquid is absorbed and the rice is tender. Once done, fluff with a fork and stir in ¼ cup chopped fresh cilantro and the juice of 1 lime for a bright finish.
Step 4: Assemble the Bowls
To serve your Peruvian Chicken with Aji Verde and Cilantro Rice, create a base with the fluffy cilantro-lime rice. Layer the sliced, rested chicken on top, then generously drizzle the Aji Verde sauce over everything. For an extra touch, garnish with fresh cilantro leaves and lime wedges on the side, adding a final pop of color and flavor to your vibrant dish.
What to Serve with Peruvian Chicken with Aji Verde and Cilantro-Lime Rice
Enhance your dining experience with delightful sides and sips that perfectly complement this vibrant dish.
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Fresh Salad: A light and refreshing salad with mixed greens, cucumber, and citrus vinaigrette brightens the meal. The crisp textures contrast beautifully with the tender chicken.
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Grilled Vegetables: Charred seasonal veggies like zucchini and bell peppers add a smoky flavor and color to your plate. They bring a lovely crunch that balances the creamy Aji Verde.
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Corn on the Cob: Sweet, juicy corn drizzled with lime and sprinkled with chili powder offers a delightful kick. It’s a staple side that pairs wonderfully with any Peruvian feast.
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Plantain Chips: Crunchy yet satisfying, these thinly sliced plantains bring a touch of sweetness and a delightful crunch. Perfect for dipping in Aji Verde sauce!
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Mango Salsa: A fruity salsa made with diced mango, red onion, cilantro, and lime adds a fresh twist. The sweet-tart flavor profile elevates the overall dish.
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Chilled White Wine: Sip on a chilled Sauvignon Blanc or a crisp Chardonnay. The zesty acidity in these wines complements the herby flavors of the chicken and Aji Verde.
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Coconut Flan: For dessert, a silky coconut flan provides a sweet, creamy finish to your meal. Its lightness and sweetness are the perfect conclusion after savory flavors.
Feel free to mix and match these sides and drinks to create a memorable Peruvian-inspired dining experience!
How to Store and Freeze Peruvian Chicken with Aji Verde & Cilantro Rice
- Fridge: Store cooked chicken and rice separately in airtight containers for up to 4 days. This keeps each component fresh and allows easy reheating.
- Freezer: Place leftovers in freezer-safe containers. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat chicken in the microwave or skillet to avoid drying it out. Add a splash of lime juice or broth to refresh the rice while warming.
- Aji Verde Storage: Keep the Aji Verde sauce in the fridge in a sealed jar for up to a week. It can also be frozen in ice cube trays for longer-lasting flavor!
Make Ahead Options
These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are perfect for meal prep enthusiasts! You can prepare the Aji Verde sauce and store it in the refrigerator for up to 3 days. Just blend the ingredients, refrigerate, and allow the flavors to meld together for a deliciously zesty kick when you’re ready to serve. The chicken can be marinated with spices and stored in the fridge up to 24 hours in advance to infuse more flavor. The cilantro-lime rice can be cooked ahead of time, too; simply reheat and fluff it in a saucepan with a splash of water or lime juice. When you need dinner, just sear the marinated chicken and assemble your bowls for a quick, satisfying meal that’s just as delicious as when freshly made!
Peruvian Chicken with Aji Verde Variations
Add your own spin to your Peruvian Chicken with Aji Verde & Cilantro Rice for a delightful twist!
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Quinoa Substitute: Swap white rice with quinoa for added protein and a nutty flavor. It’s a great gluten-free option too!
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Spicy Aji Verde: Increase the jalapeño or add a pinch of cayenne pepper for a fiery kick that will awaken your taste buds.
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Herbed Rice: Replace cilantro in the rice with chopped parsley or mint for a fresh, unique twist that complements the chicken wonderfully.
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Grilled Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts for richer flavor and juiciness; they pair beautifully with Aji Verde.
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Greek Yogurt Version: For a lighter Aji Verde, replace mayonnaise with Greek yogurt, making it tangy yet creamy—all the flavors you love!
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Sweet Twist: Add diced mango or pineapple to the rice for a sweet contrast that balances perfectly with the zesty chicken and sauce.
