The vibrant colors of Peruvian cuisine have always captivated me, and nothing showcases that allure like this Peruvian Chicken with Aji Verde & Cilantro-Lime Rice. In just under an hour, you can whip up a meal that’s not only visually stunning but also incredibly flavorful—a perfect solution for your busy weeknights. With its zesty Aji Verde sauce bringing a delightful kick and creamy texture, and fluffy cilantro-lime rice balancing it all out, this dish is sure to become a staple in your household. It’s meal prep-friendly, so you can easily pack leftovers for lunch or impress guests at your next gathering. Ready to dive into a culinary adventure that brings the warmth of Peru to your kitchen? Let’s get started!
Why is This Peruvian Chicken a Must-Try?
Flavor Explosion: The vibrant Aji Verde sauce adds a zesty kick while the juicy chicken bursts with flavor in every bite.
Meal Prep Friendly: Perfect for busy weeknights, this dish saves time, with components easily stored for lunch later in the week. Check out our Chicken Chow Mein for more on-the-go options!
Versatile Pairing: Serve it with a side of roasted corn or sautéed bell peppers for added color and nutrition, bringing creativity to the table!
Quick & Simple: Made in under an hour, this recipe requires minimal prep and cooking, making it an accessible choice for all home chefs.
Crowd-Pleaser: With its bold flavors and stunning presentation, it’s the perfect dish to impress family or guests at dinner parties!
Peruvian Chicken with Aji Verde Ingredients
For the Aji Verde Sauce
• Fresh Cilantro – Adds herbaceous flavor; parsley can be used for a different twist.
• Jalapeño Peppers – Provides vibrant color and heat; adjust seeds for desired spiciness.
• Mayonnaise – Forms a creamy base; substitute with Greek yogurt for a lighter option.
• Cotija or Parmesan Cheese – Adds salty depth; queso fresco works in a pinch.
• Garlic – Essential for flavor; fresh cloves are recommended for the best taste.
• Fresh Lime Juice – Brightens the flavors; lemon can be used as a substitute if needed.
• Olive Oil – Used for emulsifying the sauce; enhance flavors when sautéing.
• Fine Salt & Black Pepper – Enhances flavors; adjust to taste.
For the Chicken
• Boneless, Skinless Chicken Breasts – Main protein for this dish; thin cutlets cook quickly. Substitute thighs for a richer flavor but adjust cooking time accordingly.
For the Cilantro-Lime Rice
• Long-Grain White Rice – The perfect base; Jasmine or Basmati adds lovely aroma.
• Water or Low-Sodium Chicken Broth – Cooking liquid; broth deepens the flavor.
• Butter or Olive Oil – Adds richness; optional depending on your preference.
• Fresh Cilantro – Mix into rice for added flavor and freshness.
• Fresh Lime Juice – Adds zesty brightness to the rice.
This Peruvian chicken with Aji Verde recipe invites you to savor the delightful fusion of flavors, creating a memorable dining experience!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Prepare Aji Verde
In a high-speed blender, combine fresh cilantro, diced jalapeños, mayonnaise, Cotija or Parmesan cheese, minced garlic, fresh lime juice, olive oil, fine salt, and black pepper. Blend the mixture until it reaches a mostly smooth consistency, about 30-60 seconds. Once blended, transfer the Aji Verde to a bowl, cover it, and refrigerate while you prepare the rest of the dish.
Step 2: Cook the Chicken
Take the boneless, skinless chicken breasts and slice them into thin cutlets for quicker cooking. Coat each piece with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat and sear the chicken for about 5-7 minutes on each side, or until it’s charred and cooked through, reaching an internal temperature of 165°F. Once cooked, let the chicken rest for a few minutes before slicing.
Step 3: Cook the Cilantro-Lime Rice
In a saucepan, combine long-grain white rice, low-sodium chicken broth or water, a touch of butter or olive oil, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. After cooking, fluff the rice with a fork and stir in fresh cilantro and lime juice for an extra burst of flavor.
Step 4: Assemble Your Bowls
To serve this delightful Peruvian Chicken with Aji Verde, spoon a generous amount of cilantro-lime rice into each bowl. Top the rice with sliced chicken cutlets, ensuring a lovely presentation. Drizzle a generous amount of the vibrant Aji Verde sauce on top of the chicken, and finish with additional cilantro leaves for garnish. This dish not only looks beautiful but tastes fresh and delicious!
