In the midst of a hectic week, the thought of cooking can sometimes feel like a mini crisis, but it doesn’t have to be. Let me introduce you to a dish that’s a true lifesaver: Peruvian Chicken with Aji Verde and Cilantro-Lime Rice. This recipe dazzles with bold flavors and vibrant colors, making it the ultimate weeknight meal. It’s a breeze to prepare—ready in under an hour—while delivering the satisfying taste you’d expect from a restaurant feast. Plus, it’s adaptable to any dietary needs, ensuring you won’t have to sacrifice flavor for convenience. As you dive into this dish, you’ll discover the perfect harmony of juicy, charred chicken paired with a zesty green sauce and fluffy rice that’s infused with lime and cilantro. Are you ready to transform your weeknight dinners?
Why Is This Recipe a Must-Try?
Bold flavors await you in this vibrant dish! Peruvian Chicken with Aji Verde and Cilantro-Lime Rice combines succulent, charred chicken with a zesty, creamy sauce that brings your taste buds to life. Quick and easy, you can whip this up in under an hour, making it a fantastic choice for busy weeknights. Versatile adaptations mean you can cater to various dietary needs without sacrificing flavor—try swapping chicken breasts for thighs or using quinoa instead of rice. Crowd-pleasing appeal ensures that everyone will love this meal, while its stunning presentation makes it perfect for impressing guests. For more exciting flavors, check out our delicious Balsamic Fig Chicken or Honey Dijon Chicken.
Peruvian Chicken Ingredients
• Dive into the vibrant world of Peruvian chicken with this exciting ingredient list!
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For the Chicken
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Boneless, skinless chicken breasts (2 lb) – The star of the dish; slice into thinner cutlets for even cooking.
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Olive oil (2 tbsp) – Essential for a perfect sear and browning.
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Ground cumin (1 1/2 tsp) – Adds a warm, earthy flavor.
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Paprika (1 1/2 tsp) – For a hint of sweetness and rich color; smoked paprika works wonders too!
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Garlic powder (1 tsp) – Elevates the flavor profile of the chicken.
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Fine salt (1 tsp) – Key for seasoning; adjust to taste.
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Black pepper (1/2 tsp) – Enhances overall dish flavor.
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For the Aji Verde
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Fresh cilantro (1 cup) – The centerpiece of this vibrant sauce; parsley can be a delightful substitute.
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Jalapeño peppers (1–2, seeded) – Adds a spicy kick; keep the seeds for extra heat.
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Mayonnaise (1/2 cup) – Creates a creamy texture; swap half for Greek yogurt for a lighter version.
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Cotija or Parmesan cheese (1/4 cup) – For that salty depth; queso fresco works too!
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Garlic cloves (2) – Essential for aromatic richness.
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Fresh lime juice (2 tbsp) – Brightens the sauce beautifully.
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Olive oil (1 tbsp) – Adds richness to the sauce.
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Fine salt (1/2 tsp) – Enhances the flavors in the sauce.
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Black pepper (1/4 tsp) – For a subtle warmth.
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For the Cilantro-Lime Rice
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Long-grain white rice (1 1/2 cups) – The perfect base for this dish; can be replaced with brown rice or quinoa for health benefits.
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Water or low-sodium chicken broth (2 1/2 cups) – Broth adds a deeper flavor profile.
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Butter or olive oil (1 tbsp) – For richness; skip for a lighter take.
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Fine salt (1/2 tsp) – Needed to season the rice properly.
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Fresh cilantro (1/2 cup, chopped) – Infuses freshness into the rice.
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Fresh lime juice (2 tbsp) – Adds a lovely tang.
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For Serving (Optional)
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Fresh cilantro leaves – As a garnish, they add to the dish’s visual and flavor appeal!
This Peruvian Chicken with Aji Verde & Cilantro Rice not only tantalizes your taste buds but also makes weeknight cooking a joyous affair!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make Aji Verde
In a blender, combine 1 cup of fresh cilantro, 1–2 seeded jalapeños, ½ cup mayonnaise, ¼ cup Cotija cheese, 2 garlic cloves, 2 tablespoons of fresh lime juice, 1 tablespoon olive oil, and ½ teaspoon of fine salt, and ¼ teaspoon black pepper. Blend until mostly smooth but slightly textured. Taste and adjust seasoning if needed, then transfer to a bowl and refrigerate while you prepare the rest of the dish.
