There’s nothing quite like the satisfying aroma of seared chicken wafting through the kitchen, especially when it’s infused with the warm spices of cumin and paprika. Today, I’m excited to share a recipe for Peruvian Chicken with Aji Verde & Cilantro Rice that’s not only a flavor bomb but also a breeze to prepare, making it perfect for those busy weeknights. In less than an hour, you can whip up this vibrant dish featuring juicy chicken cutlets paired with a creamy, zesty green sauce that embodies the essence of fresh cilantro and jalapeños. It’s quick, crowd-pleasing, and offers a delightful twist on traditional dinner fare! Curious how this dish can elevate your weeknight routine? Let’s dive into the recipe!
Why is this dish a must-try?
Simplicity at its finest—this quick recipe can be ready in under an hour, perfect for busy weeknights. Vibrant flavors abound thanks to the zesty Aji Verde and fragrant cilantro-lime rice, making each bite a burst of freshness. Versatile and customizable, you can alter the heat level or substitute ingredients like quinoa for added nutrition. Impressive presentation ensures that this dish will wow friends and family, making it perfect for dinner gatherings. Not sure what to serve alongside? Pair it with a light salad or some sautéed greens for a complete meal. You’ll be inspired by the uniqueness of this Peruvian classic!
Peruvian Chicken Ingredients
Prepare to embark on a culinary adventure with these vibrant and fresh ingredients!
For the Chicken
- Boneless, Skinless Chicken Breasts – The main protein source that’s juicy and absorbs flavors beautifully; thighs can work as a substitute.
- Ground Cumin – Adds a warm and earthy depth to the seasoning; non-negotiable for that distinctive flavor.
- Paprika – Brings smokiness and a pop of color to the chicken; smoked paprika intensifies the dish.
- Black Pepper & Salt – Essential for seasoning; tailor to your taste for that perfect balance.
- Olive Oil – Used for cooking the chicken; avocado oil is a great alternative for a different flavor.
For the Aji Verde Sauce
- Fresh Cilantro – Provides bright, herbaceous notes that make the sauce invigorating; parsley can be used for a milder flavor.
- Jalapeño Peppers – Infuses the sauce with a zesty kick; keep the seeds for a spicier blend or swap for poblano if you prefer mild.
- Mayonnaise – The creamy base that elevates Aji Verde; Greek yogurt serves as a lighter substitute.
- Cotija or Parmesan Cheese – This salty cheese adds depth and richness; queso fresco is a good alternative if needed.
- Garlic – Enhances flavor with its aromatic essence; prioritize fresh garlic for the best taste.
- Fresh Lime Juice – Provides tang and brightness to the sauce; vinegar can be an effective substitute if necessary.
- Olive Oil – Aiding in blending the Aji Verde to a creamy perfection; feel free to use avocado oil instead.
For the Cilantro-Lime Rice
- Long-Grain White Rice (Jasmine or Basmati) – The perfect canvas for your Aji Verde; switch to brown rice or quinoa for added nutrition (adjust cooking times).
- Chicken Broth or Water – Imparts extra flavor to the rice; water with fresh lime juice can lighten it.
- Butter – Adds richness to the finished rice; keep it dairy-free by using olive oil instead.
- Fresh Cilantro – Stirred into the rice for a burst of freshness and herbaceous flair; key to harmonic flavor in the dish.
- Fresh Lime Juice – Brightens the rice and ties all the flavors together; an essential component of this culinary experience.
Get ready to whip up a delightful dish featuring Peruvian Chicken with Aji Verde & Cilantro Rice!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make Aji Verde
In a blender or food processor, combine fresh cilantro, jalapeños (seeds for heat if desired), mayonnaise, Cotija or Parmesan cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, scraping down the sides as necessary. Transfer the Aji Verde to a bowl, cover, and refrigerate for at least 15 minutes, allowing the flavors to meld while you prepare the rest of the dish.
Step 2: Prepare Chicken
If the chicken breasts are thick, slice them in half horizontally to create cutlets. In a bowl, toss the cutlets with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a grill pan over medium-high heat and sear the chicken cutlets for 5–7 minutes on each side until a crispy crust forms and they reach an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing it.
