The sizzling scent of grilled chicken wafts through the kitchen, transporting me to the vibrant streets of Peru, where flavors dance with every bite. Today, I’m thrilled to share my recipe for Peruvian Chicken with Aji Verde and Cilantro-Lime Rice, a quick meal that brings excitement back to weeknight dinners. This dish combines tender chicken drizzled with a zesty Aji Verde sauce and fluffy cilantro-lime rice, making it a delightful option for those craving a homemade feast without taking all evening in the kitchen. The beauty of this recipe lies not just in its taste but also in its versatility; you can easily adjust the heat level with fresh jalapeños to suit your palate. So, are you ready to ignite your dinner routine with a burst of Peruvian flair? Let’s dive into this irresistible culinary adventure!
Why is This Recipe a Must-Try?
Quick and Easy: Perfect for busy weeknights, this dish comes together in under an hour.
Flavor Explosion: The Aji Verde packs a vibrant punch, elevating your chicken to a new level of deliciousness.
Versatile Heat: Tailor the spicy kick by adjusting the jalapeño level, catering to everyone’s taste at the table.
Meal Prep Friendly: Great for making ahead; this dish keeps well throughout the week. Pair it with Oven Chicken Rice for a delightful variety!
Fresh Ingredients: With bright cilantro and lime, every bite bursts with freshness, making this dish satisfying yet refreshing.
Crowd-Pleaser: Serve it at gatherings or family dinners, and watch as everyone comes back for seconds — it’s a guaranteed hit!
Peruvian Chicken with Aji Verde Ingredients
For the Aji Verde Sauce
- Fresh Cilantro (1 cup, packed) – Provides herbal freshness and flavor; ensure you use both leaves and stems for maximal flavor.
- Jalapeño Peppers (1-2) – Adds heat to the sauce; adjust quantity based on desired spiciness; keeping seeds increases heat.
- Mayonnaise (1/2 cup) – Acts as a creamy base for Aji Verde; substitute half with Greek yogurt for a lighter version.
- Cotija or Parmesan Cheese (1/4 cup, crumbled) – Adds a salty tang; use sheep’s milk feta as a substitute if unavailable.
- Garlic (2 cloves) – Enhances flavor depth; minced or crushed for best results.
- Fresh Lime Juice (2 tbsp) – Brightens the sauce; freshly squeezed gives the best flavor.
- Olive Oil (1 tbsp) – Adds richness and helps blend the sauce; can use avocado oil as a substitute.
- Fine Salt (1/2 tsp, to taste) – Enhances all the flavors.
- Black Pepper (1/4 tsp, freshly ground) – Adds subtle warmth.
For the Chicken
- Boneless, Skinless Chicken Breasts (2 lbs) – The main protein, flavorfully seasoned; slice into thinner cutlets for faster cooking.
For the Cilantro-Lime Rice
- Long-Grain White Rice (1 1/2 cups) – Base for the dish that absorbs flavors; Jasmine or Basmati work well; substitute with brown rice for more fiber.
- Water or Low-Sodium Chicken Broth (2 1/2 cups) – Cooking liquid for rice that enhances flavor; broth is recommended for deeper taste.
- Butter or Olive Oil (1 tbsp) – For richness in the rice.
- Fresh Cilantro (1/2 cup, finely chopped) – Added to rice for flavor.
- Fresh Lime Juice (2 tbsp) – Brightens the rice.
- Fresh Cilantro Leaves (for garnish) – Aesthetic appeal and flavor boost.
Get ready to create a dazzling Peruvian Chicken with Aji Verde and Cilantro-Lime Rice that will brighten up your dinner routine!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make the Aji Verde
In a blender, combine 1 cup of packed fresh cilantro, 1-2 jalapeños (seeds for extra heat if desired), ½ cup of mayonnaise, ¼ cup of Cotija cheese, 2 minced garlic cloves, 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, ½ teaspoon of fine salt, and ¼ teaspoon of black pepper. Blend until mostly smooth, adjusting seasoning to taste. Transfer to a bowl, cover, and refrigerate to allow flavors to meld while you prepare the rest of the meal.
Step 2: Prepare the Chicken
Slice 2 pounds of boneless, skinless chicken breasts horizontally into thinner cutlets for quicker cooking. Coat each cutlet with olive oil and season generously with cumin, paprika, garlic powder, salt, and pepper. Preheat a grill pan over medium-high heat until hot and searing, then add the chicken. Cook for 5–7 minutes on each side until charred and cooked through, reaching an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing.