What to Serve with Peruvian Chicken with Aji Verde
Elevate your dining experience with delightful sides that perfectly complement the bold flavors of this vibrant dish.
- Crispy Roasted Potatoes: These golden bites provide a crunchy texture, balancing the juicy chicken and creamy Aji Verde beautifully.
- Fresh Avocado Salad: A light salad with ripe avocado, tomatoes, and a drizzle of lime brings refreshing creaminess to the meal.
- Grilled Corn on the Cob: Sweet, charred corn brightens each bite, enhancing the Peruvian essence of the chicken with its milkiness.
- Black Beans and Quinoa: This protein-packed duo adds earthiness and complements the zesty chicken, creating a nutritious combo.
- Sautéed Bell Peppers: Colorful peppers sautéed with garlic infuse the meal with a sweet crunch, adding both vibrancy and flavor.
- Mango Salsa: A sweet and spicy salsa pairs beautifully with the Aji Verde’s heat, bringing a fruity contrast your taste buds will love.
- Lime-Cilantro Flatbread: Warm flatbreads are perfect for scooping up the chicken and sauce, adding a delightful chewy texture to each bite.
- Chilled White Wine: A crisp white wine, like Sauvignon Blanc, enhances the dish’s freshness and keeps the dinner light and lively.
- Chocolate Flan: End your meal on a sweet note with this creamy dessert that balances the savory flavors, giving an indulgent finish.
Storage Tips for Peruvian Chicken with Aji Verde
- Fridge: Store cooked chicken and cilantro-lime rice in airtight containers for up to 4 days. Keep Aji Verde sauce in a separate container, also covered to maintain its vibrant flavor.
- Freezer: You can freeze individual portions of chicken and rice for up to 3 months. Place them in freezer-safe bags, removing excess air to prevent freezer burn.
- Reheating: Gently reheat chicken and rice in the microwave or on the stovetop with a splash of water to maintain moisture. For Aji Verde, simply stir after a quick microwave warm-up.
- Make-Ahead: Prepare the Aji Verde sauce 3-4 days in advance for easy meal prep. This allows the flavors to meld perfectly, enhancing your Peruvian chicken with Aji Verde when it’s time to serve.
Make Ahead Options
These delicious Peruvian Chicken with Aji Verde and cilantro-lime rice are perfect for meal prep enthusiasts! You can prepare the Aji Verde sauce up to 3 days in advance; simply blend all the ingredients and store it in an airtight container in the refrigerator to maintain its vibrant flavor. Additionally, the chicken can be marinated and stored for up to 24 hours ahead of time, allowing those spices to deepen the taste. As for the rice, it can be cooked and refrigerated for up to 4 days—just make sure to reheat it gently to keep it fluffy. When you’re ready to serve, simply warm the chicken and rice, assemble your bowls, and top with the fresh Aji Verde for a spectacular weeknight meal!
Expert Tips for Peruvian Chicken with Aji Verde
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Pat the Chicken Dry: Ensure the chicken cutlets are patted dry before searing to achieve that irresistible char.
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Avoid Overcrowding: Cook the chicken in batches; overcrowding the pan can lead to steaming instead of searing.
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Blend Thoroughly: For a silky Aji Verde, blend the ingredients longer. If you love heat, keep some jalapeño seeds for an extra kick.
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Use Broth for Flavor: When cooking rice, using low-sodium chicken broth adds depth. If using water, adjust the seasonings to enhance taste.
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Store Separately: For meal prep, store chicken and rice separately from the Aji Verde to ensure freshness when reheating later.
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Experiment with Garnishes: Add colorful toppings like avocado slices or cherry tomatoes for a vibrant touch to your Peruvian chicken with Aji Verde.
Peruvian Chicken with Aji Verde Variations
Feel free to get creative with this recipe and personalize it to suit your tastes!
- Thigh Swap: Substitute boneless chicken thighs for a juicier, richer flavor. Thighs add depth and can stand up to the robust Aji Verde.
