Peruvian Chicken with Aji Verde & Cilantro Rice Magic

Experience the vibrant taste of Peru with this quick and flavorful Peruvian Chicken with Aji Verde & Cilantro Rice recipe.

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Prep Time 15

Cook Time 30

Chill Time 15

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Peruvian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Aji Verde Sauce

1 cup Fresh Cilantro Add vibrant herbaceous flavor; substitute with parsley for a different taste profile.
1-2 pieces Jalapeño Peppers Provides heat; adjust seeds according to spice preference.
½ cup Mayonnaise Creates a creamy base; use Greek yogurt for a lighter version.
¼ cup Cotija or Parmesan Cheese Offers a salty, creamy element; queso fresco can be substituted.
2 cloves Garlic Enhances flavor; use fresh garlic for the best results.
2 tablespoons Fresh Lime Juice Adds brightness and acidity; freshly squeezed is recommended.
2 tablespoons Olive Oil Used for blending; can substitute with other neutral oils.
to taste Salt & Pepper Essential for seasoning; adjust to taste.

For the Chicken

1 pound Boneless, Skinless Chicken Breasts Sliced thinner for even cooking; substitute with boneless thighs if desired.
to taste Ground Cumin Provides warm, earthy flavors; adjust to your preference.
to taste Paprika Provides warm, earthy flavors; adjust to your preference.
to taste Garlic Powder Adds depth; can be omitted if using fresh garlic.
2 tablespoons Olive Oil Helps achieve a delicious sear on the chicken.

For the Rice

1 cup Long-Grain White Rice (Jasmine or Basmati) Provides bulk and texture; brown rice can be used for a healthier alternative.
2 cups Chicken Broth or Water Cooking liquid for the rice.
1 tablespoon Butter Adds richness to rice; can be replaced with olive oil.
¼ cup Fresh Cilantro Enhances flavor; chop lightly before mixing in.
1 tablespoon Fresh Lime Juice (optional) Adds an extra zing; a splash can brighten the flavor.

Equipment

Food processor
Grill Pan or Skillet
Saucepan

Method

Step-by-Step Instructions

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.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Allow flavors to develop by letting the Aji Verde chill for at least 15 minutes before serving. Store components separately for meal prep ease.

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