Step 3: Cook the Cilantro-Lime Rice
In a medium saucepan, combine 1 ½ cups of long-grain white rice with 2 ½ cups of water or low-sodium chicken broth, along with 1 tablespoon of butter and ½ teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until all the liquid is absorbed. After cooking, remove from heat and let it sit, covered, for an additional 10 minutes before fluffing with a fork and mixing in ½ cup of finely chopped cilantro and 2 tablespoons of fresh lime juice.
Step 4: Assemble the Bowls
To serve, spoon the cilantro-lime rice onto each plate or into bowls as a cozy base. Lay the sliced chicken atop the rice, generously drizzling the vibrant Aji Verde sauce over the layers. For an aesthetic touch and added freshness, garnish with additional cilantro leaves. Enjoy your flavorful Peruvian Chicken with Aji Verde and Cilantro Rice as a delightful weeknight dinner!
Make Ahead Options
Planning a busy week? This Peruvian Chicken with Aji Verde and Cilantro-Lime Rice is perfect for meal prep! You can prepare the Aji Verde sauce up to 3 days in advance; simply blend all the ingredients and refrigerate in an airtight container to keep it fresh and flavorful. Additionally, the chicken can be marinated (in olive oil and spices) up to 24 hours ahead for deeper flavor. When you’re ready to serve, grill the chicken and cook the rice following the instructions; both components will be just as delicious as when made fresh. This makes dinnertime a breeze, allowing you to enjoy the captivating flavors without the fuss!
Peruvian Chicken with Aji Verde Variations
Feel free to get creative with this recipe and adjust it to suit your taste buds or dietary needs!
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Thighs instead of Breasts: Swap boneless chicken breasts for thighs for a juicier and richer flavor. The dark meat adds an extra layer of indulgence that pairs beautifully with the zesty Aji Verde.
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Quinoa or Cauliflower Rice: Use quinoa or cauliflower rice instead of white rice for a health-conscious twist. Both alternatives offer unique textures and flavors while keeping the dish light and wholesome.
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Spicy Kick: Amp up the heat by using serrano peppers instead of jalapeños in Aji Verde. This offers a vibrant flavor profile that’ll tantalize those who love a good spice!
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Creamy Base: Substitute half of the mayonnaise in Aji Verde with Greek yogurt for a tangy and lighter dressing. This adjustment keeps it refreshing without losing creaminess.
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Veggie Power: Add diced bell peppers or grilled corn to the cilantro-lime rice for an added crunch and sweetness. This will elevate your meal and make it even more colorful!
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Herb Infusion: For a flavor boost, mix fresh parsley or chives into the cilantro-lime rice. This adds another layer of freshness, harmonizing beautifully with the Aji Verde.
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Oven-Baked Option: If you’d prefer a hands-off approach, roast the seasoned chicken on a baking sheet. You’ll achieve fabulously crispy edges while keeping the chicken moist.
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Lime Zest: Don’t forget to add lime zest to the rice for an even more intense and irresistible citrus aroma. This small addition will make a world of difference in flavor!
Each of these variations allows for a personal touch, creating a unique Peruvian chicken experience every time. If you’re looking for more meal ideas, try pairing this dish with One Pan Rice for another exciting culinary adventure!
Expert Tips for Peruvian Chicken
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Perfect Sear: Use a hot, dry grill pan to get that delicious char on your chicken without overcrowding the pan, ensuring it cooks evenly.
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Juicy Chicken: Letting the chicken rest for 5 minutes after cooking allows the juices to redistribute, preventing dryness.
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Customize Heat Level: For a creamier Aji Verde, blend longer; if you want more heat, keep the jalapeño seeds. Adjust for the best Peruvian chicken experience!
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Make-Ahead Magic: Prepare Aji Verde ahead of time; it tastes even better after a day in the fridge and lasts for up to 4 days.
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Rice Alternatives: If you prefer a healthier option, swap out white rice for quinoa or cauliflower rice, keeping this dish versatile and satisfying!
What to Serve with Peruvian Chicken with Aji Verde & Cilantro-Lime Rice
Enhance your dining experience with delightful sides that will beautifully complement the vibrant flavors of your meal.
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Crispy Roasted Vegetables: Roasting brings out the natural sweetness of seasonal veggies, providing a delightful contrast to the zesty chicken.
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Fresh Green Salad: Toss together mixed greens, cherry tomatoes, and avocado. A light vinaigrette adds a refreshing touch that balances the dish’s heat.