Step 2: Prepare & Cook Chicken
Slice 2 pounds of boneless, skinless chicken breasts into thinner cutlets for even cooking. In a large bowl, toss the chicken with 2 tablespoons olive oil, 1½ teaspoons ground cumin, 1½ teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon fine salt, and ½ teaspoon black pepper until fully coated. Heat a grill pan over medium-high heat and sear the chicken for 5–7 minutes on each side until nicely charred and cooked through, reaching an internal temperature of 165°F (74°C). Rest for 5 minutes before slicing.
Step 3: Make Cilantro-Lime Rice
In a medium saucepan, combine 1½ cups long-grain white rice, 2½ cups of water or low-sodium chicken broth, 1 tablespoon butter, and ½ teaspoon fine salt. Bring this mixture to a boil over high heat. Once boiling, reduce to low, cover, and simmer for 15–20 minutes until the liquid is absorbed and the rice is tender. Let it sit covered for an additional 10 minutes before fluffing with a fork and mixing in ½ cup chopped fresh cilantro and 2 tablespoons fresh lime juice.
Step 4: Assemble Bowls
To serve, spoon cilantro-lime rice into individual bowls as the base. Top each bowl with the sliced Peruvian chicken, allowing the flavors to meld together beautifully. Drizzle generously with the zesty Aji Verde sauce for that perfect finishing touch. Garnish with additional cilantro leaves for extra freshness and enjoy this delicious Peruvian chicken with Aji Verde & cilantro rice right away.
Expert Tips for Peruvian Chicken
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Avoid Overcrowding: Cook chicken in batches to ensure even browning and prevent steaming; this enhances the char on your Peruvian chicken.
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Adjust the Spice: For less heat, remove seeds from jalapeños. Want more? Leave them in for a fiery kick in your Aji Verde!
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Flavor Boosting: Consider marinating the chicken in olive oil, cumin, and paprika for several hours for even deeper flavor before cooking.
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Fluffing Rice: When making cilantro-lime rice, let it sit covered for 10 minutes after cooking. This resting time allows the grains to firm up and prevents clumping.
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Make-Ahead Aji Verde: You can prepare the Aji Verde sauce a day in advance. It thickens over time, so add a splash of lime juice or water before serving for the perfect consistency.
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Utilizing Leftovers: If you have leftover chicken and rice, combine them in meal prep bowls for an easy, delicious lunch the next day!
How to Store and Freeze Peruvian Chicken
Fridge: Store cooked Peruvian chicken in an airtight container for up to 4 days. Reheat in a skillet over medium heat until warmed through for best results.
Freezer: For longer storage, freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Aji Verde: This green sauce can be refrigerated for up to 4 days. It can also be frozen in ice cube trays for easy use later.
Cilantro-Lime Rice: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to regain moisture before serving.
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 by blending the ingredients together and storing it in the refrigerator. The chicken can also be marinated with spices and olive oil up to 24 hours ahead and stored in an airtight container; just make sure to cook it fresh to retain its juiciness. As for the cilantro-lime rice, you can cook it up to 2 days in advance and simply reheat before serving, fluffing it with a fork. When ready to enjoy, assemble the bowls with freshly cooked chicken and rice, drizzling the Aji Verde sauce on top for that vibrant flavor—ensuring a warm, satisfying meal ready with minimal effort!
What to Serve with Peruvian Chicken with Aji Verde and Cilantro-Lime Rice
Elevate your dinner experience with delightful sides that balance flavors and textures, perfect for this vibrant main dish.
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Creamy Avocado Salad:
Fresh, creamy avocado and a sprinkle of lime juice create a refreshing contrast to the zesty chicken and rice. -
Charred Corn on the Cob:
Grilling corn adds a bit of sweetness and smokiness, enhancing the overall flavor profile of your meal. -
Sautéed Garlic Green Beans:
Tender green beans cooked with garlic deliver crunch and brightness, making your plate look and taste vibrant. -
Crispy Plantain Chips:
Thinly sliced plantains, fried until golden offer a satisfying crunch, providing a delightful contrast to the meal’s creaminess.
The textures and tastes work harmoniously—while you savor the chicken, each side complements it perfectly!
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Mango Salsa:
A sweet and tangy salsa adds a burst of fruity freshness, balancing the savory elements of the chicken and rice. -
Chilled White Wine:
A crisp, chilled Chardonnay or Sauvignon Blanc refreshes the palate, beautifully enhancing the dish’s bold flavors.
Indulge in a full culinary experience while enjoying your Peruvian Chicken with Aji Verde and Cilantro-Lime Rice!