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Texture Variability: Toast your rice with spices before cooking for an extra layer of flavor; it adds an enticing crunch to your dish.
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Zesty Lime Boost: Enhance the rice with extra lime juice or zest, elevating the flavor profile to refreshingly vibrant.
Embrace the magic of cooking with variations that cater to your cravings. You might also adore accompanying your chicken with flavors inspired by Chicken Etouffee Savory or indulge in the comfort of Chicken Etouffee for more culinary adventures!
Expert Tips for Peruvian Chicken
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Perfect Sear: Cook chicken without crowding the pan for a nice crispy exterior. Avoid steaming and aim for that beautiful char!
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Flavor Development: Let the Aji Verde rest in the fridge for at least 15 minutes before serving to let the flavors meld beautifully.
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Rice Perfection: Use chicken broth instead of water when cooking rice for enhanced savory flavor. If using water, don’t forget to add more seasoning!
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Juicy Chicken: Allow the chicken to rest after cooking to help retain its juices, ensuring every bite is moist and flavorful.
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Spice Adjustment: Customize the heat level in the Aji Verde easily by adjusting the amount of jalapeño, making it just right for you!
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Meal Prep Mastery: Store components separately in the refrigerator for up to 4 days. This makes reheating a breeze while keeping flavors fresh in your Peruvian Chicken with Aji Verde and Cilantro Rice!
Peruvian Chicken with Aji Verde and Cilantro Rice Recipe FAQs
How do I choose ripe ingredients for Aji Verde?
Absolutely! For the best Aji Verde, select vibrant green cilantro with fresh leaves and no dark spots. Choose jalapeños that have a shiny skin and a firm texture. If the peppers are dull and wrinkled, they may not be fresh.
What is the best way to store leftovers?
Very! Store cooked chicken and cilantro-lime rice in separate airtight containers in the fridge for up to 4 days. This keeps each component fresh and allows for easy reheating, ensuring delicious flavors for your next meal.
Can I freeze the components of this dish?
Absolutely! You can freeze leftovers in freezer-safe containers for up to 2 months. Make sure to let the dishes cool completely before packing them away. Thaw in the refrigerator overnight before reheating for best results. The chicken can be reheated gently in a skillet while the rice can have a splash of broth or lime juice added to refresh it.
What should I do if my chicken is dry after cooking?
I often recommend allowing the chicken to rest after cooking for 5 minutes before slicing! This helps retain moisture and juices. Also, ensure you don’t overcrowd the pan while searing, as it can cause the chicken to steam rather than brown, potentially resulting in dryness.
Is this recipe suitable for those with dietary restrictions?
Very! This dish can be adjusted to meet various dietary needs. For dairy-free options, simply omit the cheese from the Aji Verde and consider using nutritional yeast for added flavor. You can also swap out chicken for a plant-based protein for a vegetarian version. Always check specific ingredient labels to ensure they meet your dietary needs.
How can I tell if my Aji Verde sauce is the right consistency?
The Aji Verde should be smooth yet slightly thick, perfect for drizzling! If it appears too runny, you can add a bit more mayonnaise or cheese. If it’s too thick, a splash of lime juice or water can help you get that desired creamy consistency for your Peruvian Chicken with Aji Verde & Cilantro Rice!
Peruvian Chicken with Aji Verde & Cilantro Rice Magic
Ingredients
Equipment
Method
- Make the Aji Verde Sauce: Blend cilantro, jalapeño peppers, mayonnaise, Cotija cheese, garlic, lime juice, and olive oil in a food processor. Season and chill for 15 minutes.
- Prepare the Chicken: Slice chicken breasts, drizzle with olive oil, and season with cumin, paprika, garlic powder, salt, and pepper. Sear chicken in a hot pan for 5-7 minutes per side.
- Cook the Cilantro-Lime Rice: Combine rice, chicken broth, butter, and salt in a saucepan. Boil, then simmer covered for 15-20 minutes until tender. Fluff with cilantro and lime juice.
- Assemble the Bowls: Serve rice as a base, layer sliced chicken, and drizzle with Aji Verde sauce. Garnish with cilantro leaves and lime wedges.
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