Description
If you love big flavor but hate fussy steps, this Peruvian Chicken with Aji Verde (Green Sauce) and Cilantro Rice is your new go-to. In under an hour, you’ll sear cumin–paprika chicken cutlets, whirl a creamy aji verde with cilantro and jalapeños, and finish with zesty cilantro-lime rice. The focus keyword here—Peruvian chicken with Aji Verde—isn’t just SEO; it’s a promise of bold, herby heat, cooling creaminess, and irresistible char in every bite. The sauce alone is a spoon-licker, and the rice ties everything together with citrusy lift.
Ingredients
Aji Verde (Green Sauce):
- 1 cup fresh cilantro (stems & leaves)
- 1–2 jalapeños, seeded or not (you do you)
- ½ cup mayonnaise
- ¼ cup Cotija or Parmesan cheese
- 2 cloves garlic
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
Peruvian Chicken:
- 2 lb boneless, skinless chicken breasts (cutlets or pounded thin)
- 2 tbsp olive oil
- 1½ tsp cumin
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Cilantro-Lime Rice:
- 1½ cups long-grain white rice (like jasmine or basmati)
- 2½ cups water or low-sodium chicken broth
- 1 tbsp butter or olive oil
- ½ tsp salt
- ½ cup finely chopped fresh cilantro
- 2 tbsp fresh lime juice
Optional for serving:
- Extra cilantro for garnish
Instructions
1. Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep attractive green flecks. Taste and adjust salt or lime; refrigerate to meld while you cook.
2. Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until deeply charred in spots and the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into thick bite-size pieces.
3. Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water/broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice.
4. Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
Notes
Make-ahead: Aji verde keeps 3–4 days refrigerated.
Lighter swap: Replace half the mayo with Greek yogurt.
Substitutions: Use queso fresco or Parmesan if Cotija is unavailable; swap boneless thighs for breasts (cook an extra 2–3 minutes).
Storage: Refrigerate components separately up to 4 days; reheat chicken gently to avoid drying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Grill Pan or Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 bowl
- Calories: 620