Name: Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro, packed (stems & leaves); 1–2 jalapeño peppers, seeded (adjust to heat preference); 1/2 cup mayonnaise; 1/4 cup Cotija or Parmesan, crumbled; 2 cloves garlic, peeled; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp freshly ground black pepper; 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; 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; Fresh cilantro leaves

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Introduction

Peruvian Chicken with Aji Verde and Cilantro Rice is a vibrant, flavorful dish featuring tender, spiced chicken paired with a creamy, tangy green sauce. This easy-to-make recipe is perfect for a weeknight dinner or a casual gathering with friends.

The image shows a white bowl filled with a bed of cooked white rice, which looks soft and fluffy with a slightly uneven texture. On top of the rice, there are several pieces of grilled chicken arranged in a row, each piece showing golden-brown grill marks and a slightly charred look. A thick green sauce with visible herbs is generously drizzled over the chicken, adding color contrast. Some small green herb leaves are scattered on top of the sauce for garnish. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh cilantro, packed (stems & leaves)
1–2 jalapeño peppers, seeded (or keep seeds to adjust heat)
1/2 cup mayonnaise
1/4 cup Cotija or Parmesan, crumbled
2 cloves garlic, peeled
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 tsp fine salt
1/4 tsp black pepper, freshly ground
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
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
Fresh cilantro leaves (for garnish)

Instructions

Step 1: Make the Aji Verde by adding cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth, leaving some green flecks for texture. Taste and adjust seasoning if needed. Refrigerate to let the flavors meld while you cook.
Step 2: Prepare the chicken by slicing thick breasts horizontally into thinner cutlets. Toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat and sear the chicken in a single layer for 5–7 minutes per side, until charred in spots and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then slice into bite-size pieces.
Step 3: Cook the cilantro-lime rice by combining rice, water or broth, butter, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and fold in chopped cilantro and lime juice.
Step 4: Assemble the dish by spooning cilantro-lime rice into bowls. Top with sliced chicken and drizzle generously with aji verde sauce. Garnish with fresh cilantro leaves and serve immediately.

Tips & Variations

For extra silky aji verde, blend the sauce an additional 30 seconds. Keep jalapeño seeds for extra heat if you like it spicy.
If using water for the rice, add an extra pinch of salt to enhance flavor. Using broth adds a deeper savory note.
Don’t crowd the pan when cooking chicken to ensure it sears properly instead of steaming.
Try swapping mayonnaise for Greek yogurt in the aji verde for a lighter version with a tangy twist.

Storage

Store leftover chicken, rice, and aji verde separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave until warm. Serve with fresh aji verde drizzled on top for the best flavor, as the sauce is best enjoyed fresh and cold.

How to Serve

A dark plate holds a bed of fluffy white rice with a soft texture. On top, there are several pieces of grilled chicken, browned with char marks and juicy inside. Over the chicken, a creamy green sauce with herbs drips down the sides, adding a fresh, smooth layer with small bits of herbs visible. The plate sits on a white marbled surface, with a soft beige cloth blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, boneless, skinless thighs work well too and will be juicier. Adjust cooking time accordingly to ensure they’re fully cooked.

How spicy is aji verde sauce?

The heat depends on how many jalapeños you use and whether you include seeds. Start with one seeded jalapeño for mild heat and add more or keep seeds for extra kick.