- Quinoa Option: Use quinoa or brown rice instead to boost nutritional value. Not only will you enjoy a nutty flavor, but quinoa also packs a protein punch!
- Heat Adjuster: Enhance or reduce the heat level of your Aji Verde by leaving in or removing jalapeño seeds. This small tweak can tailor the dish to your family’s spice tolerance.
- Vegetable Boost: Incorporate vibrant veggies like roasted corn or sautéed bell peppers. Adding these not only amps up the color but also the nutritional content.
- Dairy-Free Delight: For a dairy-free Aji Verde, swap mayonnaise and cheese for avocado or silken tofu. This creates a creamy texture without dairy, making it suitable for lactose-intolerant friends.
- Vegan Version: Replace chicken with grilled portobello mushrooms or tofu, marinated in the same spices. The Aji Verde pairs beautifully with these plant-based proteins, making it a satisfying vegan alternative.
- Zesty Additions: Add a pinch of smoked paprika or cumin to the rice for an extra layer of flavor. These spices will help elevate your cilantro-lime rice, turning up the aromatic dimension.
- Herbed Rice: Mix in spinach or arugula into the rice right after cooking. Not only does it add a pop of green, but it also brings in extra nutrients and flavor.
For more delicious options, try our Chipotle Chicken Rice Bowls as they’re also great for meal prep! Explore Smothered Chicken Rice for another delightful twist. Get inspired and enjoy making this dish your own!
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
How do I select the best jalapeño peppers for Aji Verde?
Look for jalapeños that are firm, smooth, and bright green in color. Avoid any with dark spots or wrinkles, as these indicate overripeness. If you’re unsure about the heat level, taste a tiny piece of the pepper; it should have a bright, spicy kick without overwhelming the palate.
What is the best way to store leftover Peruvian chicken and cilantro-lime rice?
Store your cooked chicken and rice in separate airtight containers in the refrigerator for up to 4 days. Make sure the Aji Verde sauce is also kept in a well-sealed container. This way, your meal retains its flavor and texture when you’re ready for leftovers!
Can I freeze leftover chicken, rice, and Aji Verde sauce?
Absolutely! For freezing, place portions of chicken and rice in freezer-safe bags, ensuring to remove as much air as possible to prevent freezer burn. You can freeze the Aji Verde sauce separately as well. Both can be stored for up to 3 months. To thaw, move everything to the refrigerator overnight before reheating.
What should I do if my Aji Verde is too spicy?
If your Aji Verde turns out too spicy for your taste, you can soften the heat by incorporating a little more mayonnaise or yogurt to create a creamier texture. Additionally, mixing in more finely chopped cilantro can help balance the heat. For next time, consider removing the seeds and membranes from the jalapeños to tone down the spice level!
Is this recipe safe for my pets?
While the chicken itself is safe, Aji Verde contains garlic, which can be toxic to dogs and cats in large amounts. Be sure to serve only the chicken and rice without the sauce if you’re offering it to your furry friends. Always consult with your veterinarian for specific dietary recommendations for your pets.
How can I make this recipe gluten-free?
The ingredients used in Peruvian Chicken with Aji Verde & Cilantro Rice are inherently gluten-free, making it suitable for those with gluten sensitivities. Just ensure that any additional products, like chicken broth, are labeled gluten-free, and you’ll be good to go!
Peruvian Chicken with Aji Verde & Cilantro Rice Bliss
Ingredients
Equipment
Method
- In a high-speed blender, combine fresh cilantro, diced jalapeños, mayonnaise, Cotija or Parmesan cheese, minced garlic, fresh lime juice, olive oil, fine salt, and black pepper. Blend until mostly smooth, about 30-60 seconds. Transfer to a bowl, cover, and refrigerate.
- Slice the boneless, skinless chicken breasts into thin cutlets. Coat with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan over medium-high heat and sear chicken for 5-7 minutes on each side, until charred and cooked through. Let rest before slicing.
- In a saucepan, combine long-grain white rice, water or low-sodium chicken broth, butter or olive oil, and salt. Bring to boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender. Fluff with a fork and stir in cilantro and lime juice.
- To serve, spoon cilantro-lime rice into bowls, top with sliced chicken, drizzle with Aji Verde, and garnish with cilantro leaves.