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Plantain Chips: Crunchy and slightly sweet, these are perfect for dipping in extra Aji Verde, adding a unique texture and flavor to your plate.
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Corn on the Cob: Grilled or boiled, sweet corn pairs wonderfully with the savory notes of the chicken and adds a comforting feel to the meal.
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Chardonnay or Sauvignon Blanc: A crisp white wine elevates the meal, its acidity complementing the zesty lime and cilantro flavors exceptionally well.
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Coconut Flan: This creamy dessert with a hint of sweetness will finish your meal on a light note, bringing a delightful Peruvian flavor to the end of your dining experience.
Storage Tips for Peruvian Chicken
Fridge: Store leftover Peruvian chicken and components in airtight containers for up to 4 days. Keep each element separate for best flavor retention.
Freezer: Freeze the chicken and Aji Verde in separate airtight containers for up to 3 months. Wrap chicken tightly to prevent freezer burn and retain moisture.
Reheating: To reheat, thaw overnight in the fridge, then gently warm the chicken in a skillet over low heat or microwave until heated through.
Meal Prep: For meal prep bowls, layer rice, chicken, and Aji Verde in containers; when ready to eat, simply reheat and enjoy a delicious homemade meal!
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
What type of jalapeño peppers should I use for the Aji Verde?
I recommend using fresh jalapeños, as they bring a vibrant flavor to the sauce. For a milder taste, slice the peppers and remove the seeds. If you prefer a spicy kick, you can include the seeds; just make sure to adjust the quantity to your heat preference!
How should I store leftover chicken and Aji Verde?
Absolutely! Store your leftover Peruvian chicken and Aji Verde in separate airtight containers in the fridge for up to 4 days. Keeping them separate helps maintain their flavor and texture. Just reheat the chicken gently to avoid dryness and leave the Aji Verde cold for a refreshing taste.
Can I freeze the chicken and Aji Verde? What’s the best way?
Yes, you can freeze both! Wrap the chicken tightly in plastic wrap or foil, followed by placing it in an airtight container — this prevents freezer burn. The Aji Verde can also be frozen in a separate airtight container or freezer bag. Both will keep well for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat gently!
What if my chicken turns out dry after cooking?
Don’t worry, it happens! If you find your chicken is dry, try cooking it in a little chicken broth or add a splash of water in a skillet while reheating. This will help to reintroduce moisture. Remember, letting the chicken rest after cooking is crucial — it allows the juices to distribute evenly throughout the meat.
What are some dietary considerations for this recipe?
If you’re cooking for anyone with food allergies, please note that the Aji Verde contains mayonnaise and cheese. For a dairy-free option, try substituting the mayonnaise with a vegan alternative like avocado or cashew-based spread, and opt for nutritional yeast instead of cheese. Always check your ingredients, especially with guests, to ensure a safe and enjoyable meal!
How can I adjust the heat level in the Aji Verde?
To control the heat level in your Aji Verde, start with just one jalapeño and taste it before adding more. If you like it spicier, dice up the seeds from an additional jalapeño and mix them into the sauce. This way, you can tailor the flavor perfectly to your palate while enjoying your Peruvian Chicken with Aji Verde & Cilantro Rice!
Peruvian Chicken with Aji Verde & Cilantro Rice: A Flavor Fiesta
Ingredients
Equipment
Method
- In a blender, combine 1 cup of packed fresh cilantro, 1-2 jalapeños, ½ cup of mayonnaise, ¼ cup of Cotija cheese, 2 minced garlic cloves, 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, ½ teaspoon of fine salt, and ¼ teaspoon of black pepper. Blend until mostly smooth, adjusting seasoning to taste. Transfer to a bowl, cover, and refrigerate.
- Slice 2 pounds of boneless, skinless chicken breasts horizontally into thinner cutlets. Coat each cutlet with olive oil and season generously with cumin, paprika, garlic powder, salt, and pepper. Preheat a grill pan over medium-high heat, add the chicken, and cook for 5–7 minutes on each side until cooked through. Allow to rest for 5 minutes.
- In a medium saucepan, combine 1 ½ cups of rice, 2 ½ cups of water or chicken broth, 1 tablespoon of butter, and ½ teaspoon of salt. Bring to a boil, reduce to low, cover, and simmer for 15–20 minutes. After cooking, let it sit covered for 10 minutes, then fluff and mix in ½ cup of finely chopped cilantro and 2 tablespoons of lime juice.
- To serve, spoon cilantro-lime rice onto plates, lay sliced chicken atop, and drizzle with Aji Verde sauce. Garnish with cilantro leaves.