Step 3: Cook Rice
In a medium saucepan, combine long-grain white rice, chicken broth (or water), butter, and a pinch of salt. Bring the mixture to a boil over high heat, then reduce to low and cover. Simmer for 15–20 minutes, checking for doneness as the liquid absorbs. Once cooked, remove from heat, fluff the rice with a fork, and stir in freshly chopped cilantro along with lime juice for a zesty finish.
Step 4: Assemble Bowls
To serve, place a generous scoop of the cilantro-lime rice at the bottom of each bowl. Layer the sliced Peruvian chicken on top, then drizzle with the cooled Aji Verde for a delightful kick. Garnish with extra cilantro leaves for added freshness and serve immediately, showcasing the beautiful colors and flavors of this vibrant dish.
Expert Tips for Peruvian Chicken
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Proper Chicken Cooking: Avoid overcrowding the pan when searing chicken cutlets; this ensures they get that beautiful crispy crust instead of steaming.
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Flavor Development: Allow your Aji Verde to rest in the refrigerator for at least 15 minutes after blending. This resting time helps enrich the flavor profile beautifully.
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Rice Cooking Control: Use low-sodium chicken broth when cooking rice for a lighter seasoning effect; you can always add salt later according to taste preferences.
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Make Ahead: Prepare your Aji Verde up to 3–4 days in advance and store it in the refrigerator. This helps save time on busy weeknights with this Peruvian Chicken recipe.
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Customize Spiciness: Adjust the heat of the Aji Verde by varying the amount of jalapeño or by adding a pinch of cayenne pepper for an extra kick.
Peruvian Chicken with Aji Verde Variations
Feel free to get creative and adapt this delightful dish to suit your taste buds!
- Quinoa Substitute: Swap out rice for nutritious quinoa for added protein and texture. This will elevate the dish while keeping it wholesome!
- Add Extra Veggies: Toss in sautéed bell peppers, corn, or even grilled zucchini to enhance the color and texture, making your meal even more vibrant.
- Heat Adjustment: If you love spice, increase the amount of jalapeño or add a sprinkle of cayenne pepper to Aji Verde for an extra kick of heat!
- Creamy Twist: Add a splash of coconut cream to the Aji Verde for a richer sauce that brings a tropical flair to your dish.
- Herb Alternatives: Swap cilantro for fresh parsley or basil in the Aji Verde for a unique flavor profile that still packs a punch. Those fresh herbs will give a different yet delightful twist!
- Chicken Variants: Use boneless chicken thighs instead of breasts for a juicier result, or even marinated grilled shrimp for a seafood version.
- Brown Rice Option: Switch to brown rice for a heartier, fiber-rich base that adds a nice nutty flavor to the dish.
- Citrus Infusion: Toss in some orange or lemon zest into the cilantro-lime rice or Aji Verde for a fragrant citrus kick that brightens the whole dish!
Whether you’re still in love with the traditional flavors or feeling adventurous, enjoy customizing this Peruvian classic into your very own masterpiece. Pair it with a fresh salad or alongside some of my other favorites like Honey Dijon Chicken or Balsamic Fig Chicken for a delightful meal!
What to Serve with Peruvian Chicken with Aji Verde & Cilantro Rice
A feast that tantalizes the taste buds deserves some delightful companions to complete the meal.
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Creamy Mashed Potatoes: Smooth and buttery, they provide a comforting contrast to the zesty chicken and refreshing rice. Enjoy with a rich gravy for extra indulgence.
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Roasted Vegetables: A medley of seasonal vegetables roasted to crispy perfection adds a sweet earthy note that harmonizes beautifully with the herby Aji Verde.
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Fresh Green Salad: Crisp greens tossed with a light vinaigrette keep the meal refreshing. The cool crunch complements the warm, spiced chicken perfectly.
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Corn on the Cob: Sweet, grilled corn brings a delightful pop of flavor and a touch of sweetness that balances the spiciness of the chicken and sauce.
