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Peruvian Chicken with Aji Verde & Cilantro Rice

Peruvian Chicken with Aji Verde & Cilantro Rice for Flavor Lovers

A vibrant dish of Peruvian Chicken with Aji Verde & Cilantro Rice that’s a flavor bomb and quick to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 plates
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, Skinless Chicken Breasts Thighs can be used as a substitute.
  • 1 tsp Ground Cumin Essential for distinctive flavor.
  • 1 tsp Paprika Smoked paprika intensifies the dish.
  • to taste Black Pepper Essential for seasoning.
  • to taste Salt Essential for seasoning.
  • 2 tbsp Olive Oil Can substitute with avocado oil.
For the Aji Verde Sauce
  • 1 cup Fresh Cilantro Can substitute parsley for a milder flavor.
  • 1 medium Jalapeño Peppers Keep seeds for heat or swap for poblano.
  • 1/2 cup Mayonnaise Can substitute Greek yogurt.
  • 1/4 cup Cotija or Parmesan Cheese Queso fresco can be used.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 2 tbsp Fresh Lime Juice Can substitute vinegar.
  • 2 tbsp Olive Oil Can substitute with avocado oil.
For the Cilantro-Lime Rice
  • 1 cup Long-Grain White Rice (Jasmine or Basmati) Can switch to brown rice or quinoa.
  • 2 cups Chicken Broth or Water Use water with lime juice for lighter flavor.
  • 2 tbsp Butter Can be substituted with olive oil.
  • 1/4 cup Fresh Cilantro Stirred into the rice.
  • 1 tbsp Fresh Lime Juice Essential for bright flavor.

Equipment

  • Blender
  • grill pan
  • medium saucepan
  • Food Processor

Method
 

Preparation Steps
  1. 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.
  2. 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.
  3. 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.
  4. To serve, place rice in bowls, layer chicken, and drizzle with Aji Verde. Garnish with cilantro.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Ensure to avoid overcrowding the pan when cooking chicken for best results. Aji Verde can be made ahead and stored to enhance flavor. Use low-sodium broth for lighter rice seasoning.

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