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Peruvian Chicken with Aji Verde & Cilantro Rice

Delicious Peruvian Chicken with Aji Verde & Cilantro Rice Tonight

Try this Peruvian Chicken with Aji Verde and Cilantro Rice for a vibrant, bold, and satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb Boneless, skinless chicken breasts Slice into thinner cutlets for even cooking.
  • 2 tbsp Olive oil Essential for a perfect sear.
  • 1.5 tsp Ground cumin Adds warm flavor.
  • 1.5 tsp Paprika For sweetness and color; smoked paprika works too!
  • 1 tsp Garlic powder Elevates flavor profile.
  • 1 tsp Fine salt Adjust to taste.
  • 0.5 tsp Black pepper Enhances flavor.
For the Aji Verde
  • 1 cup Fresh cilantro Can substitute with parsley.
  • 1-2 pcs Jalapeño peppers Seeded for less heat.
  • 0.5 cup Mayonnaise Optional Greek yogurt substitute.
  • 0.25 cup Cotija or Parmesan cheese Queso fresco works too!
  • 2 pcs Garlic cloves For aromatic richness.
  • 2 tbsp Fresh lime juice Brightens the sauce.
  • 1 tbsp Olive oil Adds richness.
  • 0.5 tsp Fine salt Enhances the flavors.
  • 0.25 tsp Black pepper For subtle warmth.
For the Cilantro-Lime Rice
  • 1.5 cups Long-grain white rice Can replace with brown rice or quinoa.
  • 2.5 cups Water or low-sodium chicken broth Broth adds deeper flavor.
  • 1 tbsp Butter or olive oil For richness.
  • 0.5 tsp Fine salt Needed for seasoning.
  • 0.5 cup Fresh cilantro, chopped Infuses freshness.
  • 2 tbsp Fresh lime juice Adds tang.
For Serving (Optional)
  • Fresh cilantro leaves As a garnish.

Equipment

  • Blender
  • grill pan
  • medium saucepan
  • Bowls

Method
 

Make Aji Verde
  1. 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.
Prepare & Cook Chicken
  1. 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.
Make Cilantro-Lime Rice
  1. 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.
Assemble Bowls
  1. Spoon cilantro-lime rice into bowls, top with sliced chicken, and drizzle with Aji Verde sauce. Garnish with cilantro leaves.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 45gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Store cooked chicken in the fridge for up to 4 days. The Aji Verde can also be refrigerated or frozen for later use.

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