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Coconut Flan: End your meal on a sweet note with this creamy dessert. Its subtle sweetness and silky texture create a lovely contrast to the savory flavors.
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Chilled Pisco Sour: This classic Peruvian cocktail, with its citrusy freshness and subtle sweetness, beautifully complements the bold flavors of the chicken dish.
Indulge in these pairings for a well-rounded dinner that sings with exquisite flavors, leaving your family asking for seconds!
Storage Tips for Peruvian Chicken with Aji Verde & Cilantro Rice
Fridge: Refrigerate leftovers in airtight containers for up to 4 days. Keeping components separate helps maintain freshness and prevents sogginess.
Freezer: Store Aji Verde and cooked chicken in separate freezer-safe containers for up to 3 months. Just make sure they’re cooled before sealing to avoid condensation.
Reheating: Gently reheat chicken in a skillet over medium heat until warmed through, about 5-7 minutes. Aji Verde can be warmed slightly in the microwave or served cold for extra brightness.
Room Temperature: Avoid leaving out for more than 2 hours. Enjoy your flavorful Peruvian chicken while it’s fresh!
Make Ahead Options
These Peruvian Chicken with Aji Verde & Cilantro Rice make-ahead options are perfect for busy home cooks looking to save time! You can prepare the Aji Verde sauce up to 3 days in advance; just blend all ingredients, store it in an airtight container, and refrigerate to keep the flavors fresh and vibrant. Additionally, marinate the chicken with spices up to 24 hours prior to cooking for enhanced flavor. Simply sear the chicken and cook the rice when ready to serve. Remember to fluff the rice gently before adding lime juice and cilantro for that fresh, zesty touch. With these prep tips, you’ll be enjoying this delicious dish with minimal effort on busy weeknights!
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
What kind of chicken should I use?
You can use boneless, skinless chicken breasts for a leaner option, or chicken thighs for a juicier outcome. If you prefer, slice thicker breasts into cutlets to ensure even cooking and tenderness.
How do I store leftovers from this dish?
Refrigerate leftovers in airtight containers for up to 4 days. I recommend keeping the Aji Verde separate from the chicken and rice to maintain peak freshness. If you notice any sogginess, using separate containers will help both ingredients retain their textures.
Can I freeze Aji Verde and chicken?
Absolutely! Store Aji Verde and cooked chicken in separate freezer-safe containers for up to 3 months. Before sealing them, ensure they are completely cool to prevent condensation. This way, you can enjoy your flavorful Peruvian chicken at a later time!
What if my Aji Verde is too spicy?
If your Aji Verde turns out too spicy, don’t worry! You can mellow it out by adding a bit more mayonnaise or Greek yogurt to the blend. Alternatively, a sprinkle of sugar can help balance the heat and enhance the overall flavor.
How can I adjust the recipe for dietary restrictions?
For a gluten-free version, simply ensure that you use gluten-free mayonnaise and check if your spices are certified gluten-free as well. If you’re looking to lighten it further, Greek yogurt can replace mayonnaise, and olive oil can substitute for butter in the rice!
What ingredients are essential for making Aji Verde?
To create a stellar Aji Verde, you’ll need fresh cilantro, jalapeño peppers (with seeds if you like it hot), mayonnaise or Greek yogurt, Cotija or Parmesan cheese, garlic, lime juice, and olive oil. These ingredients blend together to form a creamy, zesty sauce that elevates the dish!
Peruvian Chicken with Aji Verde & Cilantro Rice for Flavor Lovers
Ingredients
Equipment
Method
- In a blender, combine cilantro, jalapeños, mayonnaise, cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth. Refrigerate for at least 15 minutes.
- Slice thick chicken breasts into cutlets and toss with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Heat a grill pan and sear for 5–7 minutes on each side until cooked through.
- In a saucepan, combine rice, chicken broth, butter, and salt. Boil, then cover and simmer for 15–20 minutes. Fluff with a fork and stir in cilantro and lime juice.
- To serve, place rice in bowls, layer chicken, and drizzle with Aji Verde. Garnish with cilantro.
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