Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
This Peruvian Chicken with Aji Verde & Cilantro Rice is a vibrant and flavorful dish combining tender, spiced grilled chicken with a creamy, tangy aji verde sauce and fragrant cilantro-lime rice. Perfectly balanced between smoky, spicy, and fresh notes, this recipe brings a taste of Peru to your dinner table with easy-to-follow steps and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Scale
Aji Verde Sauce
- 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
Peruvian 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
Garnish
- Fresh cilantro leaves
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and black pepper to a blender or food processor. Blend until mostly smooth but still with some visible green flecks to keep it visually appealing. Taste and adjust seasoning as needed, then refrigerate to allow the flavors to meld while you prepare the rest of the meal.
- Prepare & Cook the Chicken: Slice chicken breasts horizontally if thick to create thinner cutlets for even cooking. In a bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper to coat evenly. Heat a grill pan or large skillet over medium-high heat. Cook the chicken in a single layer without crowding—working in batches if necessary—for 5 to 7 minutes per side until the chicken is well-charred in spots and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thick bite-sized pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine the rice, water or chicken broth, butter or olive oil, and salt. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 15 to 20 minutes or until the liquid is fully absorbed. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff the rice with a fork, then gently fold in finely chopped cilantro and fresh lime juice for a bright, fresh flavor.
- Assemble the Bowls: Spoon a generous portion of the cilantro-lime rice into each serving bowl. Top with sliced Peruvian-style chicken and drizzle liberally with the creamy aji verde sauce. Garnish with fresh cilantro leaves. Serve immediately to enjoy the vibrant flavors and contrasting textures.
Notes
- For extra silky aji verde sauce, continue blending for an additional 30 seconds.
- Adjust the heat level of the sauce by including some jalapeño seeds if you prefer spicier flavors.
- Don’t overcrowd the pan when cooking chicken; it prevents proper searing and results in steaming instead.
- Using chicken broth instead of water to cook rice enriches the flavor with added savory depth.
- Resting the cooked chicken before slicing helps retain juices and enhances tenderness.
Keywords: Peruvian Chicken, Aji Verde, Cilantro Rice, Grilled Chicken, Latin American Cuisine, Spicy Sauce, Easy Dinner Recipe