Peruvian Chicken with Aji Verde Variations
Feel free to get creative with this delicious dish! With a few easy tweaks, you can tailor it to your taste and dietary needs.
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Chicken Thighs: Swap boneless breasts for thighs for a juicier, richer flavor that many find irresistible.
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Quinoa or Brown Rice: Use quinoa or brown rice instead of white rice for a heartier, fiber-packed base that adds nutty flavors.
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Spicy Aji Verde: Add a few extra jalapeño seeds to your Aji Verde for a bold kick, perfect for those who love heat.
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Vegetable Boost: Incorporate grilled vegetables, like corn or bell peppers, directly into the rice or atop the chicken for added nutrients and vibrant color.
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Dairy-Free Delight: Leave out the cheese in Aji Verde or use nutritional yeast for a dairy-free version that still delivers umami goodness.
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Fresh Herb Spin: Mix in fresh parsley or mint with the cilantro for a different herbal note that brightens up the dish beautifully.
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Smoked Paprika: Substitute regular paprika with smoked paprika for an added depth of flavor that complements the chicken wonderfully.
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Lime-Coconut Rice: For a tropical twist, cook the rice with coconut milk instead of water for creamy, sweet, and aromatic cilantro-lime rice.
Get inspired to try these variations, and don’t forget to explore other flavor-packed recipes like our Chopped Chicken Bacon Ranch Sandwich or the zesty Lemon Chicken Deliciously. Enjoy customizing your Peruvian chicken adventure!
Peruvian Chicken with Aji Verde and Cilantro-Lime Rice Recipe FAQs
What’s the best way to select ripe ingredients?
Absolutely! When choosing your ingredients, look for fresh cilantro that’s vibrant and free from wilted leaves. For jalapeños, pick firm peppers with a shiny skin. The chicken should be pink with no dark spots, indicating freshness. For aji verde, pick lime that feels slightly soft when squeezed for the juiciest flavor.
How should I store the leftovers?
After cooking, store your Peruvian chicken and cilantro-lime rice in airtight containers in the refrigerator for up to 4 days. I often separate them to help maintain texture. When reheating, warm the chicken in a skillet over medium heat, and gently reheat the rice with a splash of water to restore moisture.
Can I freeze the cooked chicken?
Definitely! To freeze, place the cooked chicken in a freezer-safe container, where it will keep well for up to 3 months. Just make sure to let it cool completely before sealing. When you’re ready to enjoy it, thaw overnight in the refrigerator, and then reheat in a skillet for the best results.
What if my chicken isn’t cooking evenly?
If you’re encountering uneven cooking, try slicing your chicken into thinner cutlets. This not only ensures even cooking but also helps enhance the char. Always avoid crowding the pan; cook in batches if needed. For extra juicy chicken, let it rest for 5 minutes after cooking to rediscover its moisture.
Are there any dietary considerations for this recipe?
Yes! This recipe can easily be adjusted for dietary needs. To make it gluten-free, ensure the chicken broth you use is certified gluten-free. For dairy-free options, substitute the cheese in aji verde with nutritional yeast for added flavor. Always check for any specific allergies regarding jalapeños or other ingredients, just to be safe.
How long can I keep Aji Verde in the fridge?
Aji Verde can be refrigerated for up to 3–4 days, but it does thicken over time. When serving, if it seems too thick, just add a splash of lime juice or water to loosen it up. For longer storage, you can freeze the sauce in ice cube trays for easy use later.
Delicious Peruvian Chicken with Aji Verde & Cilantro Rice Tonight
Ingredients
Equipment
Method
- In a blender, combine fresh cilantro, seeded jalapeños, mayonnaise, Cotija cheese, garlic cloves, fresh lime juice, olive oil, fine salt, and black pepper. Blend until mostly smooth but slightly textured. Adjust seasoning if needed, then refrigerate.
- Slice chicken breasts into thinner cutlets. Toss chicken with olive oil, ground cumin, paprika, garlic powder, fine salt, and black pepper in a bowl until coated. Heat a grill pan and sear chicken for 5–7 minutes on each side until cooked through.
- Combine long-grain white rice, water or chicken broth, butter, and fine salt in a medium saucepan. Bring to boil, reduce to low, cover, and simmer for 15–20 minutes. Let sit, then mix in chopped cilantro and fresh lime juice.
- Spoon cilantro-lime rice into bowls, top with sliced chicken, and drizzle with Aji Verde sauce. Garnish with cilantro leaves.
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